30 Homemade Butter Recipes, From Spicy to Sweet (2024)

FAQs

Does homemade butter taste better than store bought butter? ›

Flavor: Homemade butter is striking: It tastes unbelievably fresh. I tested my first batch of homemade butter against my favorite supermarket brand, and the difference was clear: Freshly made butter tastes FRESH, unlike butter that's sat at the supermarket for a while.

After making the butter, put it in a large bowl and add honey. Once the butter has solidified and been rinsed in ice water, place it in a large bowl to mix in added flavors with a spoon. I used 1 ½ tablespoons of honey, but feel free to use more or less depending on your personal tastes.

How to store flavored butter. You can choose to either use the butter as soon as you've made it or you can roll it in paper or plastic wrap and store it up to two weeks in the fridge. If you choose to chill it you won't be able to shape it into eggs or anything like that. Then the best way is to cut slices and serve.

How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content.

Rinse the Butter

The final butter may have some lactose and milk proteins remaining in the liquid and if this is allowed to ferment, the butter may become rancid in a short time. The washing and folding is what removes most of this.

Whatever the case, making your own butter probably won't save you much money. In fact, it might cost you money.

Add some fresh cream or hung curd to it salt to taste . It might help to remove the bitter taste. But first try with just a spoon and see the difference. If the bitter taste is still there make a butter icing with it by mixing vanilla esscence and sugar and top it on biscuits and enjoy .

What's happening is that the bacteria are consuming the lactose (milk sugar) from the cream, converting it into lactic acid. This is what makes raw milk sour, and similarly is what makes raw butter get "cheesy". Now, you can't stop this fermentation from happening, but you can slow it down.

However, if the temperature in your kitchen goes above 70 degrees F in your kitchen, any butter (salted, unsalted and whipped) should go in the refrigerator to avoid spoilage. You can even store your butter in the freezer for up to a few months.

What are flavored butters called? ›

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles.

We recommend taking a portion of raw butter (1 stick at a time) and storing it on the counter in a glass butter dish. You can store the remainder of the sticks in the fridge to maintain freshness for longer.

Excessive churning after the butter has separated will make it greasy and hard to shape. Too little churning will cause the butter spoil quickly due the trapped buttermilk it still contains.

Check for changes in the butter's look, feel, smell, and taste. Any visible discoloration, change in texture, bad smell, or bitter or sour taste indicates bad butter. Can you freeze butter? Yes, you can freeze butter to keep it fresh for longer.

Small yellowish clumps of butter will start to appear. Keep churning until you see two distinct substances in jar: thin white buttermilk and thick clumps of yellow butter. This should take around 8-10 minutes.

What's happening is that the bacteria are consuming the lactose (milk sugar) from the cream, converting it into lactic acid. This is what makes raw milk sour, and similarly is what makes raw butter get "cheesy". Now, you can't stop this fermentation from happening, but you can slow it down.

High-quality butter has higher milk fat content, which gives you richer, flakier and more flavourful baked goods that tend to have better shape and structure. A lower-quality butter has more water content, which will produce, for example, a crisper, flatter cookie with more crunch.

Homemade butter's shelf life depends on how thoroughly you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for up to 2-3 weeks in the fridge.

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.