OK, bad joke maybe, but I’ve been noticing that the next new big thing in San Francisco cuisine is all about cultured butter. Restaurants are making their own like it’s something new that’s never been done before and mixing in bone marrow or herbs or whatever they have laying around in the kitchen. The reality is that it’s not that new, it’s actually been around since people discovered milk comes out of cows and oddly enough it’s pretty easy to make yourself.
Why would I want to make butter? You’re probably saying. You can buy it at the store and if you look hard enough you can sometimes even find cultured butter. This is a bit different though because it’s fresh since you made it yourself and the thing that the restaurant chefs aren’t talking about is that if it’s made here it’s got San Francisco bacteria in it that you can’t find anywhere else. Just like our sourdough bread has it’s own flavor, cultured butter made in San Francisco has it’s own super rich awesome flavor.
I came upon making butter totally by accident actually. I kept hearing about creme fraiche as a new big thing and realized that I didn’t think I had ever tried it before so I had to make some. That part was easy. Here’s what you need:
1 pint heavy cream [not ultra-pasturized]
2 tablespoons plain yogurt with live cultures or cultured buttermilk
1 jar
Yes, it’s that simple. Pour the cream into a bowl and whip in the yogurt with a whisk then pour it into the jar. Here’s the part where people might get a little hincky. Lightly cover the jar and leave it out for 24 hours and you’ve got creme fraiche. The creme thickens up and starts to get a taste that kind of between cream cheese and sour cream. You’re free to stop there and use it anywhere you’d use sour cream. The fun fact with creme fraiche is that it’s higher butterfat content means you can mix it into sauces and it won’t break. I was tossing it on everything just to see where it would be good. Baked potatoes are great. Add a little sugar and pour it onto berries or dessert and it’s great. Mix in herbs for a super rich and wonderful dip for whatever you want to dip in it.
Now for the butter part. You can take your creme fraiche and pour it into a butter churn. Don’t have one? A food processor will work just fine. Turn it on and watch it start to look like beaten whipped cream in a couple of minutes. Let the processor keep going for about 5 minutes and it starts to break up from all that agitation. You’re getting butter and buttermilk. Pour the buttermilk off and add some cold water and run the processor again. The water will wash out more of the buttermilk and you might have to do this a couple of times before the water starts to come out clear. The more buttermilk you can extract the longer it will last.
When you’re done you have cultured butter. The buttermilk you got out of it you can use to make more by adding a couple of tablespoons to more cream or you can make buttermilk pancakes. Part of the culturing comes from the yogurt cultures and part comes from your geographic location, i.e. San Francisco. It’s very high in butterfat like European butter. It’s kind of like a rock when you pull it out of the fridge. You can use it on whatever you like. I personally like it melting into some homemade dinner rolls, but again, I’ve been putting it on just about everything to see where it’s best. I’ve yet to be disappointed. It’s a little bit tangier than regular store bought butter and more than even the store bought cultured butter I’ve tried. I’ve used organic cream from Clover Stornetta or Straus Creamery because they’re local and I know the cows are grass fed so you get more Omega 3’s and all the good stuff that comes with grass fed cow’s milk. At the very least don’t tell anyone how easy it is to make and you can been all food snobby when you tell them that the dish you made incorporates hand made butter from the cream of grass fed cows. That’s a lot of words so that means it’s really good.
Yes, it’s pretty much all saturated fat, but it’s healthy saturated fat so it’s good for you right? Just try it and taste it and you really won’t care. I think I’ve found my last meal that won’t disappoint me.