A Better Butter

Can butter be made any better? The answer is yes, especially if you make it yourself. That may sound crazy and definitely labor intensive  but it is worth it.Homemade and fermented butter can create better dishes and baked goods. It also enhances ordinary breads and rolls with its' creamy , tangy flavor.

Melissa Clark experimented with it and write about it extensively in her A Good Appetite column  in today's New York Times Dining section. There is a whole movement out there who is using fermented butter, butter that has a  higher fat content , 86 to 84 content to the standard 80 per cent. It is different that our regular sticks, pats ad tubs.It's denser in texture and a deeper shade of yellow. Many have taken making this rare treat in their kitchen, as Ms, Clark has done. It is labor intensive yet only requires three simple ingredients: yogurt, high quality cream and sea salt.It requires kneading  along with intense three day fermenting. It is then washed and ready to serve.

The results are amazing. Not only do you get fresh , old fashioned butter but rich buttermilk to boot as Ms. Clark found out. Both enhance any dish (as well as a having a fresh cold glass of  buttermilk.) The acid in the butter makes it perfect for baking as she discovered  in creating simple butter cookies.These were crumblier , crisper and more buttery. The biscuits she baked  turned out to be softer and more tender due to the butter's acidity to tenderize the ingredients. Hopefully Ms. Clark used the  butter also on sautes and in making mashed potatoes and creamed veggies. These would taste phenomenal with the hommade stuff.

If you have the time and crave a better butter then think about making your own. It will not only enhance your baked dishes but also redefine the way you use it on bread and rolls. Homemade butter is nothing but a plus to your kitchen. It is hard work but definitely worth it.