I have always wanted to try truffles but have never run across any, not that I could afford them if I did. I finally broke down and bought some truffle oil a couple weeks ago. It’s not even made with real truffles but the tiny bottle still cost me $13. The ingredients list reads: olive oil & black truffle aroma, which is obviously chemically produced.
It amuses me how
elite top chefs condemn truffle oil, saying that it is “not food,” is “bad for people, bad for New York and bad for America” and is “difficult to digest.” What? A few drops are going to ruin my digestion? It sounds to me like it might be sour grapes. Perhaps it is because they no longer have a monopoly on flavors for which they typically charge hundreds of dollars for a fleeting taste, and now the common man can enjoy them? I don’t know… Sometimes I think the word chemical is unfairly demonized. The human body is nothing but chemicals. Plants, the world, the entire universe is made up of chemicals. Having said all that, I will say without reservation that I admire the top chefs and am inspired by them every day.
As much as I was looking forward to experiencing the taste of truffle oil, the bottle remained unopened. Then I saw a blog post on the site, How To Provide for your family. It was about making clabbered butter. I knew this was the time to try it. Be sure to read Rachel’s great article here.
I make and consume probiotic foods every chance I get, so reading about clabbered butter inspired me to give it a try. Thank you, Rachel!
Yesterday afternoon I poured a pint of heavy cream into a bowl and mixed in a generous spoonful of yogurt which contained live active cultures. I covered the bowl with a plate and put it in a warm spot on top of the freezer.
This morning, about 17 hours later, I whisked the now probiotic cream in the stand mixer with a little sea salt until the butter fat separated.
I then drained as much liquid (buttermilk) from the fat as I could. That was the best buttermilk I have ever had!
I then rinsed the butter fat several times with ice cold water. When the liquid poured off clear I formed the butter into a lump and squeezed out as much water as I could by pressing with a spatula.
I then added a bit more salt and a dribble of truffle oil and worked it into the butter. I wanted to press the butter in Faye’s grandmother’s antique butter mold but the hand crank churn and butter mold were in an inconvenient spot to get to. I pressed the butter into a used butter container instead.
I can hardly wait to put this probiotic truffle butter to use! In limited quantities, of course. I’ll never forget my German grandmother, speaking of her high cholesterol levels, saying in her thick German accent that she had to stay away from butter because her “butter box” was full. I can only use my imagination to visualize what she did!