It’s just a direction to all food lovers to go and check out Not Quite Nigella’s post on making butter from scratch.
A little bit easier than in Laura Ingalls Wilder’s day, that’s for sure (did other people spend their childhoods reading those books and wanting to have a try at making butter, cheese, bread, and the rest all from scratch? I know I did).
I know what I’m doing while I wait for my sourdough culture to arrive. Already, I’m thinking about what I can put into butter to make it even more amazing…
Why yes, I did wind up ordering a sourdough culture. I know it’s cheating, but I just don’t know what I’m doing sufficiently to start my own without having any really visceral idea of what I’m aiming for. Also, I’m impatient, which is probably more to the point. My plan is to make one from scratch, too, once I have a successful version to look at. This will undoubtedly lead to the Michelin-dough-monster issues I alluded to earlier. But I will have plenty of butter to eat with it, which is the main thing!