a sybarite in paradise
reviewing the food & entertainment pleasures of Honolulu
 
 
I’ve been thinking of adding some of my cooking experiments to this blog. It doesn’t really fit in with my mission statement though. I guess I’ll have to work on a new mission statement. That sound soooo coroporate, doesn’t it? Let’s take a meeting.
 
The New York Times on July 1, 2007 published an article about homemade butter. Well, it’s caught on in the foodie blogosphere and so I decided to give it a try. The Times only made plain butter. I wanted to try cultured butter. Here’s the recipe I followed:
 
2 cups heavy whipping cream
1/4 cup yogurt, organic preferred
Salt to taste
 
Take a quart jar and fill with boiling water and let sit for a few minutes. Pour out water. Add cream and yogurt. Let sit until very thick, 12 - 18 hours. Put in the fridge until cold. Whip in a mixer until butter forms, several minutes on high in a stand mixer. Use plastic wrap over the bowl to prevent splattering. Strain off and keep the buttermilk for another use. Wash butter under cool running water. Add salt to taste.
 
I used sea salt and it’s a bit grainy in the butter, maybe it will dissolve as it sits. How did it taste? Like butter. It’s a bit better than the store bought, but no better than the premium brands like Presidente. Which I love. It’s not cheap to make with dairy prices rising. It was a fun experiment. Plus I saved a little of the thickened cream as it is much like crème fraîche.
 
 
Thursday, August 2, 2007
Homemade Cultured Butter