Cultured butter - best uses
Posted 28 June 2012 - 05:28 PM
I was recently given a few blocks of fancy/expensive cultured butter, and other than eating it straight with good bread (don't get me wrong, this is a great option and I'll be doing that with some of it!) I was wondering if there are any recipes/applications in which a good butter, or particularly a cultured butter, might shine...?
Something like hollandaise or a butter-based sauce just came into my head, but having not used cultured butter before I'm not sure to focus on. Would croissants work well?
Posted 28 June 2012 - 10:36 PM
In general, baked goods made with cultured butter taste much more of butter (it also contains less water, so it can change certain textures). I'm in the EU, and the only butter available is cultured, which is great, but does sometimes mean I need to tweak recipes a bit. For example, the first time I made brownies with it, they tasted more like butterscotch bars, and I had to adjust the recipe to bring the chocolate back to the foreground.
Posted 29 June 2012 - 02:09 AM
Posted 29 June 2012 - 05:12 AM
Posted 29 June 2012 - 05:18 AM
Purists say it's the only starting point for making real ghee.
Yes! Although actually, the starting point for real ghee is collecting the cream that forms on top of the yoghurt each day and setting it aside until you have enough to churn into butter. Some people use the cream that forms on the top of boiled milk and add a little yoghurt to that to culture it, but I prefer the yoghurt cream method.
Posted 02 July 2012 - 01:23 AM
I look forward to getting into it soon!