Move over Fabio, there’s a fresh new face in the butter business.
Longtime Nantucket summer residents, the Frey family, have created a modern-day interpretation of an age-old culinary appliance. Enter the Churncraft, an ergonomically-designed butter churn that’s about to put your cardiologist on notice. In twenty minutes, the Churncraft transforms cream into rich, decadent butter. “Freshly made butter just tastes better, kind of like cookies fresh from the oven,” says Kiki Frey. “It has a rich, creamy taste and a soft, spreadable texture.”
The Churncraft will jazz up your toast with easy-to-make compound butters such as cherry vanilla, blackberry bourbon, bacon chive, lavender honey and so much more. And if that didn’t make your mouth water enough, the byproduct of the Churncraft is rich buttermilk, perfect for pancakes, biscuits, cookies, cakes, pastries, salad dressings, brines for meat, ice creams and sorbets, mashed potatoes, gravy — the list goes on! Find the Frey family at this year’s Nantucket Wine Festival where they will be presenting their Churncraft at the Harbor Breakfast and in the Culinary Tent on Saturday, or visit Churncraft.com.
