Homemade Butter
These last few months I've been curious about one of this season's freshest culinary trends: homemade butter.
The key, it seemed to me, was to locate great cream. But wandering the dairy aisle of my local grocery stores was uninspiring, cases filled with ultra-pasteurized, large-production, paper cartons of cream. Then, just a week or so ago, I spotted a newcomer to the dairy case at my neighborhood Metropolitan Market in Seattle.
There was my cream, in an old-fashioned glass container, along with glass containers of milk, chocolate milk and half and half. Five generations of the Stap family have been producing milk and cream from their 250 or so Jersey cows, gently pasteurized, non-homogenized milk and cream, for almost 100 years. Their farm, Twinbrook Creamery, ended my search.
I remember making butter in elementary school. Everyone in the class got to shake a glass jar filled with cream. Since I didn't have an extra pair (or 20) of youthful arms, I poured the cream into our electric mixer and watched the magic.
Even after all these years, the transformation of cream to butter is fascinating, and I watched my cream go from frothy, to lightly whipped, to a firm whip, then to granulated, and finally to a solid block of deep yellow butter. Spiked with a few grains of sea salt, I slathered it on a baguette. My homemade butter was thick and fresh and definitely worth the wait.
--Tracy Schneider
richard on June 09, 2009 at 01:46 AM
Hi,
Same story here with added crackers.
My teacher also put the butter first outside
in the winter air to get really cold. Yum
Thanks for sharing.
Rich
Katrina on June 09, 2009 at 08:25 AM
Fresh, home made butter...is there anything as exquisite? Yum!
actfind on June 09, 2009 at 07:14 PM
that sounds wonderful and fascinating,
i will have a try about homemade butter.
thanks for sharing.
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