Homemade butter has a funny taste

Not sure if anyone can help me with this. Ive started culturing the cream with mesophilic cultures which turns it to 'crème fraiche' I then whisk this up in the kitchenaid to make the butter (it thickens quicker less mess plus you have cultured buttermilk). Its a bit more spreadable this way too.

But I have noticed that after a day or so it starts to bring on a taste which isn't traditional buttery but more strong bit cow poo/muddy. Its not nasty - not sour or spoilt but causes a problem in sandwiches as its a strong tang. The one child cant stand it. Its nothing to do with hygiene or anything else like that. It just isn't a butter I could share with friends they would think its weird.

I have just whipped up a small batch tonight and Ive tasted it - its fine there is no strong taste. I will taste again tomorrow. But by day 2 its starting to have that taste. The buttermilk also gets the same after a day or so.

Can anyone help me with this? The jersey is on hay not sileage. The milk is raw and clean. The fridge is working perfectly.

I know from my previous rock hard butter thread that you have family members who are experienced in making butter/cheese.

I just want my butter to taste like butter.
 

peclova

Member
What culture are you using? The bacteria you have in the culture are crucial to flavour. If you are instant on using a culture rather than uncultured cream my suggestion is you use flora danica
 

The Ruminant

Member
Location
Hertfordshire
The other problem could be the buttermilk trapped in the butter. You have to rinse it well, pat it together to squeeze out the buttermilk, rinse, cut, pat, rinse pat, cut, etc etc etc. Any buttermilk left in will make it start to go rancid.
 

onesiedale

Member
Location
Derbyshire
The problem is that the culture is carrying on working after you have made the butter.
The longer you leave it then the stronger the cultured flavour. Especially if it is left out of the fridge, it's a mesophilic culture and will grow like mad at room temperature!
If you just want buttery butter then just use cream and salt. Or as @peclova says use the proper type of culture for lactic butter.
 
The problem is that the culture is carrying on working after you have made the butter.
The longer you leave it then the stronger the cultured flavour. Especially if it is left out of the fridge, it's a mesophilic culture and will grow like mad at room temperature!
If you just want buttery butter then just use cream and salt. Or as @peclova says use the proper type of culture for lactic butter.
That's interesting about the culture continuing to work - the culture I have been using which has been recommended by endless forums UK and USA is Mesophilic Arom Type B by Biena. I will order the Danica and try that. I also omitted the salt from the last one and that seemed to help too.

I'm still quite disappointed by the lack of butter taste from just making without culture and the churning takes forever. The butter can also be too hard.
 

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