Introduction: Bacon Butter (Hand Churned)
Nothing says "decadent breakfast" better than bacon & butter. If you've never made homemade butter before, you don't know what your missing!. Yes, it's definitely cheaper to buy butter than to buy cream & bacon, but you won't find any butter in the grocery store with delectable pieces of salty, smokey bacon in it. Plus, you get bragging rights and it's fun to make at least once.
This decedent version of butter will leave you high on the hog and adds a richness to your bagels, toast, waffles, pancakes and just about anything else you would put butter on.
6 cups heavy cream
4-6 slices bacon (cooked)
Lehman's Hand Butter Churner or Mason Jar
Let the cream sit out a few hours or overnight to ripen.This will give your bacon butter a nice sour taste. Preheat the oven and bake your bacon. Cut the bacon into small bite size pieces. Add the cream and bacon to the butter churner. You can also use a mason jar or food processor. Turn the crank on the churner and continue to churn until the butter separates and you see a clear liquid.
The clear liquid is buttermilk. Strain the buttermilk into a jar and save it for pancakes! Next, you need to remove all the residual milk or your butter will turn rancid. Put the butter into a strainer and run it under water until the liquid is clear. The liquid will be cloudy at first. It takes a few minutes, so be patient.
The bacon adds a nice salty flavor to the butter already, but you may add a couple pinches of salt if you wish. Taste the butter first before you add any salt.
Your bacon butter is now ready to use!
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