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Steve2 in LA: I wonder if you took some Plugra and let it get soft. . .

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Posted to Thread #12334 at 5:44 pm on Oct 20, 2008

and then added the extremely softened Plugra to your cream (mixing it in really, really well), along with your buttermilk as a "starter" of sorts if you would get a better tasting butter? Any beneficial bacteria in the Plugra would be passed on to you cream in this way. I think it would be worth a try.

If this is too bland using your butter recipe, you might try using this again, but letting it set longer (in a cool place) to enhance fermentation. And since cream is so expensive, you might want to try this in smaller batches.

Of course, I think one of the big things that matters in milk, as well as many other foods is: What did the cow(s) eat?


A Proud "Master Food Preserver San Bernardino County" since 1996!


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