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Steve2 in LA: I wonder if you took some Plugra and let it get soft. . .
Joined: Dec 31, 2005
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!
Other messages in this thread:
- 12334. Steve2 in LA: I wonder if you took some Plugra and let it get soft. . . - mistral - 5:44pm on 10/20/08 (1)
- Good idea Mistral but I think I'll just buy the Plugra, save some time and $$$ [NT] - Steve2 in LA - 1:00am on 10/21/08