Comments on: Salted Brown Butter Cheesecake Refrigerator Candy Stuff

By: Kathy

Kathy — Sun, 25 Jan 2015 16:49:27 +0000

A picture of the point at which the cream is ready (sand) would be nice! Thanks!
---Reply posted by DJ on 1/25/2015
Kathy, I agree. I've long been meaning to make this one a video, actually. A photo won't even fully do this justice. You kind of need to see the little bits floating and moving around within the fat. I'm sure I'll get to it someday. Sorry I don't have it, at the moment! :/

By: missyt

missyt — Sun, 25 Jan 2015 07:40:21 +0000

How am I missing the amount of butter in this?
—Reply posted by DJ on 1/25/2015
Hi Missy, it doesn’t contain butter … exactly. Butter is made from cream, right? So, we’re essentially browning cream. This all comes down to ratios and whatnot. Butter is mostly butterfat, with only a small percentage of milk solids (the stuff we caramelize to give the flavor). By starting with cream, once the water has been evaporated out, the remaining milk solids are about 8 times that of the same amount of butter, in relation to the butterfat. This means that there’s about 8 times the amount of flavor. It takes longer and is harder to achieve, but … 8 times more flavor is worth it, to me. It’s a fantastic flavor and quite special, especially in knowing what a pickle it was to achieve! I hope this helps explain things! 🙂

By: Jackie

Jackie — Tue, 13 Jan 2015 15:19:40 +0000

is a "serving" a spoonful, or one entire container?
---Reply posted by DJ on 1/13/2015
Hi Jackie. It's one-sixth of the entire recipe. 6 servings per recipe. So ... assuming you divide the portions into 6 separate containers, the serving size is one container. I hope that helps! :)

By: Kim

Kim — Fri, 02 Jan 2015 10:20:48 +0000

Hi, have you tried making caramel from coconut cream? It’s much like making it out of condensed milk, just takes longer as you boil it to reduce it. Didn’t taste coconutty at all either 🙂

By: DJ Foodie

DJ Foodie — Mon, 15 Sep 2014 01:46:24 +0000

Hi Jnona. A lot of people really like the combination of sweet and salty. I am one of them. That said, I can understand how it might not be to everyone’s tastes. I personally have a pretty salty palate. In the future, before adding a lot of salt to a recipe, add a small amount and taste it. If you feel it needs more … add a bit more. In terms of seasoning, you can ALWAYS add more, if you don’t add enough, but … once its in there, you can’t take it out. It’s always important to taste as you go, and season appropriately. In any event, this, to me … has outstanding flavors. I am sorry it didn’t work for you. I know it’s not easily achieved!

By: Jnona

Jnona — Fri, 12 Sep 2014 01:26:31 +0000

really?? I read the comments and other people liked this, I can’t eat it as the salt is wayyyyy too much. there is no flavor just salt. it sounded good but I had to throw it out.

By: DJ Foodie

DJ Foodie — Thu, 04 Sep 2014 05:41:48 +0000

Soorplooms, eventually, it will work. Maybe try a bit of higher heat and stir it. Anything will eventually reduce down to its bare essentials … even water will eventually reduce down to just whatever minerals are in it. You just need to let it go longer and evaporate the water to the point where it separates. That said, the reference to Devonshire makes me wonder whether you’re in the US. I know that there are different cream products in the UK (Mexico, too, for that matter … The creams in Mexico respond differently than US cream). In any event, because your cream MAY be different than mine, it may behave differently and take longer, but … unless there’s another factor, or I’m just flat out wrong (which is possible), it should eventually separate and brown. It’s just a matter of giving it time for the water to evaporate. Hopefully this helps. I’d love to hear more about your predicament! I am sorry for the time you spent on this one!

By: Soorplooms

Soorplooms — Sun, 31 Aug 2014 21:54:52 +0000

I was so excited and tried this recipe. Only problem – my whipping cream never separated and browned. It just reduced to a smooth and thick substance like devonshire cream. I waited for two hours and it just never happened.

By: DJ Foodie

DJ Foodie — Thu, 31 Jul 2014 01:07:45 +0000

Susie, I?ve had this last for about a week in the fridge. I wouldn?t go much longer than that. It ?might? freeze, but ? I worry it would do funny things in the freezer. Maybe try freezing one and see how it turns out. Typically, cheesecakes freeze very well, but ? this is almost all fat. I fear it would break, when it defrosts ? Maybe if you just ate it straight from the freezer?

Unknown, SA stands for ?Sugar Alcohols?. I recommend an erythritol based sweetener, which has no impact on blood sugars. So, I deduct those carbs from the final ?net? carb total of about 3 net carbs per serving. Does this make sense?

Unknown2, If you don?t have a food processor, you could use an electric mixer. Technically, you could just use a bowl and a whisk, but ? you?d need to be pretty consistent and furious in your motions. Your arm will want to fall off, towards the end, but it?s possible to do it, this way. You?d just need to add the fat slowly, while you whisk. I?d STRONGLY suggest some kind of electronic mixer, though. Yes, the broken and cooked down cream becomes an AMAZING browned butter. It?s WONDERFUL!

By: Anonymous

Anonymous — Wed, 30 Jul 2014 04:57:32 +0000

I don’t have a food processor. How do I mix this?
Do you mean that the cooked cream becomes browned butter?