Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

20140609-294902-cook-the-book-cultured-butter-and-buttermilk-edit.jpg

[Photograph: Jennifer McGruther]

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have it ready to eat in only a few short minutes. Jennifer McGruther takes one extra step in her butter recipe in The Nourished Kitchen. Before churning, she cultures cream for 24 hours to add distinctive tang and a little more nutrition to the butter itself. Culturing the cream requires little more than a splash of cultured buttermilk and a bit of patience. The next day, the now tangy cream takes a spin in a stand mixer until it separates. The resulting butter then just needs a bit of draining and it's ready for toast, vegetables, and plenty of baking.

Why I picked this recipe: Why wouldn't I want to have a stash of homemade butter in the fridge?

What worked: Really, homemade butter couldn't be easier. Plus, it tastes worlds better than the ordinary grocery store variety.

What didn't: You'll want to drape a towel over the stand mixer while churning the butter. It will splatter. A lot.

Suggested tweaks: A few sprinkles of flaky sea salt is a fine addition.

As always with our Cook the Book feature, we have five (5) copies of The Nourished Kitchen to give away this week.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: