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8:28 pm
June 1, 2010
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The price of butter is bad enough, the price of premium butter is outrageous. I'm thinking of making my own butter (store bought cream) but then I thought perhaps I could make the cultured butter just as easily(?) and well, just revel in the fancy butter. I understand that most of the premium butter not only has a slightly higher butterfat content, but it is slightly tangy as well. Any of you cow-possessed folks tried this? Think it can be done? General opinions?
10:27 pm
March 22, 2010
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Bonita, I'm sure the experienced butter makers here will have a first-hand answer, but your question got me curious and I found this description: http://cooklikeyourgrandmother…..uttermilk/
I am SO going to try this. It sounds easy. Famous last words, I know, but it sounds easy enough to be worth it, and fun.
12:49 pm
September 20, 2010
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This has me thinking about trying this with my raw cream that I make butter out of, I will have to try this today. Thanks for the great idea's!!!!
6:42 am
March 30, 2009
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My Mom has said several times how surprised she is that we make butter out of fresh cream. She said while she grew up MawMaw always let the cream sour some before making the butter. Mom says she misses the tanginess.
I have noticed (not that this has anything to do with cultured butter, lol) that my older cream yields more butter.
I wonder how my homemade yogurt would do in the cream? Hhhmmm 
11:35 am
August 15, 2011
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I've been trying to make butter from fresh cream and it either has very little taste (fresh cream) or it smells really bad (after about 12 hours of setting out to let "sour" a bit too much, I think…) I'm hoping that it's just been too hot here in Virginia in the past month or so and I'm going to try it again soon. If it doesn't work to my satifaction, I'm going to try cultured butter. However, I looked at the ingredients list of a pound of butter I got from Costco recently and it has "Natural Flavorings" listed in addition to milk.
Have I gotten so used to store bought "natural flavorings" butter that I won't like the actual real thing? That kind of makes me mad…
5:00 pm
August 6, 2010
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My mother grew up on a dairy farm in Southeast Missouri in the '40's. She left the farm to live in St. Louis with her sister when she was 16, and said that she couldn't eat 'city' butter or margarine, because her mom always made butter from soured cream. I remember having Grandma's butter, and I liked it, but I always thought it tasted like cheese.
6:27 pm
March 30, 2009
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CityGirlFarmGirl said:
Have I gotten so used to store bought "natural flavorings" butter that I won't like the actual real thing? That kind of makes me mad…
It took me the longest in my household to get used to homemade butter. I have a very sensitive nose. 
However, now I am used to it. I still notice the smell, but no longer does it keep me from eating it.
When the butter seems to have no taste, add a bit more salt and see if that helps.
12:04 am
September 20, 2010
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My two boy's the 21 and 14 year old do not like the raw milk that we have been buying. They say it smell's like a cow. My husband and I LOVE it! I have noticed no smell, and have made butter, yogurt and used the cream in sauces, the boy's ALWAYS NO! I wonder if I pasteurized it if it would make any difference? I have even thought about putting it into a regular milk container and seeing if they notice? The milk is from a Jersey cow and I love seeing the cream rise to the top of the jar, and scooping it off, I wait a few day's until I make the butter, and it is always kept very cold. Just wondering if anyone else has family members that turn up their noses at REAL MILK!
7:25 am
October 31, 2010
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I WOULD try putting it in a normal container and see the reaction. Of course, the cream would rise to the top so it would be noticeable unless you skimmed….
Good luck!
9:51 am
February 10, 2009
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Yeah, my brother always said he could tell about all sorts of things but my mom just either made sure he didn't see the container or whatever, or put the replacement product in a container he 'approved of' and as long as he saw the box or carton he expected to see, all was wonderful.
11:14 am
March 30, 2009
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I would also suggest to half the store bought milk with your fresh milk to help people get used to it. I do understand about being able to tell the difference. Me and my sensitive nose. lol Years ago, I would mix the milk. It would cut the smell enough that I didn't notice it and then slowly I would adjust the amount I was mixing until I could do straight fresh milk. Even now, I can generally tell the difference between milks. I can remember last year getting milk that was from a particular Guernsey. Everyone else in the household could drink it. I couldn't because of the smell.
Sometimes it's what the cow has eaten and sometimes it's the particular cow. I have had other Guernsey's milk without a problem, but this particular cow I just can't.
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