Butter recipe

"Bob (this one)" wrot

It's that ultrapasteurization. Milk products are heated to
much higher
temperatures than they used to be and are, therefore,
nearly
sterilized; take a much longer time to spoil.

What does this "ultrapasteurization" do to the nutrient
values, I wonder?

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

George Parton wrote:
I have always been under the impression that the fat (cream) does not
sour at the same rate as the rest of milk which is why it separates and
still has a different taste than the remaining milk. I know that we now
can keep heavy cream almost indefinitely if refrigerated.

It separates because fat is lighter than water. I don't have any idea
what the shelf-life of non-pasteurized cream is, compared to pasteurized.
But mostly-fat solutions typically spoil or culture more slowly than
mostly water solutions.

Souring is different from spoiling, though. Pasteurized milk/cream
doesn't sour, it only spoils. I've never tasted it, but I expect
old-fashioned sour milk tasted similar to yogurt, sour cream and kefir.

--
jamie )

"There's a seeker born every minute."

jamie wrote:

Bob (this one) wrote:

There are *two* main ways to make butter. The one above that gives the
butter a bit of a hard-to-define but pleasant flavor twang.

And the other way is to use cream that isn't sour, *sweet* cream. So
when you see "sweet cream butter" on a commercial package, it means
that it was made with fresh, unsoured cream. It has nothing to do with
whether it's salted or not, as many people mistakenly believe. Both
kinds of butter can be salted ot unsalted.

IIRC, I read that up until the 1920s most butter was made from clabbered
or soured cream, and a dairy cooperative that later became Land o' Lakes
was the first commercial distributor of sweet cream butter in the mid-20s.

I've never had butter from clabbered/soured cream. Is it possible to
make it from commercial sour cream?

Yeah, but you don't want to. Read the labels. They put lots of stuff
in there that didn't come with it to begin with.

If you can find cream that's just been pasteurized without
homogenization (and especially not ultrapasteurized), it'll separate
naturally. You can sour that either by adding an acid or a culture.
Yogurt is as good as anything for that. Just make yogurt and then
churn it (by any of the methods in common use).

Pastorio