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Butter.
Published: 3/27/2012 5:06 PM
Last Modified: 3/28/2012 11:52 AM


Reprinted from the book The Homemade Pantry by Alana Chernila. Copyright 2012 by Alana Chernila. Photographs copyright 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc."




Now that I have joined the club of Those Who Have Made Butter, I wonder how many times I passed up a recipe because I didn’t have enough butter in the fridge.

Yet, staring at me on the top shelf was all I needed to make butter.

Cream!

I will never again go without butter as long as there is cream.

Making it was incredibly easy if you don’t mind getting a little messy. The recipe I used was from The Homemade Pantry by Alana Chernila.

Here it is...
HOMEMADE BUTTER AND BUTTERMILK

1 pint cream
1/2 teaspoon Kosher salt

1. Combine cream and salt in the bowl of a stand mixer fitted with the paddle attachment and cover with a dish towel to prevent splattering. Beat at medium to high speed, peeking every 20 seconds or so. In 1 to 3 minutes, the cream will be whipped and airy. It will stiffen after that, the cream will break, and you will have both liquids and solids in the bowl.

2. When the fat separates from the buttermilk, pour the buttermilk into a jar and refrigerate to use within 3 days. It will make remarkable pancakes.

3. Run your hands under cold water, then squeeze the butter together, kneading it in the bowl. Place the bowl in the sink, rinse the butter in cold water, and squeeze it again. Repeat this process until the water runs clear and the butter does not release any liquid when you press on it.

Storage
At room temperature: covered container or in butter bell, 5 days
Refrigerator: covered container, 1 week
Freezer: roll and cut into sticks. Wrap individually in plastic wrap and a freezer bag, 3 months.

- From the Homemade Pantry: 101 Foods you can stop buying and start making by Alana Chernila



You can read more about it in the Tulsa World Scene section on Wednesday.

Meanwhile, here is a recipe for a compound butter from Bon Appetit magazine. They suggest using on pork chops or pork tenderloin.

Chipotle-Lime Butter

1/2 cup (1 stick) unsalted butter, room temperature
1 canned chipotle chile in adobo, finely chopped
1 teaspoon freshly grated lime zest
Kosher salt

1. Put butter on a work surface and sprinkle with chipotle and lime zest. Season with salt. Using a knife, finely chop together until well combined.

2. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.

3. Chill until solid. Butter will keep refrigerated for up to 2

Ingredient note: Chipotle chiles are dried, smoked jalapeños in a spicy tomato sauce called adobo.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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