Before I graduated to pork products, bread and butter was my first true love. A simple, complimentary, truly harmonious pair - if only every relationship could be like bread and butter!
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MA Kettle Makes Cultured Butter
Last month Hot From The Kettle visited Allin Tallmadge at Tallmadge Cheese Market in Montclair, where Allin taught me and my brood how to make homemade butter.
I fell in love with the simplicity of the process and the quality of the product. If you want to do it yourself, it's as easy as purchasing Heavy Cream, I recommend Organic Valley, Pasteurized, not Homogenized, available at Whole Foods, and adding to it a tablespoon or two of culture, I use Fage Greek Yogurt. Then you simply leave the cream and yogurt on the counter overnight and whip it up the next day.
Watch the video to see how I make my own butter at home: