this post was submitted on 18 Jul 2024
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American butter is shit tbf

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[–] Jiggle_Physics@lemmy.world 4 points 1 year ago* (last edited 1 year ago)

It is most likely because you didn't have the additives, and machines, to get a significantly lower fat butter to fully emulsify.

I have been making more butter myself, and working on cheese now. There are a bunch of farms, in every state, that will sell raw milk "for animal use". I have bought this, and the ultra pasteurized stuff, as I learn how to make cheese. The raw milk makes a noticeable difference in flavor when everything else was identical.