Made my own butter, but ended up with 1/2 cream-1/2 butter- Calories?

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  • PearBlossom9
    PearBlossom9 Posts: 136 Member
    I've made it in a food processor and this is what it looks like right before it separates. It tends to take 10-15 minutes in a food processor so 30 minutes by hand is probably not enough.

    The liquid that releases is buttermilk. Butter is fat. Buttermilk has minimal fat in it. So essentially you are condensing the calories.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    Oh boy... The confusion is real

    If I'm a few hundred calories over this week, such is life :smile:
  • quiltlovinlisa
    quiltlovinlisa Posts: 1,710 Member
    My dad always chilled the bowl and the beater in the freezer before making butter. I think the cold helps it separate.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    quiltlovinlisa wrote: »
    My dad always chilled the bowl and the beater in the freezer before making butter. I think the cold helps it separate.

    Yeah, that was my first thought. It's been 40 (104F) here nearly all week. Last time I made it I only had to whip it for 15ish minutes.

    Aaargh I'm over it now, I'm gonna eat it and enjoy it :blush:
  • quiltlovinlisa
    quiltlovinlisa Posts: 1,710 Member
    Christine_72 wrote: »
    quiltlovinlisa wrote: »
    My dad always chilled the bowl and the beater in the freezer before making butter. I think the cold helps it separate.

    Yeah, that was my first thought. It's been 40 (104F) here nearly all week. Last time I made it I only had to whip it for 15ish minutes.

    Aaargh I'm over it now, I'm gonna eat it and enjoy it :blush:

    Sounds like a plan. :)
  • fishshark
    fishshark Posts: 1,886 Member
    clotted cream is my favorite to put on a fresh baguette and some salt. yummmm.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    fishshark wrote: »
    clotted cream is my favorite to put on a fresh baguette and some salt. yummmm.

    ... And some smoked salmon too :smiley:
  • fishshark
    fishshark Posts: 1,886 Member
    Christine_72 wrote: »
    fishshark wrote: »
    clotted cream is my favorite to put on a fresh baguette and some salt. yummmm.

    ... And some smoked salmon too :smiley:

    yes! oh man i have some heavy cream smoked salmon and a baguette.. i hope my cream doesnt turn into butter haha!
  • yarwell
    yarwell Posts: 10,477 Member
    Christine_72 wrote: »
    So I decided to make my own butter, but for whatever reason and after 30 minutes of standing there whipping it with a hand mixer, it did not turn out.

    So now I am left with a mix of not cream, but not butter either. It tastes like half and half. Now I know the calorie difference between 30g of butter and 30g of cream is pretty significant, so I am rather perplexed in how to log this... Maybe I should just throw it away, and not bother trying to estimate the calories!

    you didn't change the calories by whipping it, if you started with 100 grams of cream you still have the calories of 100g of cream
  • LKArgh
    LKArgh Posts: 5,178 Member
    Christine_72 wrote: »
    The only ingredient is cream and a tiny pinch of salt. But when you turn cream into butter the calories sky rocket.. I'm sure there's a scientific explanation such as cream has more water, so less calories maybe..
    MelissaPhippsFeagins wrote: »
    That is clotted cream. Which is amazingly good stuff and there are entries for it in the database. Enjoy!

    Awesome, thankyou. It really does taste amazing

    Did you throw away liquid? Did any separation happen? Did you heat the whole thing so part of water evaporated? if not, you have exactly the same calories as when you started.
  • LKArgh
    LKArgh Posts: 5,178 Member
    Christine_72 wrote: »
    It looks like whipped cream in this pic, but truly does taste like a cross of butter and cream... I might just toss it lol

    If it did not separate and you did not throw away buttermilk, then you have whipped cream. Not clotted cream and not butter. You can just keep whisking, it is not done yet.
  • CreoleRose
    CreoleRose Posts: 9 Member
    Believe it or not, you can make butter in your clothes dryer. I used to do it for my kids years ago just for the fun of it. You put the cream in a plastic container, tape it up really really really well, and run it through the clothes dryer on no heat for about a half an hour or so. The butter separates out nicely.
  • CreoleRose
    CreoleRose Posts: 9 Member
    It is noisy though...
  • arditarose
    arditarose Posts: 15,573 Member
    CreoleRose wrote: »
    Believe it or not, you can make butter in your clothes dryer. I used to do it for my kids years ago just for the fun of it. You put the cream in a plastic container, tape it up really really really well, and run it through the clothes dryer on no heat for about a half an hour or so. The butter separates out nicely.

    I live in Brooklyn and don't have a clothes dryer but I think I'ma go down to the laundry mat and try lol.
  • farmerpam1
    farmerpam1 Posts: 402 Member
    CreoleRose wrote: »
    Believe it or not, you can make butter in your clothes dryer. I used to do it for my kids years ago just for the fun of it. You put the cream in a plastic container, tape it up really really really well, and run it through the clothes dryer on no heat for about a half an hour or so. The butter separates out nicely.

    Who knew? How clever!
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