Homemade butter is surprisingly quick & easy to make and this homemade herb butter ( aka compound butter) only takes 3 ingredients and around 10 minutes. No preservatives, no additives and fully customisable. This can be used to top your favourite proteins, flavour rice and pasta dishes etc.
- 500ml fresh Cream ( I used the top layer of raw milk) *
- Salt, to taste
- Dried Rosemary, to taste
- To begin, you’ll simply need to gather your cream from the top of your raw milk. This will literally sit in a layer on top of the milk and can easily be scooped out.
- Then add this cream to a blender and blend. blend. blend. The cream will go through three stages on its way to becoming butter. First, it will become whipped cream, then it will form stiff peaks, before finally becoming butter. You’ll know when it’s ready, as the butter solids separate from the liquid. This separate liquid is actually buttermilk which can be used in a variety of ways (Read blog post for tips!)
- The trick to super butter is really getting rid of all that buttermilk. If you don’t then your butter will spoil sooner as the casein attached to the butter will putrify when oxidised. To do this I first drain the buttermilk from the butter before rinsing it with ice cold water. This water will become milky, so I repeat this process with fresh iced water a couple of times, till the water is clear**
- Once the butter is ready then it’s time to add in your salt and dried herbs ( I used rosemary this time), roll it into a log ( or pop into ramekins or a butter dish etc) and leave to chill! Voila you have homemade herb butter!
- * Although It’s possible to use double cream, I’m using raw organic milk from grass-fed cows for this recipe, due to its additional health benefits, and simply collected the top layer of ‘cream’ from the milk. This naturally seperates when the milk is chilled and sits on top, so is easy to collect.
- ** Additionally, I know that some people put some iced water into the blender with their butter after the intial drain and blend for a further 30 seconds then draining and pressing the liquid out and repeating the process that way twice.
- This homemade butter can then be stored in the fridge for up to 3 weeks. Although it may only last up to a week if you haven’t properly rinsed it. Alternatively, it can be frozen too for 6-8 months!
- Category: DIY
- Cuisine: Homemade Butter
Keywords: raw milk, butter, homemade butter, herb butter, compound butter, dairy,