Have you heard a phrase “Don’t overwhip your cream, you’ll turn it to butter!”?🤔 Well, that’s it! That’s all you, basically, need to know about making homemade butter😅
But in case, you want to learn a bit more about this basic cooking technique, and maybe take a note of a couple of ways you can improve this process (like by flavouring it with coffee & orange), this blog post is for you!
After reading this post, you’ll not only:
- learn 3 simple steps to make a homemade butter,
- find out about the tools that you can use to make it QUICK & HUSTLE-FREE,
- …but also explore 1 of the 3 culinary techniques that you can use to make a flavoured butter🤓✌
You can watch the full video of me making Coffee & Orange flavoured BUTTER here
Step 1 - Flavour cream
- 500g Heavy cream
- 1 Orange
- 100g Roasted coffee beans
Ingredients, you’ll need
- Peel your orange, or better rasp it. The more surface area there is for the cream to get its flavours from, them better the infusion process is going to work.
- Pour heavy cream in a medium size pot*, add in orange peels and roasted coffee beans.
- Bring the mix to simmer, and cook on light simmer for about 20-30 min**, while continuously whisking. Make sure that cream doesn’t burn or stick to the bottom of the pot, and not film is formed on the top.
- Strain the cream and cool it down back to room temperature at least, or even refrigerate.
**If you decide to use a Sous Vide, cook for 4h at 195F / 90C.
Step 2 - Churn butter
- Cream from Step 1
- 1/2 tsp Kosher salt
- Put the coffee & orange infused cream into a food processor.
- Turn on the processor and whip the cream to a “whipped cream” consistency.
- Add in salt and turn it back on.
- After a few moments (1-2 min), you will notice cream splitting into buttercream and butter.
- Strain off the buttercream (use it for baking in the future).
- Pulse the butter a few more times, more butter cream will come out. Strain it off.
Step 3 - Wash butter
- 100g Cold water
- Add in the processor with butter a little ice-cold water and pulse it a few times.
- Strain off water, add more in and repeat until all the water stays clear. This means you butter is washed and ready!
- At this stage you can add some seasoning to it if you wish.
- Mold or package you butter and refrigerate.
Tools, you might need for this recipe
**Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you).
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