Have made butter for 20 years. Our new Jersey was fresh about three weeks ago. The butter has a sour milk smell to it. We make our butter out of fresh cream. None of it over four days old. Rinse the butter over and over in cold water, until no trace of milk left and salt it and refr. promptly. Never had this before, but the butter, while quite usable, has a sour milk smell to it. We don't leave it out at room temperature. We get it out at meal time and dip out just enough for the meal, - so, it definately is not getting strong from being too warm.

Open to suggestions. Will try anything once.

-- homestead2 (homestead@amonroecty.net), March 30, 2000

Answers

You don't have fresh wild onions or such aeromatics growing in your pasture, do you? Have had a similar problem with that.

-- Michael M. McFall (mcfallm@aol.com), March 30, 2000.

Consider Michaels question/answer. I work for a small company that makes butter, and each batch can be slightly different, depending on a host of things: weather, feed, etc. You've been doing this alot longer than I, so I won't presume to be the expert here! Do you have part time employees? We once lost an entire batch-over 1000 lbs. because a lazy employee did not properly clean the vat! Such a waste. Hope you fiqure it out!

-- Kathy (catfish@bestweb.net), March 30, 2000.