Guest guest Posted October 31, 2003 Report Share Posted October 31, 2003 that's right yesterday I made fluffy round kefir Butter balls. How did i do it? well it was pure fluke. I had my kefier culture for 24 hours adn had to head out fro the day so scooped the grain out into a new batch and took the mason jar with me for provisions if i got hungry Walked about 8 km with the kefir in my bag jostling around had a glass of jefir in the middle of the day. made it back home. Put the mason jar back on the table to continue goign to 48 hours for what was left. tosmorning i wake up and there was these dark yellow fluffy looking balls ontop of the kefir. I was like what da! so tasted 1 and the only way i can describe it is Fulffy yellow kefir butter balls no kiddin it would suffice as a desert with a little honey on some fruit lol ! i jsut wish i had a digital camera and could have taken a photo. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2003 Report Share Posted October 31, 2003 > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2003 Report Share Posted November 1, 2003 Quoting Byron <anthony.byron@...>: > that's right yesterday I made fluffy round kefir Butter balls. > How did i do it? well it was pure fluke. > > I had my kefier culture for 24 hours adn had to head out fro the day > so scooped the grain out into a new batch and took the mason jar with me > for provisions if i got hungry The same thing happened to me a few months ago, although in my case the butter was already formed when I took the jar out of my backpack. Is this different from what happens with uncultured milk? -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2003 Report Share Posted November 1, 2003 ive nver done it with uncultured milk. but no doubt the same wthing woudl happen but it wouldnt go all fluffy due to the fact it wasnt in a anerobic state is my guess. but u woudl no doubt get the cream go to butter _____ From: Berg [mailto:bberg@...] Sent: Saturday, 1 November 2003 1:07 PM Subject: Re: Fluffy Kefir Butter Balls Quoting Byron <anthony.byron@...>: > that's right yesterday I made fluffy round kefir Butter balls. > How did i do it? well it was pure fluke. > > I had my kefier culture for 24 hours adn had to head out fro the day > so scooped the grain out into a new batch and took the mason jar with me > for provisions if i got hungry The same thing happened to me a few months ago, although in my case the butter was already formed when I took the jar out of my backpack. Is this different from what happens with uncultured milk? -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
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