Cultured French butter, unpredictable yet so special

The butter we get here in Australia is nice, good flavour and good consistency. Not to mention great to,cook with, but the traditional,cultured butter of France and the old days, is the most splendid of things and the simplest thing to make with the main ingredients being patience and cream.

They key to good butter is great cream, and the fresher the better so if you have a local dairy or a farmer who will part with some of their liquid gold always go for that option, but, if like me, you are just starting out and want to give it a try, then get single cream ( unthickened with no additives) from the supermarket along with some natural yoghurt

To make 250 gms of butter you will need

• 500ml single cream
• 2 tbsp of natural live yoghurt ( or buttermilk from a previous batch)

Now the first part is simply about time and sterilisation. I use a jar with a clasp on it for convenience but you can really use any container that will hold all the cream you want to turn to butter. Make sure you sterilise this properly. I use the Milton sterilisation tablets and some cold water to rinse it out afterwards. This part is really important because you need a clean place for good bacteria to grow.



Next add your cream and yoghurt to you container and stir so it is combined properly, then close the lid and leave at room temp (approx 20 degrees c) for 12 hours. In this time the bacteria will grow and slightly thicken and sour the cream, don't worry this is what we want because is will give your butter all it's flavour.

Pour all this cream into either a buttern churn or a mixer with a paddle. I have the advantage of a mixer with a cream whipping attachment, it's very fast but doesn't allow a lot of buttermilk to come out while it is churning. Either way on slow allow this to churn, it will first turn to whipped cream, then as the butter fat particles start to group together it will start to turn yellow and then you will notice it will split, continue to mix until the butter clumps together.

Put all of this into a bowl and drain all the buttermilk into a sterilised jar and keep for making the next lot of butter, or buttermilk scones.

Chill the mix and once cold start to compress and get rid of all the buttermilk out of the butter.



Keep cool and it will last in your fridge for about a week... If it lasts that long!



Have fun!

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Desserts, everything is sweet

Not being a masterchef fan, the idea of sharing something i found on a masterchef contestants blog is hard for me. But here i am.

Kylie Millar was a contestant in the 2012 Masterchef Australia and her desserts and her passion for them is intoxicating, And its great to see that she has continued ofter the show to meet and work with some of my favourite chefs from all around australia

But looking at her work i am absolutely amazed at the quality and i wish i had the patience and the skill in pastry as she does, Dont get me wrong i can make pastry but as a chef i have always been the one slinging the pans and working the grill.... or yelling the orders and making the decisions... But Dessert.... yeah it aint my strong suit.

Please check out her Article at http://kyliemillar.blogspot.com.au/2012/10/life-is-sweet_3.html and show her some support on twitter @kyliejmillar

Cheers

Marscapone.... Why have a bought you all these years

I am a sucker for marscapone cheese ( yes it is a cheese) and for years I have bought it for different uses, the most popular of which is tiramisu. BUT NO MORE.

I recently come into possession of a book explaining just how easy marscapone was to make and although I was a but sceptical to say the least I gave it a crack and can I say.... WOW! Not only was it simple it took no time and the results are incredible. It has a beautiful consistency and the flavour is rich with a slight tart note.

So onto how to do it! And the best part is you need nothing fancy except a digital thermometer and even then you don't really need it you can tell the cream is at temperature when it is starting to steam and just before it starts to boil but it is always nice to be precise.

To make enough for yourself make this single recipe it will make about 450gm worth, and you can always multiply the recipe depending on how much you are going to need, if using in another recipe start this one 24 hours before to give the marscapone time to set.

 

What you will need

500ml single pure cream, make sure that if you buy it from the supermarket it is pure cream and doesn't have any thickeners or other additives.

1/2 tsp of white vinegar ( I used white wine vinegar one time but if ound the flavour really lingered and wasn't really good for desserts but was fine in savoury dishes.)

 

Heat your cream over a double boiler to 92 degrees C.

Add your vinegar and stir for a minute to make sure it is all combined

The cream will start to slightly separate and curdle, it may not be totally noticeable but the cream should thicken to a coating consistency ( that's where it coats the back of the spoon/spatula evenly and doesn't run off... Check out the pic below.)

Take off threat and allow to cool for 20 mins.

Strain through cheese cloth, or if cheese cloth is unavailable I use clean chux dish cloths ( make sure they are new and not that manky one that has been on the sink for the last 2 months)

Place in the fridge overnight to drain over a bowl.

Once strained place in airtight container and use within 3 days

 

 

If you want to make vanilla marscapone add a scrapped vanilla bean to the mix while bringing the cream up to temperature, and remove the bean before adding the vinegar.

 

Now I know what your thinking... ARE YOU SERIOUS... Yes I am it really is that simple

I used it in a dish of peas, speck, chicken leek and pasta tho their night and it was superb! Have made tiramisu with it yet, but once I do I will let you know how it goes.

Try it and let me know how you go or what you make with it! Happy to share people recipes on here for everyone to try!

Until next time!

 

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