I love butter.

I have always loved butter, but my love has deepened even further in recents months.

I like my butter nice and salty and, since moving to Germany, I’ve had trouble finding a good salted butter. Back in Karlsruhe, I’d pop over the border to France and grab several kilos of Normandy butter with flaky sea salt. But since coming to Leipzig, I’ve had extremely slim pickings. So, the inevitable result was hatching this plan: making my own perfect butter, to perfectly suit my needs.

So, I’ve slowly started, over a week or two, to build the habit of making butter. I’ve had some time to experiment a little with different recipes and styles. If you like a perfect, creamy and tangy butter on your bread, read on to find out how to make it yourself!

You’d think BUTTER would be a relatively simple and straightforward product, right? You could not be more wrong! When starting to write this post, I considered myself quite well butter-educated. I was proven profoundly wrong. And I paid the price – by staying up until the wee hours of the morning – reading more and more about this delicious spreadable fat.

First of all – butter is cultural, super complex and slightly confusing. There are large differences in butter making and taste between countries and continents. It does not stop there though: the differences can be seen in how the entire concept of butter in perceived! This is mostly due to history, but those nuances have, with time, become genuine cultural differences and expectations regarding how butter is: how it looks and how it should taste. To some, these may seem like minute and inconsequential details, but for a butter lover like myself, they are fundamental.

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