It’s gotten to the point now that anytime I make something in the kitchen , photographs, writing down the recipes, figuring out how I am going to present the item, has been a daily routine. Happily so. Anyone know a book publisher? 😉
So today I made butter. Not because I needed butter ( I can always use butter) but because I had a pint of heavy cream left over from the July 4th weekend, and wanted to put it to good use before it’s time had expired. This heat and dairy.... Nothing is too stable.
So butter was made…
The Nerd Part:
So basically whole milk (un-homogenized) and heavy cream has tiny butter solids (butterfat) swimming around in all of it’s milkiness. When you agitate the liquid, it slams these tiny butter solids into each other. Depending on the richness or amount of butter fat determines how the liquid will result after prolonged agitation.
So like with heavy cream… the more you mix it, the more whipped cream goodness you get. The butter solids are slamming into each other and building up volume. When you over mix, or when you keep mixing past the whipped cream stage, the butter solids gain in mass, start releasing the liquid that surrounded the butterfat solids and produce two things: Butter and Buttermilk.
When we make butter, we churn it… or mix it…. or shake the heck out it until the butter mass forms surrounded in a pool of buttermilk. What we do with it then is completely up to us.
Compound butters are made when you add a flavoring (s), or some type of edible enhancement to your butter for flavor or appearance.
These can be minced Anchovy for anchovy butter, fresh garlic and herbs chopped olives, rose petal, honey, lemon, smoked salts… whatever you like. Mix and roll the compounds into your butter, then add to your food, or as a condiment/accompaniment to any meal or food items.
I realize I’ve simplified this butter making process and that some food scientists and fellow food nerds are probably cringing right now… so I hope they forgive me. More importantly I hope you understand the butter making process, and will make up your own batch. Plain or compound, homemade butter is always good to have on hand.
1 pint heavy whipping cream
1/4 teaspoon (or to taste) sea salt or Kosher Salt
1 large mason jar with a lid that screw on tight.
- Pour the heavy cream into the jar. Seal tightly and begin shaking vigorously… for like 15 minutes. The cream will turn into whipped cream, and eventually butter. You may need a partner incase fatigue sets in.
Using a bowl and mixer will also work… but not as fun and the potential for messiness is HIGH.
2. Once the butter has massed and the separated from the liquid, pour that liquid off (buttermilk) and keep in the fridge or discard.
3. Work the butter on a cutting board or bowl. You’ll notice more liquid will be extracted. Drain that off.
4. At this point add the salt is desired, and other flavorings you like. Roll into wax or freezer paper like a sausage or log. Twist the ends and refrigerate. Use as needed.