Another use for my French Press

Making buttered tea.

I've been wanting to try making buttered tea, and thinking about the
churn, when today my eyes came to rest on my French Press, and the penny
dropped into the slot.

I don't know if it's the right way to do it, but I brewed some tea,
added some butter to the French Press, put the tea in on top of it, and
successfully churned it into an emulsion. The result was quite tasty.

I don't know that I did it "right", but it's a start anyway.

AP

On Aug 7, 7:22 pm, Alan Petrillo <a...@baylink.com> wrote:
> Making buttered tea.
>
> I've been wanting to try making buttered tea, and thinking about the
> churn, when today my eyes came to rest on my French Press, and the penny
> dropped into the slot.
>
> I don't know if it's the right way to do it, but I brewed some tea,
> added some butter to the French Press, put the tea in on top of it, and
> successfully churned it into an emulsion. The result was quite tasty.
>
> I don't know that I did it "right", but it's a start anyway.
>
> AP

Alan, I don´t know if you ever had the "pleasure" of tasting real Yak
butter, but it will sure leave you with a different impression. Even
fresh and from a dzomo [cow-yak crossbreed] it tastes a bit "cheesy".
Tibetans often call it "sweet" but "aged" Yak butter is beyond my
words. Imagine preparing your tea with a piece of overripe Stilton [+
salt, soda, sometimes a little sugar] and though aged Yak butter is a
completely different animal you get an idea of the real stuff.

Karsten [Geragama Ceylon in tazza]

psyflakem wrote:
> On Aug 7, 7:22 pm, Alan Petrillo <a...@baylink.com> wrote:
>> Making buttered tea.
>>
>> I've been wanting to try making buttered tea, and thinking about the
>> churn, when today my eyes came to rest on my French Press, and the penny
>> dropped into the slot.
>>
>> I don't know if it's the right way to do it, but I brewed some tea,
>> added some butter to the French Press, put the tea in on top of it, and
>> successfully churned it into an emulsion. The result was quite tasty.
>>
>> I don't know that I did it "right", but it's a start anyway.
>>
>> AP
>
> Alan, I don´t know if you ever had the "pleasure" of tasting real Yak
> butter, but it will sure leave you with a different impression. Even
> fresh and from a dzomo [cow-yak crossbreed] it tastes a bit "cheesy".

Ah.

> Tibetans often call it "sweet" but "aged" Yak butter is beyond my
> words.

<chuckle> Perhaps like real French Brie or Camembert?

> Imagine preparing your tea with a piece of overripe Stilton [+
> salt, soda, sometimes a little sugar] and though aged Yak butter is a
> completely different animal you get an idea of the real stuff.

So, basically, I should wait until my butter is turning pretty colors to
get an idea of the real stuff?

AP

Another gizmo similar to a tea press is a milk frother. I suppose the
grating might be finer. It is a little more squat and wider than a
tea press making it more easy to churn. It seems a little more heavy
duty. If I was going to this much trouble I think I would use a
blender.

Jim

Alan Petrillo wrote:
> Making buttered tea.
>
> I've been wanting to try making buttered tea, and thinking about the
> churn, when today my eyes came to rest on my French Press, and the penny
> dropped into the slot.
>
> I don't know if it's the right way to do it, but I brewed some tea,
> added some butter to the French Press, put the tea in on top of it, and
> successfully churned it into an emulsion. The result was quite tasty.
>
> I don't know that I did it "right", but it's a start anyway.
>
>
> AP

Space Cowboy wrote:
> Another gizmo similar to a tea press is a milk frother. I suppose the
> grating might be finer. It is a little more squat and wider than a
> tea press making it more easy to churn. It seems a little more heavy
> duty. If I was going to this much trouble I think I would use a
> blender.

I was thinking the same thing, but with regard to pulled tea, which I'd
also like to try. If the idea of pulled tea is to whip air into the tea
then a blender would absolutely be the best tool for the job.

AP

> Alan Petrillo wrote:
>> Making buttered tea.
>>
>> I've been wanting to try making buttered tea, and thinking about the
>> churn, when today my eyes came to rest on my French Press, and the penny
>> dropped into the slot.
>>
>> I don't know if it's the right way to do it, but I brewed some tea,
>> added some butter to the French Press, put the tea in on top of it, and
>> successfully churned it into an emulsion. The result was quite tasty.
>>
>> I don't know that I did it "right", but it's a start anyway.
>>
>>
>> AP
>

On Aug 21, 8:25 am, Alex <alex.wo...@> wrote:
> (just below lutefisk).

Sorry, I meant surstromming.