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Home-Churned Butter
- Makes Approximately
2½ Cups
- Difficulty
Easy
Published 2003
ALTHOUGH OLIVE OIL HAS ESTABLISHED ITSELF AS AN INTEGRAL PART OF SCANDINAVIAN COOKING, BUTTER IS STILL THE MOST IMPORTANT COOKING FAT. THERE ARE MANY DIFFERENT TYPES OF BUTTER, FROM THE MILD, ALMOST SWEET UNSALTED BUTTER THAT IS AT ITS BEST MADE FROM THE CREAM OF COWS THAT HAVE JUST CALVED TO THE SALTY WINTER VARIETIES.
Ingredients
3 cups 1 cup - Fine sea salt
Method
Place the sour cream and cream in a blender and blend on high speed for 15 to 20 minutes, until the cream separates into yellow butter lumps and white buttermilk. Strain and reserve the buttermilk for other purposes.
With your hands, squeeze out as much of the remaining buttermilk as you can before the heat of your hands starts melting the butter. Place the butter in a large bowl of col
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