Homemade Butter
by Daniel Leader
It’s a crime to serve a loaf of warm cinnamon raisin bread without butter. For a special treat, try making your own.
Yields 8 oz.
To learn more, read the article:
How to Make Cinnamon Raisin Bread
2 cups heavy cream
1/4 tsp. Kosher salt or sea salt
In a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium speed until medium peaks form, about 3 minutes. Put a splatter guard on the bowl or drape a kitchen towel over the mixer and the bowl. Increase the speed to high and continue whipping until the solids separate from the buttermilk (you will hear sloshing), about 8 minutes.
Gather the butter into a ball and put it in a strainer. Rinse under cold water, squeezing with your hands, until the water runs clear, about 1 minute. Knead in 1/4 tsp. sea or kosher salt and shape the butter as you like. Pat it dry with a paper towel, wrap in plastic, and refrigerate for up to a month.
nutrition information (per serving):
Size
:
per 1 Tbs.;
Calories
(kcal):
100;
Fat
(g):
11;
Fat Calories
(kcal):
100;
Saturated Fat
(g):
7;
Protein
(g):
1;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
1;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
30;
Cholesterol
(mg):
40;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 115
, pp. 74-77
December 29, 2011