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If you haven’t made your own butter at home, you’re missing out. It literally takes 10 minutes and the blender does most of that work. Pour a cup or two of hea
by diggum 3y ago
If you haven’t made your own butter at home, you’re missing out. It literally takes 10 minutes and the blender does most of that work.
Pour a cup or two of heavy cream in the blender. Add a tspn or so of salt, and blend it on med. it’ll turn to whipped cream and then chunk into butter. Let it run for a minute or two more as the liquid co to yes to separate from the butter.
Scoop the butter into a non fuzzy towel or a few layers of cheesecloth and squeeze the remaining liquid out. Spread on hot bread or grab a spoon.
- archagon 3y agoWhere to get cheap, high-quality cream, though...
- eps 3y agoIn the same vein - try making clotted cream. It involves baking heavy cream at a low temp in the oven for 12 hours, then chilling it and scooping up the dense layer on top. Tastes absolutely marvelous. https://www.allrecipes.com/recipe/257734/chef-johns-clotted-cream/ https://www.allrecipes.com/recipe/257734/chef-johns-clotted-...
- archagon 3y agoMade this for the first time semi-recently. Pretty amazing, easy to make, and (unsurprisingly) nothing like the “clotted cream” you get in those little jars. In Russian cuisine, we do something similar with milk called топленое молоко. (I guess the best translation would be “baked milk”?) After hours in the oven, the milk gets infused with a deep caramel flavor.
- soared 3y agoMy homemade butter was always exceptionally bland and no where near as good as store bought.