If you love bread, then equally important is what delicious things you can put ON bread! We attended a workshop at the Kneading Conference last July where Allison Reid, co-owner of Scratch Bakery taught us a whole host of her prized recipes for things you can shamelessly slather on a slice of TOAST! This easy recipe for cultured butter will bring you right back to the days when every farmhouse kitchen kept a pail of milk handy for making homemade butter.
- Culture the cream by adding the buttermilk and leaving it out (not in the direct sunlight) for 12 to 24 hours. Then chill.
- Process in a food processor until liquid completely separates from solids. Butter will ball up.
- Press butter through a sieve to get out the buttermilk- then, rinse under water tip liquid is clear.
- Season with salt to taste. Refrigerate up to one week.