Originally Posted by Pete
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.