Hi there!
I just got access to wonderful raw Jersey milk, which is giving me enough cream to make buttermaking more of a project than my previous "shaking a pint jar" ventures. I've been skimming the cream and culturing it with kefir, and using some as creme fraiche and some for butter. I've just started straining the creme fraiche in fine muslin overnight to make it thicker, which has been a game changer. I was wondering if anyone has an idea or experience as to draining out whey from the cultured cream I intend to churn, would the reduced liquid change the final product at all (texture/flavorwise)/ Or would it just turn quicker because of the higher fat content of the cream after the whey is lost.
Thank you in advance for any thoughts!