The idea of making my own butter never occurred to me until I tried making more homemade food. Butter was always a store-bought item, neatly wrapped and stored in the fridge. Since I've found out how quick it is to make, there's no turning back.
It has granted me a level of control in my kitchen that I didn't even realize I would enjoy:
I’ll prepare herb-infused butter cube using fresh herbs from my garden, freezing it in ice cube trays for later use—this is particularly useful before winter when harvesting outdoor herbs becomes necessary.
I’ll create distinctive butter spreads designed for charcuterie boards and entertaining.
I’ll pre-divide butter quantities for my frequently made bread recipes.
I’ll give it as hostess gifts for parties, or to friends who are fellow foodies.
How to Make:
All you need is heavy whipping cream and a mixer.
Prepare the Mixer: If using a stand mixer, attach the whisk attachment. If using a hand mixer, have it ready.
Pour Heavy Cream: Pour the heavy cream into the mixing bowl. Ensure that the cream is at room temperature.
Start Mixing: Begin mixing the cream on medium speed. As it thickens, you'll notice it turning into whipped cream.
Whip Until Stiff Peaks Form: Continue whipping until stiff peaks form. At this point, you've made whipped cream. Keep going.
Separation Begins: After stiff peaks, the mixture will start to separate. First, you'll see liquid (buttermilk) separating from the solids.
Continue Mixing: Keep mixing until the solids clump together. You'll see a clear distinction between the solids and the liquid.
Drain Buttermilk: Stop the mixer and use a rubber spatula to press the solids together. Drain the liquid (buttermilk) from the solids.
Wash the Butter: Rinse the butter under cold water while pressing out any remaining buttermilk. This step helps in keeping the butter fresh.
Drain and Squeeze: Drain excess water and place the butter on a cheesecloth or kitchen towel. Squeeze out any remaining liquid.
Shape the Butter: You can shape the butter into a block or any desired shape. Use the rubber spatula to help mold it. I’ve bought some really cute silicon moulds from Amazon.
Store the Butter: Place the homemade butter in an airtight container. Store it in the refrigerator or freezer. Homemade butter can generally be stored in the freezer for up to 6 to 9 months.
Tips for Storage:
Wrap or Container: Wrap the butter tightly in plastic wrap or aluminum foil to prevent freezer burn. Alternatively, you can use an airtight container.
Label and Date: Clearly label the package or container with the date of preparation. This helps you keep track of its freshness.
Storage Time: Homemade butter can generally be stored in the freezer for up to 6 to 9 months. After this period, the quality may start to degrade.
Thawing: When you're ready to use the butter, transfer it from the freezer to the refrigerator. Allow it to thaw slowly to maintain its texture and flavor.
Avoid Frequent Thawing and Freezing: While butter can be frozen and thawed multiple times, it's best to avoid frequent temperature fluctuations. This can affect the quality over time.
Quality Check: Before using the butter, check for any signs of freezer burn, off odors, or changes in texture. If it appears or smells off, it's advisable to discard it.
10 Infused Butter Spreads to Try Out:
Garlic and Herb Butter: Combine minced garlic, chopped fresh herbs (such as parsley, thyme, and rosemary), and a pinch of salt. This versatile butter is great for savory dishes.
Lemon Zest and Dill Butter: Add freshly grated lemon zest and chopped dill to the butter. This infusion works well with seafood, vegetables, and grilled chicken.
Cinnamon and Vanilla Butter: Mix ground cinnamon and pure vanilla extract into the butter. Perfect for spreading on toast, pancakes, or waffles.
Honey and Dried Lavender Butter: Use it on scones, biscuits, or as a topping for desserts.
Chili Powder and Lime Zest Butter: Ideal for grilled corn on the cob or as a finishing touch for grilled meats.
Maple Syrup and Chopped Pecan Butter: This sweet and nutty combination is excellent on pancakes or baked sweet potatoes.
Sun-Dried Tomato and Basil Butter: It adds a burst of Mediterranean flavors to pasta, bread, or roasted vegetables.
Smoked Paprika and Chipotle Pepper Butter: Perfect for grilled meats or as a finishing touch on roasted vegetables.
Grated Ginger and Orange Zest Butter: Great for muffins, scones, or as a glaze for poultry.
Truffle oil and Parmesan Butter: Ideal for pasta, risotto, or as a finishing touch on steak.
Ideas for the Leftover Buttermilk:
Baking: Buttermilk is a common ingredient in baking, as it adds a tangy flavor and contributes to the leavening process. You can use leftover buttermilk in recipes for pancakes, waffles, biscuits, muffins, and cakes.
Pancakes and Waffles: Substitute buttermilk for regular milk in your pancake or waffle batter to add a subtle tanginess and enhance the texture.
Biscuits and Scones: Buttermilk is a classic ingredient in biscuit and scone recipes. Its acidity reacts with baking soda or baking powder to create a light and fluffy texture.
Marinades: Buttermilk works well as a marinade for meats, particularly for dishes like fried chicken. It helps tenderize the meat and adds a pleasant flavor.
Salad Dressings: Use buttermilk to make creamy salad dressings. Combine it with herbs, garlic, and your favorite seasonings for a tangy and flavorful dressing.
Smoothies: Add buttermilk to fruit smoothies for a tangy twist. It pairs well with berries, bananas, and other fruits.
Soups and Sauces: Incorporate buttermilk into creamy soups or sauces to add richness and a tangy flavor. It works well in potato soup or creamy pasta sauces.
Cultured Butter: If you enjoy the process of making your own butter, consider using the leftover buttermilk to culture another batch. This will result in cultured butter with a distinct flavor.
