>*enhances your kino every time*How does that work?
>>21886500>fat and salt is amazingwait until you add sugar to it
>>21886513wait until you add flour, chocolate, and eggs
>>21886516
>>21886500You can start making your own for 50 bucks. But /ck/ doesn't make food so no one will.
>>21886532cream isnt 50 bucks u moron
>>21886542It's butter my bad. Thought it was cheese.
>>21886544oh sorry to call you a moron thenblind mf
>>21886544that doesnt look AT ALL like cheese
>>21886544You can make cheese cheaper than $50 too.
>>21886519Christ, I haven't thought about gunnerkrigg court in about a decade.
>>21886532I just finished making cultured butter from about 8ish gallons of raw milk. Went with a lower fat cream seperation and higher acid culture using kefir as a starter. Very good butter for savory uses.Using very high fat cream and culturing it makes a better butter for sweet things. I get a prominent cacao butter taste from it.Low fat cream yielded almost half a gallon of buttermilk from 1 gallon of cream.High fat cream yielded about 1.5 cups of buttermilk from around .75 gallons of cream.Same amount of milk was seperated for both batches.
>>21886549literally looks exactly like a block of mild cheddar
>>21886516...is that safe?
Fat is one of the two things humans unconditionally like to taste (the other is sugar) and butter is 70% fat
>>21886571> CanYes.
>>21887341No it doesn't you blind retard
>>21886516Wait until you add heat to it
>>21886500Please don't put butter on your movie.
>>21889342Don’t listen to this butter bitch, OP. You can do whatever you want with your butter.
