Fresh creamy butter. Preferably unsalted, or with a soupçon to bring the rich flavour to life. Spread over hot hot hot toast, just the right shade of brown and satisfyingly thick. Each bite an audible crunch, crumbs flying everywhere but on the plate. Is there anything more gloriously simple than homemade butter?
I have been inspired of late to try my hand at making things that I used to buy off the shelf. Barbara Kingsolver's Animal Vegetable Miracle is chock full of inspiration for everything from cheese making to raising chickens. And while I have yet to make yogurt, Daniel Patterson's journey to make fresh butter seemed too easy to ignore.
Fresh Homemade Butter
yields about 2 lbs of butter, plus approx 2 cups of buttermilk
Start with 6 cups of high quality organic 35% cream. I use Harmony Organic, a local producer whose cream is so thick that there's always a big dollop at the top of the bottle.
Put the cream in a bowl for a stand mixer fitted with the whisk attachment. Cover the top of the bowl with plastic wrap. Whip on speed 6 for a Kitchen Aid mixer (or medium high), for 10 to 15 minutes.
Knead the solids over a bowl, expelling and capturing any remaining liquid. Continue kneading, for about five minutes, or until the butter is dense, creamy and smooth. If you prefer salted butter, at this stage, add a ½ tsp of fine sea salt, and knead until incorporated throughout. Strain the remaining liquid through a fine mesh sieve and add to your reserved buttermilk cache. Place the buttermilk in a clean container and pop it in the fridge to get icy cold.
Smooth the butter into a container with an airtight lid. And there you have it - simple, delicious butter, ready to be used and enjoyed.
It gives a whole new meaning to whipping something up in the kitchen...
Yum! What an amazing sounding butter! Sigh - through the lips to the hips I'm sure! xoxox LA
ReplyDeleteThis looks wonderful! How long would the butter stay fresh? Do you think you could freeze it?
ReplyDeleteHi Barbara - the last batch I made was almost a week ago and it's still great! I am keeping track to see how long it lasts and will report back.
ReplyDeleteI did pop a couple of pounds in the freezer to see if it would keep and so far it looks good. Since it's so quick to make, you could make it with half the amount of cream to yield a smaller amount.
Eliz
Hi Eliz,
ReplyDeleteI'm a reporter with the Globe and Mail newspaper in Toronto. I'm working on a piece about DIY ingredients and would love to chat about the butter and buttermilk you prepare at home.
Please email me: dbascaramurty at globeandmail dot com.
Thanks.