Can you make butter from ultra-pasteurized cream?
I know that many directions for cheese making indicate that you should not use ultra-pasteurized milk for that.
I haven’t tried it. So many recipes specify not to use ultra pasteurized, that I just figured it wouldn’t do so well.
I use cream a lot these days instead of milk - lower carbs.
I’ve been researching, but haven’t really discerned the facts to know for sure. I know that ultra pasteurized has killed a lot of beneficial stuff, so I’d like to get something a little less processed. We used to have a local farmer that would sell us some milk, but due to health, they sold their dairy herd. Sometimes they still have eggs to sell and a side of beef - waiting list can take 6 months or more for that.