Homemade Herb Butter

butter use

Butter… It’s a noun, it’s a verb, and here in the south.. it’s life! I like to make my own. It’s easy and it is better for you… because you know exactly what is in it … it keeps for a month and it’s just as inexpensive as store bought. Try it once and you’ll see just what I mean….

Easy Instructions ( For a Kitchenaid® Stand Mixer)

Ingredients

  • 2 Cups Whole Heavy  Whipping Cream
  • 2 Quarts Ice Water
  • tsp salt, tablespoon fresh chopped dill, 1 tsp Badia® Complete seasoning

Instructions

  • 1/2 hour before beginning, remove the Whipping Cream from fridge and let sit at room temp.  to speed up the separation process.
  • In your  KitchenAid® Stand Mixer, pour whipping cream , salt, seasoning and herbs into the mixing bowl.
  • Using the whisk attachment begin mixing the Cream.  Start on Speed 1 and work your way up to 10.
  • You may need to hold a kitchen towel over the openings to prevent excess splashing.
  • In approximately 3 to 4  minutes you will see  the butter fat separating from the buttermilk.  Once the butter fat coagulates and sticks to the whisk, you can drain off the buttermilk into a mason jar or container to use later ( please don’t toss it away, it can be used for really good fried chicken)
  • Pour approximately 2 1/2  cups of your ice water over the butter, into the mixer, and rinse the remaining buttermilk out of the butter by running mixer on medium speed….use your towel to cover up any open areas to avoid the splashing, cause it will splash ! hahaha
  • drain the excess water at the bottom of the mixing bowl , but this time..drain it in your sink. (there is no more buttermilk to be used from now on)
  • Repeat the cold water rinse (3-6 times), until water is CLEAR after mixing. Drain any remaining water into your sink .
  • Using your spatula or even your hands, loosen the butter from the whisk and press butter fat onto the side of the mixing bowl to remove any excess water.

PLEASE READ:

  • If you don’t plan to use the butter immediately, you can keep it in the fridge for up to 2-4 weeks in an airtight container.  You can achieve longer storage times in the freezer – just be sure to protect your butter from freezer burn by storing it in an airtight container, such as Gladware®

butter ok

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