La Brousse - part deux
Posted: 30 Jul 2008 08:00 AM CDT
Back in January we did a post on making our butter , with a recipe for la brousse. It is basically a cheese you make with the buttermilk left over from the churning process. We had an email from someone trying to make it, who had a few questions because it doesn't seem to be working. My grandmother was la brousse and it was working sometimes, and sometimes not. I had the same result.
Does the kind of milk matter? We use organic cream to churn our butter. The butter milk can have different level of protein content and have effect over the coagulation of the buttermilk over the heat. After churning butter leaving the buttermilk for 48 hours gives better result. It might be helpful to measure the PH. We have the instrument but haven't had a chance to use it yet.
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