There is not a typo in the title of this post. This is my attempt to make a spreadable brown butter.
Here’s the background info before hopping in:
Butter is made by agitating cream until its solids and liquids separate. The solids, aka butter, consist of butterfat, milk proteins, and water. The liquid byproduct of churning butter from cream is buttermilk, though different from the cultured buttermilk you pick up at the supermarket. If you’ve ever ruined a nice frothy whipped cream by whipping it too much, you may have noticed small bits of fat globules forming in the bowl. You were on your way to making butter! Read More