Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
How to make (optionally cultured) butter and buttermilk in TWO EASY STEPS (plus one difficult step). Seriously, make it the hard way. Be humbled and astounded by the mere fact of butter.
I made a more sophisticated version of homemade butter by adding crème fraiche to heavy cream and letting it sit at room temperature overnight to allow the live cultures to develop.
Perfect for your St. Patrick's Day soda bread, slathered thickly on any baked good, or melted over vegetables or fresh pasta, cultured butter is a richly flavored treat. This recipe is a 2-for-1 since you get fresh buttermilk too!
Letting the cream go sour adds a welcome, mild funkiness to this homemade butter. This recipe hearkens to European-style butters where flavor is something to be desired, not obliterated as it is under USDA guidelines.
.jpg "Cultured Butter and Buttermilk")
