Friday, February 22, 2013
Yeah, so I just made butter from scratch. While this SOUNDS horrible from a dietary standpoint, butter is actually something that I seem to be able to have as long as there is some moderation involved and the butter consumption does not also involve carb consumption. I have been wanting to try making butter in a jar for ages, and I need buttermilk for a recipe (Bob’s Red Mill 8-Grain Muffins), so today I gave it a whirl.
The shaking was a bit of an arm workout. I feel a bit like one does after attending a Flamenco performance. All that clapping is not really exercise per se, but it does tire out the muscles.
Just fill about half of a glass canning jar with heavy cream and a dash of salt, put on the lid and shake it for about 15 minutes, then stir it around a bit with a spoon until the butter congeals. The leftover liquid is buttermilk. The butter itself, well—it is possibly one of the best things I have ever tasted.
It is a good thing that I don’t eat popcorn or have any in the house, because this stuff would be awesome on popcorn.
Yesterday I was exploring my new town and found a Mexican cheese shop. I bought a wheel of cotija which is going to go into tamales. We are having a tamalada on Sunday (cheat day!) and most of the tamales will go into other people’s mouths or the freezer. I also found a cheese that I had never seen before—it is listed as asadero on the cheese shop’s menu, but the package says Queso Botanero con Epazote y Jalapeños. It is splendid—I used it to make quesadillas last night, most of which I fed to my roommate.
I think that on Sunday I am going to try making my own yogurt from scratch using some Nancy’s Greek yogurt as starter.
Just call me the dairy queen.