November 29, 2011 at 6:00 am
So I have a few people in my life who occasionally tease me about my organic ways.
They are just joking, of course, and I don’t really take it seriously.
But recently, someone made a joke about me making my own butter.
I hadn’t ever tried it, but you know how these things work — it wasn’t long until I found an opportunity. (Coincidentally we made it in a pre-school co-op class I am co-teaching. It. Was. AWESOME.)
So now, it’s sort of a new obsession around here. Not only is homemade butter very easy (you don’t have to buy a churn, I don’t care what the Internet says), the kids love making it, and we are finding all kinds of different versions and uses for the stuff.
This past weekend we made garlic-herb butter for homemade garlic bread.
We also love to make cinnamon-butter to go with homemade bread. I know. I am getting a little Little House on the Prairie with all this. But I promise, try it once, and if you don’t find yourself making batches and batches of butter, you are a stronger pioneer than I am.
This is more of a process than a recipe. Homemade butter only contains only two ingredients: heavy cream and a bit of salt. We favor Organic Valley’s heavy cream if you can find it. The salt really makes a difference, but we literally add just a pinch.
We make butter by putting about a half-cup of cream into a small jar. We add just a few grains of sea salt.
Then the fun begins. We shake, rattle and roll that little jar until the magic happens. Shaking is great, but when little arms get tired, it sure is fun to roll it back and forth across the floor.
In just a few minutes, the cream starts to thicken, and eventually achieves a whipped consistency. This is perfect for bread and a great way to covert margarine-lovers who think that the spreadability of that stuff negates the uckiness of the ingredients.
If you shake a little more, the butter will thicken and the solids will seperate from the whey or butter-milk. (Buttermilk is great stuff and has lots of uses!)
We keep our butter in the fridge for a few days. We usually make pretty small batches, and make it often.
To make cinnamon-butter, add a just a shake of ground cinnamon to the cream before shaking.
To make garlic-herb butter, mix in minced garlic and finely chopped herbs when the butter reaches the whipped stage and stir carefully.
To make honey butter, add about a tablespoon of honey to the cream and shake like crazy.
To make citrus-butter, add minced orange or lemon zest to the cream before shaking.
Go ahead and give butter-making a try. And if anyone teases you about your efforts, offer them a bite. They will pretty quickly declare a take-back.