Inspired by last weeks “The Splendid Table” radio broadcast, I decided to make butter today. I got a pint of cream from South Mountain Creamery in Middletown and a pint of cream from Trickling Springs Creamery in Chambersburg, PA (well, I got it at the Common Market). I followed the instructions on the Splendid Table’s website and soon had two nice-sized lumps o’ butter. We had a tasting. The butter made from South Mountain had a bit of the dairy smell to it, if you know what I mean. A back of the nose smell/taste that reminded me of the dairy. Which, honestly, is a bit stinky, but it came of as slightly cheese-y in the butter. The Trickling Springs butter just tasted super clean. Like just pure dairy goodness. As you might guess, that was the prefered butter all the way around. I think I will add salt to the South Mountain one (cracked sea salt so I get little crispy chunks now and again) and leave the TS one pure.
For fun, I tried a few add-ins. I plucked the last of my nasturium blossoms and chopped them up and added them in–it was radishy and tasty. I think it would be fantastic on a potato. I chopped up a couple frozen strawberries and added those in–terrific on toast with honey. Finally, I chopped an apple and added some cinnamon. Yum. That would be great on a waffle. The troops have requested some basil butter with the last of the basil. I cleaned out my Square Foot Gardens today and there was just a smattering of sad basil remaining. I think it will be wonderful. Because, you know, butter. basil. I think I’ll add a smidge of parmesan, too. What could go wrong?