RE: Re: Fluffy Kefir Butter Balls

[Guest guest]

ah yea that is a very plausable explanation

im goign to make more of these " balls " lol

they were really nice

_____

From: wtsdv [mailto:liberty@...]

Sent: Saturday, 1 November 2003 9:09 AM

Subject: Re: Fluffy Kefir Butter Balls

> that's right yesterday I made fluffy round kefir Butter balls.

> How did i do it? well it was pure fluke.

I think that I can explain this. The best pound cake

is made without adding any baking powder, baking soda,

or yeast. It's leavened merely by beating enough air

into the butter, which must be at room temperature for

this to be possible, then carefully adding the sugar

and eggs in such a way as to prevent deflation. So

your walk first churned your kefir to form the butter

balls, and then live yeast trapped in those balls

continued to produce gasses and " leaven " them. At

room temperature the butter is just pliable enough to

allow for expansion, but stiff enough to maintain the

bubbles without deflating.