The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A showerthought

tortie-tabby's picture
tortie-tabby

A showerthought

If I carried a pint of cream around in my backpack for a week or more, would I get cultured butter? I walk to school every day, 25 mins to campus, 25 minutes back, I could even put one of those metal balls they use for blender bottles into the container.

Danni3ll3's picture
Danni3ll3

The dairy that I get my yogurt from had this to day about their salted butter and their cultures butter. I stole this off their Facebook page. 

“So what is the difference between your salted butter and cultured butter” we often are asked. Salted butter is made from pasteurized whipping cream. We churn the cream, drain off the buttermilk, wash the butter, salted it, and knead it.  Our cultures butter is made from whole milk. On “day one” we pasteurize the milk,cool it down, and add a butter culture for fermentation of the milk. On “day three” we check the pH of the milk to see when we can churn that milk. After churning the butter will float to the top.  We again drain the buttermilk, but this time we bottle the buttermilk for since it is cultured it has a much longer shelf live then buttermilk from whipping cream. 

This buttermilk is quite different then the buttermilk that is available at other stores. For that is made with 1% or 3.25% milk and a culture added to the milk but it is not churned to take the butter from the milk. 

Our buttermilk is a by-product of making cultured butter ( the way it used to be) and most all the milk fat has gone into the butter.  The butter is then kneaded, and packaged. 

Both butters are kneaded to press out as much buttermilk as possible. We do not add water back to our butter to make it exactly 80% milk fat butter ( minimum requirement to be able to call it butter), so our butter is close to 84% milk fat.  This means you get more milk fat per gram of butter. 

We add blueberry juice and cane sugar to some of our buttermilk for a delicious blueberry buttermilk. It taste like a fermented yogurt drink. So next time you  see our buttermilk don’t think of it only as using it for baking. Just pour yourself a tall  glass of this refreshing drink. #butter #buttermilk #realbuttermilk #slateriverdairy #neebing #thunderbaycountrymarket #milk #milkinbottle #blueberry #blueberrybuttermilk #pancakes #drinkbuttermilk #localbusiness #local #farmfresh #thunderbayontario #dairy #dairyfarm #culturedbutter #eatlocal #holstein #jersey #cowmilk #butterontoast #food #dairygoodness #dairyincooking #derivedfrommakingbutter #februdairy

Lisa McCoy's picture
Lisa McCoy

I am not very sure this would work for all the above mentioned reasons but what a whacky showerthought to have :D

KathystaN's picture
KathystaN

If you had unpasteurized cream, you'd get sour cream and would then need to shake it or whip it to separate the fat from the milk. Even if you pasteurized it at home, there'd still be some cultures and you could add cultures. I make cultured butter, when I can get my hands on raw cream. I pasteurize it, let it cool to about 90 F and add the culture. Put the jar on top of my fridge overnight, or until it thickens, wrapped in a towel. Then I chill it, whip it, to separate the butter, rinse the butter with cold water, to remove milk proteins, package and refrigerate or freeze it. Bonus that I get buttermilk too, for drinking, baking, etc.