chocchick Posted June 11, 2006 Share Posted June 11, 2006 Maybe another time, then? lol. nothing wrong with computer geeks *pushed virtual glasses up noseshaft* They are all really lovely, (including OH). Just lost the thread of conversation a few times Quote Link to comment Share on other sites More sharing options...
AnnieP Posted June 11, 2006 Share Posted June 11, 2006 Ah well..... Not sure I like the sound of pie for breakfast...unless its Apple pie of course! Yummy! Quote Link to comment Share on other sites More sharing options...
kannie Posted June 12, 2006 Share Posted June 12, 2006 Christine, you didn't find a rucksack containing 12 ripe mangoes on a train did you? AnnieP's OH left it behind, see "Lost Property" thread! No, sorry! Ours were excellent though! They go off very quickly in this weather - I'd forget the old mush & get some more AnnieP! Peak of the season for Pakistani mangoes Quote Link to comment Share on other sites More sharing options...
Hellcat Posted June 12, 2006 Share Posted June 12, 2006 No absolutely not ! I love making butter - been doing it on and off for years and it's delicious and cheap if you look out for half price double cream at the supermarkets! The bonus is fresh buttermilk to use in scones which come out light as a feather! ... so you know I'm going to ask you HOW DO YOU DO IT!!! Quote Link to comment Share on other sites More sharing options...
Guest Posted June 12, 2006 Share Posted June 12, 2006 No absolutely not ! I love making butter - been doing it on and off for years and it's delicious and cheap if you look out for half price double cream at the supermarkets! The bonus is fresh buttermilk to use in scones which come out light as a feather! ... so you know I'm going to ask you HOW DO YOU DO IT!!! Get a carton of double cream - put it in a large clean jamjar, put on the lid tightly - shake for 10- 15 mins - take butter out of jar! Quote Link to comment Share on other sites More sharing options...
kazaddress Posted June 12, 2006 Share Posted June 12, 2006 cream .. in a bowl. with a spoon and keep whipping .. (or put the cream into a jar and shake the jar untill you hear the "plop") Quote Link to comment Share on other sites More sharing options...
Hellcat Posted June 12, 2006 Share Posted June 12, 2006 Serious? that easy? I've got a carton of cream in the fridge... Does it separate then? I've whipped double cream til its solid many times but thats never happened... Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 12, 2006 Share Posted June 12, 2006 It will separate! Keep going! It's even easier if you've got an electric hand mixer or a Kenwood. Whip the cream until it gets to the stage when they say "STOP WHIPPING OR IT'LL TURN TO BUTTER" then keep on whipping! It'll take a while and get thicker and thicker then suddenly you'll see liquid appearing at the bottom of the bowl. Keep on whipping - watch out for splashes then drain the butter in a sieve. Save the liquid as this is buttermilk and is lovely in cakes, scones and bread. Whip the butter a bit more, adding a little salt if you like, until you get no more liquid out. You can wash the butter to remove any buttermilk but if it's kept in a fridge, there's no need. Squeeze it between your hands or use wooden butter pats if you've got any to remove any excess liquid then shape into whatever shape you like or press into a butter dish. It really is easy but it can take time. If the butter's at room temperature, it's a lot quicker! Quote Link to comment Share on other sites More sharing options...
Hellcat Posted June 12, 2006 Share Posted June 12, 2006 I've got to try this! I'll do it with Lauren when she gets home from school tomorrow, she's so in to science, she'll love it! ...and then theres the lovely muffins I can use the buttermilk up in... Quote Link to comment Share on other sites More sharing options...
Louise Posted June 13, 2006 Share Posted June 13, 2006 I made butter by accident once I was whipping cream in a blender as I was too lazy to do it by hand Never did it again though Quote Link to comment Share on other sites More sharing options...
Guest Posted June 13, 2006 Share Posted June 13, 2006 I've got to try this! I'll do it with Lauren when she gets home from school tomorrow, she's so in to science, she'll love it! ...and then theres the lovely muffins I can use the buttermilk up in... I get the boys to make butter in the jam jars, while I make scones - they absolutely love the fact they can have an entirely homemade snack, that they had a hand in! Quote Link to comment Share on other sites More sharing options...
kannie Posted June 14, 2006 Share Posted June 14, 2006 I'm going to try too - with the double act butter & scones! But when I've bought buttermilk it looks creamy, not watery. Is it the same stuff? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 15, 2006 Share Posted June 15, 2006 Buttermilk should look like milk with a bit of water in. There is usually a creamy layer on the top of mine if I leave it for a day before using it but it's really quite watery. Makes fabulous scones - so light you need to put hobnail boots on them to keep them on the tray . I also made a lovely buttermilk chocolate cake which the boys devoured in seconds! It makes nice light Yorkshire puddings as well. Wonderful stuff! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 15, 2006 Share Posted June 15, 2006 Oooo, Kate, do you have a recipe for that buttermilk chocolate cake? Quote Link to comment Share on other sites More sharing options...
buffie Posted June 15, 2006 Share Posted June 15, 2006 Lovely, I'll have it to please! BBx Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 15, 2006 Share Posted June 15, 2006 Yup!! I'll post it in All Things Nice! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 15, 2006 Share Posted June 15, 2006 Straight off to find it - race you Lesley Quote Link to comment Share on other sites More sharing options...
chocchick Posted June 18, 2006 Share Posted June 18, 2006 Buttermilk should look like milk with a bit of water in. There is usually a creamy layer on the top of mine if I leave it for a day before using it but it's really quite watery. Makes fabulous scones - so light you need to put hobnail boots on them to keep them on the tray . Love that phrase How much cream do you use to get 1 cup of buttermilk? I tried it with a smallish pot of double cream and got 7-8oz butter but only a kind of drizzle of buttermilk. I was FORCED to make ordinary choccy cake with most of the butter as there was not nearly enough buttermilk I will try squeezing the butter next time, although I have a food processor rather than small blender so maybe it's not mixing the small volume as well as it should Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 18, 2006 Share Posted June 18, 2006 A food processor should do the job better than a mixer if it's got a lid on the bowl bit. I find with a hand mixer or my ancient Kenwood that the buttermilk splatters all over the place! I'd love a nice covered food processor - it would save so much time cleaning up afterwards . A large carton of double cream should give you around about a cup of buttermilk when it's all been squeezed and whipped out. A smaller amount should be enough for a batch of scones. You can squeeze quite a lot of buttermilk out if you put the butter into a colander or sieve and press it with your hands. If you strain the resulting buttermilk, you can get rid of any bits of butter which fall though as you squish it. I've got several pairs of antique Scotch Hands which do the job nicely but your own hands will do just as good a job. Quote Link to comment Share on other sites More sharing options...
chocchick Posted June 18, 2006 Share Posted June 18, 2006 Thanks Kate I guess I'm just butter fingers (sorry) Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 18, 2006 Share Posted June 18, 2006 I knew that would come into the conversation somehow ! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 18, 2006 Author Share Posted June 18, 2006 Back to Barbeques - we are having Sea Bass today. Should we wrap it in foil or just slap it on like sardines? And what about putting something inside - lemon,dill? Any other suggestions? Quote Link to comment Share on other sites More sharing options...
Louise Posted June 18, 2006 Share Posted June 18, 2006 Sea Bass with Lemon is nice Sarah if you put the lemon inside and squeeze some over the skin as well either or for the foil depending on whether you want it moist or a bit crisp I am not sure about Dill it is quite a strong flavour and the sea bass is quite light Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 18, 2006 Author Share Posted June 18, 2006 Thanks Louise,lemon it is! We are also having tiger prawn skewers,which are just gorgeous done on the barbeque Quote Link to comment Share on other sites More sharing options...
Louise Posted June 18, 2006 Share Posted June 18, 2006 Can't eat Prawns they disagree with me BIG time You could try making a satay marinade for them before you barbecue them Love Sea Bass though it has to be just about my favourite fish Quote Link to comment Share on other sites More sharing options...
