In our house, cereal is the breakfast of champions. The thought of any heavier food in the morning just turns my stomach. So my children know nothing of eggs, bacon, biscuits and gravy, hash browns, etc. (Much to my husband's chagrin) You know, now that I write that list of breakfast food out, I'm thinking that's not such a bad thing! Anyway, when the Cheerios box hits empty, the stand-by is always a slice of toast with butter and jam. Today being grocery shopping day, I reached for the bread and butter. Alas, there was no butter to be found anywhere. I blame Pinterest. I do entirely too much baking these days. But I digress. I had a carton of heavy whipping cream in the refrigerator from several recipes ago. I've made whipped cream many times, but never butter. I decided to give it a try.
We have one of those shaker bottles from GNC for protein shakes. I poured about 12 ounces into the bottle, added a teaspoon of salt (because unsalted butter is YUCK) and started shaking. Ten minutes later, my arms were tired and all I had was a thick cream. So I pulled out the blender and let 'er rip! Two minutes later, the fat and proteins had separated into a solid and risen to the top and the liquid left over was buttermilk! I just poured out the liquid (which can be frozen and used in soup stocks) and scooped out my butter! So fresh and yummy! My husband called me Sarah, Plain and Tall. I said, "What do mean, PLAIN?"
Oh! I forgot to mention, it would be so easy to add garlic and herbs, or honey or any other flavoring agent to your fresh butter!
No comments:
Post a Comment