Stupidly Stupid Question #2: I was making banana cake and didn't have any butter

M

marilynfl

Moderator
(ya, I know. But I'm trying to be good about this weightloss effort so when I ran through my freezer supply, I didn't restock.) However, I did have 12 oz of heavy cream.

I stuck it in the KA mixer, turned it on and a few minutes later had 5 oz of butter and 1/2 C of liquid splashing all over the place.

I thought this liquid would be buttermilk (because of the whole butter thing) but it wasn't tangy, tart or even the tiniest bit sour. It was sweet and tasted exactly like milk.

What the heck did I make??

(FYI: no udders were involved.)

 
If you would have soured the cream before making the butter you would have buttermilk

Because you didn't, you have a product still called "buttermilk" but you would use it like milk, not like the traditional buttermilk. It is sort of like the whey leftover when you make cheese.

 
What Cathy said. The way I understand it, homemade butter was not made every day, and the

unpasteurized cream would thicken into creme fraiche. So the buttermilk left over had the characteristic tangy taste. Modern buttermilk is cultured after the fact, or maybe it was never involved in butter making in the first place--just low-fat milk that has been cultured.

 
Am I the only one that remembers making Butter in Girl Scouts! Shaking the cups up and down, the

irony was I did not appreciate it... Bread tasted great w/o butter. Can you tell why I did not get a badge???

 
I was unhappy but resigned about not being a Girl Scout. If I'd known you were making butter,

I'd have beaten down the door.

 
I think we made butter (or apparently "butter") this way in third grade...

"Just like your pioneer ancestors!" my mother said gleefully.

Personally, I thought my pioneer ancestors would've been thrilled that we could now drive to the store and buy butter, but I kept it to myself.

Good bicep workout, though.

 
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