Some cosmetic changes in preparation for larger site changes in the works.

Richard in Cincy

Oh yes.

Veteran Member
5342 posts
Joined: Dec 12, 2005


Posted to Thread #28465 at 1:32 am on Feb 10, 2016

Nothing finer. Back in the olden days, we'd skim the cream off the warm milk fresh from the cow. And cultured definitely tastes better. On the farm we soured the cream by letting it sit out before churning to get the nice rich flavor, but that's difficult to do with today's commerical pasteurized and homogenized product, so adding the buttermilk is definitely the way to go.

My favorite restaurant here in Cincinnati (Orchids at the Palm Court) makes their own butter and they use that same ratio of cream to buttermilk.

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