Get this recipe here: bit.ly/1jvxMDZ
My love affair with making my own dairy products started with my first batch of ricotta -- an event that changed my cooking life. Until then, I just hadn't realized how effortless it is to make fresh cheeses (bit.ly/1f0Sqjk), crème fraîche (bit.ly/1rjTYVQ) or butter. But more importantly, it was a revelation to the taste buds -- the flavor surpassed anything I'd ever bought in stores... even gourmet stores. And this homemade butter is no different. It is absolutely enchanting!
Of course, it all starts with the milk -- or in this case, the cream. While testing this recipe, I tried creams from five different local dairy farms and the one that yielded the best results (in both flavor and texture) was from Ronnybrook Farm Dairy (ronnybrook.com/). Their pasteurized and un-homogenized cream is bursting with sweet, grassy aromas that are truly spectacular. I also found that using un-homogenized cream cut the churning time by at least half -- one of the reasons I don't give any times for this step, lest you get confused if your butter doesn't form in a specified time. In fact, all the creams I tested took different times to churn. So in the video, I stop the machine at each stage to show exactly what the process looks like, rather than giving a time.
As a reminder, this recipe is for cultured butter, the kind that is highly aromatic and a bit sweet. And that means the cream has to be fermented before the butter is churned (see step 1).
You'll be able to enjoy your fresh, homemade butter as soon as you've made it. But eating 12 ounces of butter does take a bit of time, so I recommend packing it in small jars and freezing what you won't be consuming within a few days. This way, the awesome flavor and freshness of your beautiful homemade butter will be preserved.
And let's not forget that you'll also end up with 2 cups of fresh buttermilk! It'll stay fresh in the refrigerator for two weeks, and you'll be able to make many delicious recipes with it... here are a few to inspire you: bit.ly/1nEviHl
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