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Cultured butter making
by Egon Skovmose on Wednesday, April 25, 2007
Cultured Butter
I have often wondered what is the difference between North America and Europe is when it comes to how certain dairy products are consumed.
Take butter for instance. While most people in the Scandinavian countries consume cultured butter, North Americans consume mainly “sweet” butter.
Separating milk into cream and skim milk produces cultured butter. Then by choosing temperature combinations, depending on if you make summer or winter butter, the cream is cultures overnight, before turned into butter the next day. Different temperature combinations are necessary as the hardness of butter varies during the year depending on the how the animals are fed.
The temperature combination will help compensate the butter’s viscosity, allowing people to spread the butter taken directly out of a cool room, or fridge.
There seems to be a trend coming from health educators to examine why we should consume more cultured butter instead of only sweet butter. And as consumers start noticing the benefit of consuming healthy bacteria. Consumers now consumes more cultured products such as yoghurt, kefir, sour cream, cottage cheese, cream cheese; as they know that when you supply your body with healthy bacteria they help prevent harmful bacteria from forming besides promoting good nutritional habits.
Should you like how you can produce cultured products in your operation, we can assist you in choosing the right equipment, as well as supplying you the technology to grow a profitable business.
We suggest using Probat 222 LYO 50 DCU is an excellent culture for making cultured butter. You might add Holdbac YM-B LYO 100 DCU to help shelf-life.(controls growth of mould & yeast)
There is also a method for butter making according to the IBC method (Indirect Biological Culturing). Note: This method is mainly for large operations.
This is a method for the production of cultured butter from sweet cream. After sweet cream churning and buttermilk drainage, a starter culture, which has high diacetyl (aroma) content, is worked into the butter mass. Also a lactic acid concentrate has been added to this starter, which produces a pH reduction in addition to the aroma. Furthermore, an ordinary starter high Cremoris content is worked into the mass to produce the correct moisture content. In case of salted butter production, the salt is mixed into the first starter culture.
The method provides for more flexible cream treatment since the cultured bacteria do not have to be taken into account. Besides, the production of cultured buttermilk is avoided (sweet buttermilk is used for buttermilk powder). Finally, it has turned out that butter produced according to this method has a longer shelf life.
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Does cultured butter have lactose?
Butter has virtually no lactose (and thus it is legal). Cultured butter is regular butter with a bacteria culture added to it to give it taste. This culture will eat up any lactose that remains in regular butter. So cultured butter has less lactose than regular butter. This is why (I think) Elaine Gottschall says this is the best kind of butter for us.
In the continuous butter making process with can be done using injection of starter grown as bulk starters using our Probat 505. As mention above.
http://www.danlac.com/store/index.asp?product_id=465 For smaller producers using a butter churn and a culturing tank for growing the cream with starter culture is a less costly way; here also using the Probat 505.
http://www.danlac.com/store/index.asp?product_id=465 For the at home and Farmhouse users follow following method
Butter making: (simple method)
Raw material : cream with 30 – 35 % fat
Heating : 85 – 100 C (185 – 212 F)
Cooling : 21 C (70 F)
Inoculate : add set starter Probat 222 LYO 50 DCU per 200 lt.
(Mix in 500 ml sterile water and mix well into cream)
Ripening : 16 – 20 hours
Churning : Use hand mixer or butter churn
Draining : When butter is formed drain off buttermilk
(store in cooler overnight – ready then for consumption)
has also many healthy bacteria.
Washing : Use portable water
Salting : Use 1.25 % salt to enhance butter flavor
Kneading : Mix in salt.
Cool : Butter in parchment paper.
Buttermilk is cooled overnight for better viscosity and flavor.
Let us know you size of butter making operation in North America and let us help you start production of cultured butter.
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