Why , after I shake it, I get no buttermilk and it seems like I made whipped cream?
2015864
You have to keep shaking it, eventually the whipped cream will separate into butter and whey.
2015865
Would image your cream was still a little cool. Keep shaking. I use this in power outages or small batches of unsalted. Running bigger batches, I use the food processor
2015866
Hmmm not sure maybe it's the cream you are using. I use organic or raw cream when making my butter and I always get buttermilk when I let it strain properly. Sometimes you need to press the butter a little with a spoon to squeeze all the excess liquid. I also shake it for a really long time until Its fully solidified. And i learned that it makes it a lot easier when the cream is room temperature. Hope this helps :/
2015867
I find that it's really important to be at around 72 degrees to work properly. I don't always get butter milk when finished and your final product "butter" will resemble very thick whipped cream until it is refrigerated.
249768
it uses a canister, that you buy also, but I just use cream and sugar free flavorings, I add no sugar but there are several different ways to make whipped cream. Sugar if you want is just sweet you can add vanilla to make it taste better or any flavoring you would like. I am diabetic so less sugar is better.
1151094
Thanks for the post, I'm just trying to make some ice cream but every recipe in my book says "heavy milk"; I'm going to try to find heavy cream and use it in my recipe.
769343
Sometimes one cartridge is not enough to whip the cream. Use a second cartridge and shake a couple of times and you should be good to go.
1203041
Hi! Glad to hear your loving the taste :) We suggest keeping the inner lid prssure seal on and simply poke 1 hole out for the powder to dispense. This allows you to shake only the tiniest bit. Soon you will know how many shakes you use and can judge by sight. Much easier than having to keep a spoon handy. Not hard to do and when it sprinkles lightly its easier to manage. Let us know if you have any other questions. Diana
1548013
What I have discovered is:Cream that has been ultra Pasteurized will take a long time and a great deal of shaking, also the cream should be at room temp (about 72 degrees) or it will again take a long time. This experience comes from using both the chef'n and the old fashioned churn with one gallon of cream. Hope this helps. Namaste, Fran
1548014
Make sure you're not using ULTRA-pasteurized cream. If you use ULTRA-pasteurized cream, you'll have to shake for 10 minutes (more or less).
1344056
It all depends on the recipe. If the recipe has less butterfat and sugar (like ice milk) then it gets icy and hard. More butterfat, more heavy cream, cream cheese, etc. and it stays scoopable. If it has alcohol in it (e.g. rum, Cointreau) it stays slushy. what you want is a r ecipe that is "just enough" of butterfat, surgar and alcohol to give you the texture you like.
699987
I ordered two herbalife shakes which were both delicious, have not tried cookies and cream yet but both my shakes did not come with a shaker, I use nutribullet for my smoothies.
1548012
I had to shake longer that 3 minutes. It was more like 7, but you will know when magically the liquid and the solids separate . I love making my own butter, Sometimes you just have to experiment a little more. Genn Taucher
1548016
It takes a lot longer than three minutes to separate. We have used it a couple times--it takes AT LEAST 10 minutes of shaking if not a little more. Our family take turns shaking it--when one of us gets tired, we pass it on. We try to see who has more endurance! Lol. It changes to solid almost instantly when it's "ready". Don't give up--the homemade butter is worth it! (We add salt and honey).
1176775
This is unrefined, so it may have some lumps in it. And it shouldn't be 'creamy' - it should be relatively firm, to where you have dig some of it out and rub it on your warm skin to get it creamy like butter. You rub the lumps just like the rest and it should become buttery.
1419332
You need 3 Tbsp of powder if your recipe calls for 1 Cup buttermilk. Mix the powder in with all the dry ingredients, then add a scant cup water (about 15 Tbsp) when your recipe calls for the buttermilk to be added. (This is based on the package's unhelpful insructions of how to make a whole gallon of buttermilk!) Hope that helps.
1952816
you can't really make butter from the powder, not to use the way you would butter. i've added a teaspoon of powder to things i was cooking, but it didn't give that rich butter taste i was hoping for. it might be good in baked stuff but i don't bake.
1538931
I used PB powder with soy milk and protein powder and used my bullet. It was completely dissolved. I really like the taste.
41882
My ice cream mixture is cold but not frozen or slushy. I turn it a couple of times every few minutes for about 15 minutes then it is ready. I have not had that problem. I turn it in both directions even though the directions say one direction.
163622
I wondered the same thing when I bought mine so I went to the King Arthur Flour website and with theirs it is a mix of 4 parts water to 1 part buttermilk powder. But they also add that it won't taste like buttermilk if you're thinking of just drinking it - it'll just add that buttermilk flavor to your cooking. I only use mine for cooking. Hope this helps you.