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Home Brew Forums > Food and Beverage > Cheese Making Forum > Butter
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Old 03-23-2012, 12:58 PM   #11
Homercidal
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Originally Posted by Ravenshead View Post
Me too, no reason to watch out for salt if you're already eating butter. I was thinking of adding parmasan and garlic to a batch. Ready made garlic bread.
Well, there is a difference between eating low sodium and low fat... Modern science suggests that butter may not be as harmful as it's replacements had been.

Also, other studies suggest that a VERY low sodium diet can actually be harmful as well. And there isn't enough salt in a small tub of butter to make much difference when you "spread" it out over the number of meals it's used in.

I made more last night because I bought a small jug of cream for a kid's school project that we decided to change at the last minute. This time I tried Alton Brown's suggestion of adding a touch of olive oil and whipping it up so it stays softer in the fridge. We'll see.
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Old 03-23-2012, 02:19 PM   #12
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When you think about it, cream and milk are almost perfect foods. You start your life drinking the stuff, and if you needed to as an adult you could survive on just the stuff for a couple days. Plus, its almost impossible to screw up with it.

If you leave it out too long, it becomes sour or clotted cream

If you to make butter and get a massive cramp in your arm, you most likely have whipped cream.

And if you turn on the mixer whilst making whipped cream and the old lady asks you to help her with her dresh zipper in the next room, you'll come back to ruined whipped cream, also known as butter.

I didnt choose CreamyGoodness for nothing.

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Old 04-17-2012, 06:52 AM   #13
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If you to make butter and get a massive cramp in your arm, you most likely have whipped cream.
Or if just in your left arm, a heart attack lol. From consuming all that home made butter of course.
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