I have one good thing to say about trump

[tulipsandroses]

I learned that butter is one of the easiest things to make. He forced me to learn to make my own butter.
Tastes much better than most store bought butter - I am never buying butter again. Thanks trump. Because of the trump economy I am learning new ways to cut costs. If it wasn't for you, I would have never known how simple it is to make butter.
Seriously. If you have a stand mixer, (PS, I don't have a fancy Kitchen Aid, just a regular ol stand mixer) you can have butter in less than 10 mins. Flavored butter costs an arm and 2 legs lets these days. Now I can make whatever flavors I want and for less than what it costs in the grocery stores.

Oh and another thing, pulled out my old food processor that I barely ever use. Used it to make ground beef.

So now I can buy heavy cream, use some of it as creamer, make home made ice cream and make butter and butter milk( PS, you don't need an ice cream maker) I have one and the no churn method tasted way better than in my ice cream maker. One item used for multiple purposes instead of buying multiple products.
And I get to control the ingredients.

Thanks trump. Would have probably never happened without you. Under Biden's economy, I went to the store and put things in my cart without thinking about it.

[hlthe2b]

1. Okay.. So, tell us how to make butter in a stand mixer...

Honestly, the last time I saw someone make butter it was with an old-fashioned wooden butter churn... LOL

[Irish_Dem]

3. I accidentally made butter when I was a child with just a hand mixer.

My mother had set me to the task of beating cream with a small hand mixer to
make whipped cream but didn't tell me how long to beat it.

When she came to check on me the cream had turned to butter.

So you just beat the cream until it is fluffy for whipped cream and keep going with it.
Then when you mother wants whipped cream for strawberry shortcake she has butter
to put on top of the strawberries instead of whipped cream.

[tulipsandroses]

5. Yeah, eons ago, I remember seeing my grandmother's friend make butter - but the mixer makes it easy peasy

You just put heavy cream in the mixer, use the whipping attachment if you have one, after it turns to whipped cream, keep going, eventually it starts to get clumpy looking and change color from white to yellow. Gotta keep a eye on it after it starts to go from the whipped cream phase to butter, the solid starts to separate from the liquid which is what you want, but that liquid can go flying everywhere if you don't have the mixer covered. Lesson learned. The new mixers have a shied, mine doesn't, I'll have to see if I can find one that fits or as another youtuber suggested, cover it with a dish towel

Here's the video I used to help me.

[hlthe2b]

8. Thanks!

[KS Toronado]

15. How do you flavor it and when in the manufacturing process?

Flavor with what?

[JBTaurus83]

2. The butter sounds good

I read your title and was hoping to open a post that he was dead.

[Irish_Dem]

4. I was hoping Trump's terminal diagnosis had been confirmed due to eating too much butter.

[Jack Valentino]

6. Trump would make DAMN FINE fertilizer, and/or food for worms!!!!!

(That's my one good thing to say about him---

unless he actually delivers on that $2000 promise,
but I ain't holding my breath)

[3Hotdogs]

18. Not quite excellent fertilizer. The fat fromBig Macs detracts from high quality fertilizer. Still - I drive past his

golf course in Bedminster at least three times a week. When he leaves us and joins Ivana, 200 ft west of the third tee, I'd be happy to visit his gold plated casket and improve the quality of said fertilizer.

No charge for the effort.

[Jack Valentino]

19. since when does 'animal fat' not make good fertilizer??

as opposed to 'nothing', I mean.... ?

[3Hotdogs]

20. BFI, formally one of the biggest sanitation companies, started an experimental composting facility in Freeport, Maine.

I visited it as research for organic recycling in N.J. (I earned the certificate to qualify for municipal recycling coordinator at Rutger's Cook College of Agriculture.)

Anyway, the operator of the Maine facility said the most difficult material to compost was from McDonalds. Caveat - I don't know what material Mickey D was disposing.

[Maru Kitteh]

7. Okay then. Ima need a link to your ice cream youtube then.

I’ve been wanting to do some flavored butters too. How nice to do some herbed butters for the holidays. What are your favorites?

[tulipsandroses]

9. I've tried a bunch of recipes but always come back to this one. It makes the creamiest ice cream

And it is super simple and ready in 4-6 hrs I like soft serve ice cream so at 4 hrs it is great for soft serve.I love using banana pudding in this recipe. It tasted much better than recipes I've used in my ice cream maker.

For butter, I love garlic butter with basil infused. When I buy flavored butter, its usually something garlicky.

[Maru Kitteh]

11. Thanks :)

That’s wonderful. I appreciate it.

[buzzycrumbhunger]

10. I remember making butter in Girl Scouts

We put cream in a Tupperware container and shook or rolled it around until we’d all jostled it, and darned if there wasn’t butter by the time it went around the circle. Not sure why we didn’t just use an ice cream churn (without the ice and rock salt), but I suppose we were doing the minimalist thing because we were camping.

I was so bummed when my daughter tried Scouts because all they wanted to “teach” was crap like makeup and cookie sales. I don’t think they even did camping, so she dropped out and came along on her older brother’s Boy Scout things (I was a leader, and we kept kids involved by encouraging family activities/camping).

Yes, I’m jumping on the butter part only. Gives me the heebie jeebies thanking the orange shitgibbon for anything… Should he get credit for anything positive when it always stems from negative actions?

[tulipsandroses]

12. I'm being a bit facetious thanking him, but had it not been for this terrible economy, I wouldn't have been looking

at ways to save money on groceries. I've gone down the rabbit hole this weekend looking at ways to reduce my grocery bill and found some really good ideas.

[Tanuki]

13. Yep, my second grade teacher had us make butter

by taking turns vigorously shaking cream in a mason jar! Mrs. Josephine Box, who also taught me phonics and was in retrospect probably the best teacher I ever had.

[nilram]

14. Can probably use the whey in baking.

[lastlib]

16. In my youth on the farm, we milked our own cows....

and made our own butter. My sister and I used to take a gallon jar of cream and roll it back and forth on the floor for I forget how long until it turned to butter. Once it started setting up, Mom would spoon the solid stuff into a mold for a butter pad, and voila! It was so easy 8- and 10-year-old kids could have fun doing it.

[AverageOldGuy]

17. About making ice cream

I grew up in a small, crossroads cotton-picking town in SW Mississippi.

We made ice cream in an old hand-cranked ice cream freezer -- you can still buy them. Cook up the custard, pour it into the freezer bucket, pack the bucket in ice and salt (salt lowers the freezing temp), and sit there for an hour or so taking turns cranking it. Best ice cream ever.

About 12 years ago I sprung for a Cuisinart model ICI-100 electric ice cream maker and am VERY pleased with it. It's a bit pricey but check it out.

Our favorite ice cream is buttermilk-fig. Here's the recipe, inherited from my grandmother (1899-1983).

Buttermilk fig ice cream

2 cups heavy cream
1 cup granulated sugar, { divided into 1/2 cup portions}
1/8 teaspoon sea or kosher salt
1 1/2 teaspoons pure vanilla extract
6 large egg yolks
2 cups buttermilk
¾ cup fig preserves (microwave to soften)


The day before we plan to use the ice cream, we make the cream mixture and put it in the refrigerator overnight.

1. Put the 2 cups heavy cream, half the sugar, salt and vanilla extract in a medium saucepan. Whisk to combine and set over medium-low heat. Bring the mixture JUST TO A BOIL. Set aside.

2. While the cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. (I use glass, not plastic or metal.). Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

3. Once the cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the hot mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.

THIS MIXTURE MUST NOT BOIL OR THE YOLKS WILL OVERCOOK.

The process should only take a few minutes.

4. Pour the mixture through a fine mesh strainer. Whisk in the buttermilk and bring to room temperature.

Add the fig preserves, whisk thoroughly into the liquid.

Cover and refrigerate at least 2 hours, or overnight, I do it overnight.

Whisk again before pouring into the ice cream maker.

Pour the mixture into the mixing bowl of the machine, set timer for 50 minutes, watch and listen for the machine to start laboring which signals the ice cream is done. Mixture will be creamy; put in refrigerator freezer to harden.

[Kali]

23. that sound intriguing

and I am not a huge fan of figs, though I can eat them and love the plants.

[Kali]

21. what are you paying for heavy cream?

butter is cheaper for me. I can find it for around $3/lb fairly often. cream runs $6-7-8/quart

[pansypoo53219]

22. making your own stuff always cheaper.

use to much butter. make toffee-scotch for my homemade coffee.

forgot why i needed buttermilk, but leftover butter.

[mahina]

24. Thanks for a wonderful thread

I really enjoyed reading everybody’s stories. I might check this recipe out.

It’s good to try and look on the bright side of this nightmare