tag:blogger.com,1999:blog-7706895404336606517.post6288487685734340160..comments2023-05-13T19:48:20.416+10:00Comments on An Ode To...: HOMEMADE CULTURED BUTTER – MY HUMBLE “WELCOME” AND “THANK YOU”SophiaTerraZivahttp://www.blogger.com/profile/01358042859634418441noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7706895404336606517.post-57315121029354968022015-07-20T06:42:29.758+10:002015-07-20T06:42:29.758+10:00Oh, yes indeed - the taste is so pleasant, tangy a...Oh, yes indeed - the taste is so pleasant, tangy and the yoghurt has not only role in developing the taste, but gives the butter a longer life. You should try it. It is worth the mess in the kitchen. Keep the strained buttermilk for some pastry making or if you make your own trahana.<br />Thank you Krystallia for stopping by :) xoSophiaTerraZivahttps://www.blogger.com/profile/01358042859634418441noreply@blogger.comtag:blogger.com,1999:blog-7706895404336606517.post-38547131093436260732015-07-20T01:40:32.437+10:002015-07-20T01:40:32.437+10:00Never heard or taste cultured butter... Sounds nic...Never heard or taste cultured butter... Sounds nice and extra tasty to me because I love eating yogurt or adding yogurt anywhere. Then I can imagine this fermentation will add a subtle saurness to the butter's aftertaste. Can't wait to try your recipe. Pls keep posting :DMyCookingSecrets Krystallia Giamouridouhttp://www.mycookingsecrets.com/noreply@blogger.com