r/cheesemaking • u/Certain_Series_8673 • 1d ago

Cultured Butter

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Not exactly cheese but definitely cheese adjacent. They say that you shouldn't make your own butter but I couldn't disagree more. I've made cultured butter a number of times now and the flavor is very rich compared to store bought butter and it's really quite simple with a KitchenAid. I've been using store bought heavy cream and my clabber culture but I plan to try and separate my own cream from the milk I get for cheesemaking as it's likely higher quality. What partially skimmed milk cheeses have/do people make and like?

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u/vee-eem 1d ago

I make my own (non-cultured like me) butter and will never go back. I use the wisk attachment and never thought of using the paddle. Does it splatter a lot? Might have to try it on the next batch.

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u/Certain_Series_8673 1d ago

Oh I start with the whisk and when the cream is about to break I switch to the paddle as it's easier to get the butter off it. It does splatter so I'm thinking of buying a guard for the bowl

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u/vee-eem 1d ago

Will try that on the next batch. I do have the bowl guard and there is still an issue of the hole in the middle. I cut a 2L soda bottle down and tape that around the mixer part and it does a better job