At what butterfat percentage does a butterfat solution churn into butter?

I'm asking as I'm trying to replicate the butterfat shakes from heart attack grill (which everyone I hear say was the best food item at that place) and somewhere, the owner says that "There's so much cream in it that if I add even a quarter percent more butterfat, it would literally churn to butter and stop the paddles from moving".[1] so the question I have, is what is that percentage? I get no helpful resources when I search it (thanks ai) so can anyone clarify what that percentage is? https://web.archive.org/web/20220424180328/https://vegas.eater.com/2012/10/25/6530837/heart-attack-grills-jon-basso-pulls-no-punches-on-his-first-year-in

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