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A
few weeks ago I discussed "MAKE
BUTTER; SAVE $."
Yesterday was time to restock. I poured a quart of heavy cream
into my
Cuisinart and pressed go. While the machine was whirring away me
and
Mosup watched the bird activity on our various feeders. A glance
at
the machine 5 minutes later showed nothing was moving, so I stopped it
and voila! Done. However, when I plopped it all into a bowl
it hit
me. Where's the butter milk? I dipped a pinky into the cream—tasted
like very sweet butter, so what the hell. I filled two storage
containers and put them in the Fridge.
But wait! Why wasn't there any butter milk? Horry Clap! Did
I just
make whip cream? To test it, I made a grilled cheese sammich
using the
new butter on the rye bread. Worked fine. Still, I went back
to my
original post and this popped out: "
.... and in about 18-20 minutes I had a big ball of butter. " I
was done in 5 minutes, so yes, I did make whipped
cream (minus the sugar). This morning I buttered MoSup's bagel with it
and she said it tasted properly delicious.
I think the difference in this 5 minute
butter
is that it's unsuitable for baking; won't help in rising. Don't
care.
We'll use this butter for slather, and store bought for baking. There is also the posibilty that this
quick butter will just melt
in a few days, and I'll have to try and salvage it with another go in
the Cuisenart.
But
here's a disconcerting reality. While there are just 51 calories
in a
TBS of heavy cream, there are prolly (if I made them) 4 TBS (+ sugar)
heaped atop these cupcakes. And nobody would give it a mind. But what
if I gave you this dessert with almost a half-stick of raw butter on
top? Same thing. Would I think twice? You bet.
Being a food scientist has ups and downs; joys and
disappointments. Your welcome. |
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