Crying over Spilled Cream!

[Guest guest]

Been waiting all day thinking about that nice rich Guernsey cream

sitting in my frig with a couple of kefir grains (an experiment)

floating around. 4 cups of cream for my butter. I put the cream in

the food processor and started it up (minus the kefir grains) and I

don't know what went wrong, but all of a sudden there was my cream

oozing out the bottom. It looks like I lost about 1/4 cup cream onto

the counter:( I had my dh scoop it up with the rubber spatula and

I'm sure my little doggies will love the treat. They don't know how

good they got it around here - one of them barks and begs for

kefir every night when I'm working with the finished kefir. She

really loves it and gets more than her share.

Has anyone done any butter semi-culturing it with kefir? I didn't

see that it did anything. All day in the cream in the frig. And

about 1 hour at room temp. I can't tell a difference in taste.

Maybe it should have been at room temp all day like the milk kefir?

It's just so hot in our house and I was gone all day, so I didn't

want to take any chances with the outcome.

What are the cultured butters made with? Something I'd have to send

off for probably?

Well, the rest of the wonderful cream (2 cups) is in the Cuisinart

ice cream maker and will be done shortly. So, I'm outta' here!

Rhonda

Not really crying over spilled cream but still amazed at the deep

orangey/yellow creamy fresh raw butter!

[Guest guest]

I kefir cream for ice cream and cream cheese at room temperature. My home

is very warm compared to most people. I never set the AC to below 78,

since both Hubby and I work outside most of the day. Most afternoons, not

the last week but most afternoons my home is closer to 84. The kefir seems

to love it here. My grains quadrupled in size in 3 weeks.

Bright Blessings,

Kim

At 12:43 AM 8/17/2004, you wrote:

>Been waiting all day thinking about that nice rich Guernsey cream

>sitting in my frig with a couple of kefir grains (an experiment)

>floating around. 4 cups of cream for my butter. I put the cream in

>the food processor and started it up (minus the kefir grains) and I

>don't know what went wrong, but all of a sudden there was my cream

>oozing out the bottom. It looks like I lost about 1/4 cup cream onto

>the counter:( I had my dh scoop it up with the rubber spatula and

>I'm sure my little doggies will love the treat. They don't know how

>good they got it around here - one of them barks and begs for

>kefir every night when I'm working with the finished kefir. She

>really loves it and gets more than her share.

>

>Has anyone done any butter semi-culturing it with kefir? I didn't

>see that it did anything. All day in the cream in the frig. And

>about 1 hour at room temp. I can't tell a difference in taste.

>Maybe it should have been at room temp all day like the milk kefir?

>It's just so hot in our house and I was gone all day, so I didn't

>want to take any chances with the outcome.

>What are the cultured butters made with? Something I'd have to send

>off for probably?

>

>Well, the rest of the wonderful cream (2 cups) is in the Cuisinart

>ice cream maker and will be done shortly. So, I'm outta' here!

>

>Rhonda

>Not really crying over spilled cream but still amazed at the deep

>orangey/yellow creamy fresh raw butter!

>

>

>

>

>

>

>

>PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

>Visit our Raw Dairy Files for a wealth of information!

>http://groups.yahoo.com/group/RawDairy/files/

>

>

>

[Guest guest]

Hi Rhonda,

It sounds like you need to buy new blender parts. Your gaskets are

worn out. Check Wally Mart.

I always culture my cream with kefir. Here's an easy way. Rather

than use kefir grains that have to be fished out later, use plain

kefir. I put about 28 oz of cream in a quart small mouth jar and 1

tablespoon of my mildest kefir. Stir well and leave on the counter

until it sets up, 12-24 hours depending on temp of kitchen.

Refrigerate for about four hours and it is ready to make butter.

Here comes the fun part. Put your blender parts on the jar, turn it

upside down and away you go.

Marilyn from Fayette,

who is now looking for a mini cow to tide us over for when our

Jersey cow slows down and dries up. Always need two, I'm told.

[Guest guest]

Hi Rhonda,

It sounds like you need to buy new blender parts. Your gaskets are

worn out. Check Wally Mart.

I always culture my cream with kefir. Here's an easy way. Rather

than use kefir grains that have to be fished out later, use plain

kefir. I put about 28 oz of cream in a quart small mouth jar and 1

tablespoon of my mildest kefir. Stir well and leave on the counter

until it sets up, 12-24 hours depending on temp of kitchen.

Refrigerate for about four hours and it is ready to make butter.

Here comes the fun part. Put your blender parts on the jar, turn it

upside down and away you go.

Marilyn from Fayette,

who is now looking for a mini cow to tide us over for when our

Jersey cow slows down and dries up. Always need two, I'm told.