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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: Tomer1 on May 06, 2012, 07:11:20 AM

Title: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: Tomer1 on May 06, 2012, 07:11:20 AM
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?
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: hoeklijn on May 06, 2012, 08:53:19 AM
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...
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: MrsKK on May 06, 2012, 12:56:48 PM
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!
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: hoeklijn on May 07, 2012, 12:44:53 AM
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...
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: Boofer on May 07, 2012, 09:00:27 AM
I made a Cheddar (http://cheeseforum.org/forum/index.php/topic,9589.0.html) recently and the milkfat refused to assimilate with the rest of the milk. I skimmed it off and used it on my breakfast toast.

-Boofer-
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: hoeklijn on May 07, 2012, 09:49:27 AM
So we have to resist the Borg with butter and toast.... ;D
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: Tomer1 on May 07, 2012, 04:45:32 PM
Maybe adding the butter during pastuerization is how its suppose to be done?   
 
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: Boofer on May 07, 2012, 07:25:03 PM
So we have to resist the Borg with butter and toast.... ;D
You're killin' it, hoeklijn. LMAO.  :)

-Boofer-
Title: Re: Adding non cultured butter to increase fat in milk during cheesemaking
Post by: DeejayDebi on May 10, 2012, 10:38:00 PM
Why not just add cream?