I have never actually whipped cream to curdled oblivion so I thought I ought to try (I have shaken it to butter form before though- but couldn't see the progression). Besides, this way I shall have lovely organic freshly churned butter ready and waiting for breakfast with my parents, who arrived yesterday along with the rest of the hoards for the London Olympics 2012.
I took a series of photos of the cream's journey to butterdom under identical gloomy conditions so you can see the graduation in colour. However, my G12 had ideas of its own and decided to vary its white balance. Yes, once more lighting is an issue. Without daylight streaming through the windows, I am having difficulty generating enough light for none-noisy photos but if I surround the place with lamps I get super orangeness that the camera can't seem to completely offset. I really need to figure out how to use the manual white balance option.
I do also wish I had weighed the cream (double) before and the butter after to see its water content.
suribachi, or any other kind of grinding implement. This was beaten into the fresh butter and served on toast with a steaming mug of coffee.