Author Topic: Cultured butter with Flora Danica  (Read 158 times)

Offline StuartDunstan

  • Medium Cheese
  • ***
  • Location: Brisbane, Australia
  • Posts: 36
  • Cheeses: 15
  • Default personal text
Cultured butter with Flora Danica
« on: March 17, 2015, 09:53:26 PM »
I made some cultured butter for the first time last weekend and it turned out great. Only thing is I don't detect much of a "cultured" flavour in it, and I'm wondering if maybe I needed to add more Flora Danica or leave it out longer? I added 1 dash (1/8 teaspoon) to 1 litre of cream and left it out at room temperature (between 21 and 28 degrees Celcius) for 24 hours. It had some clumps in it by the end, but I was expecting more solids. Perhaps I'll try adding more culture next time.

Offline tahir.exective

  • New Cheese
  • *
  • Location: Pakistan
  • Posts: 1
  • Cheeses: 0
  • Default personal text
Re: Cultured butter with Flora Danica
« Reply #1 on: May 09, 2015, 03:48:13 AM »
You should keep it at 38 C to 44 C for 8 hours after culture adding. :)