Why You Should Be Making Your Own Butter (and Brown Butter, Too)

09/24/2015 at 05:19 PM ET


Most of us buy our butter in the supermarket, harboring the perception that actually making butter requires old-timey barrels and milk fresh from the udder.

The truth is, butter is simple to make (and impossibly delicious to eat).

We stole—well, asked for—an easy, homemade butter recipe from Chef Michael White’s Vaucluse, a French brasserie-style restaurant in N.Y.C.’s Upper East Side. And after prepping it ourselves, and eating it faster than we anticipated, we can definitively declare: It’s a game-changer.

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“I love eating fresh cultured butter on a great baguette,” White tells PEOPLE. “When you get to taste freshly churned butter, lightly salted on fresh bread, there’s nothing better.”

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Here’s the luscious recipe from Chef Jared Gadbaw, Vaucluse’s butter mastermind.

Fresh Cultured Butter

1. Combine 1 liter good heavy cream with 3 tbsp. buttermilk. Cover and let sit at room temperature for 48 hours.

2. Whip in a stand mixer over medium speed until it separates.

3. Remove fat from buttermilk and rinse the fat in cool water kneading to remove pockets of buttermilk.

4. Beat with a wooden spatula or a thin towel to remove all water inside butter. Add 1 tsp kosher salt and whip in the mixer for 2 minutes to incorporate and increase volume by about 10%.

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Et voilà! Eat with literally everything. (But especially bread. Lots of bread.)

The variations are endless, too.

“You can add herbs and spices when you salt it. Also you can (and should) save the buttermilk that is made when the fat separates to make your next batch of butter,” Gadbaw tells PEOPLE.


But if you’re still unreasonably attached to your supermarket butter, not to worry you can elevate that humble stick into something spectacular: nutty, fragrant brown butter.

“Brown butter is made by heating butter until the milk evaporates and the solids start to burn. It goes from a sweet flavor to a nutty one,” Gadbaw tells PEOPLE. “You can then separate the clarified brown butter from the browned solids and use each separately or together depending on application.”

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Uses for brown butter? Everything. Baked goods. Pasta. Salmon. Even drizzle it over salad. Or straight into your mouth. Your call.

—Maria Yagoda, @mariayagoda

FILED UNDER: Food , Food News , Recipes , Stars & Chefs

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Anonymous on

Guess People magazine writers don’t know the difference between utter and udders.

Anonymous on

I had my third graders make butter in baby jars once. They loved it. It took a while and their arms got tired but they learned how hard things were without the tools we have today. I made biscuits and we ate them with the butter after lunch. Some even used their leftover butter at dinner that night. Such a great lesson and delicious too.

Do You NOT Have Spell Check? on

It’s UDDER. Geez.

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