Butter has long been known for its qualities in baking. When it comes to baking, there is no fat as flavorful, rich and satisfying. There is no other fat that can duplicate its properties when baking.
Butter is literally made from the cream that rises to the top of milk. It has been around from the beginning of recorded history. It’s story goes back about 4000 years ago when a nomad tied a bag of cream to this horse. After a day of riding, the cream had been jostled all day and when he opened the bag – low and behold – butter!
Butter is made by beating or churning cream until the it separates into a semisolid and a liquid. If you care to experiment, it can be made at home by whipping 40% or heavy cream until the cream separates and it turns into a solid and a watery component. I was renowned at one position for having turned 16 quarts of cream into butter by simply forgetting it while it was whipping. It became known as “Helen’s Butter”. While the chef was initially, shall we say irritated, the good news was, we used every bit of it! So all turned out well and I was back in his good graces. In fact, he loved telling the story! Continue reading