Cornbread, Butter and Butter Milk - Fidel Style

Grandpas Grub

 
Thanks Fidel, this was great and fun to-boot.

Thanks for the tip - keep you hand on the speed control. I started at 4 then went to 6 and quickly back to 2. I am going to have some fun making this with the grand kids.

The texture and freshness of the butter is amazing.

We made some buttermilk pancakes this morning and the pancakes were much fluffier, amazing difference and taste.

Loved the difference in the cornbread.





And a little chokecherry never hurts anything.


GG

Smoking Coles

GG,

Looks amazing. Not much better than a hot fresh piece of cornbread with a "slatherin" of butter. Can you point me in the direction of Rod's recipe/method. Can't seem to find it by searching. Thanks.

Gator Bait

 
Hahahaha, there should be a punishment for posting so few details. Is this considered cruel and unusual punishment or meant to be pure torture Kent? That looks great, sounds great and I bet tasted even better. PLEASE share some details. :laugh:

Gator

 

Sooner Egg

how about the recipe :(

Village Idiot

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=804616&catid=1

Simple.

Village Idiot

I never knew where butter came from. Maybe, if I stick around (no pun intended), I'll learn where babies come from. :laugh: :laugh:

Grandpas Grub

 
This is Fidel's deal, though. (the short version is below)

I was short on time so I used a box of cornbread mix. I am going to grind some popcorn and make corn meal but for now - a box of cornbread mix.

Pay close attention cuz this is a tough recipe.

Go buy a quart of heavy cream as per Fidel let it warm up to 65° or so, I just let is sit out for a couple of hours.

Get your mixer, I used my handicapped KA with the whisk.

Pour the cream into the bowl

I started whisking at 4 then quickly moved up to 6.

The important part and a great Tip From Fidel.

DO NOT take your hand off of the speed control.

Is you hand on the speed control?

You will see the cream begin to thicken, then turn to whipping cream and you will very quickly see milk beginning to splash on the side of the bowl.

This is where the tip comes in real handy.

You will start seeing the butter to form, beginning to see some yellow.

More milk, you will quickly know when to slow down the wisk to 4 for a very short time then slower.

The butter forms real quick at this point, you know when it's done. I dumped the resulting butter milk and used cheese cloth to press the milk out of the butter. I didn't get much out.

In the box and the pancakes I used the buttermilk instead of the water they both called for.

I didn't salt the butter on this batch. The taste of the butter is fresher.

I got about 2 cups of butter milk and about 1/2 pound of butter - not exact cuz we made some toast as soon as it was done.

You saw the results.

I can say is the pioneers would of loved to have a KA and I am going to be doing this again. I am looking forward to using some home made butter and butter milk in some bread.

Now for the short version of doing this.

Get a quart of heavy Cream.
Put in your mixer with whisk attachment.
Whisk until the butter forms.
Remove the butter and press the remaining milk out, you won't get much.
Your done.

I think the whole process took me 4 minutes and another 5 to press the milk out of the butter, I did a little at a time.

I am wondering what using regular cream would work.

Don't put off giving this a try, it is well worth it.

If I find any sales on heavy cream I am going to buy it up and make the butter and freeze it.

GG

Grandpas Grub

 
:laugh: If you can't/haven't figured that out you can't get to the 2nd stage and make the butter. Stick around and I will give you a hint - the milk man.

GG

2Fategghead

Great post Fidel and GG, I'll give it a try sometime. Tim

Sooner Egg

if I wanted salted butter at what point would I add salt

Grandpas Grub

 
Wondering the same thing and how much. It would be easier to add just before the butter stage but that would ruin the butter milk.

The resulting butter is somewhat soft so maybe just as it has formed. The butter moved to the inside of the whisk so I don't think the salt could be whipped into the butter once it has formed unless the butter was warmed somewhat.

Might be worth a google search. The unsalted was pretty darn good, salt would bring out more flavor.

GG

Village Idiot

Michael,
If you saw all of the threads, you saw that I made my butter at 49° rather than 65° as Rod recommended. So, my butter was pretty stiff and I didn't see how salt would mix in.

I think it will be fairly soft at 65°, so after you separate it from the buttermilk, add the salt, then mix it a few seconds. That's my guess.

2Fategghead

Just wondering what would happen if you added the salt to the buttermilk then whip. :unsure:

Grandpas Grub

 
I am guessing the butter would be good and then salted butter milk which I have no idea if it would be good or not.

GG

Fidel

Once you get the buttermilk out of the butter, change to the paddle attachment on the KA mixer. Plop the butter in and add a teaspoon of salt. Give it a quick minute or two with the paddle. Add another teaspoon of salt. Then let it blend for a few minutes on low speed.

The butter is many times better than what you can buy in the markets.

Fidel

You can't do that. It goes from whipped cream to butter/buttermilk in a couple seconds. If you add salt to the whipped cream then you will wind up with salty buttermilk.

Grandpas Grub

 
Thanks, I will give that a try. Need some more butter milk and I want to try some salted butter.

Kent

Cory430

I wouldn't fret too much about the salt. I use unsalted butter in virtually every dish I make; it gives you much more control over the salt content.