Making at home your very own bread, cheese, butter or any other food item that we usually buy from the markets can be quite a fulfilling experience. After reading this if you have been fascinated to try your hand at dishing out your very own butter but think you do not know the way to go about, then there is nothing to worry. Chef Daniel Patterson, owner of Coi in San Francisco explains the technique of preparing your very own butter by taking some tips on the same from one of his friends.
The butter prepared by one of his friends awed Chef Daniel Patterson. However, the friend’s refusal to sell him the yummy butter prompted him to try making it himself for use in his restaurant. Now that even you have been motivated to do the same at home, all you need to prepare the butter is cream, an electric mixer, a strainer and a bowl. The further process of arriving at the butter is as given below:
1.) Use thick cream (the chef has used organic cream) about 6 cups. Pull the cream out of the refrigerator and stand at room temperature for a few minutes before you start beating the cream.
2.) Now add the cream in the mixer. Cover and run it on medium to high speed with whisk attachment until the cream becomes thicker as it is whipped and turns yellow.
3.) When the liquid starts separating and a solid mass is obtained, it is an indication that the beating is enough.
4.) Strain the contents of the mixer using a strainer into a bowl to separate the solid and liquid components. Retain the liquid after all it is the highly revered buttermilk that can be brought in use in myriad of ways.
5.) Now the solid mass that is obtained needs to be kneaded to get rid of last traces of any remaining liquid. This kneaded mass is your butter.
6.) You can flavor it with salt or any herbs of your choice or choose to keep it unsalted.
7.) Now go ahead and enjoy the freshly prepared butter on a crisp toast or any way that gives you a sense of fulfillment.
