If you really want to make every little part of your Thanksgiving meal special, then it is worth the minimal effort to make your own butter to serve with all the fantastic cornmeal biscuits and rolls that you’ll be making. As an added bonus, you’ll also end up with about 2 ½ cups of homemade buttermilk to use in your biscuit recipe. I can’t say enough how easy this was, and the result is spectacular. The flavor of the butter has a more complex taste than American store-bought butter. Plus, it is just really fun to say you made your own butter.
Homemade Cultured Butter
Credit: Avec Eric by Eric Ripert
Makes about 1 pound
1 quart heavy cream, chilled
1 cup crème fraiche (If you haven’t purchased this before, it can usually be found near the imported cheeses in the deli department of your grocery store.)
1 gallon ice water
~Stir the cold cream and crème fraiche together in the bowl of an electric stand mixer. Using the mixer fitted with the whisk attachment, whip the cream mixture on medium speed for 20 to 25 minutes, or until the fat separates from the liquid (mine took 28 minutes), making sure to cover the mixer and bowl with a towel or piece of plastic wrap.
~Drain the butter through a fine-mesh sieve (reserving the buttermilk for later use) and rinse the butter in the ice water. Place the fresh butter on a clean damp towel and knead on a cold surface to remove the rest of the moisture. Wrap the butter well and refrigerate. For best flavor, allow the butter to warm up to room temperature before serving.