Why did my homemade butter come out light blue?
As an experiment, I made butter, from heavy cream, by hand. (Slight period of mental illness.) It turned out a very pale blue, not yellow.
Anyone have any ideas why? Or ever read of this? It tastes and performs OK.
Butter isn't yellow; it's closer to white than yellow. Some yellow in butter can be attributable to the type of feed used to nourish the cow; beta carotene I believe. But some butter with a deep yellow color is the result of a dye added to enhance it's marketability.
I was going to ask the same thing goodhealthgourmet asked - what kind of equipment did you use to make the butter?
I make butter from time to time (no mental illness needed - but I guess I couldn't judge that on myself). I think you had something on your beaters or in your bowl that reacted with the butter turning it blue. I've had this happen with butter before. If I remember correctly I had melted butter with garlic and then let it re-solidify in the fridge and the butter around the garlic bits had turned blue. it isn't pretty but I think that was probably what happened with yours. I wonder if it was some aluminum reaction or something too.
Never had that happen. I make butter from heavy cream every few weeks, but I do it in a blender.
Traditionally the color of cream varies with the season, due to diet. But this would only be the case now with best quality, grass fed cattle which few people have access.
sorry I replied above to the wrong level - ooops
anyway found this too
"Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. "
Are you sure everything was clean or did you add anything to the butter?
This doesn't really help, but here goes: For several years, I did not refrigerate my covered butter dish. Whether due to the butter itself, or bread crumbs that were on the knife, I found that if the butter wasn't finished soon enough, it would get a little blue-green mold and begin to taste like blue cheese.
So perhaps the cream already contained spores, or picked them up from the air while being poured.
I would suspect mold myself. But I was struck by the following paragraph from the Wikipedia page on milk (http://en.wikipedia.org/wiki/Milk):
"Both the fat globules and the smaller casein micelles, which are just large enough to deflect light, contribute to the opaque white color of milk. The fat globules contain some yellow-orange carotene, enough in some breeds (such as Guernsey and Jersey cattle) to impart a golden or "creamy" hue to a glass of milk. The riboflavin in the whey portion of milk has a greenish color, which sometimes can be discerned in skimmed milk or whey products. Fat-free skimmed milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skimmed milk a bluish tint."
Perhaps something similar to what's described in that last sentence would explain the blue color of your water phase?