Oh, how I love butter! Shamelessly. Adoringly. It’s absolutely one of my favorite flavors. I’m so excited about Pappadeaux this weekend and one of the reasons is butter. They take real salted butter and whip it into submission, almost back into whipped cream. On their perfectly warm crusted bread. It’s an experience before the experience.
Apparently my love of butter goes way back. My mom claims to have found me in the refrigerator eating a stick of butter before I was too young to remember. I doubt it not. And while it may not be awesome for heart and cholesterol, it is a whole lot more natural than any substitute. So while I have been spending the last FIVE HOURS cleaning this house (I like to come home to tidiness after being gone), I have been indulging in fantasies about butter. So next week I will be undertaking making my own. And I have some ideas! I’m so excited about them I’m afraid to google and see if it’s a thing. In case it’s not do-able. I want to hang on to the fantasy as long as possible.
So next week we’ll be experimenting with making butter. First we will compare cultured to uncultured butter. You can simply whip cream into concrete, smoosh (it’s a word, look it up) out the buttermilk, rinse and salt. OR you can culture your butter with a little yogurt, let stand at room temperature before doing the above. So that will be next week’s undertaking. And then we’ll move onto the next phase which I’m not ready to talk about yet but promise to share whether a colossal failure or smashing success.
Tonight is last night’s leftovers. Trying to eat fairly decent before my 48 hours of culinary hedonism. Have a wonderful weekend!
Happy reading, joyful cooking and spread the love (and the butter)!