Better Butter

Making your own butter will be about the same
cost as purchasing butter, but the results are
fresher and tastier!

Butter is Amazingly Easy to Make

Butter is beloved and healthier than seed oils! Butter's rich, creamy texture and savory flavor add depth to a wide variety of dishes. It enhances the taste, and it can elevate savory dishes with its luscious mouthfeel.

Additionally, butter carries flavors well, acting as a base for herbs and spices. Culturally, it has a long history in many cuisines, often associated with comfort food and home cooking. Plus, there's something inherently satisfying about using it in cooking. It taps into our senses, making it a staple in many kitchens!

Ingredients

Heavy whipping cream

Salt is optional- I prefer no salt

Method

Pour whipping cream into a mixing bowl and whip on high speed. After it reaches a whipped cream state, keep going.

Results

The butter will start to solidify and separate from the residual buttermilk.

Separate

Pour off the buttermilk or strain the product. You now have two finished products for the price of one- butter and buttermilk! Form the butter into a compact shape and refrigerate both.

Using room temperature cream (or slightly warmer) will speed the process.

What Is Traditional Buttermilk: Originally, buttermilk was the liquid left over after churning butter. It’s slightly fermented, giving it a tangy taste.

Cooking with butter can elevate your dishes in so many ways! Here are some tips and techniques to make the most of it:

Sautéing: Use butter for sautéing vegetables or proteins. It adds flavor and richness. Just be mindful of the heat; butter can burn if overheated. Consider using a mix of butter and avocado oil to increase the smoke point.
Sauces: Butter can be the base for rich sauces like beurre blanc or a simple pan sauce. Swirling in cold butter at the end of cooking adds gloss and richness.
Finishing Touch: A pat of butter can enhance the flavor of soups and meats, just before serving. It adds a creamy finish and elevates the dish.
Flavoring: You can infuse butter with herbs, garlic, or spices to create compound butters. These are fantastic for spreading or melting over vegetables and meats.
Browning: Brown butter (beurre noisette) is a deliciously nutty version that’s great in baking or drizzled over vegetables and proteins.
Roasting: Toss vegetables or proteins in melted butter before roasting for added flavor and a beautiful golden color.

Experimenting with different techniques can really enhance your cooking and bring out the best flavors in your dishes!

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