Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 On Wed, 7 Aug 2002 21:20:56 -0400, you wrote: >>>>>>I didn't read them thoroughly until after I posted. There is good >reason given >for not using high speed mixers for making butter, > > >----->what good reason would that be? i use a food processor - it only has >one speed - seems pretty fast to me. > > > >>>>and then there is washing the butter, and buttermilk. > >--->*washing* butter???? To fast of a mix speed and the butter milk gets mixed in with the butter, and washing the butter 'till the water runs clear to get the whey out. Both how to site mention these. one site felt fresh cream made better butter, the other slightly soured. The three lessons on the two pages teach late 18th century, early to mid 19th and current techniques. Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 >The two piece bowl thing you described is a butter bell. I don't >have one but I'm thinking I'll get one soon. It keeps the butter >fresh outside the fridge, nice for soft butter on toast in the >morning! last nights quest for the butter bell was futile and amusing. " You want a what???? " One shop had a french one for $25 that was inverse tapered, making it difficult to clean and to get the butter out of. No one else had them at all. There was several neat ones on Ebay Mike Quote Link to comment Share on other sites More sharing options...
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