Why You Should Add a Little Yogurt to Your Butter

Photo: Claire Lower

Even the cheapest, most basic butter is a thing of beauty but, just as I love many salts of various price points and colors, I love all sorts of different butters, from the cultured to compound. Actually, my new favorite child happens to be a compound butter that’s quite cultured—all you need is a little yogurt.

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According to Food & Wine, the folks at the Icelandic restaurant The Retreat add skyr to butter, along with locally harvested seaweed and lava salt. I don’t have either of those last two on hand, but I do have easy access to yogurt, and can confirm that folding it into butter is an excellent idea.

Food & Wine wasn’t particularly forthcoming with ratios, so I decided to try two tablespoons of yogurt with four ounces of Kerrygold butter. I let the butter come completely to room temperature, then mashed it around in a bowl with a wooden spoon, added the yogurt, and continued to stir and mash until I had a homogenous mixture. I popped the bowl in the fridge for 15 minutes to let it firm up, then rolled it into a ball, gently blotting the excess moisture with a paper towel before wrapping it in parchment paper and returning it to the fridge for another 10 minutes.

I then spread it on some bread, and gave it a taste. Two things were immediately apparent. For one, it spread like a dream. Even straight out of the fridge—and I have a ramekin of the stuff that’s been hanging out in the fridge for a few hours now—it offers no resistance while being smeared across your favorite bread. Then (of course) there is the taste. The yogurt adds a gentle, creamy tang not unlike (you guessed it) cultured butter. It also adds a bit of substance, which makes it an ideal candidate for dipping, particularly if you are a fan of dipping your radishes into butter—a practice everyone should adopt. I haven’t tried it on a baked potato yet, but I feel comfortable predicting that it will be good. In fact, you can quote me on that.

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