No matter how you say it – flote, cream, double cream or creme – it is certainly an integral part of cooking in Norway. Cream, or flote as it is called in Norwegian is present in most Norwegian desserts and in many savory dishes. While definitely welcome on the country’s collective plate, there is only so much one can do with the stuff. What I mean is . . . when it is on sale for half price, and you
over-buy splurge on a few cartons, the question becomes what is I gone do with all diss cream, you know?
Now while some of us may struggle to enjoy said white creamy fluid, most of us can (and in my opinion should) enjoy butter. Not too much . . . just enough but enjoy it all the same. Why? Well firstly, butter is all natural for the most part, and we all know I’m all about anything all natural. Butter is usually made from cream and a bit of salt. Simply two ingredients-lovely darhling, just lovely.
Second, butter just tastes so darn good and a little dab will do ya. A small knob of butter goes a long way in cooking lentils, spinach dishes or for spreading on bread. Third, butter is easily made at home with a standing mixer by pouring cream into the mixing bowl, turning the mixer on low and easing the speed up step by step until the fat globules clump together and a cloudy water like substance is left at the bottom of the bowl.
So join me, if you dare, in making homemade fresh butter.
HOW TO MAKE BUTTER
makes ca. 200 grams of butter for each 500 ml/2 cups cream used
Pour two cups or 500 ml of cream flote into the mixing bowl and turn it on low.
When whipped cream begins to form, turn the mixer off. Scrape the sides of the mixing bowl into the center of the bowl with a rubber spatula then turn the mixer back on. After a minute or two, gradually turn the speed of the mixer up a bit and keep mixing. You’re about half way there, but remember-patience wins the race.
The ‘whipped cream’ will begin to get very stiff. That’s when you know you are almost there.
Poof, all of a sudden water will begin to splash about in the bottom of the bowl and a yellowish clump will form on the bottom of the whisk.That yellow clump is BUTTER.
Remove the butter from the whisk with a rubber spatula. It will have the consistency of Play-Doh, soft but firm. With clean hands, knead the butter in your hand for a few minutes all the while squeezing more of the ‘cloudy water’ from it. After your butter is squeezed and kneaded to your liking, it is ready to eat. You can mix salt/fresh herbs/dried herbs/ground vanilla/garlic/etc. into it or eat it as is.
To help your butter last longer in the fridge, you can ‘wash’ your butter in a cold water bath after you’ve kneaded/squeezed it (but before you add the salt/herbs/etc.). Simply place the butter in an ice bath for a few minutes, knead/squeeze then repeat. Do this a few times then mix in your flavour goodies-or not. Freeze any butter you wont eat in a few days in the freezer.