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Old 12-20-2010, 02:32 AM   #1
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Cream

A long time ago when I was a kid my Mum would make cream from unsalted butter by adding milk, my kid brother remembers everything about our childhood and said I was a smuck, my Mum is 95 yrs old and cannot remember even under torture
Am I a smuck or does anyone remember the method.

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Old 12-20-2010, 06:48 AM   #2
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That method seems to make a close substitute, although it's a little bit like Humpty Dumpty.
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Old 12-20-2010, 09:25 AM   #3
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It makes sense. You make butter by churning cream to separate the ft from the milk. You start with cream and end up with butter and skim milk. I guess the process can be reversed. I'm not sure how you would re-incorporate the fat into the milk.

Do you remember how your mom did it?
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Old 12-20-2010, 09:33 AM   #4
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Hmm.... interesting topic. I wonder if skimmed milk were added back to butter and lightly whisk... can this reverse?
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Old 12-20-2010, 09:37 AM   #5
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I don't think you can. I think you are remembering incorrectly, Bolas.
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Old 12-20-2010, 09:52 AM   #6
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I guess... its either stick with butter or just cream . =)
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Old 12-20-2010, 12:35 PM   #7
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Quote:
Originally Posted by chefmac View Post
I guess... its either stick with butter or just cream . =)
Use either, or both, just quit trying to put the chicken back in the egg.
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Old 12-20-2010, 01:03 PM   #8
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I don't think it would give you cream, but I think that it would make an excellent cream substitute in some recipes. You might have to do the math to figure out how much butter and how much milk, if the fat content matters. If it doesn't matter that much I would plop some butter in the bottom of a measuring cup and add milk to the level of cream required. Actually, it might be better to start with a bit of milk, then add the butter, and then the rest of the milk. That way the butter won't stick to the bottom of the cup.
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Old 12-20-2010, 01:10 PM   #9
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I've used butter and milk as a cream substitute, but I'd have to Google to get the correct ratio.
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Old 12-20-2010, 01:29 PM   #10
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Quote:
Originally Posted by pacanis View Post
I've used butter and milk as a cream substitute, but I'd have to Google to get the correct ratio.
The ratio will depend on what butter fat percentage the cream you are substituting for has.
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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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