mmmbutter mit kultur!

[sarahbyrdd]

It's somewhere between butter and marscapone. Not quite so tangy, though if I'd let it culture longer there'd have been more tang. The texture is lighter than commercial butter, but I think I also could have washed it more to rinse away more of the milk solids.  Chilled, it's acting just like butter ... though more of a whipped variety.  I think it should be measured by weight rather than volume for any baking.  A quart of cream yielded 1 lb. butter and a pint (plus a bit) of buttermilk.  And actual buttermilk is tasty.  I can much more easily see that as a treat than the supermarket variety.

I think washing the curds was my favorite part ... when you get in there and squish with your hands, and I got to use the reproduction redware milk pan that Bytcharse gave me last christmas. Being a dairymaid is fun.