Monday, February 22, 2010
C'est Le Beurre
I don't know what possessed us, but suddenly late in the afternoon we had the urge to make our own butter. I had never tried before but Baby knew what he was doing. We got a quart of heavy cream and poured it into our Kitchen-Aid mixer with a pinch of salt and whipped it past the stiff peak stage with the whisk attachment until it had a grainy texture. We scooped our concoction into a ball and wrapped it in cheesecloth, squeezing out all of the liquid (the whey) into a bowl. The whole process only took 10-15 minutes. It was fascinating work, watching it all transform! We turned out the formerly heavy cream into two ramekins et voila, what do you know? We had made delicious and creamy, pale yellow whipped butter, roughly the equivalent of 4 sticks--without a churn!
Posted by Peter Sherwood at 10:11 PM
Labels: antoine vollon, Butter, heavy cream
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