History of Cultured Butter (2:46) -- Principles of Making Butter (3:57) -- Lobster Flambe with Beurre Blanc (2:29) -- Shaped, Flavored Butters (2:55) -- Vanilla Butter Pastry Dessert (1:56) -- Wooden Butter Churns (4:03) -- Making Homemade Butter (2:22) -- Breakfast at Poilâne (3:18) -- Credits: France: Traditional Cultured Butter -- Cheese Slices (Series 6) (0:32)
Summary
The French love their butter; in fact they consume more of it than any other country in Europe. The traditional, cultured butter produced in an old butter churn is hard to find, unless you know what to look for. Host Will Studd visits the two oldest cooperative dairies in Normandy and the Charentes-Poitou to see them make butter the traditional way, and understand the taste and texture differences between the two regions. He then meets Yves Bourdier at La Maison du Buerre in Brittany and discovers the secrets behind the art of the Malaxer. Finally, an old friend offers to show him how easy it is to make delicious fresh cultured butter at home using crème fraiche
Notes
Encoded with permission for digital streaming by Infobase on November 17, 2013
Films on Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware
