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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Bel Cream Maker
This was a device to emulsify milk and butter back to a cream. I'm
looking for one or more to buy or trade. They were made in the UK and I can't find any info on the company and have seen a reference that says they're out of business. Anybody know anything about the maker or the product? TIA. Pastorio |
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Bel Cream Maker
"Bob Pastorio" > wrote in message ... > This was a device to emulsify milk and butter back to a cream. I'm > looking for one or more to buy or trade. > > They were made in the UK and I can't find any info on the company and > have seen a reference that says they're out of business. > > Anybody know anything about the maker or the product? I know exactly what you mean.. but the only one around here is in the Museum I think I have seen a recipe for doing it in a processor but I can't remember where. I had one many years ago but It got thrown out. Ophelia |
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Bel Cream Maker
Bob Pastorio wrote:
> > This was a device to emulsify milk and butter back to a cream. I'm > looking for one or more to buy or trade. I heard of something like that some years ago... Would the cream be homogenized, though or separate easily? Then again, if clotted/devonshire cream or creme fraiche is your goal it wouldn't matter much I guess. B/ |
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Bel Cream Maker
Bob Pastorio wrote:
> This was a device to emulsify milk and butter back to a cream. I'm > looking for one or more to buy or trade. > > They were made in the UK and I can't find any info on the company and > have seen a reference that says they're out of business. > > Anybody know anything about the maker or the product? > > TIA. > > Pastorio > Have you tried using a tiny bit of soy lecithin (sp?) as an emulsifier? I would try using melted and cooled butter, cold milk, a tiny bit of liquid lecithin (maybe 1/4 or 1/2 tsp to 2 cups of milk), and a stick blender. Whisk the lecithin into the melted butter to emulsify the butterfat and whey back together before drizzling it into the milk. Or blend the lecithin into the butter and then slowly pour in the milk? I've never tried this; I just made it up. But lecithin is a wonderful emulsifier for making thick creamy salad dressings w/o using eggs. Bob |
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Bel Cream Maker
Ophelia wrote:
> "Bob Pastorio" > wrote in message > ... > >>This was a device to emulsify milk and butter back to a cream. I'm >>looking for one or more to buy or trade. >> >>They were made in the UK and I can't find any info on the company and >>have seen a reference that says they're out of business. >> >>Anybody know anything about the maker or the product? > > > I know exactly what you mean.. but the only one around here is in the > Museum I think I have seen a recipe for doing it in a processor but I > can't remember where. I had one many years ago but It got thrown out. I've posted this question in several places and everybody pretty much says the same thing. <g> Long time ago, threw it out. Oh, except for the people who seem to want to go out of their way to tell me how old I am. "My granny had one when she was young..." Pastorio |
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Bel Cream Maker
Brian Mailman wrote:
> Bob Pastorio wrote: > >>This was a device to emulsify milk and butter back to a cream. I'm >>looking for one or more to buy or trade. > > > I heard of something like that some years ago... > > Would the cream be homogenized, though or separate easily? Dunno. Looking to see what it actually produced. Science project. > Then again, if clotted/devonshire cream or creme fraiche is your goal it > wouldn't matter much I guess. Right. But I'm trying to work backward from butter and milk to make cream. Pastorio |
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Bel Cream Maker
zxcvbob wrote:
> Bob Pastorio wrote: > >> This was a device to emulsify milk and butter back to a cream. I'm >> looking for one or more to buy or trade. >> >> They were made in the UK and I can't find any info on the company and >> have seen a reference that says they're out of business. >> >> Anybody know anything about the maker or the product? >> >> TIA. >> >> Pastorio >> > > Have you tried using a tiny bit of soy lecithin (sp?) as an emulsifier? > I would try using melted and cooled butter, cold milk, a tiny bit of > liquid lecithin (maybe 1/4 or 1/2 tsp to 2 cups of milk), and a stick > blender. Whisk the lecithin into the melted butter to emulsify the > butterfat and whey back together before drizzling it into the milk. Or > blend the lecithin into the butter and then slowly pour in the milk? > > I've never tried this; I just made it up. But lecithin is a wonderful > emulsifier for making thick creamy salad dressings w/o using eggs. > > Bob Hadn't thought of this as a direction. I'll give it a try when I can get to it. Sounds promising. Thanks. Pastorio |
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Bel Cream Maker
"Bob Pastorio" > wrote in message > >>This was a device to emulsify milk and butter back to a cream. I'm > >>looking for one or more to buy or trade. > >> > >>They were made in the UK and I can't find any info on the company and > >>have seen a reference that says they're out of business. > > I know exactly what you mean.. but the only one around here is in the > > Museum I think I have seen a recipe for doing it in a processor but I > > can't remember where. I had one many years ago but It got thrown out. > > I've posted this question in several places and everybody pretty much > says the same thing. <g> Long time ago, threw it out. > > Oh, except for the people who seem to want to go out of their way to > tell me how old I am. "My granny had one when she was young..." > > Pastorio > I saw one in a Washington DC suburban thrift shop once. I surmise that's the only way to find one. |
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Bel Cream Maker
Bob Pastorio > wrote:
> Brian Mailman wrote: > > > Bob Pastorio wrote: > > > >>This was a device to emulsify milk and butter back to a cream. I'm > >>looking for one or more to buy or trade. > > > > > > I heard of something like that some years ago... > > > > Would the cream be homogenized, though or separate easily? > > Dunno. Looking to see what it actually produced. Science project. > > > Then again, if clotted/devonshire cream or creme fraiche is your goal it > > wouldn't matter much I guess. > > Right. But I'm trying to work backward from butter and milk to make > cream. From _Jane Grigson's Fruit Book_ ----------------------------------- To make 500ml generous 3/4pt scant 2 cups Emergency Cream 250g or 1/2lb or 1 cup unsalted butter, or half unsalted, half lightly salted 300ml or 1/2pt or 1 1/4 cups milk 1 level tsp gelatine Cut the butter into small chunks, place in small, heavy pan and pour on the milk. Heat gently, stirring, until the butter has melted: it must not boil. Sprinkle on the gelatine and stir until dissolved. If you kept the heat low enough, you can liquidize or process the mixture immediately for 30 seconds, otherwise allow to cool to tepid/cold, and then process/liquidize. Chill several hours/overnight before beating. If you want pouring cream, increase the quantity of milk (no suggestions given). ----------------------------------- She says the result can be used discreetly when making fools, ice cream, or mousse of strong-tasting fruits (presumably it lacks some of the flavour of Real Cream), or can be stirred into sauces to finish. I haven't tried the recipe, but if she recommended it, it will work. regards sarah -- Think of it as evolution in action. |
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Bel Cream Maker
sw wrote:
> Bob Pastorio > wrote: > > >>Brian Mailman wrote: >> >> >>>Bob Pastorio wrote: >>> >>> >>>>This was a device to emulsify milk and butter back to a cream. I'm >>>>looking for one or more to buy or trade. >>> >>> >>>I heard of something like that some years ago... >>> >>>Would the cream be homogenized, though or separate easily? >> >>Dunno. Looking to see what it actually produced. Science project. >> >> >>>Then again, if clotted/devonshire cream or creme fraiche is your goal it >>>wouldn't matter much I guess. >> >>Right. But I'm trying to work backward from butter and milk to make >>cream. > > > From _Jane Grigson's Fruit Book_ > ----------------------------------- > To make 500ml generous 3/4pt scant 2 cups Emergency Cream > > 250g or 1/2lb or 1 cup unsalted butter, or half unsalted, half lightly > salted > > 300ml or 1/2pt or 1 1/4 cups milk > > 1 level tsp gelatine > > Cut the butter into small chunks, place in small, heavy pan and pour on > the milk. Heat gently, stirring, until the butter has melted: it must > not boil. Sprinkle on the gelatine and stir until dissolved. If you kept > the heat low enough, you can liquidize or process the mixture > immediately for 30 seconds, otherwise allow to cool to tepid/cold, and > then process/liquidize. Chill several hours/overnight before beating. If > you want pouring cream, increase the quantity of milk (no suggestions > given). > ----------------------------------- > > She says the result can be used discreetly when making fools, ice cream, > or mousse of strong-tasting fruits (presumably it lacks some of the > flavour of Real Cream), or can be stirred into sauces to finish. I > haven't tried the recipe, but if she recommended it, it will work. Splendid. Thanks. I'll try it after the holidays along with the other suggestions I got. Pastorio |
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Bel Cream Maker
Bob Pastorio wrote:
> > Brian Mailman wrote: > > Then again, if clotted/devonshire cream or creme fraiche is your goal it ^ultimate > > wouldn't matter much I guess. > > Right. But I'm trying to work backward from butter and milk to make > cream. |
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Bel Cream Maker
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Bel Cream Maker
Bob Pastorio > wrote:
> Ophelia wrote: > > > "Bob Pastorio" > wrote in message > > ... > > > >>This was a device to emulsify milk and butter back to a cream. I'm > >>looking for one or more to buy or trade. > >> > >>They were made in the UK and I can't find any info on the company and > >>have seen a reference that says they're out of business. > >> > >>Anybody know anything about the maker or the product? > > > > > > I know exactly what you mean.. but the only one around here is in the > > Museum I think I have seen a recipe for doing it in a processor but I > > can't remember where. I had one many years ago but It got thrown out. > > I've posted this question in several places and everybody pretty much > says the same thing. <g> Long time ago, threw it out. > > Oh, except for the people who seem to want to go out of their way to > tell me how old I am. "My granny had one when she was young..." Recipe for doing this is, I seem to remember, in The Cake Bible. |
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Bel Cream Maker
Bob Pastorio > wrote:
> sw wrote: > > > Bob Pastorio > wrote: [-] > >>Right. But I'm trying to work backward from butter and milk to make > >>cream. > > > > > > From _Jane Grigson's Fruit Book_ > > ----------------------------------- > > To make 500ml generous 3/4pt scant 2 cups Emergency Cream [-] > > > > She says the result can be used discreetly when making fools, ice cream, > > or mousse of strong-tasting fruits (presumably it lacks some of the > > flavour of Real Cream), or can be stirred into sauces to finish. I > > haven't tried the recipe, but if she recommended it, it will work. > > Splendid. Thanks. I'll try it after the holidays along with the other > suggestions I got. My pleasure :-) regards sarah -- Think of it as evolution in action. |
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Bel Cream Maker
On Thu, 11 Dec 2003 14:08:41 -0500, spamtrap wrote:
>>> Right. But I'm trying to work backward from butter and milk to make >>> cream. > > Why? I mean "Why want would you want to do this?" I can't > think of any reason do it, and I'm just curious. > > Pat Some of us can't get cream. We get milk with stuff like caarengeen in it and polysorbate 80 and mono- ad di- sodium glycerides. -- Cymru Llewes Caer Llewys |
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Bel Cream Maker
"Bob Pastorio" > wrote in message
... > This was a device to emulsify milk and butter back to a cream. I'm > looking for one or more to buy or trade. > > They were made in the UK and I can't find any info on the company and > have seen a reference that says they're out of business. > > Anybody know anything about the maker or the product? > > TIA. > > Pastorio > Out of curiosity, I just ran a search on eBay on "bel cream maker". Came up with four for sale, all located in the UK, starting bids ranging from GBP 3.95 to GBP 10.00 Lana Stuart |
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Bel Cream Maker
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Bel Cream Maker
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Bel Cream Maker
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Bel Cream Maker
On Sat, 13 Dec 2003 14:53:34 -0500, Feuer > wrote:
> > wrote: > >> As an alternate suggestion: find someone with a dairy cow. >> >> They probably wouldn't be allowed to sell you cream >> directly, but maybe they would *give* you some in return for >> a *gift* of something else (cookies, or something nice like >> that). > >Unpateurized cream is not a very safe thing to eat... You must be >very careful how you handle it to avoid cross-contamination, etc... >Where I live (Bethesda, MD) it is hard to find pure cream, but it's >available from Whole Foods and probably elsewhere. Comes in little >unlabeled plastic bottles. > >David Do you have to know the secret password to get them to hand it to you in a plain paper bag from behind the counter? Boron |
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Bel Cream Maker
Boron Elgar wrote:
> > On Sat, 13 Dec 2003 14:53:34 -0500, Feuer > wrote: > >Where I live (Bethesda, MD) it is hard to find pure cream, but it's > >available from Whole Foods and probably elsewhere. Comes in little > >unlabeled plastic bottles. > > > >David > > Do you have to know the secret password to get them to hand it to you > in a plain paper bag from behind the counter? "Pastorio sent me." B/ |
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Bel Cream Maker
wrote:
> > As an alternate suggestion: find someone with a dairy cow. > > They probably wouldn't be allowed to sell you cream > directly, but maybe they would *give* you some in return for > a *gift* of something else (cookies, or something nice like > that). > > Pat most farms will sell you "raw" milk that has been "pastuerised", let it sit in fridge and pour off the cream. -- -- http://www.kencofish.com Ken Arnold, 401-781-9642 cell 401-225-0556 Importer/Exporter of Goldfish,Koi,rare Predators Shipping to legal states/countries only! Permalon liners, Oase & Supreme Pondmaster pumps Linux (SuSE 8.2) user #329121 Please Note: No trees or animals were harmed in the sending of this contaminant free message We do concede that a signicant number of electrons may have been inconvenienced |
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Bel Cream Maker
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