My inspiration for cooking is spurred by many things, one of them being curiosity. That’s what led me to make my own butter almost five years ago. My intention was not to start whipping batches of homemade butter for cooking or baking; that would be a far too expensive endeavor. I simply wanted to know if it was as easy as it sounded, and how different it would taste compared with what I could easily buy at the supermarket.
Inevitably, making butter from scratch brings out the kid inside of us all too. Imagine pouring a container of heavy cream into a food processor and watching it magically transform from one ingredient into another. There’s no magic, of course; it’s all science, but that doesn’t take away from the wonder of it all.
What about the taste? I’ll never be able to 100 percent replicate the butter I gorge on in France, simply because the cream here in the U.S. is different in flavor. I can get pretty darn close, though. All I need are two key ingredients: good-quality heavy cream from a local farmers market and fleur de sel. The result is a rich, yellow-hued fresh butter, laced with crunchy bits of salt. It’s the perfect companion to a crusty baguette and it even elevates ordinary toasted white bread.