i made butter!!

[Guest guest]

well, after all our discussion, i ordered the danlac culture for

making craime freche (thank you to the person who posted the link for

ordering it, i'm really sorry i don't remember who you are).

yesterday morning, i took almost a quart of cream i had unopened for

over a week and mixed it with the culture in a glass bowl, covered it

and left it for the prescribed 2 h.

last night i checked it: it was thick, and tasted like sour cream!

but it seemed it could be a little thicker and more sour creamy

tasting, so i decided to leave it out over night and make the butter

in the morning.

so i finally got to it this afternoon...i got out my hand mixer, and

it whipped up into butter very quickly.

what a mess!!! i had no idea when you use a hand mixer, just as it

reaches the butter stage it splatters all over the place!!

so i took the mess and strained out the buttermilk and drank it.

that buttermilk was AWESOME!! tasted so wonderful!!

so then i started rinsing it. it's hot today so i had to refrigerate

it for a little while. i rinsed it a few times then finally tried to

pour all the water off; it was easier than i thought.

then i mixed in some salt and tasted it: cultured, salted butter!!

it was a little too salty and i knew i could have rinsed it again but

i didn't feel like it and thought, next time i'll add less.

are there any guidelines as to how much salt one should add per

volume of cream?

well, thanks for all the discussion about this...and i hope from now

on i'll be making this wonderful cultured, salted butter.

actually, nothing could be easier as the sour cream makes itself at

room temp (no messing with getting it the right temp. like yogurt)

and then all i need is a hand mixer and a strainer.

laura

p.s. the next time i make sour cream...can i use some of it to make

the next batch? or do i need to use the packet of culture each time?