Sunday, November 9, 2008
The Butter Bell, Awesome Kitchen Doo-dad. I Made Homemade Butter to Celebrate.
I have been wanting to get my hands on a Butter Bell for quite a while now. A butter bell is an awesome little piece of pottery that allows you to keep your butter fresh without the aid of refrigeration. As it turns out, butter does not go rancid due to temperature, it is actually exposure to air which makes it go bad. The butter bell is an ingenious apparatus that utilizes water to form an air tight seal, keeping your butter fresh and spreadable without having to go in the fridge. It is two simple pieces-
The butter goes in the bell-shaped top which is then inverted into the base which you fill with a little cool water. This keeps your butter fresh and it is maintained at a perfect temperature for spreadibility purposes. People have been preserving their cooking fat in this manner for time immemorial, just look at bog-butter.
In honor of my new butter bell I decided to make some homemade butter. I have been seeing this method on blogs for a while and I decided to see if it really works. All you need is some heavy cream and a food processor. I poured about 2 cups of cold cream into my processor.
Then you just turn it on and let it go for a few minutes. First, it will turn into whipped cream and then it will turn all yellow. Finally, the fat will separate from the butter milk and you will hear the liquid sloshing around. You are left with nice lumps of fresh butter.
You are going to want to strain the butter to get out all of the excess liquid.
At this point I put the butter in a bowl and mixed with it a little salt. There you have it, I put the finished butter into the butter bell.
I was very proud of myself, I mean, who makes their own butter? It is fun to do and the quality and freshness of your butter is not up to some dairy factory. Homemade butter will be equal to the quality of the cream you use, so if you have a good local dairy this is perfect. I made some toast and slathered it with the stuff. It beats the hell out of grocery store butter with a stick. Seriously, if you have a blender and access to cream you need to make a batch of this stuff.