P'shaw (she/they) (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
pshaw_raven) wrote2024-10-15 02:41 pm
pshaw_raven) wrote2024-10-15 02:41 pm
Entry tags:
Julia Child Would Be Proud
Achievement Unlocked - made butter!
I know this may be old hat for some, but I used my Kitchenaid to literally whip up some butter this afternoon. One quart of heavy cream gave me 14 ounces of butter, plus whatever amount of buttermilk is left, which looks like about a cup, maybe a cup and a half. It was incredibly sloshy, so if I want to do this again I think I'll need to find a bowl cover. I may not have squeezed enough of the moisture out of the butter either.
This is all in service of making garlic butter. So tomorrow's task is to put a garlic confit in the oven, and once the garlic is ready, smash it into the butter and mix that all up. We've been trying to make a good garlic butter for years now, since we wanted something to dip pizza crusts in, but nothing has ever really come out right. We tried butter, margarine, garlic powder, fresh garlic, salt, no salt, no luck. Fox came across this video, though, and it's our latest attempt.
I don't think this is necessarily a cost savings over buying butter, however, it seems like a cool skill to have. You can freeze the butter, too, so I could make whatever compound butters I wanted, mold them, and pop them into the freezer. Plus it was fun watching it come together. The cleanup was a beast, though. I still smell like butter and Feisal won't leave me alone.
Next time I think I'll make a salted butter and try some on my homemade sourdough. And I obviously am going to need to try it for a jambon beurre.
I know this may be old hat for some, but I used my Kitchenaid to literally whip up some butter this afternoon. One quart of heavy cream gave me 14 ounces of butter, plus whatever amount of buttermilk is left, which looks like about a cup, maybe a cup and a half. It was incredibly sloshy, so if I want to do this again I think I'll need to find a bowl cover. I may not have squeezed enough of the moisture out of the butter either.
This is all in service of making garlic butter. So tomorrow's task is to put a garlic confit in the oven, and once the garlic is ready, smash it into the butter and mix that all up. We've been trying to make a good garlic butter for years now, since we wanted something to dip pizza crusts in, but nothing has ever really come out right. We tried butter, margarine, garlic powder, fresh garlic, salt, no salt, no luck. Fox came across this video, though, and it's our latest attempt.
I don't think this is necessarily a cost savings over buying butter, however, it seems like a cool skill to have. You can freeze the butter, too, so I could make whatever compound butters I wanted, mold them, and pop them into the freezer. Plus it was fun watching it come together. The cleanup was a beast, though. I still smell like butter and Feisal won't leave me alone.
Next time I think I'll make a salted butter and try some on my homemade sourdough. And I obviously am going to need to try it for a jambon beurre.