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What else can I help you with?
If you whip cream for to long what does it turn into?
Butter
What do you get if you churn cream?
You get butter if you do it long enough.
How did they used to make butter?
they put cream in a churning thing and churned the cream up for a long time and eventually it would become butter.
How much heavy cream is used to make a stick of butter?
It doesn't really matter because if you stir the heavy cream long enough, it will become butter eventually.>.<
My unopened unexpired container of organic whipping cream congealed at the top into something close to cream cheese but with a yellow cast and a greasier feel is it butter?
Heavy whipping cream will turn into butter if and only if it is whipped for a long time with an electric mixer. It will not just turn into butter without the whipping action. To add to that, assuming the cream is not going off, the top layer is simply some of the cream separating from the rest of the liquid, rather as the cream in a bottle of non-homogenised full-cream milk will rise to the top. Simply mix the cream back to its original uniform consistency & colour.
What is a long cylindrical sponge cake with jam and butter cream called?
Alaska role i think
What was a recipe for butter in colonial times?
Most likely in a dash churn, it has been around for centuries, it consist of a tall, narrow, nearly cylindrical stone or wood tub fitted with a wooden cover. The cream was agitated by a hand-operated vertical wooden plunger, stave, or dash.
Does butter expire in the fridge?
Yes, butter can expire in the fridge, but it typically has a long shelf life of several months if stored properly.
Can you over whip cream when making desserts?
Yes, you can overwhip cream when making desserts. This can happen if you whip the cream for too long, causing it to become grainy and eventually turn into butter. It's important to stop whipping once the cream reaches stiff peaks to avoid overwhipping.
How long does it take to churn butter in the colonial times?
The amount of time it takes depends on the amount of cream being churned. You can make butter by hand even now by placing 1 cup of heavy cream in an empty quart jar with a tight fitting lid (mayo jars work well) and shaking it up and down rapidly, occasionally scraping down the sides. This takes a few people to pass it around as muscles tire but after about an hour you have sweet cream butter. It will be white. You can also use a mixer and keep running the beaters past the whipped cream stage and it will become butter.
Why wont some cream make butter?
Churning butter Basically you are duplicating the process for making butter yourself. You add energy (work) to the system. This breaks the fat droplet membranes and allows the fat molecules to come together (coalesce). When enough fat comes together, one gets a phase inversion in part of the system, and the fat becomes the continuous phase and the water the discontinuous phase -- and if the fat is a solid fat, one gets a material from milk that we call butter. Butter is over 80% fat with water and solubles making up the rest of the system. The remaining material is then buttermilk. http://www.madsci.org/posts/archives/2006-03/1143829481.Ch.r.html If you whip cream too long, it does not gradually become butter: it happens quite suddenly.
What makes peanut butter rot?
It will rot if you leave it out in direct sunlight.
