The first time I made butter it was dead easy except I got so excited I ended up cutting my finger on the blade of the food processor. (So dead painful too, but I did manage to keep the drips out of the bowl).
I made red-pepper flake butter and also pink Himalayan salt butter. Again, really easy, but you have to wash the butter thoroughly and then squeeze all of the moisture out so it doesn’t start to go sour after a few days. Butter washing and squashing with a bandaged hand doesn’t work too well so the butter lasted only a week.
Making butter is a bit like working with plaster, except there’s less of a race against the clock. Plaster always astonishes me: its like magic the way it goes from liquid to solid, but usually magic with malevolence mixed in. I’m often stuck with a good chunk of hardened left-overs which the plaster fairies/angels/devils caused to seize up part-way through my project.
Not so with butter. The stuff that doesn’t solidify in the churning process remains as butter milk, which is surprisingly tasty. You can drink it or bake with it and revel in the duality of its nomenclature.
Franz West works with plaster and papier-mâché, or, possibly additionally the innards of tortured minotaurs, or the things left standing once a planet has condensed to pure dark matter. I love his work and defy anyone to argue the contrary. He’s one of several sculptors whose work I group together: Rebecca Warren, Siobhan Hapaska, and Rachel Harrison are additional names that spring to mind, although only some of Hapaska’s work fits my categorization: eccentric blob(s) coupled with thin rectilinear hard things. The contrast in materialities reminds me of the butter/butter milk divide and there’s an inherent violence and joy in the objects that reminds me of my butter blending mishap. West’s pieces can also have the look of giant mounds of tufted fat: the kind you get when you start playing with the trimmings of some uncooked beef.
I’ve got some partially made blob sculptures that I need to get back to. I’d love to say I’m going to make them out of giant blocks of beef fat and keep them in a see-through fridge, but perhaps this is best imagined. And I’m going to make more butter. Formaggio Kitchen has crystallized violet petals for sale: I think I’d like to use some of them with some really really dark salt. Maybe I’ll finish the blob sculpture that’s got speakers in it and paint it purple and black. Or maybe I’ll do Himilayan pink salt again with crystallized rose petals; its almost Valentines.
Butter really is about the fat. The fabrication is a simple process: take some nice heavy cream and agitate it. Shake it or beat it or blend it til you’ve made whipped cream* and then keep on going. Suddenly (see magic processes in paragraph 3) from the one substance you now have 2: the cream is replaced with solid butter and the liquid butter milk. Once you’ve stopped marvelling ***and the blade has stopped spinning*** remove the solid lump of butter. Wash it in cold water and then squeeze all of the liquid out. This is very important as any remaining liquid will sour. You can work in any flavorings at this point. I’m not sure but I imagine if your flavoring can rot it will; the butter will not preserve it so plan accordingly or use the butter quickly.
*a blender or other electronic device is absolutely not necessary to make whipped cream. Put some cream in a container with a tight cover, leaving plenty of room at the top. Shake it til you no longer hear the liquid sloshing around and you have whipped cream. It takes a minute or two. Apparently you can keep on shaking and eventually make butter, but I’m too much of a wuss.