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Homemade Dill Butter Recipe

5.0(7)

Surprisingly simple, for those times you want your own lovely butter here is the method. You can do it by hand or using a food processor and add flavors too. Since it is not any cheaper than storebought, probably best used to spread on breads and muffins etc rather than to cook in something. Update 30/02/12. YES! it works! Delicious too. Added in some flavor options

by MarraMamba·published 2009-08-18

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Very Low Carbs

Servings

1 block

Total time

20 min

prep 20 min

Calories / serving

1642 kcal

Ingredients (3)

serves

1 pint heavy cream (or less, depends on how much you want to make)
1/4 teaspoon saltsalt
1 teaspoon dill, thyme, rosemary, pepper, cinnamon, honey (optional)dill

Instructions (9 steps)

01Make sure your cream is at room temperature, or it will take much longer.
02Place cream either in a tight fitting lidded jar or the food processor.
03Jar 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.
04Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.
05Pour 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).

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Rich recipe — supports nutrition-aware planning.