DIY Butter

Posted by ZenKimchi in Food For Foreigners | 2 comments

I’ve had it up to here with E-Mart. Their motto seems to be “If you want it we don’t have it.” Lately, this four-story megamarket has been out of butter. They have two aisles of freezer dedicated to mandu, which I rarely see people buy. But butter has been one of those things that gets sparse there.

This past week I checked, and they were out again. But they did have some heavy whipping cream for half the price of its equivalent weight in butter. Good. There’s my solution.

The next morning, I churned some butter in the time it took for my waffle iron to heat up. It tastes loads better than store bought butter though its texture is a little crumbly. But what’s great is that I got buttermilk as a side product, which I used to make my waffles.

DIY Butter

INGREDIENTS
1 carton Heavy Cream (I use 생크림 from Seoul Milk–caution because some of them are already sweetened)
1 tsp. Salt

• Put the cream and salt in a large mixing bowl.
• Using the whisk attachment to your mixer, whisk the cream until it becomes the consistency of butter (approx. 15 minutes).
• Put the butter in a cheesecloth or very clean towel over a bowl. Strain the buttermilk and save it for other recipes.
• Store the butter in an airtight container and refrigerate.

The butter should last as long as the expiration date on the cream carton.

Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.

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