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While I am not completely sure what texture difference you are seeing, and I would not necessarily describe store-bought butter as 'oily', I can think of a reason why the texture of homemade butter is different: air. Depending on your method, when churning butter at home, you usually incorporate some air into the butter, giving it a 'fluffier' texture. This ...


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I can't give you the Romanian recipe but I doubt it differs much from Polish. First, Start with cow milk. It must be genuine unprocessed milk - absolutely not cooked, UHT, preserved, skim, lactose-free or other 'inventions' where the natural bacterial flora has been killed and the milk will rot instead of souring. Make the standard fresh cream. There were ...


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I will admit that I have never been to Romania and will base my answer on the guess that "smântână" is a loanword from the Slavic "smetana" - which is highly probable given my knowledge of the mixing of language and culture on the Balkans, and your description of the final product. The English word for it is "cream". Typically, ...


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I will make a guess in light of the new information. If the quality that interests you is being similar to the cream collecting on top of raw milk, then the process difference here is underchurning. Cream is just an intermediate stage between milk and butter. If you stop it earlier, your butter will be more similar to cream than if you stop it later. The ...


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