Sour butter?
Barry Harmon
Today, there is a recipe in the New York Times for "cultured butter."
Any similarities?
Barry
Godzilla
"Cultured butter?" Does that mean that one may only consume it when
listening to Bach and Mozart? ;-)
Godzilla
KingOfGlop
Yes , Barry,
The cream used to make sour cream butter is soured by a culture of
Latobacilli.
Love
John
Boron Elgar
wrote:
Sadly, cultured butter is not easily obtained around these parts, and
when available at specialty stores, it is mighty pricey. Although
home made can be done easily in the kitchen, the ingredients for the
easy prep, again, are not always handy or decently priced.
Ah, well.... I make do and buy "good" butter when I can get it on
sale. It freezes well, thank goodness.
Boron
Ophelia
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:ck12o6lcha6f09b08...@4ax.com...
> On Wed, 16 Mar 2011 10:54:39 -0700 (PDT), KingOfGlop <wcs...@aol.com>
> wrote:
>
>>On Mar 16, 4:39 pm, Barry Harmon <johnf...@optonline.net> wrote:
>>> There was some posting about sour butter a few days ago.
>>>
>>> Today, there is a recipe in the New York Times for "cultured butter."
>>>
>>> Any similarities?
>>>
>>> Barry
>>
>>Yes , Barry,
>>
>>The cream used to make sour cream butter is soured by a culture of
>>Latobacilli.
>>
>>Love
>>
>>John
>
> Sadly, cultured butter is not easily obtained around these parts, and
> when available at specialty stores, it is mighty pricey. Although
> home made can be done easily in the kitchen,
Share the recipe, please?
the ingredients for the
> easy prep, again, are not always handy or decently priced.
>
> Ah, well.... I make do and buy "good" butter when I can get it on
> sale. It freezes well, thank goodness.
>
> Boron
>
--
--
Boron Elgar
wrote:
>
>
>"Boron Elgar" <boron...@hootmail.com> wrote in message
>news:ck12o6lcha6f09b08...@4ax.com...
>> On Wed, 16 Mar 2011 10:54:39 -0700 (PDT), KingOfGlop <wcs...@aol.com>
>> wrote:
>>
>>>On Mar 16, 4:39 pm, Barry Harmon <johnf...@optonline.net> wrote:
>>>> There was some posting about sour butter a few days ago.
>>>>
>>>> Today, there is a recipe in the New York Times for "cultured butter."
>>>>
>>>> Any similarities?
>>>>
>>>> Barry
>>>
>>>Yes , Barry,
>>>
>>>The cream used to make sour cream butter is soured by a culture of
>>>Latobacilli.
>>>
>>>Love
>>>
>>>John
>>
>> Sadly, cultured butter is not easily obtained around these parts, and
>> when available at specialty stores, it is mighty pricey. Although
>> home made can be done easily in the kitchen,
>
>Share the recipe, please?
Note that this is specifically for "cultured butter," and that is why
the crème fraîche is used. Plain butter is a lot easier. There are
also methods out there to culture one's own cream before making butter
to give it a deeper, tangier flavor. The trick we encounter is that
ultra-pasteurized heavy cream is what is easily purchased and that
does not culture the way regular heavy cream (non-ultra-pasteurized -
try saying that 3 times fast).
A quick google will give a LOT of recipes and techniques for making
butter at home. I made my first butter in kindergarten 56 years ago. I
got hooked early, though I do not do it often.
From the NY Times:
http://www.nytimes.com/interactive/2011/03/16/dining/16diy-recipes.html#view=cultured_butter
There are many ways to make butter, but the food processor does it
fastest. This formula, for a tangy butter with depth, comes from
“Ideas in Food,” a new book by Aki Kamozawa and H. Alexander Talbot.
Let 2 cups crème fraîche (or more) come to cool room temperature.
Spoon it into the food processor, but don’t let the bowl get more than
half full. Process with the steel blade for 3 to 5 minutes: it will go
through stages from whipped to broken and finally into one large
clump.
Drain off the buttermilk (you can keep it for cooking or for making
more crème fraîche). Add about 1/2 cup ice water and process for 30
seconds, then drain off and discard the liquid. Repeat two or three
times until the liquid is clear. Add 1/8 teaspoon salt for each 2 cups
crème fraîche you used, and process to blend. Scoop out the butter,
and drain on paper towels in the refrigerator until firm. Wrap tightly
in plastic and keep refrigerated.
--
Ophelia
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:6o62o6dv1rcmfigd1...@4ax.com...
Thank you very much for all that, and the website too!
For what would you specifically use cultured butter?
--
--
Boron Elgar
wrote:
>Thank you very much for all that, and the website too!
Happy to help.
>
>For what would you specifically use cultured butter?
I like it on home made breads, of course.
I consider it "eating" butter, as opposed to what I use to fry or
bake. I know there are some recipes that call for the best butter one
can obtain - lowest in moisture, highest in butterfat, etc, but I tend
to reserve those goodies for everyday eating.
Ophelia
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:5092o6p04kqetcmvd...@4ax.com...
> On Wed, 16 Mar 2011 20:36:48 -0000, "Ophelia" <Oph...@Elsinore.me.uk>
> wrote:
>
>
>>Thank you very much for all that, and the website too!
>
> Happy to help.
>>
>>For what would you specifically use cultured butter?
>
> I like it on home made breads, of course.
Fairynuff:))
> I consider it "eating" butter, as opposed to what I use to fry or
> bake. I know there are some recipes that call for the best butter one
> can obtain - lowest in moisture, highest in butterfat, etc, but I tend
> to reserve those goodies for everyday eating.
Oh yes:) Yummmmmmmm
--
--
graham
"Ophelia" <Oph...@Elsinore.me.uk> wrote in message
news:8ucovk...@mid.individual.net...
made by a farmer who had a small herd of dairy cows. Over a late night,
post study coffee, a bunch of friends tasted it and pronounced it "off"!
They were all townies from such places as Manchester, and had never tasted
real butter. On reflection, it must have been "cultured".
My grandmother would never have anything but this type of butter in the
house and the color varied from a deep yellow to off-white depending on the
season.
Graham
Whirled Peas
>
>
> Thank you very much for all that, and the website too!
>
> For what would you specifically use cultured butter?
>
The older thread titled "my cinnamon rolls ??" started when KingOfGlop
posted a recipe for "P.I." Cinnamon Buns, described as "small, delicate,
light and civilised, ideal for serving to the Vicar at tea." The recipe
called for sour cream butter instead of sweet cream butter. An
informative discussion ensued.
So cinnamon buns are at least one thing it could be used for.
Ophelia
"Whirled Peas" <ft...@fog42gy.42net> wrote in message
news:ilri30$fot$1...@news.eternal-september.org...
Thanks I will look out the thread:) I am pleased John is still posting:))
>
--
--
Ophelia
"graham" <g.st...@shaw.ca> wrote in message
news:%Hbgp.37648$%M7.2...@newsfe21.iad...
Lucky Grandmother and you:)
--
--