[Sca-cooks] Butter

[Philippa Alderton]

--- Stefan li Rous <stefan at texas.net> wrote:

> So what kind of yield do you get? How much (I assume
> heavy cream?) do
> you start with, and how much butter do you end up
> with?

Yield really depends on the butter. With the way the
commercial dairies are screwing around with fat
content and the like, there's no telling.....

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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