In these "low-carb" times fat no longer appears to be public enemy number one. Seems to me that people everywhere are "dieting" while stuffing themselves with bacon, cream and butter. Ah well, I'm not so sure that is such a good idea, but as far as butter is concerned I'll gladly admit I like it a lot.I am not a big fan of supermarket butter though. It usually tastes so bland. However, we get so used to it that we think it is supposed to taste like that, don't we? When I do get served old fashioned proper butter, it's like a revelation - so this is what butter really tastes like!
Well, since we are entering the festive season, I think we should serve the real thing on our Christmas table. Only the best will do at this time of the year. However, if you want to taste real butter, you've got to churn it yourself. You'll be surprised how quick and easy it is and how little effort it will take to impress your friends when you serve the best butter they have ever tasted.
First, the cream will turn into a thick white mass.
By the way, make sure you keep the butter at room temperature to keep it spreadable. Don't worry about it going off. It will disappear so quickly that it won't have the chance.
Some chopped parsley and a spoonfull of lemon juice will be the perfect accompaniment for fish.