tag:blogger.com,1999:blog-7757674064058634966.post1678153505479788126..comments2014-08-09T14:43:35.820-07:00Comments on Pro•le•food: Butter in Any Language...R. Blackwellhttp://www.blogger.com/profile/01336146903365070526noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7757674064058634966.post-35808194803063144342011-03-06T14:44:16.283-08:002011-03-06T14:44:16.283-08:00So happy things worked! For rum butter I would su...So happy things worked! For rum butter I would suggest doing the process first (getting to the point of washed, soft butter). At this point you can add sugar and rum without worrying about the cream not pulling itself together. Also, add the rum slowly, being sure that everything is holding as your homemade butter will have a bit less stabilization than commercial butter.R. Blackwellhttps://www.blogger.com/profile/01336146903365070526noreply@blogger.comtag:blogger.com,1999:blog-7757674064058634966.post-47640050332291458142011-03-06T10:25:49.130-08:002011-03-06T10:25:49.130-08:00Did this last night with charming assistant, two e...Did this last night with charming assistant, two empty dishwasher washed Bonne Maman jars and 200ml total ultra pasteurized heavy cream. Worked great! I forgot to have the jar half-full and only had 1/3 full. But it was done in 14 minutes! Amazing! Thanks for this, R. I'm eager to try making rum butter this way; would adding sugar at the beginning affect the chemistry, do you think?Harkerhttps://www.blogger.com/profile/11474960471644783745noreply@blogger.comtag:blogger.com,1999:blog-7757674064058634966.post-63257410263789295442011-02-17T07:01:19.432-08:002011-02-17T07:01:19.432-08:00Hey Matt, thanks for reading! An urn could really...Hey Matt, thanks for reading! An urn could really be anything that could hold the butter. Some people squeeze it in a cheesecloth to get some extra moisture out/give it a different shape. For storage, any container would qualify as an "urn," I just like the term "urn" so I used it. Add other ingredients like garlic or honey or whatnot right before you cool it (after the last wash with water), as it will be most pliable at that stage. Mash them in with a fork or spoon to be sure you get them incorporated fully.R. Blackwellhttps://www.blogger.com/profile/01336146903365070526noreply@blogger.comtag:blogger.com,1999:blog-7757674064058634966.post-51237253020747469572011-02-17T03:53:57.576-08:002011-02-17T03:53:57.576-08:00Hey, this was sweet no pun intended. I m curious w...Hey, this was sweet no pun intended. I m curious what you mean by urn? You said put it in a urn and then urn it off... I looked at a video and the person uses a cheesecloth which I understood would that be the same step. <br />Also Do you ever add other ingredients like garlic and if so when would that happen?<br /><br />If this is not appropriate forum I wont feel bad if you delete my comment. <br /><br />Its always good to read this with a coffee in the morning. <br />Thanks. matt.tadeschhttps://www.blogger.com/profile/17149390589257221628noreply@blogger.comtag:blogger.com,1999:blog-7757674064058634966.post-45241819577170533472011-02-15T10:17:56.089-08:002011-02-15T10:17:56.089-08:00How very Amish of you. I like it!How very Amish of you. I like it!Libby Louckshttps://www.blogger.com/profile/03129712128025688445noreply@blogger.com