When you start at the source, the possibilities are endless.
Heavy cream smoked over hickory chips.
Smoky butter and buttermilk: two products for the price of one.
Full, deep penetration of flavor: priceless.
A few tips that I've learned about making butter:
cream must be thoroughly chilled before churning-- overnight is best.
after churning, turn cream out into sieve and let drain thoroughly at room temperature (the fat globules will stick together easier when soft).
tossing and pressing on the fat globules while they are draining will also make it easier to cream and eliminates the "washing step". With infused cream, washing with water seems to dilute flavor and wastes buttermilk.
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