I know what you’re thinking and it’s either what the hell would I want to make butter for? Or why isn’t she posting something that is more seasonally appropriate like holiday cookie recipes? Well I have to admit this was not my top choice for the first post after a rather long break from blogging, due to a month of packing and moving. Thanks you for your patience I will be getting back to a more regular posting schedule in the next week or as soon as I locate my camera, which of course has to be the only thing that has gone missing during the move. To tell you the truth I’ve been holding onto this post for a month or so, I’ve just found it so hard to find time to write with everything that is going on. But things are slowly starting to get back to normal around here. Well as normal as things can get living at your parents house 7 months pregnant. Sigh.
So Butter! Why make butter at all?
Well first off if you have ever in your life tasted the glory that is French butter or any European butter for that matter, especially that originating from Brittany you will know just how lacking our north American butter can be. I find it especially disturbing here in Vancouver, a city that has an absolute amazing variety of artisan food products, how hard it is to find good fresh butter. Sure there are a few local farms where you could find it out in the valley but that’s not the kind of accessibly I require, so one afternoon about a month ago while contemplating this problem, rather than let my frustration get the better of me I realized that while fresh butter may not be the easiest thing to locate in the city, fresh local organic cream is readily available.
It is so easy to make butter you guys and its really worth it if you can, if only for a special occasion. All you need is some good fresh cream and your stand mixer or hand mixer or even just a jar with a tight fitting lid if you want to be really primal about it.