Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Meagan on September 14, 2009, 10:45:55 am
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Can you use whipping cream to make butter or does it need to be pure cream? I think there will be a few brownes whipping cream containers on sale tomorrow at my local supermarket......as they are close to the use by date.
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Meagan I have heard mixed reports on this. Unless someone comes back and reports otherwise, I would certainly buy at least one to try for butter and see how you go (then report back to us lol ;) ;))
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I know I have come very close to making butter accidently with whipping cream. ;) 20 seconds and it was almost butter!!!
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I have tried whipping cream and it worked out fine. One day I will give the thickened cream a go just to see what happens, but I don't tend to think it would work quite as well.
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does whipping cream have gelatine in it?
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I've made butter only about 3 times so far, but have used whipping cream everytime Meagan (I thought this was what we were supposed to use - oops!,obviously didn't read that recipe properly ;D ;D). Anyway, it turned out fine as far as I can tell :D. Ignorance is bliss ;D ;D
I have no idea what makes whipping cream different to thickened cream....quick net search - one site said thickened cream has gelatin added......sure some of the amazing foodies on this forum will know the answer!! ;D
Ali
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*sigh* it is me that has caused the confusion!! SORRY :-[ :-[ I use whipping cream all the time...today for some reason I read the post as thickened cream duh. :o I am not sure about thickened cream as yes it does have gelatine in it. The recipe for butter just says to use fresh cream lol.
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Ok cool off I trot to the supermarket tomorrow morning then to ask them to mark down the cream that is one day from use by date- hopefully it didn't all sell this afternoon! ;)
I was just confused because you can buy 'pure cream' as apposed to whipping and then thickened.
NB Kathryn did you hear from Harvey fresh about the 10Lt cream?
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No didn't hear from them, I asked about the 20lt, they might have thought I was joking. DH is actually going to ring them. If they will sell it to us from there it is worth our while probably to take a drive and then just have a butter day. Would be happy to buy on behalf of others if we get the nod. Will keep you informed ;)
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Cool let me know what they say Kathryn. They got back to me about the 2lt cream and said most places don't stock it as it is mainly a catering size but that anywhere that sold the 600ml could get the 2lt if you requested it. She said it generally retails for around $7-8
On another note I went to the supermarket early this morning and collected up the cream that was use by tomorrows date and took it to the front desk and then someone came and marked them down for me :) so I got 4cartons of 600ml cream for $4.16 total...pays to be cheeky ;)
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Sure does!! ;) ;)
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I'm posting this under this subject because we are talking about cream.... Last night we needed some custard real quick (and the shops were shut). The only thing we had available was Hi-Lo (skinny) milk so I thought we'd use it as there shouldn't be "too much" of a difference being milk. Well, there is. It sort of curdled and looked like custard gone wrong (cos it was). Taste was there, but looks were funny. Was a good experiment though and we still ate it, but will never do this again. Hope this helps someone else in the future.
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If your custard curdles you can rescue it by adding 30ml cold milk and blending at speed 8 for 30 seconds. This works as it has happened to me twice; I have since discovered that cooking the custard at 70 for a bit longer works much better - can go up to 80 for 3 or 4 minutes to thicken.
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Meagan If you had asked me about making butter from whipping/ thickened cream I would have said no as I make butter all the time but... ;D I had about 300 mls leftover thickened cream I was saving to make ice cream and thought I would try so I did just now and it made butter fine. I did not save the buttermilk from it though as usually do. I usually put the buttermilk in the freezer and use it at a later date to make bread, scones or pancakes.
So there you have it. I often see thickend cream marked down but rarely normal cream as the supermarkets here seem to buy only just enough! I have used double cream when it has been cheap enough and that makes yummy butter.
I say go for it. From now on when I see either cheap I will be making butter or ice cream. No wonder I have put on 5 kilos since buying my thermomix.
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I understand the 5 kilos Gretchen.
I always use hi-lo milk for custard and have never had any problems. In fact that is all we ever have in the house.
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Yes I only use Hi Lo milk as well for everything as that is all we have in the house
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Well I've done some experimenting and have come up with a solution. I think this is one of those temperamental things that depends on whether the eggs are out of the fridge or on room temperature. Anyway, for anyone that's interested I used the butterfly with the egg yolks and sugar for 5 mins on 4, at 50 C. Then I added the cream and milk. These take a while to heat up straight from the fridge, I think it's more gradual than on a stove. I then went for 8 minutes on 90 speed 3 as suggested, and custard was not cooked. Kept going in 2 minute intervals, then 1 minute. It took 15 minutes to thicken to the right degree, and a perfect result I have to say. I think maybe if used on 80 C you would need to go for even longer, but there would be no risk of curdling. I am however going to use 80 C for Hollandaise, as I think this is even more temperamental. Thanks for all the helpful suggestions everyone!
Found this on the forum as he apparently was experiencing some problems with custard curdling (think he was making a custard icecream thingemejig).
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I'm posting this under this subject because we are talking about cream.... Last night we needed some custard real quick (and the shops were shut). The only thing we had available was Hi-Lo (skinny) milk so I thought we'd use it as there shouldn't be "too much" of a difference being milk. Well, there is. It sort of curdled and looked like custard gone wrong (cos it was). Taste was there, but looks were funny. Was a good experiment though and we still ate it, but will never do this again. Hope this helps someone else in the future.
maybe it's the hi-lo as we always use skim milk and it's fine!
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What's the difference between hi-low and skim milk. We also use the latter and I have never had a problem with curdling. Even when I use Carnation evaporated milk in savoury dishes these days, it doesn't seem to curdle either although it usually did on the stove.
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My DD just pointed out that she didn't like the updated version of the custard in the EDC as it uses thickened cream. That could be the reason...
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i think hi lo has added bits (calcium?)
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Hi Lo has more fat than skim milk and is higher in calcium but the calcium isn't added to the milk (well not in the brands I buy anyway ???) I just checked all the cartons in my fridge lol as there is a couple of different brands today.
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I was told the best cream for making butter is the liquid consistency one which comes in a mini milk carton - so that would be pure whipping cream I guess! I have to confess I haven't made butter yet........don't know why, just haven't summoned the energy to do it.
I have made custard with no fat milk (even worse than skinny milk, like water) at a demo & it turned out fine, don't think the hi-lo was responsible for the curdling............
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The amount of custard I have made with ho-lo milk and had no problems, I would just about bet my very last dollar that it isn't the milk ;) ;) In saying that I have no idea what it might be. THERMOMIXERRRRRRRRR, Oh Thermomixer... your presence and knowledge is required :-* :-*
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I was told the best cream for making butter is the liquid consistency one which comes in a mini milk carton - so that would be pure whipping cream I guess! I have to confess I haven't made butter yet........don't know why, just haven't summoned the energy to do it.
yeah this is the cream i use to make my butter every week. It keeps well past its used by date, i have used it a month after! It is high fat which you need, but pure - no additives.
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I have made the custard using the old recipe with great results, and am starting to think it may be the thickened cream component which is the updated version of the EDC seeing as no one has had adverse effects (EDC - what the????)
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Is that in the latest edition of the EDC book CP63 (the one that was printed in June 2009)...I don't think I would bother with cream as I don't have it in my fridge as a staple and I make it all the time as a tummy filler ;D I certainly couldn't be bothered if I was to have problems with it as well :-))
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Yep, its the latest update. DD has become a consultant and I went through her entire book and then updated my book. I never had any problems with the custard previously but thought I would try the new version. Seems that its not so good, and possibly if Tenina was somewhere in the background she may be able to give some clues as to why. Otherwise, I will make the old version over the weekend, and if there is no problems will delete the new version.
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With the custard problems - what recipe did you use? The new EDC custard recipe does not appear to have cream in the custard? Is it the one on page 155?
Custards are difficult as they vary a lot depending on whether you use egg yolks, whole eggs, thickeners such s cornflour -the temperature varies, tickness varies.
CP63 - let us know the exact recipe - probably cooked to high at too high a temp to curdle, rather than the type of milk/cream
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i have only ever used the original recipe and in the 100 or more times i have made it it has only failed once and i think this is because the bowl was quite warm when i put the eggs in. Wasnt even aware that the recipe had changed.
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Creme Anglaise
Ingredients:
250g Full Cream milk
250g Thickened cream
80g sugar
6 egg yolks
1 tsp vanilla essence or zest of citrus of choice
Method:
Put all ingredients into TM bowl and blend for 20 seconds on speed 7.
Cook for 8 minutes at 90 degrees on speed 3.
Serve hot as pouring custard or cold as thicker spooning custard.
Source: EDC page 155
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OK ......... that is a new version of the Cream Anglaise - sorry, thought you meant the Creme Patissere.
Yeah - for me the temp is too high - bugger, with 8 egg yolks too !!!!
Will check in my "bible" on that point and reply later.
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Yes - especially as there are only yolks - it is not the cream. If the temp gets up over about 85oC it will tend to curdle. Have to check this out - if there are only yolks then you need to keep the temp lower, adding whites of eggs and flours will enable it to set harder and at a higher temp.
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Much appreciated TMXR
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Another cream question - is there anything that can be made using cream that has been left too long in the fridge? it smells sort of like yoghurt/sour cream and has really thickened on the top and then creamy liquid underneath. I had a taste and it seems OK?
On another note I just did an experiment - poured off the cream layer from our raw organic milk and made butter. So now I have some organic butter made from raw milk.
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Oh you young people !!! :-)) Milk used to come unhomogonised in bottles and we used to fight to see who could score the cream. My grandmother used to milk her own cow and we would sometimes help skim the cream and make butter (not in a Thermomix !!) Good work Sundari - pure organic butter like my grannie made :-* :-*
The sour cream can be used to make scones/batters as you would with buttermilk - they make great scones. Baking in general - you may need to add some milk.It can be used to make salad dressings, smoothies,....
Just one thing - if it has some dry crusty bits under the rim inside - just use a tissue to wipe those off first. Otherwise it will be fine (if the bottle didn't explode it should be good to go)
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No sour cream or milk was ever thrown out in our house. My mother used top make sour cream cookies. Or put it in the mashed potatos. Delish. I usually make salad dresing with my cream which has soured.
Gretchen
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My Mum used sour cream or milk to make her scones. I have never tasted scones or puff pastry like she could make. She just had the 'knack'. All she ever did with the scones was the cream/milk and 3 cups of SR flour and water if she needed it. I can't do it at all. She broke all the rules by kneading the mix and it was always very wet and sloppy. They tasted amazing.
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LOL - just had this sent thru yesterday - burgers using sour cream http://allrecipes.com/Recipe/Sour-Cream-Burgers/Detail.aspx?ms=1&prop25=23910480&prop26=DailyDish&prop27=2009-09-21&prop28=DailyRecipe&prop29=FullRecipe&me=1 (http://allrecipes.com/Recipe/Sour-Cream-Burgers/Detail.aspx?ms=1&prop25=23910480&prop26=DailyDish&prop27=2009-09-21&prop28=DailyRecipe&prop29=FullRecipe&me=1)
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Hi Jeff,
your recipe is for sour cream not cream that has gone sour! Try this for real smelly cream:
http://keyingredient.com/recipes/92204/norwegian-sour-cream-cookies/
We have made these cookies every time we have cream gone off - in fact I often leave the cream an extra few weeks - they are very moreish.
Shayla in Cape Town - feeling like summer is coming!
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I made the scones with the cream and they came out pretty good for my first ever attempt at scones.
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Congratulations. ;D
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I can sometimes get cream in bulk. I make tons of butter and freeze the butter. I use the buttermilk in baking, mashed potatoes, whatever I'm making...
What else would you make if you had lots of cream? It's the pouring type, with nothing added. That Coppo del Nonno is delish, but I only made it for a dinner party, it isn't an everyday food!
I also have heaps of milk (from our cow). I'm making yoghurt, and making 'cheese' from the yoghurt (basic labna, is it called?)... But what else?
Because I have heaps and heaps of eggs I often make custard for the kids. Not sure what else to do to make the most of our abundance... Ideas appreciated!
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The cottage cheese is good to use it up. Freeze milk in ice cubes to make creamy sorbets/ice creams. Dulce de leche http://www.forumthermomix.com/index.php?topic=890.0 (http://www.forumthermomix.com/index.php?topic=890.0)
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In the name of research....Just filling in the How To section:
MMn looking at lots of stuff if anyone can correct me: freeze icecubes and then makefruit sorbets and ice creams.....not going to argue with recipes from EDC book....
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Will freeze ice-cubes, of course! I have frozen whole bottles/bags of milk and some cream, but ice-cubes will be great! Thanks for the other recipe, Mr T. Yum!
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No sour cream or milk was ever thrown out in our house. My mother used top make sour cream cookies. Or put it in the mashed potatos. Delish. I usually make salad dresing with my cream which has soured.
Gretchen
I just found two cartons of pure cream that have soured in the fridge. They are a week out of date and when I opened them they both smelt a bit sour. I hate waste and don't want to throw them out but just wanted to double check that it really is ok to use the soured cream in baking. Scones etc. Anyone?? :)
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It should make beautiful scones.