Re: Cream, or a reasonable facsimile thereof

[Guest guest]

At 10:36 AM 6/9/2002 -0700, you wrote:

>A while back, I came up with the idea of creating a cream substitute by

>emulsifying butter in milk. Unfortunately, my blender isn't powerful enough

>to do this, and I just ended up with milk and finely-chopped butter. Can

>anyone think of a way to make this work?

Making butter of cream is not a reversible process ;-)

A good substitute for cream is coconut cream - put the meat of an organic

coconut through a Greenlife juicer. Optionally add a small touch of

juiced, whole, organic lime for a very delicious taste.

-=mark=-

[Guest guest]

-

>A while back, I came up with the idea of creating a cream substitute by

>emulsifying butter in milk. Unfortunately, my blender isn't powerful enough

>to do this, and I just ended up with milk and finely-chopped butter. Can

>anyone think of a way to make this work?

What's the purpose? You have access to milk and butter but not cream?

Anyway, it _might_ work better if you warm both of them _very_ gently while

mixing to try to re-homogenize it, but there probably isn't any way to do

it, because the membranes holding the fat particles together in clumps

small enough to stay suspended have all been broken apart in the process of

making butter.

-

[Guest guest]

That's like trying to reverse or undo the butter making process. I can't

imagine that it would work. Better to use the top off whole milk.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: " Berg " <brberg@...>

< >

Sent: Sunday, June 09, 2002 1:36 PM

Subject: Cream, or a reasonable facsimile thereof

> A while back, I came up with the idea of creating a cream substitute by

> emulsifying butter in milk. Unfortunately, my blender isn't powerful

enough

> to do this, and I just ended up with milk and finely-chopped butter. Can

> anyone think of a way to make this work?

>

> Thanks.

> " Too cheap to pay for shipping " Berg