Karen's book/making own butter
Hi all! The postman delivered "The Low-Carb Gourmet" today and am sooo looking forward to trying some of the delicious-sounding recipes. I also really appreciate the additional metric measurements.
Karen mentions making your own butter to see what fresh butter really tastes like. Last time I did this was 43 years ago in kindergarten, but it will be much easier now with a stick-mixer (or whatever they are called in English). Anyway, my question is, how long does freshly made butter keep in the fridge? Thanks, Roemary |
Quote:
I've dug around and there doesn't seem to be a 'standard' keeping time for unsalted fresh butter. You can and should refrigerate it, I'd recommend keeping in the fridge only the amount you can use/consume in a week, and freeze the rest... |
My grandmother churned her own butter for as long as I knew her. I even tried to help churn it one time. I guess it's a matter of taste, but the fresh stuff tasted pure-D awful to me! I couldn't even stand to SMELL it, much less eat it. LOL But my parents said they liked it and they didn't think it tasted funny at all. So like I said, I guess it's just a matter of personal taste.
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I looove fresh butter and buy it from a farm up the street. Sooo yummy. I dont put it on everything though because it does have a strong odor/taste and I dont want to turn other people off by cooking their meals with it. lol.
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I've made my own fresh in the food processor (super easy). I recall reading (but not sure where) a week to 10 days.
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