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 Post subject: Sheep's Milk Butter
PostPosted: Tue Nov 19, 2013 1:29 pm 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
All,

Came across a possible recipe for Thanksgiving which relies heavily on sheep's milk butter as an ingredient (a full cup of it, no less). However, I could only find one source of the butter online, and they wanted $40 for shipping (!). Questions:

  • can anyone find a better source for me?
  • how would I substitute for it?
  • does goat's milk butter taste anything like sheep's milk butter? I can get that locally.

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 Post subject: Re: Sheep's Milk Butter
PostPosted: Tue Nov 19, 2013 8:22 pm 
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I would look up local producers of sheep cheeses. They must be able to get the sheep milk, after all.


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 Post subject: Re: Sheep's Milk Butter
PostPosted: Wed Nov 20, 2013 12:10 am 
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Yeah, I'll call the Creamery in Central Point.

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 Post subject: Re: Sheep's Milk Butter
PostPosted: Wed Nov 20, 2013 12:11 pm 
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I'm curious what you are making that calls for sheep's milk butter, and how much different it would be from regular butter. A side-by-side comparison might be in order if you get some so you can report back.

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 Post subject: Re: Sheep's Milk Butter
PostPosted: Wed Nov 20, 2013 8:38 pm 
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Becky,

"Salmon trout in cornmeal and sheep's butter"

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 Post subject: Re: Sheep's Milk Butter
PostPosted: Thu Nov 21, 2013 1:34 pm 
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What does salmon trout taste like?


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 Post subject: Re: Sheep's Milk Butter
PostPosted: Fri Nov 22, 2013 12:27 am 
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Darcie,

Kinda like a very light salmon; pretty much exactly what you'd expect if you crossed a salmon and a trout.. Salmon and trout are basically the same fish; Salmon just gets out to sea, eats shrimp turning it orange and gets large and fat, and trout doesn't. So when salmon become land-locked (e.g. steelhead), or trout start getting out to sea, you get a light-orange, large meaty salmon-trout.

Anyway, the steelhead were apparently fished out last week, so I won't be doing this particular recipe for TYDay. Shame, because I just found some goat butter ...

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