I poured it all on a 1L jar and put it in a cool window. The temperature was around 15 C. If ferm

After reading Sandor Katz's book (Katz 2012), I have begun acid of different products that I like to eat and therefore want to preserve. Mostly, I have leavened white and red cabbage but also a lot of chili to make fermented sauces. For the latter, smithfield ma see Uncle Gröns posts.
But this post will be about something else, namely acidification of cream and churn butter. It is the first time I try to acid an animal product and I was a little concerned smithfield ma that it would go to hell. But it did not and it was hard not either. Broadly, one lets cream permeated by lactic acid bacteria, which gives sour cream. Once this is complete, churning butter it.
First, I added 0.5 cups of starter culture in the form of sour cream to 9 ml whipping cream (40%). Ideally, I'd like to use non-pasteurized cream and so avoid adding starter culture but the simplest and quickest way to get started was a visit to Ica.
I poured it all on a 1L jar and put it in a cool window. The temperature was around 15 C. If fermentation is allowed to go a little slower, so producing lactic acid bacteria more by-products, which I taste, and not just lactic smithfield ma acid.
Just as it was finished, it was Christmas Eve and I got busy with other things, like making mustard and other things that would be on the Christmas table. Therefore, went the can of sour cream in the fridge to slow down the fermentation. Even in the refrigerator underway certain smithfield ma processes and delivers additional flavor.
Once it was Christmas and the Christmas preparations were completed, it was time to churn butter. I did this in the household assistant and it took about 5-10 minutes on low speed before the butter began to separate from the buttermilk. After that, it took only a few seconds until I had yellow butter and a thin milk left in the bowl.
The only disadvantage compared to margarine and other processed products are well to real butter hardens in the fridge. smithfield ma On the other hand, it tastes butter! And much butter. More than if bought smithfield ma butter from the large producers. If you buy the cream in the store so the price will not be lower than if you buy the butter completely. On the contrary, smithfield ma it makes it much tastier. Of 9 ml cream, I got 350 grams of butter. Additional 140104: I did not change the starter culture would make little difference in the butter but it turned out that I was wrong. When I tried to put a tablespoon of sour cream to 9 ml whipping cream (40%) became quite firm and tart in two days. In contrast, the butter smithfield ma is very difficult to wash with water and despite lots of water changes smelled the butter smithfield ma tart and the wash was not done. Right now I'm waiting for the butter to cool in the fridge and look forward to taste it. 6 g mortlat salt was added and the yield was 380 g butter
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