What if I told you that I had found a one-ingredient recipe that required almost no work, yet was delicious, fresh, and would impress anyone you made it for? You’d be excited, right? I was too, because I have found that recipe…and it’s butter. No, not like it’s so easy its “butter,” the recipe is literally making butter, and trust me, you should try it tonight.
I was recently inspired by an article on this very website to make my own butter. I’m from the Southeastern U.S., and down there, butter is everything. I love butter, and use so much of it that I’ve resorted to faking it just to avoid gaining 400 pounds. But the article made it sound so easy, and I figured a little butter couldn’t hurt, especially if it was all natural.
I bought local, organic heavy cream, put it in the mixer on medium speed, and waited…and waited…and waited…
First it became whipped cream, soft and fluffy (it took restraint not to stop at this step!). Then the whipped cream broke down into very tiny curds, and I became worried that I had over-blended it. I let it keep going, figuring that if I had over-blended it, it was too late to fix it. But then, I heard splatters coming out of the mixer, and the curds had joined together, separating themselves from the liquid resting at the bottom of the bowl. After about 15 minutes of waiting, my cream had turned into butter.
The washing process was slightly more tedious, but then again, just about anything is more tedious than watching a mixer do all of my work. I added cold water and pressed. Added cold water and pressed. The curds started to solidify into one piece, and my butter started looking like…butter. And even better, it tasted like butter!
But of course, being the experimenter that I am, I couldn’t stop at just plain butter (although it was DELICIOUS). Check back next week to see the three different compound butters I made.