butter (can you use heavy cream to make it?)greenspun.com : LUSENET : Countryside : One Thread
Can you use heavy cream that you find in the supermarket to make butter?
-- Michael (sallysalamander@Bisons.com), May 28, 2001
Yes, I have used it many times with classes. DW
-- DW (email@example.com), May 28, 2001.
I use it all the time, also---& be sure it starts out cold & I have had better luck---why I don't know---later sonda in Ks.
-- Sonda in Ks. (firstname.lastname@example.org), May 29, 2001.
Are heavy cream and whipping cream the same thing?
-- Jennifer (email@example.com), May 30, 2001.
Unhomogenised milk will develop 3 kinds of cream on top. The very tip top of the cream is so heavy that it comes off in a stiff sheet. This is "double cream" and cannot be bought in any store that I know of. Thus it has disappeared from american public knowledge. It will whip into the stiffest cream you have ever seen.
The next layer down is what is known as heavy cream. It will whip nicely, and make nice butter too.
The heavy cream becomes lighter towards the cream line. At the very bottom, is what is called "light cream."
I put all three together into a jar and allow to set at room temp for half a day, and then churn it. Havent had any problem with butter "coming" when using this method.
-- daffodyllady (firstname.lastname@example.org), May 30, 2001.
Hi! This is a recipe I got in Kindergarten (I am 39 now), and the recipe still works! It uses a little "elbow grease" but it works nonetheless! Good Luck! Traci
Pour cream into bowl. Turn on the beater. Watch for the butter to come. Then pour off the buttermilk. Work and wash the butter. Put it in a small bowl. Add salt and taste the butter! From: the National Dairy Council, 1970.
-- Traci Davis (email@example.com), May 30, 2001.
Jennifer, it's been a while since I bought the stuff, but if I remember correctly, sometimes whipping cream is sweetened. Just be sure to look at the ingredients before buying.
-- Connie (Connie@lunehaven.com), June 04, 2001.
Just started making butter a short time ago. I use Jersey milk skimmed, and fill the blender 1/3 full. Blend on low till it comes. Drain off buttermilk, add fresh water several times to rinse out all residual buttermilk(using a spatula to press it out too). Then salt it to make it keep longer. Used to shake the cream in a quart jar til I heard about the blender method. Kathy in KY
-- kathy baker (firstname.lastname@example.org), June 12, 2001.