10-22-22, 04:45 AM | |
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churning your own butter
I just saw a yahoo article that butter might be scarce in the next few months due to supply issues.
https://www.yahoo.com/lifestyle/how-...142736357.html have you ever churned your own butter? any tips? can you use a 350 watt stand mixer to churn butter? i usually buy unsalted butter from Costco or Sam's and use it for baking.
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10-22-22, 10:48 AM | ||
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10-22-22, 03:59 PM | |
Join Date: Nov 2008
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It's a fairly simple process, you just need some way to agitate the cream/control the potential mess.
Here's a video with two ways to do it by the Stay at Home Chef. HTH!! https://www.youtube.com/watch?v=10nd37P1ifE You can also make cultured butter at home, https://www.youtube.com/watch?v=uhj9O9NbZao and butter from powdered milk: https://www.youtube.com/watch?v=4XhNBU5hew8 This may be way more than you wanted to know, but at least my recipe obsession online has finally proved useful.
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10-26-22, 05:13 PM | ||
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~jeannine Miyagi: Wax on, right hand. Wax off, left hand. Wax on, wax off. Breathe in through nose, out the mouth. Wax on, wax off. Don't forget to breathe, very important. [walks away, still making circular motions with hands] ~ Pat Morita, The Karate Kid, 1984 disclosure: in the years 2002-2004 i had a professional relationship with a distributor of fitness videos; see profile. |
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10-27-22, 03:51 AM | |
Join Date: Aug 2011
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I'd imagine churning heavy cream would be more cost prohibitive. I would stock up on the butter sticks and freeze them. I always freeze mine (unsalted butter) when I find a nice sale. They freeze very well for months, possibly a year. No issues with texture when thawed.
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10-27-22, 12:45 PM | |
Join Date: Mar 2014
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I always freeze butter (and margarine--yeah, I know, bad for you). Just a tip: if you are using the butter for truffles, be sure to thaw in the fridge rather than on the counter. Moisture will make your chocolate seize.
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