Butter
Butter is a wonderful comforting food on these cold winter days and nights. Not commonly consumed on its own, butter is best paired with another.
Think of the highly desired Croissant - which is 1/3rd butter. Or simple buttered bread or toast. Baked or sauteed veggies with butter. Cakes and cookies... sweet treats like fudge and lemon curd - all buddy up well with butter.
What’s your favourite way to eat butter?
Butter can be made from raw or pasteurised cream, and there are a few different ‘types’ of butter – salted, unsalted, cultured and clarified. Clarified butter, also known as ghee, is made by heating it and removing milk solids. Clarified butter is useful in cooking as it heats to a higher temperature without burning and stores for longer.
A biproduct of making butter from cream is buttermilk. Traditionally buttermilk would be the fermented biproduct of naturally soured cream being churned into butter. Buttermilk pancakes are a great way to use up leftover buttermilk.
The process of making butter and buttermilk
If you'd like to practice making butter, our Make Your Own Dairy class is coming up this Saturday at Neighbourhood Farm in Corinda. You can come along and try your hand at making butter, buttermilk, as well of lots of other dairy products including yoghurt, ghee, whey, labneh and sour cream.
Enjoy, with Butter!
