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

"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

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

"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

"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:
> >
> > 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:

> "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

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

"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

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

"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

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-!

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

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-!

"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

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

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:

> 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