So one way to elevate yourself as a chef and a baker at home
is to make your own sweet and savory flavor butters.
It is so simple to make.
I'm going to show you loads of different variations and I'm
using the base of my homemade butter to make these.
My homemade butter online has millions of views.
So you're not going to want to miss this video.
So now we're going to make
my famous butter recipe, it is so simple.
All we need is a lot of cream and a food processor.
You can try and do this by stand mixer also, and that might work.
Food processor, I find, just like, makes it happen so much faster.
So in goes our cream.
Now for this, you want cream that is high in fat content.
We are talking something, you know, a minimum of 36%.
So really like the best whipping cream you can guess.
You need it to be really fatty
because also fat equals flavor will yield you more basher.
I will give you even more flavor now on with our lives.
OK, so here's what's going to happen now, once we start this,
your cream's going to go through a few different stages.
It's going to pulse for a few minutes and become like lovely soft whipping cream.
But we're not going to stop there.
We're going to keep on pulsing it until it starts to separate
and it starts to sound wet And that's when you know you're on the right track.
You'll see the curds separate from the way.
This is exactly what we're looking for.
This is going to take a few minutes.
I'm going to show you as the stages go along with what you're looking for.
OK, so let's see what's going on underneath here.
This is perfect, so it's been whipping for around
two minutes or so, maybe a little bit longer,
and we have some beautifully whipped cream.
Gorgeous.
Usually this is exactly what you're looking for on any other given day,
but not today.
So here's what we're going to do.
We're going to put back on our lids
and we're going to continue blending.
And but we're going to end up with, is this cream separating
and we're going to get our butter out of that .
So hold your nerve. Keep on going.
I'm going to stop and let you see what it looks like when that happens.
So just by listening to this right now and I can see down this little hole
is that our Premiere starting to decorate and start stocks
in general liquid, you can hear the liquid kind of splashing around in there.
So we're on the right track.
We're not there yet. Have to keep on going.
So just listening to the machine, I'm looking down here.
I can tell that now we have butter.
Our liquid has separated.
It's kind of splashing up against the side of a machine and I can see the curds.
But the very last thing that we're going to do
is I have a little bit of ice water in here
and we're just going to splash this in.
And what this does
is helps to kind of like the fats, the water to all clump together
and to kind of stay away from the liquid just a little bit .
So two tablespoons.
You just mix it around.
And that is
our butter is perfect.
I open up the lid and a huge big chunk of homemade butter.
I love it.
And it's like golden brown because I use good quality cream,
so that's really important.
The better cream you use, the better, for sure.
You look at in the end, so gorgeous.
And I look at that you can see all our big curds.
And then over here, see all that liquid,
that's the amount of liquid that you should have left over
if you only have a small bit of liquid.
Keep on blending that for sure.
It needs to expel more.
So now here's what we do
bring in a bowl
lined with a sieve.
We're going to pour away
our weight
here where we want to make sure you hang on to that liquids
because that can be used in baking.
You don't want to waste any of this process
because it's not cheap to make to make butter from from cream.
So you can use that in baking,
in buttermilk biscuits, in pancakes, waffles, whatever you like,
you can use it in so many things it can be even used as a marinade for meats.
OK, lovely.
So what you want to do now is go in with your nice, clean hands,
and all we're going to do is just try and guess
as much liquids
out of that water as possible.
You could also do this step in a cheesecloth just to make sure
you get as much liquid as possible.
I think when it has less liquid in it, it keeps it fresher.
Look at that.
This is like a baker's gold.
It really is incredible when I think about it, how easy it is
to take a little bit of cream and make your own homemade butter.
Now this is around three quarters of a pound of butter, so this is a lot of
butter.
We're going to do here, though, is we're not going to stop.
We are going to take this fall here, and I'm going to show you
how you can make different flavors of butter, both sweet and savory.
So for each of these flavored butters
we're going to start out with 225 grams of butter, which is two sticks.
So the first time we're going to make is a lovely sun dried tomato butter.
So here I have some sun dried tomatoes.
I'm going to chop them up really fine.
Then I'm going to add in a little bit of herb,
which is thyme and chop that off really well, too.
I'm going to add this into my butter.
I also have some crushed garlic here that I'm going to toss in
and a little bit of lemon juice for brightness.
And then just mix all these ingredients together.
I love to use this butter on things like pasta, or even when I bake fish.
It's absolutely perfect for those kinds of meals.
OK, so this looks great, and I want you to stay tuned
to the end of the video where I'm going to show you
some really good tips about storing and freezing this.
Our next favorite butter is a sweet one, and one of my favorites is Maple
Pecan Butter.
It's very simple.
Chop up some toasted pecans and make sure that they're toasted
because that's when the flavor
and the texture is so much better and not here chopped off nice or fine.
And then add them into your butter with your maple syrup.
Good quality maple sirup
and then a little bit of salt and then mix it all together.
This butter is perfect to pair with pancakes or waffles and even baked scones.
OK, so now
we're going to do another savory one that's a little bit salty and creamy.
At the same time, it has blue cheese butter.
So here I have a block of blue cheese.
This one is one of my favorites because it's really creamy
and a little bit salty, so it's perfect to add in to Baltimore.
It's probably best to buy a little block than it is to buy the crumbled
up ones already
chopped up nice and small.
Some big chunks are totally fine in there
and then add it to your room temperature butter.
I'm having a little bit of salt on top of this one
because my cheese is already a bit salty.
And then just mix it all together.
This Baltar is perfect for putting on top of a burger or steak as it's resting.
It also goes really well on toast.
So our next flavor is another sweet one, and I think what's really going
to pique your interest?
It is chocolate butter.
So here I have everything I need to have my butter.
I've got some cool, melted, bitter sweet chocolate, cocoa
powder, powdered sugar and a little bit of salt.
And all we're going to do is just add in these ingredients to chocolate first
and then just give it a good mix around and that's really well combined.
You want to do this first step of mixing the chocolate
and butter and quickly fill the chocolate doesn't step on the butter.
And then after that, you can add in
your powdered sugar on your cocoa powder and your little bit of salt.
And there's given a mix until it all comes together.
This is such a lovely, fun bhatia I found with George, who he absolutely loves it.
It is great on pancakes,
on toast, on bagels, and even things like on top of oatmeal.
So the closer favors I wish I picked one to finish with that has a real kick.
We're going to make chipotle butter for this quarter.
You're going to want to chop off some Chipotle chilies.
You can find them in adobo sauce in the supermarkets.
Just chalk them up really nice and fine.
Add it into yourself and butcher a little bit of lime juice
and a smidge of salt.
And then just mix this all together.
This butter is amazing if you put it on fish while you're roasting it.
Also, I like to put a big spoonful of it into my pot of water
when I'm boiling my rice.
So we've got a really good mix of both sweet and savory here.
I'm going to show you a trick that I learned in kitchens many years ago,
which is how you can roll these up really tight for storage .
So I'm going to show you the easiest trick for rolling your own butter.
I have two pieces of cling wrap right here, and I some big ones.
I'm going to put my butter
close to me,
then pick up the king wrap.
Fold it over
and start to create a log.
Roll up nice and tight.
And try and get it as even as possible.
Now this is the pro chef's secret tip.
Pinch the ends and then use the traction on your countertop
to get your roll to form into a tight
cylinder almost like a sausage.
By doing this, I'll get rid of any air bubbles,
and it will give you a lovely, thick roll of washer ready to be sliced.
So now label your butter so you remember what they are,
and we're going to place them in the fridge
until they set for around two to three hours.
These will last for weeks in your fridge, but you want to make them last
even longer.
What I like to do is unroll a log.
I slice this into a nice, thick chunks.
I put it in a baggie and then I pop these in the freezer.
Then you have your own homemade bashers.
Take a little slice or two whenever you want us, and it lasts for months.
So if you told that to play four quarters, we just made were awesome.
I have all of these on the website waiting for you.
Got strawberry butter, lemon and dill, honey and orange over here.
A Creole basher.
So many different sweet and savory.
Head over to bigger, bolder baking dot.coms. Check them out.