Butter, help

[faffa_70]

the buttermilk you buy in the shops is cultured that is why it is thick. I find the runny buttermilk is just fine to use in all my recipes so far (and that's a fair few lol)

[obbie]

I make butter all the time.

[gertbysea]

Also make some butters From Tenina's bookk.

My D IL uses buttermilk in currys and lots of other things as well as bread.

Gert

[mcmich]

Dede and Uni - thanks for the help with the oil.
Will have to try again when creams cheap.

[Tasty]

I used to make butter when I first got my TMX but now I don't as I can't be bothered with all the washing up and the fact that it still goes hard even with oil added.

I really loved the taste at first but then got over it.

I try and get Lurpak butter when it is on special but just saw in the ingredients that it has transfat so that got me a bit worried.

[Halex]

Can I use light cream to make butter?

H

[judydawn]

I doubt it would beat into butter Hally.

[Halex]

Thats what I thought a bit like when I tried to whip light cream. Just wondering how you woud make low fat butter?

H

[fundj&e]

no no no  i tried last week hally

[gertbysea]

Thats what I thought a bit like when I tried to whip light cream. Just wondering how you woud make low fat butter?

H

Low fat butter is an oxymoron. Can't be done either.

Butter is better.full-stop.

Ger.

[Halex]

Bummer

H

[judydawn]

Where have you seen low fat butter Hally - there is no such thing unless you are thinking of this butter spread on Quirky Jo's blog where she adds oil and water to her batch of butter.  The addition of the water would extend the amount of the butter and maybe lower the calories slightly - someone correct me if I am wrong in this assumption. 

[Halex]

I was going to make it, then sell it on to the big companies.

Cant now

H