Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’s Butter. It’s Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Cultured Butter | It's Alive | Bon Appetit
A chief or cook should be made to have a degree in nutrition and preventative maintenance and thus create disease prevention dishes and this then goes into the curricular.. most of the dishes he makes like this are disease preventative.
It completely goes against everything I’ve learned about food safety to leave milk out on the counter for 3 days. It’s really ok to do that? I know butter is ok because of the fat content which this ends up being so logically it’s the same fat content. But. But....scary 😬
2:03 lol I can hear them listing to led zeppelin going to California that's so awesome they listen to dope music in the test kitchen. always wondered what music they listen to. They always cover it up because copyrights.
is this whole process to make better tasting butter? because i've made butter with just straight 35% heavy wipping cream straight out of the fridge? Add salt right after you separate the butter milk and it tasted like store bought salted butter.
I actually didn't know there was uncultured butter before. Culturing with lactobacillus before churning acts as a preservative here. Guess that's why most American butter tastes "off" to a European. With sort of a rancid aroma.