So we bought a couple of liters of cream (35% fat), put it in the stand mixer and made butter. There's a Serious Eats page about it.
The butter we made was better than what we normally buy. We live in Switzerland so the normal grocery store butter is very good. Our butter had less water in it (you can tell in a frying pan) and more flavor. Plus we take the resulting buttermilk and make ricotta cheese and then we take the leftover whey and make Norwegian cheese (more like fudge). So we get three products from one batch of cream. The butter comes out to be about 20 cents cheaper per 250g than store bought and then the ricotta and "fudge" are free, so financially you come out ahead. The cleanup is a bit of a pain though.
We've also made cultured butter from crème fraiche. It's tasty but even when the crème fraiche is on sale it's still like 2x the cost of using cream so probably not worth it other than gifts and special occasions. We made mandarin sorbet with the sour buttermilk after the crème fraiche butter and that was excellent.
When I tell old Swiss people (people in their 70s/80s) that we make butter they think it's hilarious. They tell me about how when they were kids their parents made their own butter and also at parties/gatherings the parents would give the kids a jar of cream and it was their job to shake it and pass it around until it was butter.
If you have an hour on the weekend and if you have a stand mixer I suggest just trying it. Start with the balloon whisk and when the peaks start forming switch to the paddle watch it because when the butter forms it happens quick and you get a big clump of butter rattling around in the mixer knocking it off balance. It takes maybe 25 minutes and then you have to wash it in ice water, mold it, then clean up. About an hour.
Our butter prices in NZ are ridiculous right now (as our domestic prices are driven by export prices), so I'm wondering if making it from cream would be slightly more cost effective ( assuming my time has no value lol).
“Oh yes doc, I get out for a run most days of the week.”
“Wonderful news, got to look after your heart.”
“Yeah, and with my new butter churning bags, not only do I get to stay fit, but I also consume ungodly amounts of butter!”
“Sorry what”
However, I’m not aware of any evidence that takes this into account showing higher LDL associated with lower ACM. What’s your evidence for such a claim?
"I used to be vegan, but you know I just can't liveeeeeeee without that real butter!!!!!!!"
It's probably better than margarine but I wouldn't describe it as a health food.
All I’m trying to say is that butter isn’t the enemy. Maybe commercial dairy production practices are the enemy, won’t argue with that.
I don’t think it’s a conspiracy but it’s weird that the vegan topic even came up in this article because it is immaterial to the main topic.
https://www.instagram.com/p/DCuSImnocL7 (November 23, 2024)
> Fatih is a master pastry chef and marathon runner, and he baked a Sachertorte during his marathon at the Ring Running Series at the Hockenheimring.
> Fatih ist Konditormeister und Marathonläufer und hat während seines Marathons bei den Ring Running Series am Hockenheimring eine Sachertorte gebacken.
seriously, if you can do butter, you should also be able to do ice cream, with some ingenuity.
- what are the other things that we dont know of that can be done while running?
And then I clicked the Instagram link and I'm almost positive that is a hunter green Subaru Outback.
Would this is safe to do on a sunny warm weather? Would body heat plus the sun ruin the cream?
It's fairly safe. You can leave dairy products unrefrigerated for an uncomfortable amount of time :) Butter, in particular, can last for days outside a fridge.
The bacteria that tends to infest dairy products will usually (but not always) turn it into something tasty like yogurt.
Don't get me wrong, you can definitely get sick from spoiled dairy products, but it's not a 100% thing.
I live in Ireland, and once we take butter out of the fridge (to replace the one that's now gone), it doesn't go back in, whatever the weather. All butter here is basically of Kerrygold quality (I'm talking real butter of course).
Gotta be honest, though, I'm not a fan of grassy dairy products :). I had dairy cows growing up and in the spring their milk definitely took on a distinct grassy flavor. I personally preferred it more when it was primarily hay flavored. Store milk tastes like basically nothing in particular.
I’d be more concerned about having plastic bags against my skin when I’m sweating heavily than the effect the heat would have on the butter tbh. Hot weather is an excuse to wear less clothing, not wrap yourself in ziploc bags