Homemade butter is haute enough, but one extra step will really give you something fancy.
.) The perfect vehicle, in other words, for really good butter—especially when sliced and toasted. And indeed it was perfect. We ate this creamy, tangy homemade butter on every slice of that bread over the course of the weekend, and then when the loaf was gone I put the butter in the refrigerator for the next special occasion, not wanting it to waste it on run-of-the-mill weekday morning toast.And the butter, eventually, went off, as forgotten dairy products are apt to do.
You live, you learn—then you make another batch, which I did recently. Anyone who's ever whipped cream just a little too long knows the basic principle of butter-making: you take heavy cream and agitate it until the butterfat separates from the milk. That's really all it takes. But this butter—the butter that I made, the butter I'm talking about now—actually includes one more step, so simple it's hardly a step at all.
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