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Questions on Making Butter

post #1 of 7
Thread Starter 

Hello, I am a newbie to the forum and also to fermenting. I have made Kombucha and ginger ale in the past but just this month there is an interest in fermentation.

 

I used raw cream to make butter. First I left it out on the counter for a couple of days. Then put it into the refrigerator until yesterday when I made butter. It came out beautifully but when I tasted the buttermilk that came off it it was bitter. That suggests that I left the cream out too long, doesn't it? But does it mean I have to toss my butter?

post #2 of 7
Im no expert on butter making, but you might have more water in your butter then is desired.
post #3 of 7
Thread Starter 

Thank you but if you could expand on that it would help me not make the same mistakes next time...:)

post #4 of 7

Did you innoculate your cream with anything before you let it sit out to culture?  While I haven't used "cultured" cream to make butter I used to make homemade sour cream regularly and always used some buttermilk to give the "good" microbes a foothold to help fend off any nasty microbes during the process.  I would imagine that you would probably want to do the same thing.

 

As far as a safety standpoint, I'm not sure if you should eat it or not.  I probably would-at least to taste it.  If it tasted fine I would probably use it, but that is just me.

 

One of the final steps in making butter is to rinse the butter with water then to press and knead the butter to remove any water in it, which will spoil faster than the animal fat.

post #5 of 7
What you mAde before churning is called clabbered cream. It should taste sour.
post #6 of 7
Thread Starter 
Quote:
Originally Posted by Pete View Post
 

Did you innoculate your cream with anything before you let it sit out to culture?  While I haven't used "cultured" cream to make butter I used to make homemade sour cream regularly and always used some buttermilk to give the "good" microbes a foothold to help fend off any nasty microbes during the process.  I would imagine that you would probably want to do the same thing.

 

As far as a safety standpoint, I'm not sure if you should eat it or not.  I probably would-at least to taste it.  If it tasted fine I would probably use it, but that is just me.

 

One of the final steps in making butter is to rinse the butter with water then to press and knead the butter to remove any water in it, which will spoil faster than the animal fat.


Thanks bunches. No, I did not use anything. I just did what I remembered from my childhood when my grandparents did not have refrigeration. Fresh milk was left out, then churned, then butter was left out. The taste was indescribaly delicious. It worked for the raw butter I left out. I saw instructions for using a starter but decided not to.

 

I know about the clabber milk too. We still had that after parents obtained refrigeration but then milk was not so full of chemicals then either. The butter tastes alright but then I've used used pasteurized buttermilk way past its use-by date. Way, way! But this time I used raw cream to make the butter you see in the photo. 

 

I washed it until the water was clear and then kneaded. There is no water in the cotainor.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

What you mAde before churning is called clabbered cream. It should taste sour.


I know it should but it doesn't. It is very bitter with an unpleasant bite. I tossed the buttermilk part.

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