Since I love to spread lots of butter over breads, croissants, pancakes and regularly use butter as dipping sauce, I can say I love butter. And I always buy any butter that I find interesting when shopping at gourmet stores and supermarkets. So when I find out about Butter Making at Borderless Butter, I straightaway click on the link and book a session without hesitation.
It proves to be a fruitful experience. It is fun to churn out the butter from scratch and feels incredibly gratifying to create something that I always enjoy eating. And also very rewarding when I fall in love with the taste of the butters that I have customised by adding a variety of ingredients.
The workshop, located in the quaint neighborhood of Joo Chiat, has that whimsical, artistic, idyllic vibe that makes the experience feel unique and relaxing.
My first butter creation is Ma Ma Mia! And like its namesake, this butter is supposed to taste bombastic. And it does, due to the pepper flakes I add, with a dash of salt. It tastes great. Though after I’m done with this butter, I’m thinking that maybe adding a drop of honey will deepen the complexity of the taste and bind together the savoury and spicy flavours.
Umami Cream tastes exactly as it is named. The main ingredient added is finely cubed Shitake mushrooms, whose earthy flavour is perked up by the intense briny sweetness of seaweed sauce. And the texture is rendered varied and exciting. A sprinkle of salt for extra savoury taste and a scattering of brown sugar for a touch of richness and caramel goodness. This tastes absolutely amazing. So good that I realise how much a bit of sweetness does to harmonise the flavours. Thus I want to add some to Ma Ma Mia!
Bottles for making of butter.
Pouring cultured cream into the shaker bottle (screw-on cap type). After closing the cap, I just keeping shaking while keeping an ear on the sounds the cream makes. At first, there is swishing sounds. Then the cream turns into whipped cream consistency, and there is no more sound. Keep going at it until the fats separate from the liquid to form butter. At this point, the swishing sounds can be heard again! Kind of amazing, if you ask me.
Butter after draining off the buttermilk, which actually tastes good too! Then it’s off to the ice bath to wash off any remaining liquid. Followed by squeezing the butter dry, which determines the shelf life of the butter.
Array of ingredients from salt, brown sugar, caramel, honey, mustard, soy sauce, pepper flakes, kimchi, seaweed to mushroom. The possibilities are endless.
Mixing in progress ...
Umami Cream - Mixed with Mushroom, Seaweed Sauce, Brown Sugar and a pinch of Salt
Ma Ma Mia! - Mixed with Pepper Flakes, a dash of Salt and a dot of Mustard
Thoughts: Awesome, Delicious and Fulfilling Experience
180B Joo Chiat Road Level 3
