So George completely agrees with me, as usual. This is comforting.

Like I said, lactobacillus (yogurt bugs) are added to the cream prior to
churning. Since the dictionary (I looked) defines yoghurt as fermented milk,
I fail to understand George's objection to the term. Premium butters use
whatever bugs are floating around in the air and so it probably isn't easy
to know which one is actually in the butter. Presumably a mix.

Anyway, I am please to have helped to educate George again.

-Bob

On 10/12/07, gefmey@cox.net wrote:
>
> Oh Bob!! I don't even know where to begin on this one. Your best option
> is to take a short course in food microbiology, or better yet just stick to
> food deep fried in some industrial strength non-microbially reactive
> petroleum product. I hear the French are doing amazing things with vaseline
> and sous vide techniques.
>
> Butter is NOT fermented, at least not intentionally. When butter ferments
> or ages the production of butyric acid gives it that distinctive "Palo Alto"
> characteristic. This is not usually desireable, as it indicates the
> breakdown of the butterfat
>
> You are correct that fermentation does take place but in the milk prior to
> churning in butter that is not labelled "sweet" (most of the US) ut labelled
> "cultured" (most of Europe).
>
> The bacteria that are added however are NOT yogurt bacteria (even to cheap
> butter, unless maybe it comes from China, where there may also be traces of
> lead or dipropylene glycol) which are Lactobacillus acidophilus, and
> Streptococcus. thermophilus. Usually Lactococcus lactis subsp. lactis,
> Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar.
> diacetylactis, Leuconostoc mesenteroides subsp. cremoris (Leuc. citrovorum)
> is added or the milk is allow to naturally ferment for a day or so.
>
> Remind me not to try any dishes that Bob prepares using his special
> "cultured" butter.
>
> George
> —- Bob Morgen wrote:
> > Sharon's legendary experiments in butter ageing aside, there is
> something to
> > ageing butter. Premium butters are fermented for a few days before
> churning
> > to give them more of a tangy/buttery flavor. Cheaper butters have a bit
> of
> > yogurt bacteria added to hasten the process.
> >
> > Cooks Illustrated did blind tasting on expensive premium butters vs
> cheap
> > butter. While there was a bit of a difference it didn't show up as much
> to
> > most tasters.
> >
> > Interestingly, Land of Lakes did very well both in the premium and
> ordinary
> > butter categories.
> >
> > I looked at what is being offered as expensive premium butters in the
> USA
> > and ironically most of them are ordinary butters in their country of
> > origin. I have tried them all and, while I've never met a butter i
> didn't
> > like, except Sharon's, there isn't much to recommend them over American
> > butters. Our daily household butter here is Kerrygold from Ireland. It
> is
> > the cheapest thing at the market here but sells for a fortune in the
> States.
> > Lurpak, from Denmark, is made in monster sized factories from cows that
> > never see the light of day. The biggest selling French premium in the US
> is
> > the one with rock salt crystals in it. That's cheating.
> >
> > -Bob
> >
> >
> >
> > On 10/12/07, Dianne Ellsworth wrote:
> > >
> > > Was 1996 a good year? (for butter).
> > >
> > > Gee, didn't know it was vintage. Is it AOC too?
> > >
> > > I've got lots of butter at my place and you're all welcome to it, but
> it's
> > > pretty recent, so may not have that nice marbling and nose of the
> truly aged
> > > butter.
> > > Dee
> > >
> > > —–Original Message—–
> > > >From: boogkb@tmo.blackberry.net
> > > >Sent: Oct 11, 2007 4:32 PM
> > > >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack <
> jwgrey@netbox.com>
> > > >Subject: BSMA Barco
> > > >
> > > >11 Oct.
> > > >
> > > >We are now out of the outer banks and in the dismal swamp. Its real
> name.
> > > Heading to Barco. The only place we found to stay for 90 plus miles
> is a
> > > B&B in Barco. Again a bit less distance than ideal.
> > > >
> > > >Pretty strong headwind (cold front starting to finally come in )
> today on
> > > a 5 lane Hiway with narrow but ok shoulder. The ride is on a barrier
> island.
> > > >
> > > >The B&B turned out to be first rate. 1827 house. Xmas decorated, her
> > > hobby. Loaned us their van so we could get to a rest. A number of
> miles
> > > back.
> > > >
> > > >To repeat the obvious "do not mess about in George's backyard! "
> > > >
> > > >Judi and Bobby have now booked Chez Boog for the holidays.
> Provisioning
> > > being planned. Looking for some 1996 butter.
> > > >
> > > >Dinner was among the yachts on the intercoastal waterway. Another
> cole
> > > slaw, and more crab and shrimp. Home made, still warm, freshly baked,
> > > potato chips.
> > > >
> > > >The chowder, pictured, was fine, no cream. What makes something a
> chowder
> > > rather than a soup?
> > > >
> > > >
> > > >
> > > >
> > > >
> > >
> > >
>
>

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