Post by Deleted on Oct 25, 2004 13:49:59 GMT -5
I am going to copy and paste a question and a reply that I got from another board....I am having a time making butter for a customer...my first customer. I want to know if any of you have ever had a similar experience.
We have a Jersey cow. I make butter for our family. I ran into the
pastor of the Methodist church at the park a few weeks back and
mentioned that we now have chickens and a cow (just making
conversation in a small town!) turns out that they have purchased
raw milk in some of the other locations that they have pastored in
(Methodist ministers move about) and wanted to buy milk from me. I
sent over a gallon and 18 eggs as requested. Two weeks later, I get
a call from her and she wants eggs, milk and this time butter. I
tell her my price and she doesn't waver, she just wants a pound.
Sooooo, I make sweet cream butter for her (we discussed cultured
butter vs. sweet cream butter and she chose sweet cream) I make the
butter the SAME day I sell it to her and she calls me the next day
saying the butter is rancid!
Now, I used the cream from the earliest milking, churned it right
away, washed it thouroughly, salted it lightly with sea salt and
that was it...what's the problem? She keeps it in the
refridgerator.
I HAVE noticed that my butter made from Marigold's cream IS stronger
tasting than the store-bought butter but I couldn't really say,
RANCID. I'm confused, and a little insulted to be honest.
I immediately skimmed milk, again, and churned another batch of
butter, only coming up with 9 oz. this time but haven't delivered it
yet, any ideas on what I can expect?
Is there such a huge difference in store butter and homemade butter
that she would think it was rancid?
ok, must go...
Thanks a bunch,
Tracey in NE Kansas
This is the response that I got from the other board:
"It has been my experience that making butter from uncultured cream always
goes bad the next day, even if kept in the fridge. If you just leave the
cream out overnight before churning, there will be no problem."
Meg
Thanks,
Tracey in NE Kansas
We have a Jersey cow. I make butter for our family. I ran into the
pastor of the Methodist church at the park a few weeks back and
mentioned that we now have chickens and a cow (just making
conversation in a small town!) turns out that they have purchased
raw milk in some of the other locations that they have pastored in
(Methodist ministers move about) and wanted to buy milk from me. I
sent over a gallon and 18 eggs as requested. Two weeks later, I get
a call from her and she wants eggs, milk and this time butter. I
tell her my price and she doesn't waver, she just wants a pound.
Sooooo, I make sweet cream butter for her (we discussed cultured
butter vs. sweet cream butter and she chose sweet cream) I make the
butter the SAME day I sell it to her and she calls me the next day
saying the butter is rancid!
Now, I used the cream from the earliest milking, churned it right
away, washed it thouroughly, salted it lightly with sea salt and
that was it...what's the problem? She keeps it in the
refridgerator.
I HAVE noticed that my butter made from Marigold's cream IS stronger
tasting than the store-bought butter but I couldn't really say,
RANCID. I'm confused, and a little insulted to be honest.
I immediately skimmed milk, again, and churned another batch of
butter, only coming up with 9 oz. this time but haven't delivered it
yet, any ideas on what I can expect?
Is there such a huge difference in store butter and homemade butter
that she would think it was rancid?
ok, must go...
Thanks a bunch,
Tracey in NE Kansas
This is the response that I got from the other board:
"It has been my experience that making butter from uncultured cream always
goes bad the next day, even if kept in the fridge. If you just leave the
cream out overnight before churning, there will be no problem."
Meg
Thanks,
Tracey in NE Kansas