Homemade bread is good.  Homemade bread with homemade butter is even better!  Yes, you read it right. I made my own butter this morning!  As it turns out, butter is surprisingly easy and fun to make. Essentially, heavy cream is just whipped until it breaks and the fat separates from the liquid.  The fat is the butter and the liquid is buttermilk.  How easy is that?  I used a stand mixer, but a food processor works as well.  Shaking the fermented cream in a mason jar for about 20-30 minutes will supposedly work but I prefer to have my kitchen gadgets do the heavy work.

I followed this cultured butter recipe from the Seattle Times, which calls for culturing, or fermenting the cream, before churning.  I had no luck in finding a good quality, organic cream, so I settled for a pint of the Trader Joe’s brand.  The resulting butter is a pale yellow color and  creamy with a little bit of tang to it.  Better quality cream would have resulted in a deeper yellow color and a richer flavor.  Next time, I can experiment with adding different herbs and flavorings to make compound butter.

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