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Newbie Has Question About Butter
Hey all
We ran out of butter tonight, so just for fun I blended some heavy whipping cream (per Joy of Cooking) and the yield was quite good (snacking on fresh bread tonight!). This homemade butter is great and it makes me wonder: what do the dairy people add to store-bought butter-? Is it as pure as the blender product-? Jus' wondering-- buzzy |
Newbie Has Question About Butter
"BuZzY" > wrote in message ... > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy > Salt is the usual addition to make the butter last. Diane |
"BuZzY" > wrote in message ... > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy > Salt is the usual addition to make the butter last. Diane |
BuZzY wrote: > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy > Butter is just whipped cream, unless you choose to add salt and/or coloring(annato). -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
BuZzY wrote: > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy > Butter is just whipped cream, unless you choose to add salt and/or coloring(annato). -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
Newbie Has Question About Butter
BuZzY wrote: > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy > Butter is just whipped cream, unless you choose to add salt and/or coloring(annato). -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
BuZzY wrote:
> > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy Age. Also can depend on the type of milk used for butter making, and what the cows were eating that week. If you're used to buying regular salted butter, that was probably the difference. If you compare your product with unsalted or sweet butter, then you'll have the comparison. maxine in ri |
Newbie Has Question About Butter
BuZzY wrote:
> > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy Age. Also can depend on the type of milk used for butter making, and what the cows were eating that week. If you're used to buying regular salted butter, that was probably the difference. If you compare your product with unsalted or sweet butter, then you'll have the comparison. maxine in ri |
Newbie Has Question About Butter
"BuZzY" > wrote in message ... > Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- Hopefully nothing, but read the ingredients if in doubt. If you're going to make your own, it doesn't hurt to add some fresh herbs to a small batch. Basil butter and sage butter are both good on bread. Dean G. Defined in psychological terms, a fanatic is a man who consciously over-compensates a secret doubt. -- Aldous Huxley |
"maxine in ri" > wrote in message ... > BuZzY wrote: > > > > Hey all > > > > We ran out of butter tonight, so just for fun I blended some heavy > > whipping cream (per Joy of Cooking) and the yield was quite good > > (snacking on fresh bread tonight!). > > > > This homemade butter is great and it makes me wonder: what do the dairy > > people add to store-bought butter-? Is it as pure as the blender product-? > > > > Jus' wondering-- > > > > buzzy > > Age. Also can depend on the type of milk used for butter making, > and what the cows were eating that week. If you're used to buying > regular salted butter, that was probably the difference. If you > compare your product with unsalted or sweet butter, then you'll have > the comparison. > > maxine in ri If the original poster is in the U.S., it will be somewhat difficult for him/her to find anything except sweet butter. At least that is what I find. Charliam |
Newbie Has Question About Butter
"maxine in ri" > wrote in message ... > BuZzY wrote: > > > > Hey all > > > > We ran out of butter tonight, so just for fun I blended some heavy > > whipping cream (per Joy of Cooking) and the yield was quite good > > (snacking on fresh bread tonight!). > > > > This homemade butter is great and it makes me wonder: what do the dairy > > people add to store-bought butter-? Is it as pure as the blender product-? > > > > Jus' wondering-- > > > > buzzy > > Age. Also can depend on the type of milk used for butter making, > and what the cows were eating that week. If you're used to buying > regular salted butter, that was probably the difference. If you > compare your product with unsalted or sweet butter, then you'll have > the comparison. > > maxine in ri If the original poster is in the U.S., it will be somewhat difficult for him/her to find anything except sweet butter. At least that is what I find. Charliam |
Charles Gifford wrote: > "maxine in ri" > wrote in message > ... > >>BuZzY wrote: >> >>>Hey all >>> >>>We ran out of butter tonight, so just for fun I blended some heavy >>>whipping cream (per Joy of Cooking) and the yield was quite good >>>(snacking on fresh bread tonight!). >>> >>>This homemade butter is great and it makes me wonder: what do the dairy >>>people add to store-bought butter-? Is it as pure as the blender > > product-? > >>>Jus' wondering-- >>> >>>buzzy >> >>Age. Also can depend on the type of milk used for butter making, >>and what the cows were eating that week. If you're used to buying >>regular salted butter, that was probably the difference. If you >>compare your product with unsalted or sweet butter, then you'll have >>the comparison. >> >>maxine in ri > > > If the original poster is in the U.S., it will be somewhat difficult for > him/her to find anything except sweet butter. At least that is what I find. > > Charliam > > Whole Foods offer the alternatives. -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
Newbie Has Question About Butter
Charles Gifford wrote: > "maxine in ri" > wrote in message > ... > >>BuZzY wrote: >> >>>Hey all >>> >>>We ran out of butter tonight, so just for fun I blended some heavy >>>whipping cream (per Joy of Cooking) and the yield was quite good >>>(snacking on fresh bread tonight!). >>> >>>This homemade butter is great and it makes me wonder: what do the dairy >>>people add to store-bought butter-? Is it as pure as the blender > > product-? > >>>Jus' wondering-- >>> >>>buzzy >> >>Age. Also can depend on the type of milk used for butter making, >>and what the cows were eating that week. If you're used to buying >>regular salted butter, that was probably the difference. If you >>compare your product with unsalted or sweet butter, then you'll have >>the comparison. >> >>maxine in ri > > > If the original poster is in the U.S., it will be somewhat difficult for > him/her to find anything except sweet butter. At least that is what I find. > > Charliam > > Whole Foods offer the alternatives. -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
maxine in ri wrote:
> BuZzY wrote: > >>Hey all >> >>We ran out of butter tonight, so just for fun I blended some heavy >>whipping cream (per Joy of Cooking) and the yield was quite good >>(snacking on fresh bread tonight!). >> >>This homemade butter is great and it makes me wonder: what do the dairy >>people add to store-bought butter-? Is it as pure as the blender product-? >> >>Jus' wondering-- >> >>buzzy > > Age. Also can depend on the type of milk used for butter making, > and what the cows were eating that week. If you're used to buying > regular salted butter, that was probably the difference. If you > compare your product with unsalted or sweet butter, then you'll have > the comparison. It's as pure as the blender product. They don't add anything to butter beyond salt. And here's another one of those things like the prime rib one. Sweet butter doesn't mean unsalted. It means it was made from sweet cream; that is unsoured cream. You can buy sweet butter salted or unsalted. Pastorio |
Newbie Has Question About Butter
maxine in ri wrote:
> BuZzY wrote: > >>Hey all >> >>We ran out of butter tonight, so just for fun I blended some heavy >>whipping cream (per Joy of Cooking) and the yield was quite good >>(snacking on fresh bread tonight!). >> >>This homemade butter is great and it makes me wonder: what do the dairy >>people add to store-bought butter-? Is it as pure as the blender product-? >> >>Jus' wondering-- >> >>buzzy > > Age. Also can depend on the type of milk used for butter making, > and what the cows were eating that week. If you're used to buying > regular salted butter, that was probably the difference. If you > compare your product with unsalted or sweet butter, then you'll have > the comparison. It's as pure as the blender product. They don't add anything to butter beyond salt. And here's another one of those things like the prime rib one. Sweet butter doesn't mean unsalted. It means it was made from sweet cream; that is unsoured cream. You can buy sweet butter salted or unsalted. Pastorio |
Newbie Has Question About Butter
Charles Gifford wrote:
> "maxine in ri" > wrote in message > ... > >>BuZzY wrote: >> >>>Hey all >>> >>>We ran out of butter tonight, so just for fun I blended some heavy >>>whipping cream (per Joy of Cooking) and the yield was quite good >>>(snacking on fresh bread tonight!). >>> >>>This homemade butter is great and it makes me wonder: what do the dairy >>>people add to store-bought butter-? Is it as pure as the blender > > product-? > >>>Jus' wondering-- >>> >>>buzzy >> >>Age. Also can depend on the type of milk used for butter making, >>and what the cows were eating that week. If you're used to buying >>regular salted butter, that was probably the difference. If you >>compare your product with unsalted or sweet butter, then you'll have >>the comparison. >> >>maxine in ri > > If the original poster is in the U.S., it will be somewhat difficult for > him/her to find anything except sweet butter. At least that is what I find. Sweet butter means it was made with sweet or unsoured cream. Some specialty stores offer cultured or soured cream butter. I make my own. Heavy cream soured with a yogurt culture for 48 hours. Whip, wash and form. Great stuff. Pastorio |
Charles Gifford wrote:
> "maxine in ri" > wrote in message > ... > >>BuZzY wrote: >> >>>Hey all >>> >>>We ran out of butter tonight, so just for fun I blended some heavy >>>whipping cream (per Joy of Cooking) and the yield was quite good >>>(snacking on fresh bread tonight!). >>> >>>This homemade butter is great and it makes me wonder: what do the dairy >>>people add to store-bought butter-? Is it as pure as the blender > > product-? > >>>Jus' wondering-- >>> >>>buzzy >> >>Age. Also can depend on the type of milk used for butter making, >>and what the cows were eating that week. If you're used to buying >>regular salted butter, that was probably the difference. If you >>compare your product with unsalted or sweet butter, then you'll have >>the comparison. >> >>maxine in ri > > If the original poster is in the U.S., it will be somewhat difficult for > him/her to find anything except sweet butter. At least that is what I find. Sweet butter means it was made with sweet or unsoured cream. Some specialty stores offer cultured or soured cream butter. I make my own. Heavy cream soured with a yogurt culture for 48 hours. Whip, wash and form. Great stuff. Pastorio |
Newbie Has Question About Butter
BuZzY > wrote in message >...
> Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy Hey Buzz, how long did you blend it for? |
Newbie Has Question About Butter
BuZzY > wrote in message >...
> Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy Hey Buzz, how long did you blend it for? |
BuZzY > wrote in message >...
> Hey all > > We ran out of butter tonight, so just for fun I blended some heavy > whipping cream (per Joy of Cooking) and the yield was quite good > (snacking on fresh bread tonight!). > > This homemade butter is great and it makes me wonder: what do the dairy > people add to store-bought butter-? Is it as pure as the blender product-? > > Jus' wondering-- > > buzzy Hey Buzz, how long did you blend it for? |
James Shugg wrote:
> Hey Buzz, how long did you blend it for? Well...here's the deal: I chilled the [glass] blender carafe like a beer mug in the freeer, made a little ice water; poured in a cup of light whipping cream and 1/2 cup of chilled water--just turned it up to high speed and stood there dumbly. After a couple of minutes, the mix had emulsified and started "blurping"--I removed the top and pushed the stuff down the sides with a spatula--finally, after about two more minutes the butter separated and appeared as light yellow blobs floating to the top in the water and I (1) poured it into a fine wire strainer and (2) plopped the curds into a cloth-lined bowl, picking up the cloth and making a ball out of it; the loose water came away. I removed the ball, set it in a shallow bowl and just folded it on itself as more water was expelled. The leftover liquid just went into my wife's 2% milk jug! Har-! I made salted and unsalted varieties. Man--this is yuummy stuff. Sort of like a science project you can eat-! |
Newbie Has Question About Butter
James Shugg wrote:
> Hey Buzz, how long did you blend it for? Well...here's the deal: I chilled the [glass] blender carafe like a beer mug in the freeer, made a little ice water; poured in a cup of light whipping cream and 1/2 cup of chilled water--just turned it up to high speed and stood there dumbly. After a couple of minutes, the mix had emulsified and started "blurping"--I removed the top and pushed the stuff down the sides with a spatula--finally, after about two more minutes the butter separated and appeared as light yellow blobs floating to the top in the water and I (1) poured it into a fine wire strainer and (2) plopped the curds into a cloth-lined bowl, picking up the cloth and making a ball out of it; the loose water came away. I removed the ball, set it in a shallow bowl and just folded it on itself as more water was expelled. The leftover liquid just went into my wife's 2% milk jug! Har-! I made salted and unsalted varieties. Man--this is yuummy stuff. Sort of like a science project you can eat-! |
Newbie Has Question About Butter
BuZzY wrote:
> James Shugg wrote: > >> Hey Buzz, how long did you blend it for? > > > Well...here's the deal: I chilled the [glass] blender carafe like a beer > mug in the freeer, made a little ice water; poured in a cup of light > whipping cream and 1/2 cup of chilled water--just turned it up to high > speed and stood there dumbly. After a couple of minutes, the mix had > emulsified and started "blurping"--I removed the top and pushed the > stuff down the sides with a spatula--finally, after about two more > minutes the butter separated and appeared as light yellow blobs floating > to the top in the water and I (1) poured it into a fine wire strainer > and (2) plopped the curds into a cloth-lined bowl, picking up the cloth > and making a ball out of it; the loose water came away. I removed the > ball, set it in a shallow bowl and just folded it on itself as more > water was expelled. The leftover liquid just went into my wife's 2% > milk jug! Har-! I made salted and unsalted varieties. > > Man--this is yuummy stuff. Sort of like a science project you can eat-! Exactly. Next time, use heavy cream, don't add water and do the same thing with the blender. Then, after that initial draining, knead as you did this time, but hold it under cold tap water now and again during the time you knead it, should be non less than about 5 minutes. The water should run clear or very close to it. Then form it into whatever shape you want and chill. Think in terms of about a teaspoon or a tiny bit more salt per pound of butter. The mix didn't emulsify. That would mean it went into a combined state. Rather the opposite happened. It separated into solid and liquid states in the same vessel. Pastorio |
Newbie Has Question About Butter
"alzelt" > wrote in message ... > > > Charles Gifford wrote: > > > > If the original poster is in the U.S., it will be somewhat difficult for > > him/her to find anything except sweet butter. At least that is what I find. > > > > Charliam > > > > > Whole Foods offer the alternatives. > -- > Alan I can find it at my local Vons (Safeway) too, but not reliably. Whole Foods is a little pricey for me but you are right to point out that it is a god source. Charliam |
"alzelt" > wrote in message ... > > > Charles Gifford wrote: > > > > If the original poster is in the U.S., it will be somewhat difficult for > > him/her to find anything except sweet butter. At least that is what I find. > > > > Charliam > > > > > Whole Foods offer the alternatives. > -- > Alan I can find it at my local Vons (Safeway) too, but not reliably. Whole Foods is a little pricey for me but you are right to point out that it is a god source. Charliam |
Charles Gifford wrote: > "alzelt" > wrote in message > ... > >> >>Charles Gifford wrote: >> >>>If the original poster is in the U.S., it will be somewhat difficult for >>>him/her to find anything except sweet butter. At least that is what I > > find. > >>>Charliam >>> >>> >> >>Whole Foods offer the alternatives. >>-- >>Alan > > > I can find it at my local Vons (Safeway) too, but not reliably. Whole Foods > is a little pricey for me but you are right to point out that it is a god > source. > > Charliam Actually, Charlie, it comes from dairies. :) -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
Charles Gifford wrote: > "alzelt" > wrote in message > ... > >> >>Charles Gifford wrote: >> >>>If the original poster is in the U.S., it will be somewhat difficult for >>>him/her to find anything except sweet butter. At least that is what I > > find. > >>>Charliam >>> >>> >> >>Whole Foods offer the alternatives. >>-- >>Alan > > > I can find it at my local Vons (Safeway) too, but not reliably. Whole Foods > is a little pricey for me but you are right to point out that it is a god > source. > > Charliam Actually, Charlie, it comes from dairies. :) -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
"alzelt" > wrote in message ... > > > Charles Gifford wrote: > > > I can find it at my local Vons (Safeway) too, but not reliably. Whole Foods > > is a little pricey for me but you are right to point out that it is a god > > source. > > > > Charliam > > Actually, Charlie, it comes from dairies. :) > > -- > Alan Heh, heh! I miss the days when we had local dairies with shop fronts here. Charlie |
"alzelt" > wrote in message ... > > > Charles Gifford wrote: > > > I can find it at my local Vons (Safeway) too, but not reliably. Whole Foods > > is a little pricey for me but you are right to point out that it is a god > > source. > > > > Charliam > > Actually, Charlie, it comes from dairies. :) > > -- > Alan Heh, heh! I miss the days when we had local dairies with shop fronts here. Charlie |
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