kitchen diary: march 29
i didn’t have much time for cooking this weekend, sadly. but i’ve had my eye on the recipe for homemade butter in a book i recently purchased, the home creamery (which is brilliant – i highly recommend it). as i made my coffee this morning and before heading in to work, i decided that i could use a little stress relief. and let me tell you, this is the perfect way to blow off some steam as you shake, shake, shake some cream until it literally transforms into butter before your eyes.
so this is the deal: you get the best quality heavy cream you can find (i think regular supermarket brands will work, but your butter won’t be as tasty). the cream should be about 60°F. put it in a clean glass jar. screw on the lid, and shake it up for about 15 minutes. this part is a great workout. all of a sudden, it will feel different – less sloshing around inside the jar – and you look, and voila! the milk solids have separated from the liquids. keep shaking until it becomes a bit more firm, and then pour off the liquid (and save for another use). add some cold water to the jar and shake again, and repeat until the water runs clear (you need to remove all of the milk liquids or else your butter will go rancid quickly). chuck it into a bowl, and use a spoon to cream the butter and churn the solids until it looks like real butter. as you do this, pour off any liquid that accumulates. when it looks good, stir in some fine sea salt, and enjoy!
it might seem a bit fussy to make your own butter, but it really feels good to make something so elemental and simple yourself. and once radishes hit the farmers’ markets again this spring, i think this homemade butter will be excellent on crusty bread with radishes and sea salt.
also, you should check out bench monday today. join in the fun! i think it’s a hilarious idea.