Homemade Better: Buttah….

I cry laughing every time I see that old Saturday Night Live sketch “Coffee Talk with Linda Richman” It features Mike Meyers in drag, doing an exaggerated (but not improbable) impersonation of an older Jewish-American woman, particularly from the New York City area.

I find the vernacular of New York City (and I mean the historical vernacular, with the heavy accents that people tend to make jokes about) so interesting. People don’t really tawk like that anymore. I don’t know why, but they don’t. It’s now about lattes instead getting a good cup of cohfee. It’s about getting on line at the corner store, to buy a bottle of warter.

I find New York City accents to be like buttah!

Butter, like salt gets a very bad reputation for being tasty but harmful. And it’s honestly not all that true, the problem lies in the excessiveness of butter and salt usage, very large portions of foods with fats and salts, and snacking. Let’s take a quick look at France.

France and the French citizens take their culinary skills and language very seriously, and with good reason- because French cuisine is probably one of the most exquisite cuisines in appearance, ingredients, tastes and smells in the world. It’s also a cuisine that uses salt and butter quite liberally.

However, it’s not so much the cuisine as a culture- but the culture is reflected in the cuisine. Meaning it’s customary in France to enjoy smaller sized portions, walk and bicycle from place to place, and enjoy a glass or two of red wine with meals. All of these customs seem to balance out the usage of fats and salt in cuisine.

In an effort to eat healthier without compromising taste or flavor, I made my own butter. It’s pretty easy. I went to the market, bought a pint of organic heavy cream, poured it into my food processor, and ran the processor on high for about ten minutes. And look what happened:


Home made butter.

The next step is draining this through a strainer to separate the fats from the buttermilk (and you can save the buttermilk for another purpose, like waffles or pancakes or muffins.) and to knead the butter into the desired shape under COLD running water.

It’s better to shape the butter under COLD running water because it’s fresh butter, and like store-bought butter, it can melt quickly in human hands.

You can add salt during the kneading and shaping process, but I didn’t because I prefer unsalted butter for cooking.

One of the things about home made butter is that it’s easier to tell when it goes bad, because of the rancid rotten dairy smell. I would give the home made butter about 6 days before noticing scents that belong anywhere else but in my tiny apartment.

Despite that, I can’t believe I made my own butter! I wonder how Linda Richman would react to that:


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