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Homemade butter and compound butters

Ingredients

Butter

  • 6 cups 35% (heavy) cream

Lemon Miso Compound Butter

  • 1 cup unsalted butter
  • 3 tablespoons yellow miso
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon kosher salt

Blue Cheese, Pear and Walnut Compound Butter

  • 1 cup unsalted butter, softened
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup pear jam
  • 1/3 cup walnuts, finely chopped

Jalapeño, Lime and Cilantro Compound Butter

  • 1 cup unsalted butter, softened
  • 1 jalapeño, seeds removed and minced
  • 1 lime, juiced and zested
  • 1/2 cup cilantro, finely chopped

Orange, Honey and Cinnamon Compound Butter

  • 1 cup unsalted butter, softened
  • 1 orange, juiced and zested
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

Directions

Butter 

  1. Add cream to a stand mixer fitted with the whisk attachment and turn the speed to medium-high. The cream will go from liquid to whipped cream in about three to four minutes. By continuing to whisk the cream will break and the butter will begin to separate from the buttermilk. This should take another three to four minutes. If you don’t have a stand mixer you can do this by adding the cream to a mason jar and shaking vigorously. Keep going! It will take longer in a mason jar, however, about 20 minutes.
  2. Once the buttermilk and butter have separated place a strainer over a bowl and drain the buttermilk from the butter. Reserve the buttermilk for baking.
  3. Add the butter to a large mixing bowl and pour about a quarter cup of cold water into the bowl. Knead the butter to release any excess buttermilk. The water will become cloudy, drain the water and repeat until the water runs clear.
  4. If you’re happy with unsalted butter, you’re all set. If you’re looking for salted butter, mix in about a teaspoon of your favourite salt. 

Compound Butter

  1. Simply add ingredients of the flavour of your choosing to a mixing bowl and mix until fully combined.
  2. Lay out a large piece of plastic wrap or parchment paper and place the compound butter in the centre and roll it into a log. Twist the ends and refrigerate. 
  3. Enjoy!

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