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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH CHURNED - Butter & Ghee => Topic started by: Homestead on January 27, 2011, 06:54:46 PM
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I've been reading about making cultured butter and wondered if I could use the buttermilk as a mesophilic starter. If yes, would the amounts be the same in recipes? Thanks
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I'm sure I'll be corrected ;) but what I understand is you can only use CULTURED buttermilk as a starter. The buttermilk that comes from raw milk being turned into sweet cream butter is useless in cheese making.
However, you can culture the milk with a mesophillic starter, then make butter out of it (which gives a slightly different flavor and a higher yeild) and then use THAT buttermilk as a starter for cheese.
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I culture my cream for buttermaking with store-bought cultured buttermilk (1 cup buttermilk to a gallon of raw milk cream). The butter has very good flavor, I get a much higher yield than with sweet cream, and have found the butter to be very spreadable at room temperature and have yet for it to go rancid, even after a week at room temp. My sweet cream butter was hard to spread and tasted bad after 2-3 days.
I then save the buttermilk from my buttermaking and use it to culture future batches of cream and also use it as a mesophilic culture in cheesemaking. I have used it for Colby, Havarti, cottage cheese, and blue cheese. I haven't tried the blue yet (only six weeks old right now), but all the others have excellent flavor.
I use the same amount as for other mother cultures.