Not pictured: exhaustion.
Yesterday we made fresh butter to go with the fresh bread we took to a dinner. Following the instructions for uncultured butter from this SBS program: http://www.sbs.com.au/food/recipes/cultured-unsalted-butter
I made it from cheap supermarket cream (pure cream without thickeners is hard to find) by shaking it in a jar – hence the exhaustion.
It’s a strange experience to shake the cream until it becomes so thick it hardly seems to move, only for it to suddenly separate into solid milk fat and liquid buttermilk.
We washed it a couple of times with brine, and then kneaded in ground parsley and garlic.
After a few hours in the fridge it was rock-hard. Probably worth making just before serving, or leave it out for a while to soften before use. Also, let me know if you find a better way to present it than as a lump; a delicious, garlic imbued lump of butter…
I’m keen to try the cultured butter next time. Will keep you posted.