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What do I do with my raw cream when it starts to smell a little sour? I think I read you can make butter with it and salt it to hide the sourness. Is that right?
 

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Yup. Traditionally, butter was made with slightly soured cream - that's why buttermilk was sour. In fact, it was intentionally cultured to acheive that.

But, it's not to many modern tastes. Try as I might, I can not get a handle on sour butter. My dh won't touch it with a ten foot pole - in fact, if I use it for cooking, he leaves the house from the smell. The smell/flavor are definately less prominant when the butter is cold. I'd use it just for spreading on bread and things. Or maybe for things that involve other sour flavors - basting fish, where you'll be squeezing on some lemon then, etc.
 
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