Author Topic: Butter  (Read 12209 times)

Offline Merlin

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Re: Butter
« Reply #30 on: January 13, 2011, 04:01:52 am »
You can use cream at any point to make butter. It doesn't have to be near it's use-by date. It has to do with the amount of whipping, not the freshness of the cream.
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Offline KarenH

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Re: Butter
« Reply #31 on: January 13, 2011, 04:03:28 am »
I was more worried that if the cream used to make butter was close to the use-by date, then the butter might go rancid really quickly
Karen in Adelaide

Offline Lilli33

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Re: Butter
« Reply #32 on: January 25, 2012, 12:12:23 pm »
So I'm interested in a butter bell locally in aus. ( well under the price I can get it for overseas. ) I saw the discussion here but haven't seen a link as to where I could get one. Thanks a million.
TC owner from Adelaide. Thanks for sharing the journey and inspiring me to cook new things.

Mum to DS 9 DD7 and DS almost 2

Offline andiesenji

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Re: Butter
« Reply #33 on: January 25, 2012, 07:36:34 pm »
I'm not too keen about butter bells - they hold barely 4 ounces of butter - I have some I use when I have several guests - one bell for every two guests to save people waiting.  Otherwise I rarely use them.

I have a couple of butter crocks - one similar to this one that is available in Australia:  Ecology Butter Dish

It has a rubber or silicone seal that keeps the contents from picking up flavors from other things.  Some people complain that the seal is not tight but others seem to think it's okay.

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Offline faffa_70

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Re: Butter
« Reply #34 on: January 25, 2012, 10:18:31 pm »
So I'm interested in a butter bell locally in aus. ( well under the price I can get it for overseas. ) I saw the discussion here but haven't seen a link as to where I could get one. Thanks a million.

I can PM you the email address if you like Lilli33  ;)
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D