Yes, you can make butter using cream derived from long life milk (UHT milk), but it is generally not recommended for optimal results.
Understanding UHT Milk and Butter Making
Long life milk, also known as UHT (Ultra-High Temperature) milk, undergoes a heating process that kills bacteria and extends its shelf life significantly compared to fresh milk. While this is great for storage, the intense heat changes the structure of the milkfat. Butter is made by churning cream, which is separated from milk. The cream used for butter making traditionally comes from fresh, pasteurized milk.
Expert Opinion and Recommendation
According to one source, while it's technically possible, "I would not recommend using UHT milk or cream" for making butter. They state that "the UHT cream will make butter" but describe UHT as a "dead product," implying it lacks the natural properties that contribute to the best texture and flavor in homemade butter.
Tips If Using UHT Cream
If you find yourself needing to use UHT cream in a pinch, the reference suggests a potential method to improve the outcome:
- Consider culturing it with kefir or yogurt to introduce beneficial bacteria and potentially "bring back some life" into the product before churning.
In summary, while UHT cream can be churned into butter, it's not the preferred choice for quality, and culturing is suggested if you must use it.
