Cultured Butter, photo by Donna
Have had butter on my mind for the past two weeks (I often have butter on my mind, but it's been acute recently), and when my thoughts turned to Indian food the combination resulted in the desire to make ghee. Ghee, the Indian version of clarified butter, is traditionally made with cultured butter that's cooked till it's lightly browned. In the mood to experiment I thought I'd try doing it myself. I wanted to know what it really tasted like. And I wanted to know what genuine buttermilk tasted like.
As we are a cowless family, I bought a pint of organic cream and used some of my yogurt culture. The cream thickened and took on a gentle acidity in a day. I then hammered it in the food processor, dumped it ...
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