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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH CHURNED - Butter & Ghee => Topic started by: michoutim on November 06, 2012, 07:58:19 AM
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Hello ! :)
Can you please help me out ? How can I make cultured butter ? Which ingredients do I need "
I understand that you need a lactic acid, but I do not have a clue which one. I am also in the dark as for temperature required...
I just bought some Pepe Saya cultured butter and it is so nice ! I want to learn how to make it ! :D
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I have successfully used cultured buttermilk, crème fraîche and sour cream cultures. Heat cream to 84 degrees F and add culture, rehydrate five minutes, shake or stir to distribute. Leave out for 12 hours and refrigerator for 12 hours. Then, make butter.
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Wow Bbrown, this is AWESOME. Many thanks for your precious help ! :) Most grateful ! THe only thing I do not get is "rehydrate 5 minutes...". Can you clarify, please ? :)
I'll try that. Because I have just bought cultured butter locally but it is US 10 for 225 g. A hell of a price ! Yet excellent product, I must say ! AUstralian made, by pepesaya.com.au. :P
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Apologies to you Bbrown. Yesterday I was tired, I didn't realise that rehydrating did mean rinsing. Ooops ! ;)
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Hi. By "rehydrate", I just meant letting the culture set for about five minutes undisturbed after sprinkling before stirring down to mix with cream.
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Hi Bbrown ! Thanks for clarifying ! :) Enjoy your day ! ;)