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Old 12-20-2010, 05:16 PM   #11
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Perhaps Bolas' mum had access to raw-cream-butter?
Types of Butter - Saveur.com
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Old 12-20-2010, 05:26 PM   #12
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Quote:
Originally Posted by justplainbill View Post
Perhaps Bolas' mum had access to raw-cream-butter?
Types of Butter - Saveur.com

I don't understand. Why is that relevant?
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Old 12-20-2010, 05:37 PM   #13
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The type of butter added to the milk is likely to have an effect on the outcome of the cream reconstitution process.
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Old 12-20-2010, 05:41 PM   #14
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I think any fresh cream butter would work if the process worked. I don't know what you'd get if you used a cultured butter.

The real issue is how to re-disburse the fat molecules into the cream and get them to stay.
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Old 12-20-2010, 06:28 PM   #15
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On rare occasion, I've eaten a few (but not many) butters that tasted like heavy sweet cream. Such butters make a great accompaniment to fruit jams and would seem to be more likely candidates for enriching milk.
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Old 12-20-2010, 09:09 PM   #16
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I never heard the term "smuck" before, but I like it Bolis.

I think I agree with Z....I have a mental picture of trying to put the egg back into the chicken.

It seems to me, if it could be done, one would need the use of a food processor, or a blender, both of which were not invented when we were kids.

Sorry, but I think your brother is right.......you're "smucked".
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Old 12-21-2010, 01:50 AM   #17
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Kay I remember Mum getting her first Kenwood Chef when I was about 8yrs in 1959 it was after that I remember the cream thing.

Bill we did have a house cow, Mum made fresh farmers cheese but not butter.

The only butter I remember was Dannish Lurpak salted or sweet, I remember her showing me the difference in color between the winter and summer butter.
The more I talk about this the more I know I am not a Shmuck
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Old 12-21-2010, 01:56 AM   #18
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lol kayelle. you never heard of a schmuck before?

oy gevalt. we need a yiddish dictionary before i get farklempt and get all mishugina.
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Old 12-21-2010, 06:33 AM   #19
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We made butter from heavy cream at elementary school in 1951. At about the same time, my skinflint grandmother was still mixing yellow coloring into her oleomargarine.
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Old 12-21-2010, 06:56 AM   #20
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My personal favourite, butter unsalted with Orange marmalade on any bread.... yummy yummy
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