Salted butter is a typical French product excellent for preparing desserts but also to be enjoyed on bread. Here’s how it’s done at home.
Salted butter is a typical French product in particular from Brittany and Lower Normandy (who knows why at that time it was the Irish who dedicated an internal museum to it in Cork). Much appreciated by our cousins from beyond the Alps, its consumption suffered a setback after the introduction of the royal tax on white gold . However, its abolition was witnessed by a peak in consumption which over the years has never mentioned to decrease.
But what is salted butter for? Like the butter that we usually consume, the savory variant is used above all spread on bread and then covered with jam. However, this is certainly not the only way: the salted butter in the recipes gives a really pleasant flavor even when it comes to desserts . So let’s see how it is prepared and some ideas to use it to the fullest.
How to make salted butter with the easy recipe
- Pour the cold cream from the refrigerator into the mixer bowl.
- Mount the wire whisk and operate the machine at maximum power , letting it work until the solid part has separated from the liquid one.
- Pour everything into a colander , preferably steel, and set aside the liquid you get. Buttermilk is nothing but buttermilk , perfect for making bread, pizza and focaccia.
- Then rinse the flakes of butter , mixing with your hands.
- Now press the flakes between your fingers (we recommend wearing gloves) to remove all excess water.
- Once you have a dough, pass it in the salt and knead again by hand to distribute it.
- Give the butter the shape you prefer by wrapping it in a sheet of parchment paper , then put it in the refrigerator to harden for a few hours before using it.
Salted butter: how to use it. Primo Chef’s advice
Now that you have your own pat of artisan butter, you are probably wondering “but what is salted butter for?”. Well, you can use it spread on bread, as mentioned at the beginning, or to prepare salted butter caramel or the delicious Galettes Sablées, biscuits similar to shortcrust pastry very rich in butter.
In short, salted butter is very similar in preparation to that of homemade butter and allows you to obtain a top quality product prepared with the centrifugation technique. As for the salt instead, the ideal would be to use that of Guérande , a town a few kilometers from Nantes. If, on the other hand, you want to know where the salted butter is, look for it in the fridge department of the supermarket.
Homemade salted butter can be kept in the refrigerator, well wrapped in parchment paper, for up to 10 days . It is also possible to freeze it so that it is always available.