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Old 07-04-2011, 05:21 PM   #21
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Well thank you every body for your wonderful suggestions :) I've made my decision. Drumroll please......... I choose butter :) It's the most multipurpose and I actually found out that even though it seems like margarine is better, butter is less artificial :) So once again thnx :)
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Old 07-04-2011, 06:10 PM   #22
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Quote:
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. I think it would be fun to try to make it sometime.
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Pacanis--get whipping cream and you can make butter...just keep whipping it. .

Just pour some heavy cream (whipping cream) in the mixer bowl, turn on high and walk away. I don't know how long it takes as I haven't tried it yet.
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Old 07-04-2011, 06:12 PM   #23
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How long it takes to make butter depends on how fresh the cream is. I've had it turn into butter within 10 minutes...it's been a long time since I've made butter from cream. When we used to get milk from the farmer, we sometimes made butter...
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Old 07-04-2011, 06:17 PM   #24
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I just made that balsamic whipped cream from heavy cream the other week.
I had no idea that whipping cream would yield butter. Good thing I didn't forget about it, lol.
Interesting the different phases a food will go through, stopping at various products along the way.
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Old 07-04-2011, 07:58 PM   #25
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The butter you make at home will have to be processed further if you plan on keeping it.

The beating process causes the fat molecules to clump together to form a mass of butter, leaving behind the 'other stuff' that makes cream - water milk solids, etc. There is a combination of rinsing in cold water and kneading or folding to ensure you get rid of all the residue. This step is necessary to retard rancidity.
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Old 07-04-2011, 08:10 PM   #26
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Extra virgin olive oil for almost everything.
Canola oil for frying ... which is not often for me.
Butter for baking and spreading on bread, veggies, or finishing a sauce.

I NEVER use margarine.
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Old 07-04-2011, 08:17 PM   #27
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I seem to remember a rinsing process. Once processed, fresh butter freezes well. I think you can freeze it for 6 months--ours never lasted that long (meaning, we used it up fairly quickly).

This link describes the steps:

How to Make Butter by Whipping: 5 steps (with video) - wikiHow
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Old 07-27-2011, 04:55 PM   #28
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Butter I'd imagine though I would always use butter over margarine. Will always go with less chemicals.
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Old 09-14-2011, 12:29 AM   #29
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margarine. but I prefer to cook by boiling rather than frying
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Old 09-14-2011, 07:35 AM   #30
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Quote:
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Extra virgin olive oil for almost everything.
Canola oil for frying ... which is not often for me.
Butter for baking and spreading on bread, veggies, or finishing a sauce.

I NEVER use margarine.
I'm with Littlechef, except that I do not use canola, but sunflower oil for frying. I use butter for risotto, for frying meats, like wiener schnitzel, and for some pasta recipes. I never use margarine.
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