homemade butter
(3 RATINGS)
You'll never want to buy store bought butter ever again.....so they say. I guees I'll have to try this soon.
No Image
prep time
10 Min
cook time
method
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yield
Ingredients
- PLAIN BUTTER:
- 1 pint heavy cream, cold
- FLAVORED BUTTERS:
- PUMPKIN BUTTER:
- 1/4 cup pure pumpkin
- - butter, equivelant to 1 stick of butter
- 1/4 teaspoon orange zest
- 1/2 teaspoon sugar
- 1/2 teaspoon pumpkin pie spice
- 1 pinch salt
- SPICED CRANBERRY BUTTER:
- 1/2 cup cranberries
- 1 tablespoon water
- 1/4 cup sugar
- 1 strip - lemon zest
- 1 stick cinnamon
- 1 - clove
- - butter, equivelant to 1 stick of butter
- BOURBON-RAISIN BUTTER:
- 1/2 cup raisins
- 1 tablespoon bourbon
- - butter, equivelant to 1 stick of butter
- 1 tablespoon chives, bunch, chopped
- 1 pinch salt
- SAGE BROWN BUTTER:
- - butter, equivelant to 1 stick of butter
- 1/4 cup sage leaves, fresh, chopped
- - butter, equivelant to 1 stick of butter
- 1 pinch salt
How To Make homemade butter
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Step 1PLAIN 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.
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Step 2FLAVORED 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.
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Step 3SPICED 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.
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Step 4BOURBON-RAISIN BUTTER: Microwave raisins & bourbon, covered, 45 seconds; let cool. Pulse in a food processor with butter, chives & salt.
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Step 5SAGE 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.
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Step 6BUTTER 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.
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Step 7BUTTER 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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