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|Richard in Cincy||
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.
Other messages in this thread:
- 28465. Have you made your own butter--if not, you really need to give it a try ! (more . . . ) [LINK] - mistral - 9:24pm on 02/09/16 (10)
- What a fun project that would be to do with an older child, or grandchild, - KarenNoCA - 12:09am on 02/10/16
- I've done it using a blender and ice added to the cream. It is DELICIOUS! [NT] - Michael in Phoenix - 12:19am on 02/10/16
- We've done it with grandkids at the beach tossing the quart jar around the kitchen. - Charley - 12:48am on 02/10/16
- Oh yes. - Richard in Cincy - 1:32am on 02/10/16
- I want to make it again, but I am so afraid--afraid that I will eat it all again! (nt) [NT] - mistral - 6:23pm on 02/10/16
- Many times- here is a squeezing tip Mistral - CathyZ from Kauai - 3:28am on 02/10/16
- You should send that tip to The Kitchen crew, they are always looking for multiple uses for kitchen - KarenNoCA - 3:58pm on 02/10/16
- Oh, that is a good tip! I need to see if I can dig up a ricer around here. . . - mistral - 6:20pm on 02/10/16
- Ha, that was what we made when I was a child, before we started mixing the yellow coloring into the - Curious1 - 7:41pm on 02/10/16
- My mom made a lot of our butter back when I was growing up. Grandad had a dairy herd so there was [LINK] - wigs - 6:42pm on 03/17/16