I’m having a hard time composing my thoughts today, so forgive me if this post comes across as a bit aphasic.
Jettison goodbye through everything center who spidery concubine pale.
Work has been killer. I love being on set and meeting new people, just not for hours on end or days in a row. Am I the only one in this industry who needs down time?
This is how I spend my down time, you guys: making butter. I’m serious. I love making butter because it’s like cradling science in your hands. Have you ever made butter before? Do you know how easy it is?
I remember in 5th grade we made butter for Colonial Day by shaking jars of cream. (we also dipped candles which was AWESOME)
We will not be shaking any jars today, but the principle remains the same. Cream is a colloid. Agitate it, and it will eventually separate. I love science.
Homemade butter is sweeter, creamier, and more delicate than the storebought stuff. You can also mix in any herbs, sweeteners, or other flavors you would like to give it your own unique touch of fancy-schmance.
This concoction was inspired by a Moroccan restaurant my family hit up while we were on vacation in Denver — yet another one of those meals that haunted my dreams for months afterwards. I went on to spend nearly two years being slightly fixated on learning to recreate the honey oregano butter that accompanied one of our appetizers.
And now, thanks to the effects of sleep deprivation and an excess of spare time, I finally have! Am I not a doll for sharing the goodness with you?
Now if you don’t mind, I’ve got an early call time tomorrow, and I can feel my melatonin starting to kick in.
2 c (1 pint) heavy whipping cream
3 tbsp honey
1/4 tsp salt, or to taste
4-5 springs fresh oregano, finely chopped
1. Pour cream into a medium bowl and use a hand mixer to beat on high for several minutes. The cream will stiffen and eventually turn into whipped cream — keep whipping!
2. The cream will begin to separate into little fatty globules and a milky liquid. Slow down your beaters, or you’ll splatter everywhere! Continue beating on low until the little fat babies begin to hold together in clumps.
3. Smash all the fat babies into a blob, then drain off the liquid into a bowl or container. Congrats — you’ve just made buttermilk!
4. Add some of your ice water (but not the ice!) to the globby solids that remain in the bowl. Smash it around until the water becomes milky — this is getting out the excess buttermilk. Drain the milky water and repeat this process until the water runs clear.
5. By this time, what were once fatty globules are now beginning to resemble actual butter! Using your hand mixer, beat in honey, salt, and oregano until thoroughly incorporated.
6. Store in an airtight container in the fridge. It will last about a week refrigerated, but can be frozen for up to 6 months.