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Question for those who bake from scratch and use mixes... - Page 9

post #121 of 159
Quote:
Originally Posted by gatorcake

Quote:
Originally Posted by FromScratchSF


Everytime I see someone post about how great lano o'lakes is I roll my eyes. It's not much better then using a box mix with all the artificial flavors, fillers and color added to it. It's got one of the lowest butterfat contents you can get. I have seen the ultra creamy, I assume trying to compete with the european butters becoming popular, but it still says "natural flavors" in the ingredient list. Fail. That means chemicals to cover up the sub-par butter they produce... and it's the same price as the high quality butters right next to it - like Plugera, which is AWESOME. If I'm going to spend $5/lb for butter, it better be naturally delicious instead of artificially. But that's just me.




Curious why you do not find Plugra off-putting given they also use "natural flavors" to enhance their product. The ingredient list of Plugra and LoL are exactly the same (if it is not on the box or stick it is on their website). Plugra may indeed taste better (never have tried it) but it is for from naturally delicious. If the idea of flavoring additives is off-putting, it seems that Plugra fails that standard as well.



You are right, Plugra does have the additives. Lemme correct myself - both Land O Lakes and Plugra taste really good to me. They both have additives. But they don't work in cakes or taste good in SMBC. Land O Lakes because of the high water content/low fat content for the regular stuff, and Plugra for the too-high fat content. It's basically like comparing coffee from McDonnalds to coffee from Peets. They may both taste good but they have different standards of quality.

Which is why I use neither, I source my butter from a local organic dairy that makes 83% butterfat butter and is not available in stores. thumbs_up.gif
post #122 of 159
Quote:
Originally Posted by Narie

How about making butter from scratch. Most people today make it by accident. "OMG, my cream curdled!" No it didn't, you just over beat it and made butter.

Start with really good heavy cream, turn on your electric mixer and let it go till you have butter curds and watery looking buttermilk. Strain off the buttermilk and wash with cold water and knead the butter till the buttermilk is all gone and the butter comes together as a lump. Add salt if you like or not. Home made butter will spoil in two weeks, but it doesn't have any additives.



I TOTALLY tried to do this when I first started taking baking seriously. Months trying to make this work. Man there is a whole world trying to make your own butter! It tastes good on bread but is a total fail in cakes. Part of the problem is commercial whipping cream is ultra-pasteurized which does something to the fat (and it also has additives), versus cream they make butter from at the dairy which is only pasteurized, versus butter made from raw cream. Each taste totally different. The best flavor and highest fat comes from raw cream, which is really expensive and hard to find. Next you have to make sure you wash your butter really well to get all the excess buttermilk out of it otherwise it curdles super fast. Then you have to press it really well to get all the extra water out of it because the unpredictable extra moisture throws the cake off. And even if you get all this, the ultra-pasteurizing changes the texture of the cake!

I am out of the butter making business and sticking with premade stuff, unless I want a special treat on my bread icon_biggrin.gif
post #123 of 159
I am now so confused. icon_confused.gif
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #124 of 159
I use boxed mixes, usually betty crocker, and doctor them according to what I am trying to achive. I have over 60 gourmet flavors that I make all starting with a box mix. Even people that swear they will only eat scratch cakes end up thinking mine are superior to those that they have tried that are scratch from other bakeries. Friends are shocked when I tell them that I am using the same box mix they are. I have tried making scratch cakes, and am never as happy with the results, typically I can't get them to rise as well, making them too dense. I do add real chocolate to chocolate cake mixes, and fresh fruits to recipes where I am making a pineapple or banana or other fruit flavored cake.
That being said, I have had a few (VERY few) scratch cakes made by others that are wonderful. It really all depends on the baker and what they are most comfortable with, and what they are best at.
post #125 of 159
We have the most awesome cheese shop downtown, Les amis du Fromage, and they stocked imported butters, but had to stop bringing it in a while back because of some new trade bylaws. They still bring in a popular local farm butter once a week, but a very limited supply, so first come first serve applies on that.

But, at 8 dollars per 250 grams, its a bit too pricey for my pocketbook.
I use most of the time, and do prefer over the taste of regular butter, a local European style cultured butter. I could, if I was allowed, eat it by the spoonful... icon_razz.gif
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #126 of 159
Bluehue... A bit off topic... but your blog link..

I've not noticed it until this morning for some reason. Only had a short look but wanted to add, love the Yellow and Black cake.
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #127 of 159
FromScratchSF
- You have worked much harder at making butter than I ever have. I knew how to do it from watching my Grandmother, but my experience has always been of the oops! variety. You are right, washing all the buttermilk out takes work. Grandma had wooden paddles to work the buttermilk and rinse water out of the butter which she would then press into a crock or mold.

I don't know anything about the ultra pasteurization or the additives.
post #128 of 159
This is by far one of the best threads I have EVER read on here in I couldn't even tell you how long. icon_smile.gif
post #129 of 159
Quote:
Originally Posted by GrandmaG

I am now so confused. icon_confused.gif



Oh don't be! Try for yourself and then decide what you prefer.

I disagree that europeon style butter like plugra isn't good for cake or buttercream. And I strongly disagree that it's comparable to land o lakes in taste or performance.

I think you will too once you try it.
post #130 of 159
For anyone who'd like to try... How to make homemade butter in a food processor, from Have Knives will Cook.

http://havekniveswillcook.com/recipes/starting-from-scratch/homemade-butter/

There's also a link at the bottom of the page to Brooklyn Farmhouse. They have instructions for making homemade butter in a stand mixer.

Have fun!
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #131 of 159
Thank you for that link, Warchild! thumbs_up.gif. Now I'll have fun making my own butter!
Sherri

Any excuse to make a cake!
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Sherri

Any excuse to make a cake!
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post #132 of 159
Quote:
Originally Posted by SugarFiend

Thank you for that link, Warchild! thumbs_up.gif. Now I'll have fun making my own butter!



You're welcome!
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #133 of 159
Quote:
Originally Posted by warchild

For anyone who'd like to try... How to make homemade butter in a food processor, from Have Knives will Cook.

http://havekniveswillcook.com/recipes/starting-from-scratch/homemade-butter/

There's also a link at the bottom of the page to Brooklyn Farmhouse. They have instructions for making homemade butter in a stand mixer.

Have fun!



THAT is cool!
post #134 of 159
Thanks Warchild! I've got to try that. I bought some cream at our local health food grocery and it just says, cream pasturized. Should be good to make butter with. I have some antique butter molds too that would be fun to press it in.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
post #135 of 159
Quote:
Originally Posted by GrandmaG

Thanks Warchild! I've got to try that. I bought some cream at our local health food grocery and it just says, cream pasturized. Should be good to make butter with. I have some antique butter molds too that would be fun to press it in.



Oh lucky you on the antique butter molds. I hope you take a photo so we can see!
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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