[HN Gopher] Runners who churn butter on their runs
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Runners who churn butter on their runs
Author : randycupertino
Score : 68 points
Date : 2026-03-12 19:21 UTC (3 hours ago)
(HTM) web link (www.runnersworld.com)
(TXT) w3m dump (www.runnersworld.com)
| bitwize wrote:
| Of course she's from Oregon. This is close to the most Oregon
| activity imaginable.
| SunshineTheCat wrote:
| You know, I don't mean this to be rude in any way, but what
| kept going through my mind as I read this was "I wonder if they
| drive a Subaru Outback."
|
| And then I clicked the Instagram link and I'm almost positive
| that is a hunter green Subaru Outback.
| teruakohatu wrote:
| > "It was probably 40 degrees outside, but there's a lot of heat
| going on in the back,"
|
| Would this is safe to do on a sunny warm weather? Would body heat
| plus the sun ruin the cream?
| helph67 wrote:
| On warmer days you could swap doing the washing for food
| preparation!
| macintux wrote:
| > This tracks with the science; according to Scientific
| American, room-temperature cream turns to butter much faster
| than cold cream because the molecules move more quickly at
| higher temperatures. Of course, if the temperature gets too
| high, everything will just melt, so their experiment probably
| wouldn't have worked on a summer run.
| bluGill wrote:
| Cold cream becomes whipped cream. colder yet icecream.
| KolmogorovComp wrote:
| I assume they shamelessly were talking in Fahrenheit degrees.
| cogman10 wrote:
| > Would this is safe to do on a sunny warm weather? Would body
| heat plus the sun ruin the cream?
|
| It's fairly safe. You can leave dairy products unrefrigerated
| for an uncomfortable amount of time :) Butter, in particular,
| can last for days outside a fridge.
|
| The bacteria that tends to infest dairy products will usually
| (but not always) turn it into something tasty like yogurt.
|
| Don't get me wrong, you can definitely get sick from spoiled
| dairy products, but it's not a 100% thing.
| iamacyborg wrote:
| > Would this is safe to do on a sunny warm weather?
|
| I'd be more concerned about having plastic bags against my skin
| when I'm sweating heavily than the effect the heat would have
| on the butter tbh. Hot weather is an excuse to wear less
| clothing, not wrap yourself in ziploc bags
| teach wrote:
| This is amazing but even as a runner who loves to make my own
| "processed" food this really reads like a submarine article for
| the dairy industry.
|
| "I used to be vegan, but you know I just can't liveeeeeeee
| without that real butter!!!!!!!"
| wilg wrote:
| The idea of butter being good doesn't strictly seem like it
| demands a conspiracy theory.
| ssgodderidge wrote:
| The implication is that the lack of good butter made someone
| abandon veganism ... while possible, it seems unlikely?
| DetroitThrow wrote:
| I've known people abandon veganism (for vegetarianism) over
| cheese, since it's such a common ingredient in restaurant
| food. Butter feels a little less likely.
| ok_dad wrote:
| Some people call themselves vegans but will still use animal
| products that they feel are ethical. Also, some vegans do
| occasionally use animal products just because they want to.
|
| I don't think it's a conspiracy but it's weird that the vegan
| topic even came up in this article because it is immaterial to
| the main topic.
| SunshineTheCat wrote:
| I think about 90% of the time veganism has come up in
| conversations I've been a part of, it's been unrelated to the
| main topic being discussed.
| phowat wrote:
| Regardless of the vegan part the point still stands. It was
| also my first though reading the article before I came here
| to read the comments.
| rolph wrote:
| the next fad fringe sport.
|
| seriously, if you can do butter, you should also be able to do
| ice cream, with some ingenuity.
| cicdw wrote:
| There's a guy (insta: trailswithzach) that did successfully
| make ice cream like this
| tekla wrote:
| Naw, you make Ice Cream on car wheels. Everyone knows that
| zby wrote:
| I laughed - but I don't want more of this
| comrade1234 wrote:
| This is really funny. My wife and I watched all of New
| Scandinavian Cooking over a few months and there was an episode
| where he made butter. It blew our minds at how simple it was. We
| had no idea!
|
| So we bought a couple of liters of cream (35% fat), put it in the
| stand mixer and made butter. There's a Serious Eats page about
| it.
|
| The butter we made was better than what we normally buy. We live
| in Switzerland so the normal grocery store butter is very good.
| Our butter had less water in it (you can tell in a frying pan)
| and more flavor. Plus we take the resulting buttermilk and make
| ricotta cheese and then we take the leftover whey and make
| Norwegian cheese (more like fudge). So we get three products from
| one batch of cream. The butter comes out to be about 20 cents
| cheaper per 250g than store bought and then the ricotta and
| "fudge" are free, so financially you come out ahead. The cleanup
| is a bit of a pain though.
|
| We've also made cultured butter from creme fraiche. It's tasty
| but even when the creme fraiche is on sale it's still like 2x the
| cost of using cream so probably not worth it other than gifts and
| special occasions. We made mandarin sorbet with the sour
| buttermilk after the creme fraiche butter and that was excellent.
|
| When I tell old Swiss people (people in their 70s/80s) that we
| make butter they think it's hilarious. They tell me about how
| when they were kids their parents made their own butter and also
| at parties/gatherings the parents would give the kids a jar of
| cream and it was their job to shake it and pass it around until
| it was butter.
|
| If you have an hour on the weekend and if you have a stand mixer
| I suggest just trying it. Start with the balloon whisk and when
| the peaks start forming switch to the paddle watch it because
| when the butter forms it happens quick and you get a big clump of
| butter rattling around in the mixer knocking it off balance. It
| takes maybe 25 minutes and then you have to wash it in ice water,
| mold it, then clean up. About an hour.
| MisterTea wrote:
| In preschool our teacher brought in a jar of cream that was
| passed around and everyone took turns shaking it. Then we had
| buttered bread. I believe this was done for thanksgiving.
| carabiner wrote:
| Ok we did this in elementary school. They gave us crackers
| and let us spread the butter we made on it and we ate them. I
| still have no idea as to the purpose of this exercise.
| hrimfaxi wrote:
| It was memorable and you learned something at least. :)
| darreninthenet wrote:
| My wife and I have occasionally made our own butter for years
| now... one thing people always forget to mention is that it
| goes bad really quickly. The trick is either to cut it up into
| chunks and freeze most of it and the remainder you keep in the
| fridge/defrost later will last about 3 days. Or you can add
| salt after you've done the separation but this does of course
| mean you now have salted butter... this will last up to two
| weeks usually.
| EdwardDiego wrote:
| Roughly how much butter do you get from a certain amount of
| cream?
|
| Our butter prices in NZ are ridiculous right now (as our
| domestic prices are driven by export prices), so I'm wondering
| if making it from cream would be slightly more cost effective (
| assuming my time has no value lol).
| lbeckman314 wrote:
| Good competition for Fatih Karakaya (@runners_pie)!
|
| https://www.instagram.com/p/DCuSImnocL7 (November 23, 2024)
|
| > Fatih is a master pastry chef and marathon runner, and he baked
| a Sachertorte during his marathon at the Ring Running Series at
| the Hockenheimring.
|
| > Fatih ist Konditormeister und Marathonlaufer und hat wahrend
| seines Marathons bei den Ring Running Series am Hockenheimring
| eine Sachertorte gebacken.
| KempyKolibri wrote:
| "So, are you exercising much?"
|
| "Oh yes doc, I get out for a run most days of the week."
|
| "Wonderful news, got to look after your heart."
|
| "Yeah, and with my new butter churning bags, not only do I get to
| stay fit, but I also consume ungodly amounts of butter!"
|
| "Sorry what"
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