For me, crepes ain’t worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

  • RebekahWSD@lemmy.world
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    1 year ago

    Butter. I churned some once and no. Never again. Also ice cream, for similar reasons. And because we have some ice cream here that’s very nice.

    • Alto@kbin.social
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      1 year ago

      IMO homemade ice cream is primarily for making flavors you can’t get otherwise.

        • Alto@kbin.social
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          1 year ago

          I like occasionally making some really weird stuff, tends to be very hit or miss. Totally wouldn’t do it if I didn’t have an ice cream machine though. I’ve done it fully by hand before. Never again.

    • Altofaltception@lemmy.world
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      1 year ago

      I grew up on a farm and we used to make homemade butter. I’ve lived off the farm for more than 20 years and I have not made butter since I left. The minor difference in cost is simply not worth the effort.

      • Alto@kbin.social
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        1 year ago

        Agreed. I’ll gladly spend the extra buck for kerrygold. Not quite as good as homemade with high quality cream, but more than close enough (and cheaper depending on just how high quality were talking with the cream).

    • treadful@lemmy.zip
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      1 year ago

      You can use a stand mixer, btw. Only really worth it for compound butter though, IMO.

      • RBWells@lemmy.world
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        1 year ago

        Huh. I am the exact opposite, for a small amount I usually don’t want to drag out the mixer, so put metal bowl, whisk, and carton of cream in the freezer for a few minutes then whip some cream. It is a workout but somehow seems easier than mixer. Almost always whip cream by hand.

    • AnalogyAddict@lemmy.world
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      1 year ago

      Cultered butter is amazing, and it’s easy to churn in a stand mixer.

      Same with ice cream. An ice cream maker makes the difference.

      • RBWells@lemmy.world
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        1 year ago

        This is the only reason I will occasionally make butter. To make it from creme fraiche cultured with buttermilk. More flavor.

        Ice cream I sometimes make by freezing a mix that includes some booze as antifreeze, then once completely frozen, cut into chunks and whir it in the food processor. Then back into the freezer. That stays pretty nice, is lovely. Started this because one of my (grown) kids is vegan and it works with coconut milk as the cream.

    • Xariphon@kbin.social
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      1 year ago

      Homemade ice cream is worth it if you have the equipment for it, by which I mostly mean the actual churning machine. All the custard and stuff is a lot fiddlier if you don’t have a stand mixer or a family member to mix for you, but it’s still doable.