Homemade Dill Butter Recipe
- Reviews 7
Ready In: 20 mins
Yields: 1 block
Ingredients
- 1 pint heavy cream (or less, depends on how much you want to make)
- 1⁄4 teaspoon salt
- 1 teaspoon dill, thyme, rosemary, pepper, cinnamon, honey (optional)
Directions
- Make sure your cream is at room temperature, or it will take much longer.
- Place cream either in a tight fitting lidded jar or the food processor.
- Jar method: start shaking the jar up and down. After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes "shuk shuk" and that is the butter separating from the buttermilk. Continue to shake for another 4 minutes until most of the buttermilk is liquified.
- Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.
- Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol).
- Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear. 7-10 times. Helps ensure it stays fresh longer.
- Put your butter on a cutting board, and work it with a spatula to get all the last liquid inside it out, just squish it with the spatula a few times.
- Add salt if you want salted butter.
- Voila~ your own homemade butter.
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