Tuesday, March 15, 2011
I recently joined the Bushwick Food Coop, which gives me access to raw, organic, grass fed dairy from an Amish farm in Pennsylvania. I was strangely craving ice cream last week despite the cold weather, so I ordered heavy cream in addition to my usual milk. However, feeling lazier this week and having run out of butter, I decided to give a whirl at turning my cream into butter instead. You can theoretically do so by shaking a mason jar of cream over a half hour, but I don't have an empty jar to spare right now (all are housing bulk goods), and butter can be made in just a few minutes in a food processor or stand mixer.
I followed Kelly's lead over at eat make read. Sure enough, the transformation went through all the proper phases as I paused the food processor every minute or so to check on progress: cream turned into thick white whipped cream and then into yellower crumbly soft butter. Next, liquid began to spray the sides of the food processor as the buttermilk separated from a mass of solid butter.
I strained the buttermilk to save for baking. The final step was to rinse the butter in extremely cold water while kneading it a bit until the water ran clear and then to dry it in a paper towel or cheesecloth. A pint of cream will give you about one cup of butter, good in the fridge for roughly one week.
I'm going to a potluck this weekend. What should I make to highlight this tasty butter? Bread to serve with herbed butter? Buttermilk scones or biscuits? Empanadas? Any other ideas? Help me decide!