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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH CHURNED - Butter & Ghee => Topic started by: Gustav on June 06, 2011, 04:10:58 PM

Title: Butter, Cultured - Culture Recommendations
Post by: Gustav on June 06, 2011, 04:10:58 PM

Does anyone have a cultured butter recipe for meand know what strands to use?

Title: Re: Butter, Cultured - Culture Recommendations
Post by: dthelmers on June 06, 2011, 05:00:40 PM

I use MM100 or Flora Danica, culture at 76° f until it's thick sour cream (usually 24 hours), then use a food processor with a cutting blade to churn and wash.
Dave in CT

Title: Re: Butter, Cultured - Culture Recommendations
Post by: Gustav on June 06, 2011, 07:10:52 PM

Sounds good.
I read somewhere that the perfect culture to use are the atached doc.

The bio chenist lady I know that works at Danisco says this is best to use for camberet, brie, cult butter etc...

I'm getting my new cultures tomorrow to make some jarlsberg, maasdammer, swiss cheese.

My 1st brie is starting to make some white mold now. YAY!

Title: Re: Butter, Cultured - Culture Recommendations
Post by: linuxboy on June 06, 2011, 07:15:03 PM

I like undefined strain DL culture, such as probat. Or for a cleaner more crisp acidity, you can use D culture, such as MM100.