Hatfield - Flavored Butter Recipes: Make Your Own Homemade Compound Butter
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- Book:Flavored Butter Recipes: Make Your Own Homemade Compound Butter
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Flavored Butter Top 50 Most Delicious Compound Butter Recipes All rights reserved.
Otherworld Publishing
Copyright 2016 Disclaimer Otherworld Publishing and its authors have used their best efforts in preparing these pages and their publications. Otherworld Publishing and its authors make no warranty of any kind, expressed or implied, with regard to the information supplied. Limits of Liability Otherworld Publishing and its authors shall not be liable in the event of incidental or consequential damages or injury in connection with, or arising out of, the providing of the information offered here. Free Recipe Books! Our new recipe books are always free the first day. Like us on Facebook to get notified!
Flavored butter, also called compound butter, is butter in which extra flavoring has been added, such as spices, herbs, and various other ingredients. This makes adding incredible flavors to your dishes very easy. For centuries butter has been made the same way by churning cream. Even though it may seem like a complicated process, it really isnt. If you have never made homemade butter you will be surprised to know how easy it is. This recipe book will teach you the steps to create perfect and deeply-flavored homemade butter.
It contains the recipe for making plain butter, but we suggest you to make the cultured version so you can notice the significant difference in taste. Once you have used up the cream in your kitchen and turned it into a sophisticated butter that melts in your mouth, try the many flavoring recipes to add an explosion of flavor to your homemade butter. For extra convenience there are cooking suggestions for each recipe but dont be afraid to use your own imagination! You can make as many as you want and simply put them in the freezer to keep them fresh for months. Before freezing, divide the butter in easy portions so you can use as much as you want whenever you want. Check out the author page for all of Julie Hatfields recipe books. Like us on Facebook for more recipe books and freebies!
This recipe shows you how can you easily make plain and cultured butter. Yields: 1 cup Ingredients: 1 pint Heavy Cream, preferably organic 2 tbsp plain Yogurt, for culturing only tsp Salt, optional 2-3 cups Water, for washing Method of Preparation: Culturing the Cream (optional):
- Pour the cream into a bowl, one day before.
- Add the yogurt and mix to combine.
- Leave to culture in a warm place, about 70 degrees F.
- Check the mixture after 10-12 hours. If it is not foamy and does not smell tangy or sour, leave it to culture another 12-24 hours.
- When cultured, refrigerate the mixture for about 1 hour or until it reaches 60 degrees F.
- Place the cream in the bowl of your blender.
- Cover the bowl with plastic wrap so it doesnt splatter.
- Mix at medium-high for about 5-10 minutes. In the first few minutes it will whip into peaks and then the cream will become grainy. You know that its done when the butter and buttermilk are separated.
- Line a sieve with cheesecloth.
- Place it over a bowl.
- Pour the buttermilk through the cheesecloth (The solid butter will stay on top of the cloth).
- Using both hands, gather the cheesecloth around the butter and press it so you get rid of the excess liquid.
- Repeat this process a couple more time so you can get as much buttermilk as you can.
- Pour it into a bottle.
- Refrigerate the buttermilk.
- First, rinse out the bowl where the buttermilk was.
- Place the butter in the same bowl.
- Pour in 1/2 cup of cold water.
- Press the butter with a spatula.
- Discard the cloudy water.
- Repeat this process until the water is clear.
- If you choose to make salty butter, sprinkle the salt and knead with your hands.
- Place the butter in a jar with a lid or roll a log with parchment paper.
- Label it.
It can be frozen for a couple of months.
- Place all of the ingredients in a bowl.
- Using a fork, mix to combine them well.
- Store in a pint-sized jar with a lid.
- Use it immediately or refrigerate.
- Enjoy.
Yields: Approximately 2 cups Ingredients: 2 sticks of Butter 5 ounces ripe Avocado Meat 1 minced Garlic Clove 1 tbsp chopped fresh Cilantro 2 tsp toasted and ground Cumin 1 tbsp Lemon or Lime Juice Salt and Pepper, to taste Method of Preparation:
- Pit and peel the avocados.
- Place all of the ingredients in the bowl of your food processor.
- Season with some salt and pepper.
- Mix until paste forms.
- Transfer the butter onto parchment paper.
- Roll into a log.
- Cut off the excess paper.
- Twist the ends to seal the log.
- Refrigerate or freeze.
- Enjoy.
- Heat the olive oil in a skillet over medium heat.
- Place the bacon in a skillet.
- Cook for about 5-6 minutes, until crispy.
- Remove from heat, but reserve the fat.
- Drain with paper towels.
- In a small bowl combine the butter, bacon, bacon fat, sugar and maple syrup.
- Season with some salt, to taste.
- Using a fork whisk the mixture until combined.
- Transfer the butter on plastic wrap.
- Roll into a cylinder.
- Refrigerate.
- Enjoy.
Yields: 1 cup Ingredients: 2 sticks of Butter cup Red Bell Peppers, finely chopped cup Yellow Bell Peppers, finely chopped cup Green Bell Peppers, finely chopped 1 tbsp finely chopped Red Onion tsp Garlic Powder Method of Preparation:
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