Beyond Basic Butter

[Guest guest]

I thought you might be interested in this recipe since I know many of you make

your own cheese and yogurt. My good friend Bob P. send me this many years ago.

terry

Beyond Basic Butter

Recipe By: Bob Pastorio

Ingredients

1 qt. heavy cream

3 tablespoon plain yogurt

Instructions

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 of sugar 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.

Recipe Notes

1 qt. heavy cream

3 tablespoon plain yogurt

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

as

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