• Welcome to Autism Forums, a friendly forum to discuss Aspergers Syndrome, Autism, High Functioning Autism and related conditions.

    Your voice is missing! You will need to register to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Our modern chat room. No add-ons or extensions required, just login and start chatting!
    • Private Member only forums for more serious discussions that you may wish to not have guests or search engines access to.
    • Your very own blog. Write about anything you like on your own individual blog.

    We hope to see you as a part of our community soon! Please also check us out @ https://www.twitter.com/aspiescentral

Homemade Butter

The buttermilk that you poured off adds a soft, rich texture and flavor to baked goods, like bread or rolls.
 
That looks like quality butter, it's nice when a project goes well. This reminds me of the big butter crisis of 2011. It was chaos, people had butter panic. :fearscream: It was also a little funny, we may have overreacted a little, taking butter very seriously. :)

en.wikipedia.org

Norwegian butter crisis - Wikipedia

en.wikipedia.org en.wikipedia.org
 
Last edited:
Way to go!

I've only tried churning butter once - it was when I worked at a historic site and one time we decided rather than just demonstrating how to use a masonry oven to bake bread (which takes several hours), that we'd spend some time churning butter as well. We didn't end up making a lot, but it was delicious and made us really appreciate how making bread and butter was/is a full day affair.
 
You must log in or register to reply here.

New Threads

Top Bottom