{"id":58050,"date":"2015-07-06T13:49:44","date_gmt":"2015-07-06T17:49:44","guid":{"rendered":"http:\/\/wanderlust.com\/?p=58050"},"modified":"2016-07-06T14:02:31","modified_gmt":"2016-07-06T18:02:31","slug":"play-with-your-food-butter","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/ro\/journal\/play-with-your-food-butter\/","title":{"rendered":"Play With Your Food: Seasoned Homemade Butter"},"content":{"rendered":"<p><em>This recipe is part of a Wanderlust TV series,\u00a0<\/em>Play With Your Food.<\/p>\n<hr \/>\n<p>Making butter is as easy as switching on the food processor. As a bonus, you\u2019ll end up with true buttermilk. Once you\u2019ve got fresh butter, you can knead in any kind of seasonings you like.<\/p>\n<p><i>Makes about 3 small logs<\/i><\/p>\n<p>2 cups heavy cream<br \/>\nIce water, as needed<br \/>\nFine sea salt<br \/>\nAdditional seasonings: maple syrup, chile flakes, chopped chives, etc.<\/p>\n<p>Pour the cream into the bowl of a food processor fitted with the metal blade. Blend continuously until the cream turns into whipped cream and then becomes a clump of milky butter, about 4 minutes. (Alternatively, use electric beaters. Or, if you are looking for a serious arm workout, pour the cream into a large jar and shake until butter curds form.)<\/p>\n<p>Pour off the buttermilk (and save it for biscuits!). Pour about \u00bd cup of ice water over the butter. Blend to incorporate the water, then drain off and discard the water. Repeat once or twice more, until the water runs nearly clear.<\/p>\n<p>Transfer to a very clean cutting board. Using your hands, knead a few pinches of salt into the butter. At this point, you can work in any additional seasonings. Shape the butter into narrow logs, wrap tightly in parchment, and store in the fridge.<\/p>\n<p>\u2014<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-58046 alignleft\" src=\"http:\/\/live-wanderlust-fest.pantheonsite.io\/wp-content\/uploads\/2016\/07\/Maria-Zizka-bio-1.jpg\" alt=\"Maria Zizka bio\" width=\"200\" height=\"250\" \/><em><span class=\"s1\"><a href=\"http:\/\/mariazizka.com\/\" target=\"_blank\">Maria Zizka<\/a> is a Berkeley-born food writer, cookbook collaborator, and recipe developer. Most recently she co-authored the forthcoming Sqirl cookbook, Everything I Want to Eat, which will be published by Abrams in fall 2016. She is currently working with Elisabeth Prueitt and Chad Robertson of Tartine Bakery.<\/span><\/em><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Save<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Save<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Save<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Save<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c  no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 0.85; z-index: 8675309; display: none; cursor: pointer; top: 646px; left: 20px;\">Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Make butter sweet or savory with add-ins like chopped chives, maple syrup, or chili flakes.<\/p>\n","protected":false},"author":2243,"featured_media":58064,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1055],"tags":[2181],"class_list":["post-58050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nourish","tag-play-with-your-food"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.0 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Play With Your Food: Seasoned Homemade Butter<\/title>\n<meta name=\"description\" content=\"Make butter sweet or savory with add-ins like chopped chives, maple syrup, or chili flakes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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