1
vote
1answer
79 views

Why might I have trouble making butter from Crème Fraîche?

I tried making cultured butter today from a supermarket variety crème fraîche. For some reason the butter hasn't split from the whey although I've "churned" it with the hand mixer for 20 minutes or ...
2
votes
3answers
209 views

Will flavors marry in compound butter if given sufficient time to rest?

Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If you make a salsa (for example) and store ...
3
votes
2answers
458 views

What are the benefits of making butter at home?

I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store? I do not have access ...
3
votes
1answer
471 views

When using melted butter, is rendering (clarifying) always preferable?

I was looking at this question: How do I butter popcorn without making it soggy? And it got me wondering: is there any instance, either using melted butter for popcorn or in some other application, ...
3
votes
3answers
7k views

Most efficient technique to prepare milk and butter for proofed yeast?

I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the ...