Right round, baby
May 17th, 2007
I made butter again yesterday. This time, I made two batches, one with some raw cream from the farmer’s market and one with some rather elderly grocery store cream. The results were surprising.
The raw cream butter took forever to come together. I mean, forever. Perhaps as much as an hour. I used a pint and a half of the raw cream, and got back about 3/4 a cup of extremely bright yellow butter (and lots of buttermilk that I turned into extremely tasty biscuits).
The pasteurized cream I’d used before. It took about 15-20 minutes to come together, and from a pint, I got almost a cup of pale yellow, almost white butter.
I can’t make good taste comparisons because I didn’t use precise measures of salt. Kevin said he liked the raw cream butter more, because it was less salty. I haven’t tried a lot of it myself, because the biscuits I made with the raw milk buttermilk were so rich and flaky I felt they didn’t need butter. But if I still have some left this weekend I’m going to melt it and use it on popcorn or vegetables or something.
Categories: Updates From the Void | Tags: food
