If I understood you right, you said that your butter is good the first day you make it, but after that starts tasting bad? The trick to making good butter is to thoughly drain the buttermilk off and then wash in cold water over and over and over again. Wash several times after you no longer see any discoloring of the water. Drain and salt to taste. I usually disolve my salt in a little cold water and stir it in the butter and then drain it out again. If your butter is washed well enough, it will keep at room temperature for a week or two. The thing that makes butter taste bad is the buttermilk left in it going sour. I store butter in the freezer. I keep one pint container on the counter to use. That way I always have soft butter ready to use on hand.
You might try making sour cream. (1 c. cream--heated to 180 degrees then cool to warm and add 1 Tablespoon cultured buttermilk and store in a warm place as you would yogurt for 24-48 hours til thick) Otherwise, freezing butter and cream is the best way for longer term storage. There are many soft cheeses that use some cream --but they also have a lot of milk with them. Also, whip your butter with some honey for a yummy spread.
I might have asked this question before, but does anybody have any ideas for saving cream? As in skimmed off the top of the milk from a cow, not something I bought. I've been making butter, but am not satisfied with it for longer periods of time (I like it the day I make it, mostly). I have cream frozen and cream refirgerated and butter frozen and butter refrigerated. I would like to know some other things to do with it. If any of you have any ideas, please let me know-thanks! ~Martha
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