Timeline for Why might I have trouble making butter from Crème Fraîche?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 24, 2014 at 13:15 | vote | accept | Chris Steinbach | ||
| May 24, 2014 at 13:13 | comment | added | Chris Steinbach | @Jolenealaska It worked! The blender isn't the ideal tool for this (it took a bit of shaking) but it got the job done. After about five minutes the whey started to split from the butter fat. The butter is creamy white rather than the usual yellow, so perhaps there are still a lot of protein-bound fat-globules in there. This particular batch of butter has spent too much time at room temperature while I've been messing for me to feel comfortable eating it, but the experiment bodes well for future attempts. | |
| May 24, 2014 at 5:38 | comment | added | Chris Steinbach | @Jolenealaska My food processor broke a while back. I'll try in the blender and see how that works out. Cultured butter is the norm here in Sweden. I'm just playing with my food. | |
| May 23, 2014 at 21:41 | comment | added | rumtscho♦ | I find that Jolene's point is very good: homogenization indeed doesn't prevent butter churning completely. It still makes it harder to happen. Sadly, I can't say how much harder. Still, it is the best hypothesis I can come up with, and I find it possible, but not certain. | |
| May 23, 2014 at 20:56 | comment | added | Jolenealaska♦ | @ChrisSteinbach Do you have a food processor? That worked well for me when I intentionally made butter with homogenized cream. I have no doubt that homogenization makes it harder, but eventually even homogenized cream will turn to butter. A food processor should get you there without sacrificing your arm to the process. You've got me thinking now. I just tried commercial cultured butter for the first time and loved it. It was ridiculously expensive though. | |
| May 23, 2014 at 20:49 | comment | added | Chris Steinbach | @Jolenealaska I'm leaning towards this explanation. It seems that the homogenization process not only splits the fat globules into many smaller bubbles, but those bubbles become surrounded with proteins (whey and caseins) that stabilize the emulsion. | |
| May 23, 2014 at 1:56 | comment | added | Jolenealaska♦ | I'm not sure that homogenization alone can explain the OP's difficulties. I have made butter a few times (intentionally and not-so-much), as far as I know all available cream here is homogenized. | |
| May 22, 2014 at 23:47 | history | answered | rumtscho♦ | CC BY-SA 3.0 |