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Livestock
Dairy Farming
Homemade butter has a funny taste
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<blockquote data-quote="onesiedale" data-source="post: 4685584" data-attributes="member: 13510"><p>The problem is that the culture is carrying on working after you have made the butter.</p><p>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! </p><p>If you just want buttery butter then just use cream and salt. Or as [USER=40696]@peclova[/USER] says use the proper type of culture for lactic butter.</p></blockquote><p></p>
[QUOTE="onesiedale, post: 4685584, member: 13510"] 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 [USER=40696]@peclova[/USER] says use the proper type of culture for lactic butter. [/QUOTE]
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Homemade butter has a funny taste
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