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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH CHURNED - Butter & Ghee => Topic started by: StuartDunstan on March 18, 2015, 02:53:26 AM

Title: Cultured butter with Flora Danica
Post by: StuartDunstan on March 18, 2015, 02:53:26 AM

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.

Title: Re: Cultured butter with Flora Danica
Post by: tahir.exective on May 09, 2015, 08:48:13 AM

You should keep it at 38 C to 44 C for 8 hours after culture adding. :)