Butter is already great. But flavored butter is even better.
As I’ve been learning more about DIY foods, I came across how easy (and fun) it is to make your own butter. And how great it can taste. I’m sure there will be more flavor experimentation in the future (living in Wisconsin, I want to try and make it with farm fresh raw heavy cream at some point, which apparently is the true way to make butter).
But for now, I wanted to share my first batch of butter – black pepper & onion butter.
There’s a lot of ways you can make butter at home. You can:
- Make it in a blender.
- Make it in a jar and shake the ever-loving @#$% out of it.
- Use a handheld churner, such as this Kilner butter churner (which is exactly what I did).
Or even just buy unsalted butter and flavor it with your own seasonings & ingredients. Either way it’s something fun to try. And it gives you an excuse to put more butter on everything.
Time You’ll Need:
- 5 minutes prep
- ~12 minutes for churning/shaking
What You’ll Need:
- 8-10 oz of heavy whipping cream (if you plan on making your own butter), which yields ~1/4 cup of butter
- ~¼ cup of finely chopped white onion
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tbsp of chopped garlic
- Salt to taste
- ~1 tbsp olive oil
What You’ll Do:
- Heat a pan over medium low heat, add olive oil. Once that gets hot, cook the onion and garlic for about 3-5 minutes.
- Once you’ve finished making your own butter (you can find detailed instructions in the links above), add the black pepper, onion powder, and your cooked onion & garlic. And salt the butter to your taste. With a baking spatula (or butter knife. Or your hand) begin to mix the seasonings evenly into the butter. Simply shape the butter to a desired shape, i.e., a ball, a rectangle, hell, even a cow.
- Serve your black pepper & onion butter with something warm and enjoy. If you were brave enough to make your own butter from whipping cream using one of the above methods, the butter should keep for about 2 weeks, wrapped in wax paper, in the fridge.