Question - butter???

[Guest guest]

I've just got a quick question for you. Not kefir-related, but, I

suppose, kind of. . . . . .

We've recently made a HUGE move from Montana to Texas (my kefir grains

made it just fine!). En route, though, we took a little pint of organic

whipping cream. This got left out of the refrigerator when we got here

for an unknown amount of time (less than 24-hours, I can tell you).

My husband was making pancakes for breakfast for us all, and I asked him

to go ahead and use the whipping cream in the batter. It wasn't opened,

but I asked him to go ahead and put it in, if it wasn't smelling funny.

He opened it up and informed me, " It's butter. "

I looked at it and, indeed, it has become solid and yellow.

It doesn't smell funny. It tastes all right.

But my question for you all is-- can this be butter? Perhaps it was the

jarring it went through in the cooler on the way down here. But then,

where's the whey?

I'm tempted to go ahead and eat it-- I hate to throw something out that

smells just fine.

What do you think?

- Lemmon

[Guest guest]

Kathy,

 

By ex and I made a lot of butter. First strain what you

have. Then with cold water (Like from the reregister for 24 hours) put what is

in the strainer in a blender and put to mix. You will separate what is left of

buttermilk form butter. Again strain what is left is pure butter. We like many

people maid butter in a blender.

Anybody remember doing this?

Diane,

 

 

 

 

in VT

From: Lemmon <cathy@...>

Subject: Question - butter???

Date: Monday, August 25, 2008, 9:04 AM

I've just got a quick question for you. Not kefir-related, but, I

suppose, kind of. . . . . .

We've recently made a HUGE move from Montana to Texas (my kefir grains

made it just fine!). En route, though, we took a little pint of organic

whipping cream. This got left out of the refrigerator when we got here

for an unknown amount of time (less than 24-hours, I can tell you).

My husband was making pancakes for breakfast for us all, and I asked him

to go ahead and use the whipping cream in the batter. It wasn't opened,

but I asked him to go ahead and put it in, if it wasn't smelling funny.

He opened it up and informed me, " It's butter. "

I looked at it and, indeed, it has become solid and yellow.

It doesn't smell funny. It tastes all right.

But my question for you all is-- can this be butter? Perhaps it was the

jarring it went through in the cooler on the way down here. But then,

where's the whey?

I'm tempted to go ahead and eat it-- I hate to throw something out that

smells just fine.

What do you think?

- Lemmon

[Guest guest]

Thanks for the replies. (And yup, I knew it was buttermilk that I was

talking about. We've made butter quite a bit ourselves . . . . . . .)

I will strain what I've got and work to press out the buttermilk.

Thanks again!

- Lemmon