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My mom and sister have been preparing butter at home for many years now and being the youngest, I have only been eating them :) This is for my mom and sis :)

I have prepared the below butters in this instructable :

  • Unsalted Butter
  • Garlic, Lime and Herb Butter

  • Spicy Garlic Butter

  • Maple Pecan Butter

  • Orange Marmalade Butter

  • Vanilla Chai Butter

Suggestions to use the flavored butter:

Garlic, Lime and Herb Butter and Spicy Garlic Butter can be used on Grilled Steak or Grilled fish or the best on Grilled corn

Maple Pecan Butter, Orange Marmalade Butter and Vanilla Chai Butter can be used on muffins, scones, morning toast yum yum

Step 1: Ingredients and Material Required to Prepare Butter

Ingredients:

  • 16 OZ Heavy cream (Cold)

Material:

  • Large mixing bowl
  • Silicon Spatula
  • Electric beater

Step 2: Steps to Prepare Unsalted Butter

  • Pour the cream in a large bowl and beat it using an electric beater till you can see white liquid in the bowl. It took me 20 minutes to get to this stage. Note : The stages to get to this stage is, first the cream got soft peaks, then stiff peaks, then the cream started turning a little yellow and then it gave out white liquid.
  • This white liquid is buttermilk and can be used to prepare bread etc. Pour the buttermilk into another bowl
  • This is our butter. But the butter might have some buttermilk left and if we do not remove all the buttermilk from the butter, the butter will go bad if not used within 2-3 days.
  • In order to remove the buttermilk from the butter completely, add ice cubes in water to get ice cold water and pour 4 tbsp of this water on the butter and beat it again for 3-4 minutes and we will get white liquid. Discard the water. Repeat this process till we get clear water.
  • Place the butter on a plastic wrap and roll to get a tight tube.
  • Place in fridge for 1-2 hours and can use as required :)

Step 3: Garlic, Lime and Herb Butter

Ingredients Required:

  • Softened Butter - 4 tbsp
  • Parsley - 1/4 cup
  • Garlic - 1 tbsp
  • Lime zest - 1 tsp
  • Salt - 1/4 tsp

Steps Required:

  • Mix together all the above ingredients well
  • Place the butter on a plastic wrap and roll to get a tight tube
  • Place in fridge till required

Step 4: Spicy Garlic Butter

Ingredients Required:

  • Softened Butter - 4 tbsp
  • Coriander Leaves - 1/4 cup
  • Garlic - 1 tbsp
  • Chilli Flakes - 1/2 tsp
  • Smoked Paprika - 1/2 tsp
  • Salt - 1/4 tsp

Steps Required:

  • Mix together all the above ingredients well
  • Place the butter on a plastic wrap and roll to get a tight tube
  • Place in fridge till required

Step 5: Maple Pecan Butter

Ingredients Required:

  • Softened Butter - 4 tbsp
  • Chopped Pecans - 1/4 cup
  • Maple syrup - 1 to 2 tbsp

Steps Required:

  • Mix together all the above ingredients well
  • Place the butter on a plastic wrap and roll to get a tight tube
  • Place in fridge till required

Step 6: Orange Marmalade Butter

Ingredients Required:

  • Softened Butter - 4 tbsp
  • Orange Marmalade - 2 to 3 tbsp

Steps Required:

  • Mix together all the above ingredients well
  • Place the butter on a plastic wrap and roll to get a tight tube
  • Place in fridge till required

Step 7: Vanilla Chai Butter

Ingredients Required:

  • Softened Butter - 4 tbsp
  • Chai Spice - 1/2 tsp (Ingredients required to prepare Chai Spice is below)
  • Vanilla essence - 1 tsp

Chai Spice :

  • 4 parts ground cinnamon
  • 2 parts ground ginger
  • 2 parts ground cardamom
  • 1 part ground cloves
  • 1 part ground coriander
  • 1 part ground white pepper

Steps Required:

  • Mix together all the above ingredients well
  • Place the butter on a plastic wrap and roll to get a tight tube
  • Place in fridge till required
Did it just like you said to, came out perfectly! <br>Thanks!
<p>Try this. 1 stick of butter (homemade sounds good good!). 4 oz. of a good blue cheese. Slowly melt together in a small pan. Spoon on to a freshly grilled mid-rare ribeye which has been lightly seasoned with salt &amp; pepper. Your palette will thank you!</p>
<p>Oh sounds so yummy...I have never had blue cheese before, so i guess this will be a good way to start...Thank you so much mretuck :)</p>
Also amazing using goats cheese, cream cheese or sheep's milk cheese, although the goat's and sheep's milk cheese will have more flavor. Made a similar butter recently with fresh grated parmesan, fresh garlic, fresh basil, chopped/toasted pine nuts &amp; sun dried tomatoes. Amazing grilled under the broiler!
<p>This is dumb, but I don't think I will have time, or patience to &quot;make butter&quot; so is it possible to purchase unsalted butter and then add the ingrediants to make the flavorful butter as gifts?</p>
<p>If you let the cream come up to room temperature, it takes about 5 minutes tops. (Not dumb.)</p>
Going to do this for the upcoming holidays.
<p>:) :)</p>
<p>Oh yummy, I can't wait to try this. You just cannot beat homemade butter on homemade bread. Thank you for this.</p>
<p>Thank you for your comment :)</p>
<p>So yum! Definitely going to try these. Another great one (especially for stuffing under the skin of chicken or other fowl), is finely chopped lemon rind (organic), sea salt and sage. Delish!! Thanks for this instructable - it's always the simple things that we forget all about, and usually the ones that bring such smiles!</p>
<p>So true :) Simple things are the best most of the times :)</p>
<p>I love you. My wife loves you. My bread loves you. My friends will love you this Christmas.</p>
<p>Awww thank you so much mretuck ,wifey ,awesome bread and mretuck's friends ;)</p>
<p>These are great! How long will the butter last in the frig if you get all the buttermilk out?</p>
<p>I would not use it for more than a month...If you are planning to make large quantity, i would suggest freezing them and De-freezing as an when required.</p>
Great to see such enthusiasm about this.<br>I make huge batches of butter that I freeze and keep for months.<br>My favorite is garlic-lemon butter, where 50% of butter I replace with olive oil. The mixture becomes a smooth thick liquid at room temperature and when frozen it becomes like hard ice cream that I scoop using an ice cream spoon.<br>Most of my butters however I pour in ice cube trays, and then freeze them so I have ready to use butter cubes.<br>I also do this with my own garlic paste that equates to two garlic cloves per cube.<br>Keep up the good work!<br>
<p>Thank you for the awesome ideas..i will definetly give this a try :)</p>
<p>I'm so hungry right now... It really looks tasty, I think I'm gonna make the salty ones !</p>
<p>Thank you BlueJinxie :)</p>
<p>this is extraordinary :D</p>
<p>Thank you sabu.dawdy :)</p>
<p>My favorite is honey butter. :)</p>
<p>Honey Butter is truely the best and can be use in countless ways :)</p>
<p>One might think that such a straight forward thing posted all over the internet would get old, but it just doesn't. I love compound butter recipes, and instructables really imparts the feeling that if you follow along then anyone can make this. The difference between a recipe and an instructable is the follow through from beginning to end beyond just an end product photo. Nice job, hope you continue to add more flavor to the community!</p>
<p>You are absolutely right...Things that seem to be impossible at first glance, feels so simple and doable when I go through each and every word in each instructable:) Thank you also for your kind words :)</p>
<p>Oh, I am going to make the garlic, lime and herb first! That will be wonderful on shrimp or chicken. Yummy!</p>
<p>Oh yes that is a good idea...I will try it out too..Thank you :)</p>
<p>Good job! best ingredients for both savories and sweets :)</p>
<p>Thanks Bhawya :)</p>
<p>Was expecting a tow-headed South Park child. This is better. </p>
<p>hehe!</p>

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