Home > News Archive > April 2004

---

Making cultured butter in house-holds
by Egon Skovmose on Sunday, April 11, 2004

---

Here a short instruction for making butter in house-holds:

1 sachet "Set milk" http://www.danlac.com/store/index.asp?category=3&product_id=241

can be used for 1-2 pints of cream.

Room temperature; 22-26 hours until it is thick and sour.

Mix on the slowest position of your mixer for about 20 minutes Temperature while mixing is important and varies from winter to summer milk:

winter time: not less than 18°C ( 65 F)

summer time: not warmer than 12°C ( 54 F)

Separate butter pieces from butter milk. The butter pieces should be of the size of corn.

Wash the butter pieces with running cold water while kneading the butter (5 minutes) to remove

the buttermilk completely.

Put the butter on a wooden plate. Salt can be added now.

Knead the butter.

Press the butter between 2 wooden plates.

Shape the butter.

For larger badges of cream use 1 x DL-Mix MFZ 2-22 - 5 u / 200 L cream

http://www.danlac.com/store/index.asp?category=2&product_id=61

____________________________ _________________________________ ____________________________