How hard would it be to churn butter at home and get a good quality butter?
And for cooking, wouldn't ghee be a good, maybe better, substitute?
On 10/12/07, gefmey@cox.net wrote:
>
> Let me be the first to say that how saddened I am by Bob's dementia. I
> had heard rumors to the fact but this is really the first time that I have
> seen how complete it is. Bob, we are all here for you in your time of need.
>
> G
> —- Bob Morgen wrote:
> > 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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