07 May '11, 3pm

How to Make Butter and Buttermilk

How to Make Butter and Buttermilk

Because raw cream is naturally full of benign bacteria, raw cream ferments and sours on its own, without the addition of a bacterial culture. Fermentation by lactobacillus bacteria changes the chemistry of cream, making its flavors more complex. Among other changes, it produces lactic acid, making the cream less “sweet.” Of even greater importance to butter makers working hand churns, culturing helps make churned cream “break” faster into the two products of butter making: butter and buttermilk.

Full article: http://www.motherearthnews.com/Real-Food/How-To-Make-Butt...

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