maxine in ri wrote:
> Bob (this one) wrote:
> !
> ! I use 40% cream for the whole liquid content. It doesn't
> ! make sour cream. The flavor and texture are unique. It's ! not
> particularly acid on the tongue, as sour cream is, but ! it is thick
> and intensely rich.
> !
> ! Remarkable ice cream base used with milk as usual.
> !
> ! It also makes an uncanny butter with a wonderful, gentle !tang. The
> buttermilk is sharp and has a very rounded !flavor.
>
> The TJ's Greek-style yogurt I used has cream added, and it is really
> really wonderful. Made a good starter, too<g>.
>
> I've noticed that with whole milk yogurts and the Stonyfield Farms
> cream on top yogurt. It makes a much smoother tasting, gentle tang
> yogurt. I guess fat is important to the cultures or outcome.

Fat is important to the mouthfeel. Lactobacilli don't do much of
anything to the fat. They convert lactose to lactic acid. That's where
the tang comes from. Cream has very little lactose. So it doesn't get as
acidic. Smoother to the taste and the tongue.

> When you say it makes butter and buttermilk, how are you processing it
> after it's yogurt? I could see making yogurt cheese out of it (mmmm!)
> but butter?

It's cultured cream. As opposed to "sweet cream" that you see on butter
packages. That means it's not cultured or soured. (Has nothing to do
with salted or unsalted.)

Whip it or churn it and it becomes butter and buttermilk. Just like any
dairy product with milkfat in it, even milk.

Pastorio