Seasoned Butter

by Patricia Eddy on July 22, 2009

Condiment day continues with a few quick tips about making your own butter.

We’ve been making our own butter for over a year now. When we talk about this though, we get a fair number of questions. Here are some of the more common ones.

1. Do you make all of your butter? No. We use a fair amount of butter in our cooking and we just can’t afford to make all of it. You need about 1 cup of cream to make half a cup of butter.

2. Is it really that easy to make butter? Yes, actually it is. You can make butter by churning or shaking, but the simplest way to make it is actually in a KitchenAid mixer. You can have butter within about 5-7 minutes.

3. How long does homemade butter last? If you’re dilligent about removing all of the buttermilk from the butter, homemade butter will last for several weeks. If you’re not quite as dilligent, it will still last up to 5 days in the fridge.

4. What flavors can you mix with butter? Well, just about anything. Our favorite additions are seasoned salts. This past weekend, we made smoked chipotle salt with Secret Stash Salt’s Smoked Chipotle Salt. If you’re using a cup of cream, add about 1/4-1/2 tsp of salt. You can make garlic butter by adding 3 finely minced cloves of garlic. Add some dried red pepper flakes for a bit of a kick or some dried basil for a fantastic butter to put on fish.

There’s no real recipe here, but the steps to making butter are simple.

1. In a large mixing bowl (or KitchenAid), place your cream and whatever seasonings you’re using.

2. Beat the cream on high. The cream will go through several stages: soft whipped, firm whipped, chunky overwhipped, and then it will start to slush as the buttermilk is released and the butter solids form.

3. Drain the butter solids on paper towels or a clean dishtowel or cheesecloth. Optionally, rinse the butter solids in cold water.

4. Shape into an easy to store shape and refrigerate for up to a week.

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