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Logic of Making Home-Made Cultured Butter

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Logic of Making Home-Made Cultured Butter

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The logic of Making Home-Made Cultured Butter is as follows:

  1. Choosing cream. To make your cultured butter flavorsome and delicious, you should choose cream wisely. If you live in a big city, use pasteurized (not ultra-high treated) cream from the right manufacturer, preferably from the farm you know. Cream should have a high fat content of 32-53%. Or if you use farm-to-home milk, even better, but again, from a tried and tested farm.
  2. Culturing. Two types of bacteria are used in production of butter: lactitc (Streptococcus lactis and Streptococcus cremoris), which convert milk sugars into lactic acid, and aroma-forming (Streptococcus citrovorus, Streptococcus paracitrovorus etc.), which produces another types of aroma-forming acids. Make sure that the bacteria you are using for culturing butter consist of the mentioned bacteria. I bought bacteria with the following ingredients: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. I suppose you could also substitute with sour cream (a couple tablespoons per 1 l cream), but I’m not sure if it has all the necessary bacteria. You should try by yourself.
  3. To make the process of culturing easier, use chilled cream as part of its fats is already solidified. Chill cream in the fridge for 8 hours.
  4. You don’t necessary need any special equipment for making cultured butter at home. A hand mixer, a countertop blender or a food processor, or a jar and a little patience will work just fine.
  5. Cream will separate into two valuable products – butter and buttermilk. Buttermilk can be consumed on its own or mixed with fruit juices, preservatives etc.
  6. Butter must be thoroughly washed in cold water to ensure that all of the buttermilk is out as leaving buttermilk in the butter will cause the butter to spoil quickly.
  7. Adding salt will keep the butter from getting spoiled quickly.
  8. Home-made butter has a white color and a less soft consistency. Although it also has a lower fat content (as it’s extremely difficult to remove all water from butter at home), it is much healthier and tastier 🙂
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