I had a go at making butter this weekend and it’s super easy. You take double cream, and whip it until you get butter, add a little sea salt to taste and off you go. Takes about 5 minutes to do.
The big question is, will it work with Nestle’s canned cream? Anyone try it? If I don’t get any answers I will try making it from canned cream and post. Is Nestle’s canned cream available in the US?
Nestle’s is available here in the US. I used it when I lived in Africa and loved it. Never made butter with it. Find it here in the Mexican aisle.
I’d be interested to know if you can make butter from canned cream too. My inital thinking though is probably not, anyone tried it?
Gave it a go and it didn’t work … I believe because the cream is processed in some way during the canning process. Made a mess, that is for sure.
However, someone else may have a different result as I am inexperienced making butter except for small amounts for school projects.
Kathy in FL, there is no experience needed to make butter, you whip it and that the end of it, there is really NO skill to it what so ever…none…….so it looks like it’s a no then. Try using fresh double cream for the school project, it will work for sure and it’s so jummy!!!!! Gosh, between the home made bread and the home made butter. I seriously need to get on a diet!
I think I will try it when I go home tonight with the cream I have stored see if I have better luck.
In any case, I think these are really good skills to have. When the time comes, we wont know what we are going to have access to, I suspect a bartering system will come into play. The more stuff we know how to make with stuff, the better off we will be.
Anyone here know how to make cheese LOL!!!!!!!!!!!
By the way, I pack loads of Nestle cream into my preps. It’s just so good. Try it over canned fruit!!!!!!!!!!!Yum Yum. Also, you can make a white sauce for paste (penne pasta is best) Open a can, throw it in the skillet, put a chicken stock cube and a handful of fresh BASIL. It is FANTASTIC and so quick, great way to get away with a quick dish. You can also add some chopped chicken breast. Yum Yum
Soft cheeses, such as farm cheese, and cottage cheese are fairly easy to make. “True” cheese requires rennet and a good amount of know-how … which I don’t have at this time. Its a project I’ve always wanted to try but never seem to have the time to. Rennet tablets are not found in the grocery stores in my area like they are in some where homemade cheese making is more common. You can get it on the internet though.
When making butter from “fresh from the cow” cream; you need to let it age several days , and you want it room temperture when you churn it, or you’ll get whipped cream !
I was raised on a dairy farm, and BOY, do I miss that REAL buttermilk !
Not quite the right thread for this recipe but reading this brought back so many memories etc.
To make your own mayonnaise - in NZ it is not mayo unless it is made like this …
A can of nestle condensed milk, a teaspoon of dried mustard (can use creamed mustard if you want) - talking hot english variety, and about 30–40ml (less than 1/4 cup) of vinegar. Mix well with a fork and allow to stand to thicken then discipline yourself to not eat the lot in one sitting! Goes well with everything!
Kathy in Fl,
Can you tell me more about farm cheese, I don’t like cottage cheese so no need but I love soft farm cheese. You know….I’ve gained like 20 lbs since prepping mostly because I’ve learned to make my own bread and learned to cook a lot more LOL. Well, if this thing ever hits, I will have loads of fat reserves!
Also, I tried making butter from canned cream and it didnt work for me either. BUT Nestle has a DOUBLE cream I’m going to try with. Also, I’m going to let it age as madamspinner suggestion and try it again.
Thanks everyone
Day Cheese”
Mix 2 2/3 cups of instant dried milk to about 4 cups of water in a double boiler. If it foams, skim it off or let it settle.
Turn on the oven and add a little bit of lemon juice or about 2 T. of vinegar.
Trick here is you have to keep stirring the milk to keep it from scorching. DO NOT bring to a boil, you want it just under a boil. Your milk should “curdle” so that you have a mostly clear liquid (whey) and a soft curd. If that isn’t happening try adding a little more lemon juice or another tablespoon of vinegar. Once it has curdled, turn the heat off and pour the stuff into a wire strainer. The whey will run off. There was a little bit of a language barrier between me and the lady giving me this recipe. She said that you could use the whey for other things … but she was talking so fast and using words I didn’t know, so you will have to look up that one on your own. <grin> Once the whey is drained off the curds, rinse with cold water to remove the last of the whey. Season with salt … or salt and pepper if desired. You can eat it “as is” or use it in pasta recipes.
Soft Cottage Cheese
Blend water and dry milk powder and pour into Pam’d saucepan over low heat. Sprinkle vinegar or lemon juice slowly around edges while stirring, just until milk curdles, separating into curds and whey. Rinse in hot, then cold water, press out liquid, and salt if desired.
Buttermilk Substitute
Stir together and give the vinegar or lemon juice a moment or two to “sour” the milk.
How to Make Sour Cream from Evaporated Milk
To make SOUR CREAM, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.
Another easy way to make butter (especially with kids) is to take a 1/2 pint of heavy whipping cream and leave it on the counter overnight. Then put it in a pint jar and shake it, not a quick shakeshake shake but a firm Shake! Shake! Shake! There’s a science to this: sitting overnight allows the fat globules to form crystals inside. (lactic acid?) Then, like glass fragments inside a balloon, the crystals rupture the fat globules and they join together when you Shake!
After you Shake! for a while, a delicious whipped cream will form. You’re not there yet; you can add honey and eat it like that, but continue shaking and then, all at once, a large solid lump of butter will form. It’s really neat to see happen. You add salt to taste, cool it and pour off the whey and it’s just delicious.
Oh, and I missed making my point: probably the canned cream has been treated somehow so it won’t butter up during the shaking of shipping.
Madamspinner – at 03:22
“When making butter from “fresh from the cow” cream; you need to let it age several days , and you want it room temperture when you churn it, or you’ll get whipped cream !”
Whipped cream is but a step on the process to butter, not the other way around. If you whip your cream too long it will break down into butter and whey.
Canned cream… If it was “ultra pasturized”, it will probably be difficult if not impossible to make into butter (or cheese).
Forget slaving over a stove and jars trying to make your own - you can buy a case of canned butter already done from mredepot.com. I think it’s from Australia or New Zealand, and you don’t have to worry poisoning the family with botulism;-) You can get 2 dozen cans (I think) for under $80 - and I’m pretty sure they even have canned cheese, although I haven’t tried that yet. From a different thread, enter code; take10 at checkout for 10% off.
The cheese is very good - I haven’t yet tried the butter, but I’m sure it will serve its purpose. Botulism is a very real risk when canning butter - in the midst of an emergency situation when you’d be using your canned products, do you really want to give yourself a life threatening disease with the possibility of no treatment available? Botulism is a nasty way to go.
I tried a search for mrdepot.com with no luck. Does anyone have a working link? Thanks!
mojo - You’re missing an “e” in the url. It’s mredepot.com
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