Comments on: The long-awaited butter post

By: RM

RM — Fri, 04 Dec 2009 05:32:28 +0000

I always throw a bit of rough salt in the processor after a few seconds. I swear it starts the separation process, but my testing methods are hardly rigorous. I’m kind of surprised I never thought about culturing the cream first. (though, usually when I do this it’s because I want the buttermilk and the butter is a wonderful bonus…)

At Michael Mina last week the couple at the table next to us was adamant that their aged butter was actually a compound butter that had been mixed with cheese (parmesan, the gentleman said with certainty.) no amount of assurance from the waiter could convince them, but they got their butter replaced with something more dull in either case. It was kind of sad that people are so unfamiliar with the range of cheeses (but then, a whole lot of things about that night were kind of sad.)

By: Getting Fresh — Last Night's Dinner

Getting Fresh — Last Night's Dinner — Thu, 03 Dec 2009 18:41:14 +0000

[...] butter, cream, a sprinkle of salt, and the bay leaves cooked together gently while I boiled a pot of water [...]

By: honey living

honey living — Thu, 03 Dec 2009 16:24:35 +0000

well, this isn’t nearly as talented as what you’re doing, but i have started to flavor (storebought) butter to go with what i’m serving. so recently i made chili which i was serving with shredded cheese, sour cream and chives, and i served some fresh-baked bread with a butter mix i made that had chives and kosher salt in it. it was tasty!

By: Jennifer Hess

Jennifer Hess — Mon, 30 Nov 2009 18:31:23 +0000

Mrs W – Thank you

Sean – Yeah, that’s how I used to do it, but it seemed to take forever for the butter to come together. I guess I’m just impatient

Sara – I’m not sure but you can certainly try it. Let me know how it works if you do!

Curry – it’s super easy – do try it!

Dale – Oh, yes. I love softening some and adding herbs or blue cheese to top a steak.

Cara – Ronnybrook makes a good butter. We loved the Evans Farmhouse Creamery butter. And I don’t know if it was a one-off thing, but we got some great butter once made by Consider Bardwell.

Marie – You’re welcome ;D

By: Marie

Marie — Mon, 30 Nov 2009 13:53:47 +0000

Bless you, oh angel of butterness.

By: small kitch cara

small kitch cara — Mon, 30 Nov 2009 12:41:17 +0000

Thanks for this! I made butter a few weeks ago and wasn’t all that impressed – I didn’t think it was as good as the fresh Ronnybrook cream I had started with. But if it had been cultured and salted… Hmmm. I’ll give it another go.

Just out of curiosity–which were the butters you liked when you lived in NY?

By: Dale

Dale — Mon, 30 Nov 2009 03:36:41 +0000

Like buttah!! I’m looking forward to trying this recipe and method, and maybe some flavored butters!

By: Curry

Curry — Mon, 30 Nov 2009 03:32:58 +0000

Thanks – I’ve bought heavy cream several times with the intention of making butter but always use it for something else. Must try soon.

By: Sara

Sara — Mon, 30 Nov 2009 00:57:00 +0000

Thanks for this–I have tried butter myself but had no luck. I think my recipe was for uncultured butter (i.e. seriously overbeat the whipped cream until it starts to separate); my suspicion was that I had used ultrapasteurized cream. For your version, do you know if ultrapasteurized can be used?

By: Sean

Sean — Sun, 29 Nov 2009 23:44:11 +0000

I haven’t yet used the food pro; I use the stand mixer starting with the balloon whisk, then switching to the paddle when it starts to come together. I’ve had good results.