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Is it possible to churn Rice Milk into Butter? How?

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Dear WickedJill,

Rice milk has only around 4 grams of fat, while cream 44 grams per equivalent volume.

So without that fat, you cannot really get anything like butter from rice milk...

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Virginia, Lynne and I own a tandem bicycle and once, when we were training for triathlon, we took it on a 60 km trip, including a very steep uphill climb into the mountains. We planned to stop at a lookout and have a cup of coffee before finishing the ride. So we packed a thermos of water, some instant coffee, and a container of milk.

When we reached the lookout (about 50 km into the ride) we found that the milk had a layer of button on top. It was a bit surprising because I thought most of the goodness had been filtered out by the time we bought it.

We decided that day that we weren't riding a bike -- it was a twin-engined cutter churn.
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Cutter churn? Butter churn, of course.
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Sixty km! Roughly forty miles, to us Yanks...excellent training, with an unexpected reward of homemade butter...
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I dont think so

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Try shaking it ... :) after some hard shaking for like 20-30 mins the butter usually comes out from milk

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Butter is made from the high amounts of natural fats found in animal milks. Rice 'milk' is made by fermenting brown rice which has very low fat content. Nothing to make butter out of.

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