Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

squeaky

I'm pretty sure that natural yoghurt as a starter is fine, but a quick browse of this thread will help you:-

Yoghurt Recipes Thread

quintwins

thansk squeaky i threw it all in anyway and it worked fine

rosie383

GRRRRR! I got some whoopsied cream and decided to make butter with it. I have done it quite a few times before and it was always great.
However, I missed the stage where it turned into butter, but thought it wasn't quite done so kept whipping it.
Erm, I have now ended up with what looks like thick cream again! Can I do anything with it? If I keep whipping it, will it separate again?
If not, can I use it for anything?

rosie383

For anyone thinking of looking through all 23 pages of the making your own butter thread......
https://forums.moneysavingexpert.com/discussion/129491
Thank you, but don't bother. I've read the whole thing and clicked on every external link and can't find the answer anywhere!!
Think I will maybe add my question to the end of the aforementioned thread, and see if anyone spots it and knows the answer.

rosie383

Anyone? I have what looks like a load of nice soft white whipped butter-like stuff sitting in the fridge.
If I don't get any replies, I think I will have to freeze it in small portions and try to bake with it or something.

Justamum

Is it the same consistency as whipped cream? I've never made butter, but from what I understand, once it's separated into butter and buttermilk it can't merge back together again. Maybe it needs longer whipping?

rosie383

Thanks Justamum.
It looks like white marg! Exactly that consistency too.Like spreadable Lurpak would be the closest I could describe it.
I was whipping it in the FP for about 15 mins after it had first separated and I thought it needed just a wee minute more! I won't be making that mistake again.
Think I will go and try a wee bit on a bit of bread to see if it's edible.
What worries me, is that it wouldn't keep. When I have made butter, and missed getting even a wee bit of the buttemilk washed out, it does go off quite quickly.
I also couldn't use it in baking the same way as butter, as the liquid content would be too much.

Lazy_Liz

Sounds to me like you wipped the buttermilk right back in! You will find if you bake or cook with it it will separate again and make things soggy. I don't know what it tastes like but probaby best to eat it spread on something.
Or you could try clarifying it, melt it slowly on the stove, then let it stand to cool a little while the liquid and milk solids sink to the bottom, carefully pour off the buttery oil. You can cook with this, use it for frying etc.
Once melted like this you can also use it for potting. Warm it with cimnanon and cloves and pour over brown shrimps for potted shrimps, seal pate into little ramekins etc. (these can be frozen but will keep well for a few days in the fridge)
Good luck

Sarjsmith

I live in germany and have passed my ghk magazines onto some friends, unfortunately I didn't copy a really yummy recipe before doing so. It was a sort of salmon en croute with a mildly spiced dill rice and eggs all wrapped in the pastry served with a light mustardy white sauce. now I can't trace the magazine. The magazine must have been from 2011 as I still have my 2012 ones..can anyone help?

Toxic_Lemon

I think you're describing a Russian pie called Coulibiac.

How about these:
http://www.bbcgoodfood.com/recipes/756634/salmon-coulibiac
http://whatsforsupper-juno.blogspot.co.uk/2011/06/salmon-rice-egg-dill-pie-with-lemon.html
http://www.bbc.co.uk/food/recipes/salmoncoulibiac_89628
http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Coulibiac___Russian_Pie_with_Salmon