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Homemade Butter


Ever since the first time I whipped my own fresh whipped cream, I have kept my gaze obcessively glued to it, in dreaded fear of over-whipping and having it turn into butter.  The horror!  Imagine!  And so to this day I anxiously sweat that critical make or break, stiff peak to useless butter, moment.

But wait...I can turn cream into butter?  Thus making my own butter?  And that easily?

Well, yes, yes, and yes.  I finally gave it a try this week, gleefully letting my mixer plow right through from beautiful lofty whipped cream to deflated heavier looking cream-paste to cheerful little golden globules of butter separating from ivory buttermilk.  And all in about ten minutes.  The transformation was kind of thrilling, and the result revelatory.

A pint of heavy cream yielded about 6.5 ounces of butter and a cup and a half of buttermilk.  Pound for pound this is will end up being a bit more costly than store-bought.  However, I found the taste superior and just fresher all around, and it didn't have the "natural flavorings" that I just noticed on the ingredient list of my butter package.  I cannot wait to try it with the outstanding, abundantly flavorful, local cream from farmers at the markets.  There are also plenty of times when I have bought heavy cream for a recipe, or had extra whipped cream left over from a dinner, and wish I had used it to whip up some butter, rather than having it sit in my refrigerator waiting for another recipe to come up.

This is a remarkably easy process and tremendously satisfying.  Of all of the challenging and technical cooking projects I have attempted it is amazing that I haven't tried this before, as it is most definitely simpler than most.  Give it a try.  Slip some on the table at your next gathering.  "Oh that?  I just whipped that up."

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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