Frederic Melton
Butter is a dairy product made from the fat of milk. It is a spread used in a variety of dishes and is also an ingredient in many recipes. Cheese, on the other hand, is a separate dairy product made from milk curds. While butter is primarily made from milk fat and water, it does not contain enough protein to make cheese. However, there is a type of cheese called Butterkase or Butter Cheese, which has a buttery texture and flavour. This cheese is made from cow's milk and undergoes a process of fermentation and temperature control to create a semi-solid form. So, while butter is not made with cheese, there is a type of cheese that has a similar texture and taste to butter.
| Characteristics | Values |
|---|---|
| Is it possible to make cheese out of butter? | No, butter does not have the necessary concentrations of proteins to make cheese. |
| What is Butterkase? | A semi-soft, cow's milk cheese with a buttery flavor and creamy texture. |
| Origin | Germany |
| Other names | Butter Cheese, Butterkäse |
| Texture | Semi-soft, creamy, spreadable |
| Taste | Mild, nutty, sweet, salty, acidic |
| Color | Light, ranging from white to light yellow-orange |
| Aging time | Short |
| Recipe | Rennet coagulation, washed-curd, pressed cheese |
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What You'll Learn
- Butter cheese, or Butterkäse, is a semi-soft cow's milk cheese
- It is made by heating milk to 86°F (30°C) and adding two cultures and geotrichum
- The cheese is then moulded, cooled, and transferred to a salt bath
- Butterkäse has a creamy texture and a mild, nutty, buttery taste
- It is versatile and can be used in grilled cheese sandwiches, pizzas, or a pot of fondue
Butter cheese, or Butterkäse, is a semi-soft cow's milk cheese
The process of making Butterkäse involves transforming cow's milk into a semi-solid form through fermentation in specialised dairies. Temperature control is crucial during this stage. Once the milk has been heated and cooled, the curds are pressed, cut, and soaked in brine. The cheese is then regularly turned and washed, resulting in its characteristic creamy texture and mildly nutty flavour.
Butterkäse is often sliced and added to rolls, sandwiches, or melted for cooking. It is commonly found in a loaf shape that is convenient for slicing. The cheese can also be found in a smoked variety and is used in recipes such as grilled sandwiches, mac and cheese, cheese dip, caramelised onion pizza, and stuffed chicken breast.
Making Butterkäse at home is relatively easy. The milk is heated to 86°F (30°C), and two cultures, mesophilic and thermophilic, are added. The mixture is allowed to ripen for 45-60 minutes, during which the bacteria produce minimal acid. The curds are then formed and placed in a warm environment to continue developing acid while draining whey. The curds are consolidated and kept warm for several hours to complete the acid production process. The cheese is then unmolded, cooled, and transferred to a salt bath.
Butterkäse is a great choice for those who enjoy mild, creamy cheeses with a short ageing period. Its smooth texture and mild flavour make it perfect for snacking and melting, especially for those who prefer commercial cheeses over more complex, sharp, and diverse artisan flavours.
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It is made by heating milk to 86°F (30°C) and adding two cultures and geotrichum
While it is not possible to make cheese out of butter due to its low protein concentration, there is a type of cheese called Butterkase or Butter Cheese. This cheese has a smooth, supple texture and a sweet, mild flavour. It is a semi-firm cheese that is perfect for snacking and making grilled cheese sandwiches.
To make Butterkase, you start by heating milk to 86°F (30°C). This can be done by placing the milk in a pot or sink of very warm water. If using a pot on the stove, heat the milk slowly and stir well. Once the milk reaches the desired temperature, two cultures and geotrichum can be added. To prevent the powder from caking and sinking in clumps, sprinkle it over the surface of the milk and allow about 2 minutes for it to rehydrate before stirring. Let this mixture ripen for 45-60 minutes, maintaining the temperature. During this time, both Mesophilic and Thermophilic bacteria will start to activate and produce acid.
After this, the curds can be transferred to a form lined with butter muslin. Remove the whey down to about 1 inch above the curd surface, then transfer the curd and whey to the form, lightly compacting as you fill. Initially, a weight of 4-6 lbs can be used for about 1 hour to consolidate the curd. The cheese must be kept warm at 80-90°F for the next 5-6 hours to complete the acid production process. During this time, the interior of the cheese will remain warmer as it cools from the original curd temperature of 104°F.
The fresh Butterkase will need to be turned frequently, every 30 minutes, for the first 3-4 hours to ensure an even surface consolidation. The cheese should be removed from the mold, turned, and put back into the mold at each interval. After about 5-6 hours, the cheese should be ready to be removed from the mold, cooled overnight, and then transferred to a salt bath. If the cheese is still releasing whey, it means it has cooled too much during the molding and acid development has slowed.
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The cheese is then moulded, cooled, and transferred to a salt bath
To clarify, butter is not made with cheese. Butter is made from milk fats and water, and does not contain the necessary proteins to make cheese. However, there is a type of cheese called Butterkase, or Butter Cheese, which has a buttery texture and a mild flavour. This cheese is moulded, cooled, and then transferred to a salt bath during the cheesemaking process.
To make Butter Cheese, you must first heat milk to 86°F (30°C). Then, add the two cultures and allow the mixture to ripen for 45-60 minutes. During this time, the bacteria will begin to produce acid. Next, transfer the curds to a form lined with butter muslin, and lightly compact them as you fill the form. Use a weight to consolidate the curd for about an hour. The cheese must be kept warm for the next 5-6 hours while acid production completes.
After the cheese has been moulded, it should be turned frequently at 30-minute intervals for the first 3-4 hours. This will create a smoother surface and help the cheese rest lower in the mould. After about 5-6 hours, the cheese should be ready to be removed from the mould and cooled overnight. Finally, the cheese can be transferred to a salt bath. If the cheese is still releasing whey, this indicates that it cooled too much during the moulding process and acid development slowed.
Butter Cheese is a great option for beginner cheesemakers because it does not require a complicated cheddaring or aging process. It is a semi-firm cheese with a smooth, supple texture and a sweet, mild flavour. It is perfect for snacking and can be used to make grilled cheese sandwiches.
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Butterkäse has a creamy texture and a mild, nutty, buttery taste
Butterkäse, or "butter cheese" in German, is a semi-soft, washed-curd cheese made from cow's milk. It is known for its creamy texture and mild, nutty, buttery taste. The process of making Butterkäse involves heating cow's milk to a specific temperature range, typically starting at around 86°F (30°C), to encourage the growth of mesophilic and thermophilic bacteria. The milk is then coagulated using rennet, an enzyme found in the stomachs of young ruminant animals, to form curds. The curds are washed, pressed, and cut, and the cheese is then aged for a brief period, resulting in its characteristic smooth and creamy texture.
The creamy texture of Butterkäse is a result of its high butterfat content, which can reach up to 50%. This gives the cheese a rich, buttery mouthfeel and makes it perfect for spreading, slicing, or melting. The mild taste of Butterkäse is due to its short aging period, typically lasting only a month or two. During this time, the cheese is regularly turned and washed, contributing to its smooth and creamy consistency.
The nutty, buttery flavour of Butterkäse is enhanced by the washing process, which reduces the acidity of the whey. This process involves removing half of the whey and replacing it with hot water, resulting in a sweeter and milder cheese. The cheese's light colour, ranging from white to light yellow-orange, also adds to its overall mild and buttery appearance.
Butterkäse is a popular cheese in Germanic Europe, especially in Germany and Austria, and is occasionally found in other parts of the world. It is produced using traditional German methods and is known for its high-quality dairy ingredients. The cheese's moderate saltiness or acidic flavour is comparable to that of Muenster or Gouda cheeses, while its texture and taste can be likened to Mozzarella and St. Paulin.
Overall, Butterkäse's creamy texture and mild, nutty, buttery taste make it a versatile and appealing cheese. Its spreadable consistency and smooth, supple paste make it perfect for snacking, grilling, or enjoying on a cheeseboard with a glass of beer.
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It is versatile and can be used in grilled cheese sandwiches, pizzas, or a pot of fondue
Butter is a versatile ingredient that can be used in a variety of dishes, including grilled cheese sandwiches, pizzas, and fondue.
When it comes to grilled cheese sandwiches, butter plays a crucial role in achieving the perfect flavour and texture. The traditional method involves buttering the outside of two slices of bread, placing them butter-side down in a hot skillet, adding cheese, and then grilling to perfection. The butter helps to create a crispy, golden crust while the cheese melts inside. For an extra flavour boost, some grilled cheese enthusiasts suggest sprinkling Parmesan cheese on the buttered bread before grilling.
Butter also shines in the world of pizzas. While pizza is typically associated with cheese, adding butter to the base or crust can create a unique and delicious flavour profile. In Detroit-style pizza, for example, butter is spread on the bread before adding sauce and cheese. This technique helps to prevent the bread from becoming soggy and creates a crispy, caramelized crust. The combination of butter and cheese in the crust adds a rich, indulgent touch to the pizza.
Fondue, a classic Swiss dish, also benefits from the addition of butter. Traditional cheese fondue consists of melted cheese, wine, and seasonings, but some recipes call for the inclusion of butter as well. Butter can add richness and depth of flavour to the fondue, enhancing the overall taste experience. Dipping bread or croutons into a pot of warm, melted cheese fondue is a delightful way to enjoy this comforting dish.
Whether it's grilled cheese sandwiches, pizzas, or fondue, butter enhances the flavour and texture of these dishes. Its versatility in both savoury and sweet applications makes it an indispensable ingredient in kitchens around the world.
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Frequently asked questions
Butterkase, or Butter Cheese, is a semi-soft, cow's milk cheese known for its buttery flavour and creamy texture. It is a German cheese that is moderately popular in Germanic Europe and occasionally seen in the rest of the cheese-eating world.
The process of making Butterkase begins with cow's milk, which is heated to 86°F (30°C). The milk is then left to ripen for 45-60 minutes, during which time both the Mesophilic and Thermophilic bacteria will begin to awaken and produce acid. The curds are then pressed, cut, and left to soak in brine. The cheese is then regularly turned and washed, resulting in a creamy texture and mild, nutty taste.
No, butter does not have the necessary concentrations of proteins to make cheese.
Butterkase is a type of cheese made from cow's milk, while butter is made from the milk fats and water of cow's milk and does not contain the necessary proteins to make cheese.
Butterkase is a versatile cheese that can be used in grilled cheese sandwiches, pizzas, fondue, omelets, burgers, mac and cheese, and more. Its mild, buttery flavour makes it a good melting cheese.
