Interesting recipe. How long does it keep for?
I use smoked salt on steak but someone else isn’t a big fan of too many smoked things.
Not sure, first attempts went a little sour after a couple of weeks but that was because I didn’t wash it and get enough water out. Generally it doesn’t stay around long enough to go off.
I think a week in summer is about as good as it gets... fridge obviously lasts longer.
Well the change in texture is lovely, butter is probably more about texture than flavour anyway?
I usually add some herbs at the same time which obvs does change the flavour
Commercial butter has some taste but cultured butter is much more interesting on the palate. The bacteria added increase the flavour and change it from just being a good lubricant.
Been watching Last Tango in Paris again
Food got autocorrected to good!
That old chestnut ;)
How do you whip the butter? Food processor or stand mixer?
I notice the butter here is really yellow, compared the the french bought supermarket stuff. Usually buy Grand fermage either normandy sea salt
While this is my usual unsalted butter, and there is a difference in taste and colour to the english stuff
What herbs do you add? I usually make garlic butter with garlic, and garlic granules for the extra garlicy taste. But I just mix the butter with a fork.
Just a hand mixer - I don't have a proper stand mixer.
Sage is my go to, mostly because I have a massive bush of it in the garden.
Had a kimchi explosion today. Pop clang splat 💥.
Oh shit. Was the lid too tight?
It's a one of the jars with a rubber valve luckily it just blew the plastic lid off and kimchi up the cupboards. Was very surprised as the thread on the lid is quite thick.
I will be releasing the pressure nightly now
Tempted to try rosemary or mint as that is what I have in the garden. But great idea. Will try it.
Might be better to get the brewing traps, as I'm going to do some sauerkraut. But using clip top can be an issue.
I weighed some I made today, 375g butter from 600ml of cream, plus buttermilk.
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