Author Topic: Adding non cultured butter to increase fat in milk during cheesemaking  (Read 1165 times)

Offline Tomer1

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Someone suggested this can be done.  It seems to me like butter is final product which fat cannot be recombined with milk without the use of emulsification and\or emulsifiers.   the fat will just float on the surface.

Anyone care to share his opinion\expirience?
« Last Edit: May 06, 2012, 09:07:33 AM by Tomer1 »
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Offline hoeklijn

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I have no idea Tomer, I was asking myself a similar question yesterday when I discovered that the 35% cream I added to the milk for my Brie, was UHT. That tutned out fine as far as I can see now. But I guess UHT cream is "closer" to milk than butter...
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Offline MrsKK

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Just from my experience with the high butterfat content of my cow's milk this spring, I doubt that using butter would work.  Some of the butterfat ends up separating out and won't mix back into the milk, no matter how much I stir it - or how much I shake before warming the milk in the kettle.  I've even ended up with some of the butterfat on the mat under the mold when the cheese is in the press.  Such a waste!

Offline hoeklijn

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I guess it also depends on the cheese you're making/recipe that you are following: When I make Gouda and heating up the curd to 36C I experienced a better blending on the fat into the curds...
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Offline Boofer

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I made a Cheddar recently and the milkfat refused to assimilate with the rest of the milk. I skimmed it off and used it on my breakfast toast.

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Offline hoeklijn

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So we have to resist the Borg with butter and toast.... ;D
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Offline Tomer1

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Maybe adding the butter during pastuerization is how its suppose to be done?   
 
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Offline Boofer

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So we have to resist the Borg with butter and toast.... ;D
You're killin' it, hoeklijn. LMAO.  :)

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Offline DeejayDebi

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Why not just add cream?