So I did it. I made BUTTER. Not hard with a stand mixer, I know.
So I did it. I made BUTTER. Not hard with a stand mixer, I know. But I currently feel like caroline ingalls and i’m so in love with this butter! I used two separate recipes, I’ll include my written instructions and both links. The butter recipe is from the NYT, the link should work for free. The butter recipe by 1/2 batch makes 1 cup of butter from 3 cups. I’m assuming if you half that again you get 1/2 cups butter. I did the 1 cup and saved 1/2 to use for another day! My written instructions make 1/2 cup butter= 1 stick. I also added a pinch of sea salt for balance. You can buy a single vanilla bean from whole foods in their seasoning aisle or vanilla bean paste. You can substitute it with vanilla extract but I would only use 1/2 teaspoon or less. https://www.theelliotthomestead.com/blog/2014/06/flavored-butter-recipes https://cooking.nytimes.com/recipes/11391-homemade-butter-and-buttermilk?unlocked\\\_article\\\_code=1.q1A.8H7t.b3dRefV9NQ1D&smid=ck-recipe-iOS-share 1/2 cup organic heavy cream 2 tablespoons blueberry preserves 1 tablespoon honey 1 vanilla bean 1 pinch of sea salt Step 1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. Atthis point stop the mixer. Step 2. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Step 3. Leave the butter in the strainer and knead it gently to press out any remaining buttermilk. Continue kneading until the butter is dense, smooth, and creamy, about 5 minutes. Step 4. Transfer butter to a small mixing bowl. Step 5. Place the vanilla bean flat on a cutting board. Using a sharp paring knife, split the vanilla bean lengthwise. Open the pod and scrape out the seeds with the back of the knife or a small spoon. Step 6. Add the vanilla seeds, honey, berry preserves, and salt to the butter. Mix thoroughly with a rubber spatula until fully incorporated. Step 7. Spoon the butter onto a sheet of plastic wrap. Wrap tightly and shape into a ball or log. Refrigerate untilready to use. submitted by /u/unripe_ [link] [comments]
