Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 On Fri, 22 Feb 2002 21:58:59 -0500 " Food From Afar " <foodfromafar@...> writes: But it tastes much better!!! Also, if you culture the cream (by leaving it out covered at room temperature for 24 hours or so), it will whip into butter in no time at all. Hope that helps. ine Butter from cultured or soured cream is absolutely delicious! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 I've found it almost impossible to whip winter cream unless it's cultured first. We make creme fraiche then butter. Works great. Quote Link to comment Share on other sites More sharing options...
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