Monday, January 31, 2011

Butter

Nothing is better on freshly baked bread than some good olive oil or some freshly churned butter. We've been making our own lately, it's so simple. You buy a carton of pure cream with minimum fat content of 35% and you beat it hard and fast. The end result is butter and buttermilk.... Bewdiful
PS. I normally stop for a minute at the whipped cream stage to dip the finger a couple times :-)

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