Northwest Arkansas Democrat-Gazette - - STYLE - — Lucy Turnipseed

The Kil­ner but­ter churner, only slightly larger than a Ma­son jar, boasts fresh but­ter in 10 min­utes from only whip­ping cream. While tap­ping into my in­ner Colo­nial Wil­liams­burg ac­tress, I found that this updated, com­pact kitchen de­vice de­liv­ered on its prom­ise.

The churn­ing was straight­for­ward: I poured in 10 ounces of cream (which makes 4 ounces of but­ter) and cranked the han­dle to cre­ate fresh but­ter and but­ter­milk. To­ward the end, the han­dle be­came harder to turn, but keep­ing up a fast pace kept the process un­der 12 min­utes.

Al­though the first step is sim­ple, some vague­ness in the di­rec­tions that fol­lowed prompted a few re-reads. The knead­ing and rins­ing of the but­ter took a minute to

com­pre­hend, but af­ter sep­a­rat­ing the but­ter­milk and but­ter (both of which Kil­ner re­ferred to as but­ter milk), I twice poured cold water and ice over the but­ter and mas­saged it to con­sol­i­date and shed ex­cess but­ter­milk suc­cess­fully. In to­tal, I made two (4-ounce) batches that both fol­lowed the same path.

Then I got to ex­per­i­ment. Af­ter com­plet­ing the pro­vided recipe for but­ter­milk scones to use up the ex­cess but­ter­milk (easy and de­li­cious), I tried out Kil­ner’s recipes for Chilli Lime and Cinnamon Honey but­ters. Us­ing wooden spoons in lieu of but­ter pad­dles, I mixed in chile flakes, lime zest and lime juice (a very fla­vor­ful but­ter) and then honey and cinnamon (which com­ple­mented the scones). With the last 4 ounces, I made un­salted (which went into the scones) and salted but­ter. A great re­sult and an even bet­ter con­ver­sa­tion starter!

Jar is dish­washer safe but top is hand-wash only. $29.95

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