Makes about 350g of butter which we use in our Sourdough Tagliatelle Recipe.
The flavour of this butter is absolutely amazing and incredibly moreish, but more than that Miguel says “Anchovies are a great source of Omega 3 and the latest scientific consensus suggests that they are in fact a prebiotic.”
Ingredients:
1 litre double cream
100ml kefir (fermented milk)
2 teaspoons anchovy paste
2 teaspoons small capers, chopped
small bunch parsley, chopped
sea salt
Equipment:
Mixing bowl
Hand whisk
Sieve
Parchment paper
Butter dish
Method:
Day 1:
Combine the cream and kefir in a bowl, cover and leave to set overnight.
Day 2:
Stir the mixture with a whisk until the liquids (buttermilk) separates from the solids (butter). Put the mixture in the fridge and leave for one hour.
Drain the buttermilk from the butter with a sieve. Squeeze the butter to remove any excess liquid. Weigh the butter and add 1% salt to the butter, along with the anchovy paste, capers and chopped parsley, and mix well. Taste and adjust seasoning with anchovy and salt.
Shape the butter, wrap in parchment paper and store in the fridge. Serve on your favourite butter dish.
While I hoped to come to a class one day after learning about the school from another Alaskan, the 12 hour “fabulous” days are too much for this 72 year old. I am ordering your books and I congratulate you on your wonderful school. There seems to be some nay saying about canceling your classes. I want you to know, as someone involved with public health most of my career, I support you in this wise decision.
Hi Christine…thank you so much for your support and lovely comments. Hope you love the book! We also have a new discount code offer for the over 70’s and key workers, in light of the current situation for a 1 years membership of the Sourdough Club online learning. If that is something that you would like to apply for you can do so here https://thesourdoughclub.com/apply-for-discount/
Warmest wishes
Lucy x