Beef $.35 Cream Burgers | HARD TIMES - stretching your budget

[Old Gray Mare]

Growing up Mom bought raw milk from an Amish farmer who had a sign on his lawn: "Milk for Pets". No pets missed a single day of school because of that milk. I remember a few inches of cream rising to the top of the gallon glass pickle jar after a day or two. If I still had access to cheap cream I'd be making these in a New York second.

Fair use.
$.35 Cream Burgers | HARD TIMES - stretching your budget
Aug 6, 2022
emmymade
Let's streeetttch our budget by adding sour cream and milk to our beef and make $.35 burgers.

View: https://www.youtube.com/watch?v=1yMMK5Ole1c

Run time 14:14

 

[dash8200]

that’s a hard pass.

 

[greysage]

Sounds delish. I will give it a go.

 

[Grounded Idealist]

Who has access to cheap cream? Or any dairy for that matter? Rural folks, maybe?

 

[thompson]

Who has access to cheap cream? Or any dairy for that matter? Rural folks, maybe?

I'm going to put this recipe on my list of "things to try", but instead of using real cream, I'm going to experiment with making "cream" from NIDO whole milk powdered milk that isn't reconstituted as recommended for milk. I have some non-fat powdered milk I could try, too, but I'm thinking the fat content is important for flavor development. I'd also use dry milk for the milk portion, as well. Using dry milk as "cream" would cut the cost considerably.

The young'un saw me watching the video and said she regularly watches emmymade's channel and wants to try this out, so we'll do it.

I'm also going to experiment with adding cold mashed potatoes (just mashed potato, no milk or butter like you ordinarily make them) instead of flour as a binder.

The young'un and I enjoy a kitchen challenge! And my dear DH is a willing test subject.

ETA: Just to clarify, I'd add water to the NIDO milk powder, but far less than called for when making milk.

 

[Grounded Idealist]

I'm going to put this recipe on my list of "things to try", but instead of using real cream, I'm going to experiment with making "cream" from NIDO whole milk powdered milk that isn't reconstituted as recommended for milk. I have some non-fat powdered milk I could try, too, but I'm thinking the fat content is important for flavor development. I'd also use dry milk for the milk portion, as well. Using dry milk as "cream" would cut the cost considerably.

The young'un saw me watching the video and said she regularly watches emmymade's channel and wants to try this out, so we'll do it.

I'm also going to experiment with adding cold mashed potatoes (just mashed potato, no milk or butter like you ordinarily make them) instead of flour as a binder.

The young'un and I enjoy a kitchen challenge! And my dear DH is a willing test subject.

ETA: Just to clarify, I'd add water to the NIDO milk powder, but far less than called for when making milk.

Sounds interesting Thompson and like something I would do too. I love to experiment in the kitchen making recipes out of what I have available rather than what the recipe calls for. I would be very interested in hearing if your experiences after you’ve completed your ‘experiments’!