Butter. We all love it. A flavorful, fresh cultured butter can add a savory complexity that shines in simple dishes. Spread it on fresh bread; stir into roasted sweet potatoes, risotto, or pasta; or melt it over a steak.
Butter creates a creamy texture and savory taste, but in many dishes, the subtleties of the flavor are often masked by stronger flavors.
The delicate flavors of the cultured butter are best enjoyed when it is paired with simple flavors--the way you might use a high-quality olive oil.
Ingredients for Creme Fraiche:
1 quart heavy cream; 1/3 cup buttermilk (w/live cultures)
1. Combine ingredients in a mixing bowl and cover with plastic wrap.
2. Allow the mixture to sit at room temperature overnight.
3. Refrigerate creme fraiche for one hour.
4. Use a mixer to whip on med-high speed until cream begins to curd.
(Note: use plastic wrap to cover the bowl of the mixer. There will be a lot of splashing when the cream separates into butter and buttermilk.)
5. Use a fine mesh strainer set over a mixing bowl to drain the butter from buttermilk.
6. Place butter in a cold mixing bowl and wash with very cold water.
7. Use a bench scraper to knead the butter (like bread dough) and squeeze out all the milky liquid.
8. Repeat #6-7, rinsing with cold water and kneading the butter until the liquid is clear.
9. Roll the butter into a log, cover with plastic wrap, and refrigerate.
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