Well, I've learned it's not just yellow. Butter comes from different animals, flavours, creams, diets, care practices and therefore, can be different colours. So much so that the USDA issue a colour chart for butter as a guide. I think in Australia we have one colour for...
Butter making - it's an art and a science I have learned this week. The science is in monitoring things like pH, temperature, TA, litres, grams, kilograms, moisture content, etc. The art is in the choice of cream and what recipe to make (cultured, standard, salted, unsalted,...
The week is flying by and it's the 3rd day of the butter making apprenticeship. To give you a bit of a background to students in the course, there are 9 of us enrolled and we have come from a dairy background of some sort. There are...
Today we swung into action and made butter! Our instructor today was the illustrious Robert (Bob) Bradley who in the circles of butter making is spoken about in the same vein as a celebrity. Bob wrote and published the Wisconsin University bible of butter making called 'Better Butter'....
Today was the 1st of the 5-day apprenticeship course at the University of Wisconsin - and my, did we taste butter. As you would I guess. It was great to compare notes, thoughts and the odd tastings we each experienced. There were about 15 - 20 different...
Buttermaker’s Apprenticeship and Butter Maker tour It's an exciting time for butter making in Victoria! From June 25 to 29, I will be flying off to Madison, Wisconsin, USA to complete the Buttermaker’s Apprenticeship at the Centre of Dairy Research, a department of the University of Wisconsin. In my...