Pastorio's Butter
Recipe By: Bob Pastorio
1 quarts heavy cream
3 tablespoons yogurt
Butter is made from cream. Cream can be sour or sweet, and if it's
churned, it will make butter and buttermilk. Sweet cream butter is
made from cream that hasn't been soured. Butter made from sour cream
has a slight extra tanginess.
One of the more remarkable butters I've ever made goes like this:
Take a quart of heavy cream (at least 36% milkfat) and heat it to
180F. Cool to 110F and stir in about 3 tablespoons plain yogurt.
Pour into a thermos jug or some other container that you can keep
at about 110F for 24 hours. At that point, put it in the fridge to cool
thoroughly. It will gradually become thick. Let it rest 24 hours in
the fridge. (You might want to taste yogurt with some serious
sensuality. The mouthfeel is astonishing and a shake ofsugar on a
strawberry dipped in it makes it a personal moment.)
Whip it with a mixer until you have butter. Let it drain in a
colander in the fridge over a bowl to collect the buttermilk. Spread
that on a piece of toast and have a whole new idea of what butter is.
The buttermilk is wonderful in soups, breads or even as the liquid in
pasta.
Pastorio
http://www.terrypogue.com
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