Raw butter tastes like Parmesan cheese? - Mothering Forums

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#1 of 21 Old 12-03-2007, 08:21 PM - Thread Starter
 
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Ok everytime I have gotten raw butter it tastes like Parmesan cheese. Even when i make my own with my raw milk (same dairy).


Is this typical?

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#2 of 21 Old 12-03-2007, 10:06 PM
 
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I don't know, but I have some raw butter from where we get our milk, and it has a very strong smell/taste. We used it on popcorn the other night and dh was not impressed! I wonder if it's because the cream is older, or sours a little when left at room temp?
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#3 of 21 Old 12-04-2007, 01:16 AM
 
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Are you letting it stand at room temp? Don't do that. Use cold, fresh cream as soon as you pour it off the jug of milk. That way it tastes like sweet cream butter (or mine does, anyway).
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#4 of 21 Old 12-04-2007, 02:20 AM
 
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The Organic Pastures raw butter I used in the past tasted like parmesan cheese to me too. I kept it in the fridge the whole time. I may have even called the dairy to make sure it was okay.

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#5 of 21 Old 12-04-2007, 10:42 AM
 
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Is the cheesy butter unsalted? I think this is the main factor. OP butter isn't salted, and is definitely cheesy, and gets more so with time. Salt inhibits bacterial growth, so the raw salted butter I get from a farm in vermont is sweet and delicious. I have the same issue with OP cheese. The unsalted one smells terrible and rotten to me (I can't eat it since I'm allergic to casein, but I bought it for my son once).

That reminds me... does anyone know of a pastured, truly raw, mild cheddar or jack style cheese that tastes good? My son likes Organic Valley, but I doubt it's truly raw... just not pasteurized. I'm not sure their cows are 100% pastured, either. I'd love to buy the OP, but it just smells yucky.
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#6 of 21 Old 12-04-2007, 10:57 AM
 
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The one time I bought raw butter it was very parmesan cheesy as well. I got mine from a small artisan dairy in Pennsylvania.

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#7 of 21 Old 12-04-2007, 01:35 PM
 
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Quote:
Originally Posted by kbchavez View Post
That reminds me... does anyone know of a pastured, truly raw, mild cheddar or jack style cheese that tastes good? My son likes Organic Valley, but I doubt it's truly raw... just not pasteurized. I'm not sure their cows are 100% pastured, either. I'd love to buy the OP, but it just smells yucky.

We love OP's raw cheddar but we like really sharp cheese. Maybe a Whole Foods or gourmet grocery has other truly raw cheeses in your area.

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#8 of 21 Old 12-04-2007, 06:11 PM
 
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We get ours from PA as well, truly raw and very cheesy tasting...also unsalted. I LOVE it. Their cheese is really good too...both salted and not. DH loves their pepperjack, but the cheddar is really nice too. I just wish *I* could eat it.
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#9 of 21 Old 12-04-2007, 10:37 PM
 
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Raw butter is definitely different than store bought, but mine's not particularly "parmey". I make mine from fresh raw cream and then salt it after I've washed it, and leave it in my butter ball on my counter. It's got a stronger butter flavor, more like ghee to me.

I buy my raw cheddar from Millcreek Organic Farm in PA. I'm part of a raw co-op, and we have to sign legal documents to protect the farmer and his family, but BOY IS IT YUMMY! Definitely worth looking in to.

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#10 of 21 Old 12-07-2007, 05:12 AM
 
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The raw butter I used to buy would start to smell parmy after a while. I always thought it might be spoiled or unsafe then, and pitched it. I haven't tasted the butter from my new source yet.

Has anyone ever felt sick after eating the parmesian cheese tasting stuff?

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#11 of 21 Old 12-07-2007, 10:24 AM
 
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Not in the least...in any case it wouldn't spoil it would just sour a bit. Totally safe for consumption...some may even say better for you!
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#12 of 21 Old 12-07-2007, 02:39 PM
 
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I'm not sure what the temp. cut off for "truly raw" is.

As someone who makes my own cheeses, including all forms of cheddars, in order to make the cheese, the milk has to be heated up to about 95-100 degrees F in order for it to correctly work for the cheese making, FYI.

I'm not sure if this counts as raw or not...

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#13 of 21 Old 12-07-2007, 04:05 PM
 
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It does for me!
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#14 of 21 Old 12-08-2007, 04:11 AM
 
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Dh and I keep struggling with the taste of OP raw butter. I was so excited when I first bought it, then was dissapointed with the taste. It tastes sour even if it is a fresh batch. So I've bought it only a handful of times. I have some in my fridge now and I feel very un TF that I just want to buy my Organic Valley cultured butter.

We do love the OP cheese, though...ofcourse we love all types of cheese, and the milk. I couldn't stand the kefir, either...even though I really really wanted to love it.

I hope one day my taste buds will adjust to the probiotic goodness of this sour tasting dairy.

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#15 of 21 Old 12-08-2007, 04:55 PM
 
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I have made raw butter from cream but after about 2 weeks, the butter has a stinky cheese taste and smell. I assumed that it is spoiled at that point and throw it out.

Then I bought a Butter Bell but sometimes the butter would fall into the water when I would pull the butter out of the base. It would stay fresh tasting in the Butter Bell.

Another option would be to freeze small portions of the butter, but that is a lot of work. It is so much easier to buy Organic Valley butter. It is cultured, what is the difference, is it still pasteurized?
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#16 of 21 Old 12-08-2007, 05:53 PM
 
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Yes, still pasteurized.
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#17 of 21 Old 12-08-2007, 06:12 PM
 
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I have some raw butter that I'm assuming someone from our co-op made, because it wasn't labeled or anything. It has a slightly stinky, cheesy smell. It is salted.

I bought some other packaged raw butter that I noticed has very specific storage directions. It says it is best to freeze it and only refrigerate a couple of days' worth at a time. It came in a flimsy paper wrapper, but said that it should be stored in an airtight container, to keep other flavors from getting in. Maybe that is what's happening? The butter is picking up other flavors from the refrigerator?

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#18 of 21 Old 12-09-2007, 12:35 AM
 
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the raw butter we get doesn't have a really cheesy smell..but it definitely smells much different than the traditionally held 'butter scent'....i don't mind it but when dh uses it for something (which is really rare) he complains. i wouldn't know how to describe the scent, but i've noticed that our source doesn't get even nearly all the buttermilk out of the butter, and i think that contributes. oh yeah, the butter is salted too.

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#19 of 21 Old 12-09-2007, 10:15 PM
 
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Quote:
Originally Posted by kristenok18 View Post
I don't know, but I have some raw butter from where we get our milk, and it has a very strong smell/taste. We used it on popcorn the other night and dh was not impressed! I wonder if it's because the cream is older, or sours a little when left at room temp?
Do you mind my asking where you get your milk? I'm in WI too and I have a source for raw milk but I've never seen raw butter at their farm.

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#20 of 21 Old 04-02-2008, 04:45 PM
 
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Ok bumping this thread because I got some grassfed vat pasteurized unsalted butter that tastes definitely cheesy. The salted stuff tastes like regular butter to me.

What's the deal?
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#21 of 21 Old 04-02-2008, 06:07 PM
 
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Sometimes it does, sometimes it doesn't. We're also in PA and get ours from a small farm. We usually eat it until the taste gets really strong, and then DH eats the rest of it anyway. (There is no food considered so 'off' that he will not consume it. )
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