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Making butter, pt 2I made butter again today – this time I timed the whole process to give you a more precise set of instructions. It seems I was too overly enthusiastic about the whole thing – the whole process takes about 15 minutes rather than 5. Here’s what I used:
A plastic container, heavy cream, and two pebbles. Half an hour later (I did two batches), I had a full beurrier breton full of fresh butter, which I will be using shortly to make this wonderful tomato sauce.
Next time I’ll try making it in the glass jar, without the pebbles: Update - I followed the instructions from the video above and timed the process. I left a container of cream on the counter when I left for work in the morning and used it to make the butter that evening. It took about ten minutes to turn it into butter, without the aid of pebbles or marbles and I could make much more of it since I used a 1 liter jar, which accommodated nicely a 500ml carton of cream. Awesome.  Print  PDF  3 comments to Making butter, pt 2 |
 Hi, I'm Alexandra. Born in Brazil, Canadian by choice, and having lived in exciting Barcelona for a year between 2006 and 2007, my earliest childhood memories revolve around food and food is what I remember most about every place I’ve ever lived. After writing a more general blog for the past few years, it was time to organize my writing about food in one place. © All pictures on this blog are taken by me unless otherwise noted. About the title of this blog |
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Ale, essa quantidade de creme (500 ml) da mais ou menos quanto de manteiga?
Parece uma delicia… Parabens
Dini,
Não sei bem. Mas acho que dá ao menos um copo de manteiga.
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