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Old May 8th, 2016, 03:42 PM
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Default Hand Stirring Cream

Well, the process of making cream is pretty simple, but I have a question.
For those who hand stir/mix, when do you STOP stirring? I ask because its tough to tell sometimes. Sure, it turns light tan, yep the shine goes away, yeah, its opaque. But its real easy to make it too hard (or really it hardens up in the jar).
So, when do you stop?
Just fyi, we cool it undisturbed in an ice/water bath til its room temp or just a bit cooler, then start stirring.
This should be helpful to me, but also those in my family who make it less frequently.
thanks
take care, Mark
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Old May 9th, 2016, 05:54 PM
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Ok then! We'll figure it out.
Hope all have a good late spring/summer.
take care, Mark
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Old May 9th, 2016, 06:37 PM
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stir until cream turns opague and quits snapping. If you think you are close to the consistency you want quit stirring and let it stand undisturbed and covered for about 5 minutes. if cream begins to set up, then add syrup or distilled water to loosen. repeat these steps until you get the consistency you want and cream doesn't stiffen up.





"Patience is the companion of wisdom."

-- Saint Augustine
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Old May 9th, 2016, 06:42 PM
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In my experience it always seem too hard in a few minutes from stopping stirring but the next day is softer. I find temp is more important than stirring time for consistency of finished product.
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Old May 9th, 2016, 08:35 PM
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Hey, thanks for the replies. I actually DO know what you're referring to by "snapping"!
We'll do as you suggest next couple of batches and try to get the stopping point down.
I think family members will each have to do it on their own really to get the experience of learning. My son was hoping to have a pat set of written instructions start to stop to follow, but now I think that really isn't feasible for us. He doesn't read here so I'm free to say that his several batch experience will save Dad's arms from falling off! It isn't the easiest stuff to stir, but the end result is worth it.
take care, Mark
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Old May 10th, 2016, 05:39 PM
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Quote:
Originally Posted by maplemark753 View Post
Hey, thanks for the replies. I actually DO know what you're referring to by "snapping"!
We'll do as you suggest next couple of batches and try to get the stopping point down.
I think family members will each have to do it on their own really to get the experience of learning. My son was hoping to have a pat set of written instructions start to stop to follow, but now I think that really isn't feasible for us. He doesn't read here so I'm free to say that his several batch experience will save Dad's arms from falling off! It isn't the easiest stuff to stir, but the end result is worth it.
take care, Mark
Mark - After sitting in a cold water bath overnight I take it out, fill the sink with warm water and let sit for another 15 minutes. It will warm up and become easier to stir but doesn't affect the finished butter. It does save your rotator cuff!
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Old May 10th, 2016, 06:09 PM
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You're not making cream by hand are you Marty?
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Old May 10th, 2016, 07:02 PM
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That's another thing I never considered, leaving it to cool overnight. I'm going to try that method you suggested. I will say that the more I make it by hand stirring, the less a luxury a machine seems.
Funny you called it butter, I do too. People around here usually call it cream though, so I usually go with that.
take care, Mark
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Old May 10th, 2016, 09:50 PM
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Quote:
Originally Posted by maplemark753 View Post
Funny you called it butter, I do too. People around here usually call it cream though, so I usually go with that.
That's a Canada / US thing. We call electricity "hydro" as well.
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Old May 10th, 2016, 10:13 PM
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You're not making cream by hand are you Marty?
Yup. You don't get pythons like this boiling with oil and making butter with a machine!

I make maybe 100x 330 gram jars per year so a machine is in my future!
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