I like butter. A lot. Margarine has not passed my lips in probably ten years and butter was one of the main reasons that I wanted cows so badly here in Lantanaland. Most of my cooking knowledge comes from either a French or Italian background and there is nothing better than a sauce made from a reduction of pig trotter stock, with a dash of white wine and finished off with a big knob of butter. Preferably with a small mountain of mashed potatoes on the side. With butter.
Now I'm hungry.
The dairy industry is still getting my coin, because despite the large amounts of cream at my disposal, I have failed miserably to make any butter. I've tried leaving the cream out, the blender, the food processor, the stem blender, a whisk, the egg beaters, shaking it in a bottle, but nothing. Do I have some sort of anti butter field that prevents cream molecules bonding in my presence?
What makes it more vexing is that I am having moderate success with the cheese making, turning out reasonable haloumi and mozzarella and learning every time from my mistakes.
But no butter. It's making me a bit batty.
- Lantanaland from my iPhone
Now I'm hungry.
The dairy industry is still getting my coin, because despite the large amounts of cream at my disposal, I have failed miserably to make any butter. I've tried leaving the cream out, the blender, the food processor, the stem blender, a whisk, the egg beaters, shaking it in a bottle, but nothing. Do I have some sort of anti butter field that prevents cream molecules bonding in my presence?
What makes it more vexing is that I am having moderate success with the cheese making, turning out reasonable haloumi and mozzarella and learning every time from my mistakes.
But no butter. It's making me a bit batty.
- Lantanaland from my iPhone
Location:Windy, Windy Lantanaland