On an evening, out of boredom, I decided to make butter from SCRATCH. The process is to add cream to a mason jar, shake until it makes butter then whip it into honey. This is a great way to spend some quality time with your kids in the kitchen. It’s neat and kinda like a science project. If you have checked out my previous recipes, you will see that I love science and cooking!
Infused Honey Butter
- Add heavy cream to quart size mason jar. The mixture will increase dramatically when
you shake so make sure that your jar is large enough.
- Shake from anywhere between 15-30 minutes. Shake as if your life depends on it
(LOL). It’s a great arm work out or enlist the help of your kids or spouse.
- You will notice that at about the 2-3 minute mark, you now have whipped cream. Don’t
give up, keep shaking
- Using a clear glass container allows you to see when the butter is starting to form
- Drain thru a fine-mesh strainer into a measuring cup. The liquid in the measuring cup is
buttermilk. I saved the buttermilk for a future recipe.
- Rinse the butter that is in the strainer with cold water, pressing with a spatula to remove
all the water. Do this process x2. Pat dry, shape into a ball, or place in a mold. You
now have made homemade butter. You can add salt, honey, or fresh herbs.
- If you want salted butter, add ¼ tsp of canna salt. Mix well
- HONEY BUTTER place honey in a glass mixing bowl with honey and whip till combined.
2:1 ratio of butter to honey but you can always do 1:1 ratio (like I did)
Since there are no preservatives, the butter will last for 3-5 days at room temperature or approx
7-10 days in the refrigerator. The buttermilk that was strained off, can be stored in the
refrigerator for approx 1 week. I plan to use this buttermilk to make chocolate cupcakes.
*Infused heavy cream: Decarb 5g of bud. Place bud, and 1.5 cups of heavy cream into the
mason jar. Place mason jar in a hot simmering water bath. The water level needs to be ¾ way
up the jar. Frequently monitor the water level. Do not let the water boil. Simmer 2-3 hours.
Immediately place in an ice-water bath to cool, then into the fridge.