RAW MILK YOGURT & CULTURED BUTTER

[Guest guest]

Hello Folks,

We've been making raw butter for a little more than a year now and need to make

some changes. After a week or so our butter starts to taste a bit sour - as

though it wasn't rinsed well enough. We rinse it very well.

We make butter in rather large batches, using between 40-50 gallons of cream per

batch. Our butter churn will hold 200 gallons - but we've never had enough

cream to use it to it's capacity.

As I mentioned, we need to make some changes, so we've been talking to everyone

we can who makes butter. From what we understand, cultured butter does not go

bad as quickly as what we've seen.

We would love to talk with anyone that makes cultured butter for ideas, tips,

tricks and general help.

Several butter makers have told us that they use yogurt to culture their cream

for butter, so we've decided to try that. Yesterday I made up 2 gallons of

yogurt, but it took forever to heat the milk to 180 degrees without scorching

it. I've tried using just " warmed " milk to make yogurt, but haven't had much

luck. It was always to runny and not very tasty at all.

So, I heated the milk, let it cool to 110 degrees and added my starter. I then

covered my pan and put it in the oven overnight (about 9 hours). This morning

we had the most awesome smelling and tasting yogurt we ever made. If I could

just make it using lower temps I would be so happy. Does anyone have

suggestions???

Now one gallon of this yogurt will be used to make our butter this weekend.

We're still a little unsure of how to do this, so if anyone here can help we

would really appreciate it. We're determined to get this right, but can't seem

to do it on our own

Thanks,

Janet and Wayne Brunner

[Guest guest]

Janet,

Yes culturing the butter is what makes it last longer and it freezes well.

I have heard of just letting the warm milk (before cooling) sit out until it

curdles. Then churning it milk and all. The cream makes the butter and the milk

is 'true' buttermilk. I suppose you could seperate out the cream and not cool it

and leave it sit out. Have not experimented with this though.

I use my fol mjolk culture for the cream and then I make butter out of that. It

is very simple, just put in enough fol mjolk and leave it sit for 24 hours. I

have never made the cream from cultured cream before, I have made it from

cultured fol mjolk. For 40-50 gallons of cream you would need to make 40-50 cups

of fol mjolk for each batch of cream. To make 40-50 cups of fol milk you would

need almost two cups of fol milk, one to set aside for the next days' batch and

one to start the batch with. I make a quart of fol milk every two days to drink.

It is easy to keep up with since there is no heating or anything.

a

----- Original Message -----

From: Janet S. Brunner

Native Nutrition

Sent: Monday, March 03, 2003 9:37 AM

Subject: RAW MILK YOGURT & CULTURED BUTTER

Hello Folks,

We've been making raw butter for a little more than a year now and need to

make some changes. After a week or so our butter starts to taste a bit sour -

as though it wasn't rinsed well enough. We rinse it very well.

We make butter in rather large batches, using between 40-50 gallons of cream

per batch. Our butter churn will hold 200 gallons - but we've never had enough

cream to use it to it's capacity.

As I mentioned, we need to make some changes, so we've been talking to

everyone we can who makes butter. From what we understand, cultured butter does

not go bad as quickly as what we've seen.

We would love to talk with anyone that makes cultured butter for ideas, tips,

tricks and general help.

Several butter makers have told us that they use yogurt to culture their cream

for butter, so we've decided to try that. Yesterday I made up 2 gallons of

yogurt, but it took forever to heat the milk to 180 degrees without scorching

it. I've tried using just " warmed " milk to make yogurt, but haven't had much

luck. It was always to runny and not very tasty at all.

So, I heated the milk, let it cool to 110 degrees and added my starter. I

then covered my pan and put it in the oven overnight (about 9 hours). This

morning we had the most awesome smelling and tasting yogurt we ever made. If I

could just make it using lower temps I would be so happy. Does anyone have

suggestions???

Now one gallon of this yogurt will be used to make our butter this weekend.

We're still a little unsure of how to do this, so if anyone here can help we

would really appreciate it. We're determined to get this right, but can't seem

to do it on our own

Thanks,

Janet and Wayne Brunner