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Help! Trying to make homemade butter...

When I make butter from heavy cream I always have my cream ice cold along with my beaters/whisk and my bowl. I use low speed to start and keep increasing my speed as I go. When doing this I can watch my cream go from white and creamy to a pale yellow, then to the yellow and grainy stage as I get to this stage I start slowing down my mixer because when the cream turns to butter and the buttermilk seperates it is very fast and if you don't slow it down you will have butter all over your walls.

Jul 05, 2008
Pwright in Home Cooking