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homemade butter

(3 ratings)
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KimmiK avatar
Private Recipe by
Kimmi Knippel (Sweet_Memories)
@KimmiK
Cullowhee, NC

You'll never want to buy store bought butter ever again.....so they say. I guees I'll have to try this soon.

►
(3 ratings)
prep time 10 Min

Ingredients For homemade butter

  • PLAIN BUTTER:
  • 1 pt
    heavy cream, cold
  • FLAVORED BUTTERS:
  • PUMPKIN BUTTER:
  • 1/4 c
    pure pumpkin
  • butter, equivelant to 1 stick of butter
  • 1/4 tsp
    orange zest
  • 1/2 tsp
    sugar
  • 1/2 tsp
    pumpkin pie spice
  • 1 pinch
    salt
  • SPICED CRANBERRY BUTTER:
  • 1/2 c
    cranberries
  • 1 Tbsp
    water
  • 1/4 c
    sugar
  • 1 strip
    lemon zest
  • 1 stick
    cinnamon
  • 1
    clove
  • butter, equivelant to 1 stick of butter
  • BOURBON-RAISIN BUTTER:
  • 1/2 c
    raisins
  • 1 Tbsp
    bourbon
  • butter, equivelant to 1 stick of butter
  • 1 Tbsp
    chives, bunch, chopped
  • 1 pinch
    salt
  • SAGE BROWN BUTTER:
  • butter, equivelant to 1 stick of butter
  • 1/4 c
    sage leaves, fresh, chopped
  • butter, equivelant to 1 stick of butter
  • 1 pinch
    salt

How To Make homemade butter

  • 1
    PLAIN BUTTER: Start with cold heavy cream & mix in stand mixer on high speed. After about 3 minutes, you'll have whipped cream; continue mixing. After about 6 more minutes, the butter clump & seperate from the liquid. Strain & wrap the butter in cheesecloth, then squeeze out the liquid.
  • 2
    FLAVORED BUTTERS: NOTE: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap & chill, then slice. PUMPKIN BUTTER: Mash pumpkin, butter, zest, sugar, pie spice & salt.
  • 3
    SPICED CRANBERRY BUTTER: Simmer cranberries, water, sugar, zest, cinnamon & clove, 6 - 8 minutes. Discard the zest, cinnamon & clove; let cool. Pulse in a food processor with butter & salt.
  • 4
    BOURBON-RAISIN BUTTER: Microwave raisins & bourbon, covered, 45 seconds; let cool. Pulse in a food processor with butter, chives & salt.
  • 5
    SAGE BROWN BUTTER: Melt butter over medium heat & cook until browned. Add sage & fry for 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with (2nd) butter, sage & salt.
  • 6
    BUTTER FACTS: When a recipe calls for... COLD BUTTER: Dice the butter, then freeze 10 - 15 minutes. ROOM TEMPERATURE OR SOFTEND BUTTER: Cut the butter into pieces; let sit at room temperature at least 30 minutes. If you're short on time, microwave 1 stick at 10% power unil pliable but not melted, about 1 minute, checking often.
  • 7
    BUTTER GLOSSARY: SALTED vs UNSALTED: Salted butter contains 1 - 2% salt. It lasts about 1 month longer than unsalted, but unsalted is better for cooking & baking; you can control the amount of salt you add to the dish. EUROPEAN-STYLE: This butter has higher fat content (& richer taste) than standard American butter. It is usually more expensive. CULTURED vs SWEET CREAM: Cultured butter, popular in Europe, is made from fermented cream, so it has a yogurt-like flavor. Sweet cream butter is not cultured; it can be salted or unsalted. WHIPPED: Whipped butter, sold in tubs, is injected with nitrogen gas so it's light in texture & easy to spread. Don't use it for baking. CLARIFIED: Clarified butter is butter without the milk solids. It's used for high heat cooking because the milk fats in butter burn at 250 degrees F., while clarified butter can withstand temperatures up to 400 degrees F. SPREAD: The soft butter mixed with oil. But beware of "buttery spreads", which are margarine-like condiments made mostly with oil.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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