In addition, homemade butter is soft and malleable before being chilled, perfect for making compound butter by stirring in some garlic, cheese powder, cinnamon sugar, or your favorite sweet or savory add-in. (To replicate the salt level of store-bought butter, use a scant 1/4 teaspoon table salt per 4 ounces (113g) of homemade butter.) When you make your own butter, you can add just the amount of salt you prefer. Salt (and season) to taste: Do you like your butter salted, or not? I prefer baking with unsalted butter (to best control the salt level in the recipe) and using salted butter as a condiment: on toast, biscuits, scones, pancakes, and slices of crusty bread, to name just a few favorites. I tested my first batch of homemade butter against my favorite supermarket brand, and the difference was clear: Freshly made butter tastes FRESH, unlike butter that’s sat at the supermarket for a while. Within about 10 minutes, you can turn cream into solid butter.īut why would you want to? How does homemade butter differ from store-bought? Why you should make your own butterįlavor: Homemade butter is striking: It tastes unbelievably fresh. As it turns out, it’s simple to make if you have a stand (or hand) mixer, a blender, or a food processor. Thankfully, I put aside any hasty negative assumptions and read up on homemade butter. With so many butters to choose from at the supermarket, why would I ever want to make my own? There’s a reason we left wooden butter churns back in the 19th century, right? When one of my King Arthur colleagues asked me to write about homemade butter, I was skeptical - very skeptical.
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