Homemade Dill Butter Recipe
"Surprisingly simple, for those times you want your own lovely butter here is the method. You can do it by hand or using a food processor and add flavors too. Since it is not any cheaper than storebought, probably best used to spread on breads and muffins etc rather than to cook in something. Update 30/02/12. YES! it works! Delicious too. Added in some flavor options"
photo by alligirl
- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
1 block
ingredients
- 1 pint heavy cream (or less, depends on how much you want to make)
- 1⁄4 teaspoon salt
- 1 teaspoon dill, thyme, rosemary, pepper, cinnamon, honey (optional)
directions
- Make sure your cream is at room temperature, or it will take much longer.
- Place cream either in a tight fitting lidded jar or the food processor.
- Jar method: start shaking the jar up and down. After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes "shuk shuk" and that is the butter separating from the buttermilk. Continue to shake for another 4 minutes until most of the buttermilk is liquified.
- Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.
- Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol).
- Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear. 7-10 times. Helps ensure it stays fresh longer.
- Put your butter on a cutting board, and work it with a spatula to get all the last liquid inside it out, just squish it with the spatula a few times.
- Add salt if you want salted butter.
- Voila~ your own homemade butter.
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Reviews
-
I've been wanting to try this, and finally did. It couldn't have been easier! (I used the food processor method). Since this was a trial run, I only used 1/2 pint of cream, and omitted the salt, because I don't used salted butter. The 1/2 pint yielded, by weight, 3 7/8 oz of beautifully smooth and creamy butter, and as a pleasant by-product, it also yielded about 1/3 cup buttermilk. The flavor is fabulous; I just had some on a nice thick slice of homemade bread. I'll definitely do this again!!! -
I love making homemade butter and this is great. I did the jar method and we loved it. I didn't run water over it because I knew it would be gone in a day anyway. I am looking forward to using the buttermilk for pancakes tomorrow. I will try the food processor method when I make a bigger batch. -
Perfect - and I made it MYSELF! :) I only used about 6 oz. of cream, shaking it in the jar and it worked fairly quickly. Thanks for the easy way to make your own butter; I feel so virtuous! Thanks for sharing, MarraMamba! -
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Made this as an experiment in a 20 ounce jar , using the jar method. Actually the process of this is very simple, and no trouble at all. I made 4 pieces of toast (1 for each) as a test run to see how everyone likes it, and passed with flying colors. Can't wait to try it on something else in the future. Made for Holiday tag -
Hi MarraMamba, I put a pint of whipping creme 33% BF into my Kitchen Aid mixer with paddle the creme was at room temperature and put the mixer on at the second lowest setting for 30 minutes. Then viola butter with about 1 cup of buttermilk I did not add the salt! I am making a banana cake this morning and needed 3/4 cup of butter and this whipping creme needed to be used and I did not want to go to the store in - 30 round trip 60 minutes so thank you very much for re - instilling the art of butter making into my life! The last time I did this was in high school home economics class and when I think of all the creme I have thrown out what a waste of money! Again many thanks for posting.
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RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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