Homemade Butter

Johanna Rothenberg Johanna Rothenberg
5.0 (2 reviews)

I tend to make butter around a Yom Tov (especially Pesach) because I can easily transform it into compound butter, which is just a fancy way of saying butter with something mixed into it. When your butter is ready, try folding in ingredients including fresh herbs, flaky salt, sun-dried tomato, or roasted garlic. This type of butter has a shorter shelf life but can be frozen. Sprinkling a touch of flaky salt on top of your freshly made butter or compound butter is perhaps as delicious as it gets. The small hint of salt brings out the creaminess of the butter and the flavor of your additives. Compound butter can be used as an embellishment served alongside fresh bread, can be baked on top of fish, added to your favorite pasta dish, or anything you could imagine that could benefit from a little extra butter…which in my opinion is just about everything.

There are multiple ways to achieve making butter. This method is with a stand mixer.

Yields: 6 ounces of butter

30m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Low Carb Dairy

Contains: Dairy

Directions

  1. Fit a stand mixer with a bowl and whisk attachment.

  2. Add two cups of heavy whipping cream to the bowl and turn the mixer on low for one minute.

  3. Gradually increase the speed of the mixer to medium-high speed and whisk about 15 minutes until you have surpassed the whipped cream stage. You will have a thicker, overworked cream and small pea-sized butter particles begin to form.

  4. Turn off the mixer and replace the whisk attachment with the paddle attachment.

  5. Turn the mixer on medium-low and whisk until the butter separates from the buttermilk and you have large chunks of butter.

  6. Set a fine-mesh strainer over a medium-sized mixing bowl and strain the butter through. You can reserve the liquid from the bottom bowl. (Use it wherever buttermilk is called for in a recipe.)

  7. Fill a clean bowl with cool water. Place the butter in the bowl and squeeze the butter with your hands to slowly work the remainder of the buttermilk out of the butter. When the water gets cloudy, discard the water and refill the bowl with fresh water. Repeat the process until the water remains clear.

  8. Pat the butter into a log or brick and sprinkle with flaky salt.

  9. Cover in Gefen Parchment Paper and store in the refrigerator. If you have successfully removed all the buttermilk from the butter, your butter should keep for two weeks in the fridge. You can also freeze your butter for longer storage.

Notes:
To make roasted garlic compound butter:
Preheat the oven to 415 degrees Fahrenheit. Using a sharp knife, split the garlic head in half (like a bagel) and drizzle the inside with two tablespoons of olive oil. Put the garlic head back together. Wrap the garlic head tightly in aluminum foil and roast in the oven for about 45 minutes or until the garlic is very soft. Remove the garlic from the oven and cool completely. Squeeze the garlic flesh from
the skins into a small bowl. Set aside. Before you shape the butter into a log/brick, mix in the
roasted garlic and proceed with the directions above.

Suggested Recipes

Explore

butter creamy from scratch homemade Johanna Rothenberg
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

2 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments