winter butter

We had a lovely article on making winter butter, but when we added the picture, it disappeared!  Another evidence of Beth’s inadequacies in computer use.  The gist of the articles was that, because the population of beneficial bacteria diminishes in cold weather, it can be harder to make butter in the cold months.  We generally culture our cream with buttermilk (mesophilic lactobacilli, to the informed) to help it reach an acidity that allows the butterfat to gather; we have experimented, however, with adding citric acid powder to achieve the same effect.  One-half teaspoon citric acid powder to one-half gallon of cream seems to do it, but slowly!   It can take an hour to churn.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s