> This tracks with the science; according to Scientific American, room-temperature cream turns to butter much faster than cold cream because the molecules move more quickly at higher temperatures. Of course, if the temperature gets too high, everything will just melt, so their experiment probably wouldn’t have worked on a summer run.
> Would this is safe to do on a sunny warm weather? Would body heat plus the sun ruin the cream?
It's fairly safe. You can leave dairy products unrefrigerated for an uncomfortable amount of time :) Butter, in particular, can last for days outside a fridge.
The bacteria that tends to infest dairy products will usually (but not always) turn it into something tasty like yogurt.
Don't get me wrong, you can definitely get sick from spoiled dairy products, but it's not a 100% thing.
> Butter, in particular, can last for days outside a fridge.
I live in Ireland, and once we take butter out of the fridge (to replace the one that's now gone), it doesn't go back in, whatever the weather. All butter here is basically of Kerrygold quality (I'm talking real butter of course).
That's basically how we treated butter while I grew up. So long as it's salted, it rarely goes bad outside the fridge. We had a butter dish and that was about it. The cover keeps the butter from turning a darker yellow and drying out. But we'd still eat it even when that happened.
Gotta be honest, though, I'm not a fan of grassy dairy products :). I had dairy cows growing up and in the spring their milk definitely took on a distinct grassy flavor. I personally preferred it more when it was primarily hay flavored. Store milk tastes like basically nothing in particular.
Yes, also in Ireland and while I wouldn't leave homemade butter out for more than a day or two, Kerrygold salted will last two weeks at 19C without issue.
Yeah we keep butter in a butter dish in the cupboard, refill from the fridge as it is used up. I never knew this wasn’t what everyone did until my roommate in college was blown away about how good the butter was this way.
> Would this is safe to do on a sunny warm weather?
I’d be more concerned about having plastic bags against my skin when I’m sweating heavily than the effect the heat would have on the butter tbh. Hot weather is an excuse to wear less clothing, not wrap yourself in ziploc bags
I've known people abandon veganism (for vegetarianism) over cheese, since it's such a common ingredient in restaurant food. Butter feels a little less likely.
Butter is high in saturated fats which are bad for you. It is also very calorie dense. Eating a lot of calorie dense foods makes it difficult to control your weight.
It's probably better than margarine but I wouldn't describe it as a health food.
N=1, but I’ve been doing low carb paleo for 15+ years, from about age 20 to my current late 30s. I live off of butter, tallow, and lard. My weight has only crept up when I’ve eaten a lot of processed food. I get quite lean even with high fat if I fast more frequently or dip into ketosis. I’m trying to pack on some extra muscle with weight lifting right now and it’s not easy to get enough clean calories short of eating spoonfuls of (happy, pastured) bacon grease.
All I’m trying to say is that butter isn’t the enemy. Maybe commercial dairy production practices are the enemy, won’t argue with that.
> I’m trying to pack on some extra muscle with weight lifting right now and it’s not easy to get enough clean calories short of eating spoonfuls of (happy, pastured) bacon grease.
I thought I was the only one with that issue! I'm not paleo but my diet is heavy on whole foods, salads, and I don't eat much in carbs so once I started weight lifting, getting enough calories during the bulking phase has always been a struggle.
Protein is pretty easy by just chugging a few protein shakes a day, but calories? I had to start drowning my salads in olive oil and trying to sneak it or avacado oil or butter into every dish I cooked. A stick of butter only has like 800 calories!
Problem with eating lots of animal fats isn't necessarily weight gain, but increased risk of ASCVD from raised LDL-c/ApoB. Can't really see/feel that until you keel over with an MI.
Some people call themselves vegans but will still use animal products that they feel are ethical. Also, some vegans do occasionally use animal products just because they want to.
I don’t think it’s a conspiracy but it’s weird that the vegan topic even came up in this article because it is immaterial to the main topic.
This is really funny. My wife and I watched all of New Scandinavian Cooking over a few months and there was an episode where he made butter. It blew our minds at how simple it was. We had no idea!
So we bought a couple of liters of cream (35% fat), put it in the stand mixer and made butter. There's a Serious Eats page about it.
The butter we made was better than what we normally buy. We live in Switzerland so the normal grocery store butter is very good. Our butter had less water in it (you can tell in a frying pan) and more flavor. Plus we take the resulting buttermilk and make ricotta cheese and then we take the leftover whey and make Norwegian cheese (more like fudge). So we get three products from one batch of cream. The butter comes out to be about 20 cents cheaper per 250g than store bought and then the ricotta and "fudge" are free, so financially you come out ahead. The cleanup is a bit of a pain though.
We've also made cultured butter from crème fraiche. It's tasty but even when the crème fraiche is on sale it's still like 2x the cost of using cream so probably not worth it other than gifts and special occasions. We made mandarin sorbet with the sour buttermilk after the crème fraiche butter and that was excellent.
When I tell old Swiss people (people in their 70s/80s) that we make butter they think it's hilarious. They tell me about how when they were kids their parents made their own butter and also at parties/gatherings the parents would give the kids a jar of cream and it was their job to shake it and pass it around until it was butter.
If you have an hour on the weekend and if you have a stand mixer I suggest just trying it. Start with the balloon whisk and when the peaks start forming switch to the paddle watch it because when the butter forms it happens quick and you get a big clump of butter rattling around in the mixer knocking it off balance. It takes maybe 25 minutes and then you have to wash it in ice water, mold it, then clean up. About an hour.
In preschool our teacher brought in a jar of cream that was passed around and everyone took turns shaking it. Then we had buttered bread. I believe this was done for thanksgiving.
Ok we did this in elementary school. They gave us crackers and let us spread the butter we made on it and we ate them. I still have no idea as to the purpose of this exercise.
My wife and I have occasionally made our own butter for years now... one thing people always forget to mention is that it goes bad really quickly. The trick is either to cut it up into chunks and freeze most of it and the remainder you keep in the fridge/defrost later will last about 3 days. Or you can add salt after you've done the separation but this does of course mean you now have salted butter... this will last up to two weeks usually.
I'm not sure it does. It seems to last similarly to me when I make my own as long as I make sure to use sterilized containers to make it and such. It isn't as long as margarine which is maybe the comparison? Not sure.
It usually contains significant amounts of milk protein, which contribute to flavor but spoil about as quickly as milk does. Washing the butter thoroughly until well after the water is clear will improve storage time, as will salting the butter and thoroughly drying it.
It doesn’t. People have been doing this without refrigeration for a long time. The above poster did not wash off the buttermilk at the end which would cause it to spoil.
When unrefrigerated, they used copious amounts of salt to keep butter from spoiling. So much so that you'd have to first wash the butter (wash the salt away) before using it.
Do you mold it with your hands under running water to wash away the remaining fluids? Doing that and salting it makes it last for many weeks for me. I don’t even know how long it actually lasts, I’ve always eaten it all before it’s gone bad. Making butter is a way of preserving milk, so it should last more than a couple of weeks.
Roughly how much butter do you get from a certain amount of cream?
Our butter prices in NZ are ridiculous right now (as our domestic prices are driven by export prices), so I'm wondering if making it from cream would be slightly more cost effective ( assuming my time has no value lol).
If it's 35% fat in the cream then 350g per liter, theoretically. There's usually a few grams left in the buttermilk after so maybe 300g. Which is fine because the ricotta is better with some fat in it.
We get non-homogenized milk. You get a nice fat layer of super heavy cream on the top of the bottle. It's ideal for tons of things. I mix it directly into my oatmeal and my mashed potatoes.
I've read (but have not tried) that it's possible to ferment cream with kefir grains, or yogurt, and use the resulting ferment to make cultured butter. There are creme fraiche recipes that are just cream and buttermilk also. For clarity: by buttermilk, I mean the fermented stuff that is found in stores, not just the leftover liquid from churning unfermented cream.
I've fermented milk with yogurt and crème fraiche but this was for something else - a type of cheese. If you're making butter you have to look at the fat content. Butter is milk fat. So you can directly calculate how much butter you can get from the starting product based on the fat %.
It's a problem when you are making whipped cream. You start as usual and decide to keep whipping just a little more, then suddenly your whipped cream get's transformed into butter.
> Fatih is a master pastry chef and marathon runner, and he baked a Sachertorte during his marathon at the Ring Running Series at the Hockenheimring.
> Fatih ist Konditormeister und Marathonläufer und hat während seines Marathons bei den Ring Running Series am Hockenheimring eine Sachertorte gebacken.
Eating butter is good for your heart. As long as your triglycerides and HDL (AKA "good cholesterol") are low, elevated LDL (AKA "bad cholesterol") is associated with lower all-cause mortality.
Maybe in some cross sectional or cohort studies with poor adjustment models we might see such a signal? Several states of poor health drive LDL down because of those diseases (e.g. having cancer can result in lower LDL, having a heart attack can massively lower LDL), so if we look at study designs that don’t take this into consideration, it can appear that high LDL is protective because of reverse causation.
However, I’m not aware of any evidence that takes this into account showing higher LDL associated with lower ACM. What’s your evidence for such a claim?
This is probably how butter was invented in the first place - some herdsman in the Neolithic who ran somewhere with a skin full of milk, and went “hey this ain’t bad” at the resulting product.
From the headline, I thought this was going to be about new mothers who’re breastfeeding/lactating accidentally churning butter during their runs. Glad that’s not the case.
I make my own butter every now and again. The churning part is easy. The time-consuming part is squeezing out all the buttermilk from the butter. This isn’t mentioned at all in the article.
bitwize | 23 hours ago
SunshineTheCat | 22 hours ago
And then I clicked the Instagram link and I'm almost positive that is a hunter green Subaru Outback.
teruakohatu | 23 hours ago
Would this is safe to do on a sunny warm weather? Would body heat plus the sun ruin the cream?
helph67 | 23 hours ago
macintux | 22 hours ago
bluGill | 21 hours ago
KolmogorovComp | 22 hours ago
cogman10 | 22 hours ago
It's fairly safe. You can leave dairy products unrefrigerated for an uncomfortable amount of time :) Butter, in particular, can last for days outside a fridge.
The bacteria that tends to infest dairy products will usually (but not always) turn it into something tasty like yogurt.
Don't get me wrong, you can definitely get sick from spoiled dairy products, but it's not a 100% thing.
shanehoban | 20 hours ago
I live in Ireland, and once we take butter out of the fridge (to replace the one that's now gone), it doesn't go back in, whatever the weather. All butter here is basically of Kerrygold quality (I'm talking real butter of course).
cogman10 | 20 hours ago
Gotta be honest, though, I'm not a fan of grassy dairy products :). I had dairy cows growing up and in the spring their milk definitely took on a distinct grassy flavor. I personally preferred it more when it was primarily hay flavored. Store milk tastes like basically nothing in particular.
closewith | 19 hours ago
luxuryballs | 19 hours ago
iamacyborg | 21 hours ago
I’d be more concerned about having plastic bags against my skin when I’m sweating heavily than the effect the heat would have on the butter tbh. Hot weather is an excuse to wear less clothing, not wrap yourself in ziploc bags
teach | 23 hours ago
"I used to be vegan, but you know I just can't liveeeeeeee without that real butter!!!!!!!"
wilg | 23 hours ago
ssgodderidge | 22 hours ago
DetroitThrow | 22 hours ago
Schmerika | 11 hours ago
* - which most American's haven't. I realize this sounds like needless shade, but it's very true.
wilg | 19 hours ago
tonyedgecombe | 13 hours ago
It's probably better than margarine but I wouldn't describe it as a health food.
code_biologist | 12 hours ago
All I’m trying to say is that butter isn’t the enemy. Maybe commercial dairy production practices are the enemy, won’t argue with that.
throwup238 | 9 hours ago
I thought I was the only one with that issue! I'm not paleo but my diet is heavy on whole foods, salads, and I don't eat much in carbs so once I started weight lifting, getting enough calories during the bulking phase has always been a struggle.
Protein is pretty easy by just chugging a few protein shakes a day, but calories? I had to start drowning my salads in olive oil and trying to sneak it or avacado oil or butter into every dish I cooked. A stick of butter only has like 800 calories!
Breza | 7 hours ago
KempyKolibri | 7 hours ago
ok_dad | 22 hours ago
I don’t think it’s a conspiracy but it’s weird that the vegan topic even came up in this article because it is immaterial to the main topic.
SunshineTheCat | 22 hours ago
phowat | 22 hours ago
rolph | 23 hours ago
seriously, if you can do butter, you should also be able to do ice cream, with some ingenuity.
cicdw | 22 hours ago
tekla | 22 hours ago
vintagedave | 20 hours ago
xarope | 16 hours ago
zby | 23 hours ago
burner420042 | 18 hours ago
comrade1234 | 22 hours ago
So we bought a couple of liters of cream (35% fat), put it in the stand mixer and made butter. There's a Serious Eats page about it.
The butter we made was better than what we normally buy. We live in Switzerland so the normal grocery store butter is very good. Our butter had less water in it (you can tell in a frying pan) and more flavor. Plus we take the resulting buttermilk and make ricotta cheese and then we take the leftover whey and make Norwegian cheese (more like fudge). So we get three products from one batch of cream. The butter comes out to be about 20 cents cheaper per 250g than store bought and then the ricotta and "fudge" are free, so financially you come out ahead. The cleanup is a bit of a pain though.
We've also made cultured butter from crème fraiche. It's tasty but even when the crème fraiche is on sale it's still like 2x the cost of using cream so probably not worth it other than gifts and special occasions. We made mandarin sorbet with the sour buttermilk after the crème fraiche butter and that was excellent.
When I tell old Swiss people (people in their 70s/80s) that we make butter they think it's hilarious. They tell me about how when they were kids their parents made their own butter and also at parties/gatherings the parents would give the kids a jar of cream and it was their job to shake it and pass it around until it was butter.
If you have an hour on the weekend and if you have a stand mixer I suggest just trying it. Start with the balloon whisk and when the peaks start forming switch to the paddle watch it because when the butter forms it happens quick and you get a big clump of butter rattling around in the mixer knocking it off balance. It takes maybe 25 minutes and then you have to wash it in ice water, mold it, then clean up. About an hour.
MisterTea | 22 hours ago
carabiner | 21 hours ago
hrimfaxi | 21 hours ago
antonymoose | 20 hours ago
darreninthenet | 21 hours ago
Wowfunhappy | 21 hours ago
Induane | 20 hours ago
LarsAlereon | 20 hours ago
_aavaa_ | 6 hours ago
eudamoniac | an hour ago
mapotofu | 18 hours ago
jaapz | 5 hours ago
clickety_clack | 18 hours ago
EdwardDiego | 21 hours ago
Our butter prices in NZ are ridiculous right now (as our domestic prices are driven by export prices), so I'm wondering if making it from cream would be slightly more cost effective ( assuming my time has no value lol).
Induane | 20 hours ago
comrade1234 | 20 hours ago
themafia | 20 hours ago
lanfeust6 | 19 hours ago
comrade1234 | 19 hours ago
joshu | 18 hours ago
gus_massa | 9 hours ago
It's a problem when you are making whipped cream. You start as usual and decide to keep whipping just a little more, then suddenly your whipped cream get's transformed into butter.
lbeckman314 | 22 hours ago
https://www.instagram.com/p/DCuSImnocL7 (November 23, 2024)
> Fatih is a master pastry chef and marathon runner, and he baked a Sachertorte during his marathon at the Ring Running Series at the Hockenheimring.
> Fatih ist Konditormeister und Marathonläufer und hat während seines Marathons bei den Ring Running Series am Hockenheimring eine Sachertorte gebacken.
KempyKolibri | 21 hours ago
“Oh yes doc, I get out for a run most days of the week.”
“Wonderful news, got to look after your heart.”
“Yeah, and with my new butter churning bags, not only do I get to stay fit, but I also consume ungodly amounts of butter!”
“Sorry what”
taejavu | 20 hours ago
fwipsy | 20 hours ago
catlikesshrimp | 4 hours ago
KempyKolibri | 3 hours ago
KempyKolibri | 13 hours ago
However, I’m not aware of any evidence that takes this into account showing higher LDL associated with lower ACM. What’s your evidence for such a claim?
madaxe_again | 18 hours ago
whycome | 18 hours ago
Are there other cool things to discover?
AlexErrant | 18 hours ago
alistairSH | 18 hours ago
impish9208 | 18 hours ago
vivzkestrel | 16 hours ago
- what are the other things that we dont know of that can be done while running?
rendaw | 14 hours ago
Anthony-G | 6 hours ago
benj111 | 3 hours ago
Is his ability to bear children important to the story?