Introduction: Homemade Flavoured Butters

About: Hello, my name is Auroris. Every day we have the opportunity to learn new things, to rethink tired processes, and to improve the way we work.

Homemade Flavored Butters: 4 Simple Recipes
Soft and delicious, it is made of fine ingredients and lifts up a regular dish into something heavenly.

Step 1: Ingredients

  • 1L/32 ounces Heavy cream or Whipping cream (with higher fat content)
    • Smoked Salmon (grind into a paste)
    • Parsley
    • Garlic
    • Sun-Dried Tomato & Basil
    • Seeded Mustard
    • Salt (optional)

    Step 2: Homemade Butter

    Method 1:

    If you will use the Thermomix food processor, follow the next steps... Insert butterfly into mixing bowl. Pour 1 liter of cold Whipping cream and blend about 4 min. on speed 6. If your food processor begins to "dance" you can stop earlier because you butter is ready.

    Method 2:

    You can also use an electric hand mixer or stand mixer. Whip the cream until it separates into butter and buttermilk.

    Method 3:

    Take a plastic bottle or a jar, pour about a third of cream. And shake it 5 minutes, until the butter separates. If you are strong enough it should only take a minute or so)))

    Method 4:

    Also, you can skip the step of making butter, buy it, and all you need to do is allowing your butter to sit at room temperature until it's softened and add these ingredients to it.

    Step 3: Pour Off the Buttermilk

    In my case double cream didn't make buttermilk. From 1 litre of Whipping cream, I obtained 600 grams of butter.

    In other cases, you have to completely strain the butter. It'll be better if you will rinse it few times in very cold water, until the water is clear, and then completely drain the butter.

    Step 4: 4 Plates - 150 Grams Butter Each

    Step 5: Smoked Salmon Flavored Butter

    Step 6: Parsley & Garlic Flavored Butter

    Step 7: Tomato & Basil Flavored Butter

    Step 8: Mustard Flavored Butter

    Step 9: Preserving

    Cut a square of cling film or baking parchment. Roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to a month in the freezer.

    Do you have other good recipes to flavor butter? Please share in comments)

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