Author Topic: Cultured butter with Flora Danica  (Read 68 times)

Offline StuartDunstan

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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.