Making butter

Making butter

Sometimes I wonder whether cookbooks are becoming obsolete. I mean, I have cookbooks–and nothing is a better quick kitchen reference than The Joy of Cooking–but I find myself going online to find recipes far more often than looking through cookbooks. (I actually posed this question recently at a small dinner gathering; one guy said that he thought books in general were becoming obsolete. Yikes. Perish the thought.)

Anyway, one of the perils of researching recipes online is the fact that one gets easily sidetracked. For instance, I went online this morning to get the proportions of beef bones to water to make stock. And before you know it, there I am on a page on how to make butter.


Why not?

Here’s the page (complete with an explanantion of why you shouldn’t feel guilty eating butter). His directions are nice and lucid, and include complete pictures. Should you not feel like clicking, the process of making butter is as simple as throwing heavy cream into a KitchenAid and whipping it until the fat sticks together

So here we are at the buttermilk whooshing out of the butter stage.

We just happen to have an antique butter mold and paddle.

With a nice little pattern inside the mold.

Pressed it in

And now it’s resting in the fridge, waiting to be unmolded.

*Update: It behooves one to read up on how to use a butter mold before one actually uses it. To wit: Apparently, you are supposed to soak it in water for 30 minutes before using it. Otherwise, the butter won’t pop out. Sigh.

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