How to make garlic butter(in a jar)

Making butter in a jar is a life savior solution when you don’t have a butter churner or suddenly your whisker has decided to stop working. Additionally, making butter is a great way to use heavy cream if you have any leftovers after a recipe or it is about to expire.

Benefits of making butter at home

Welcome to the world of homemade butter! I grew up seeing my mom making butter.

Making homemade butter offers a range of benefits that go beyond the simple pleasure of creating something with your own hands. Firstly, homemade butter allows you to have complete control over the ingredients. By starting with high-quality cream, preferably from grass-fed cows, you can ensure that your butter is free from any additives or preservatives. This not only results in a healthier product but also ensures a more natural and flavorful taste.

Secondly, making your own butter can be a cost-effective option. While store-bought butter can be quite expensive, especially if you opt for organic or artisan varieties, making butter at home allows you to save money in the long run. By purchasing cream in larger quantities, you can churn out batches of homemade butter that will last for weeks.

Lastly, making homemade butter is a fun and rewarding experience. It allows you to connect with the culinary traditions of the past while also allowing for creativity and experimentation. You can customize your butter by adding herbs, spices, or even sweeteners to create unique flavor profiles that cater to your personal preferences.

Ingredients

Before we begin, let’s gather all the necessary supplies for making homemade butter. Thankfully, you don’t need a lot of fancy equipment to get started. Here’s what you’ll need:

Fresh cream: Look for high-quality, preferably organic, heavy cream. It’s important to choose a cream with a high butterfat content, as this will result in richer and more flavorful butter.

Mason jar: You’ll need a jar with a tight-fitting lid to hold the cream while it’s being churned/shaken. A mason jar works well for small batches, but feel free to use a larger container if you’re making a bigger quantity of butter.

Strainer or cheesecloth: To separate the butter from the buttermilk, you’ll need a strainer or cheesecloth. This will ensure that you’re left with pure, creamy butter.

Salt and seasoning: We are making garlic butter so, salt and minced garlic are must in this recipe. Additionally, I am adding chili flakes, and fresh cilantro to make it more herby 🙂 You can also add parsley if you like.

How to(with pictures)

Making butter in a jar is a simple process that requires just a few steps. Let’s get started!

Step 1: Gather your ingredients

• Fresh cream: Look for high-quality, preferably organic, heavy cream. I am using 35% whipping cream here.
• Salt and seasoning: Add salt, minced garlic, chili flakes, and fresh cilantro (or parsley) for a flavorful twist.

Step 2: Pour the cream into a jar

• Fill a clean jar about halfway with the fresh cream. Make sure to leave enough room for the cream to move around as you shake the jar.

Step 3: Secure the lid tightly

• Ensure that the lid is tightly secured on the jar.

Step 4: Start shaking

• Begin shaking the jar vigorously. The cream will go through several stages before turning into butter. At first, you’ll notice the cream becoming whipped cream.

Step 5: Keep shaking

• Shake the jar for about 5 to 10 minutes continuously. You’ll start to notice the cream thickening and separating into solids (butter) and liquids (buttermilk).

Step 6: Collect the butter

• Once the butter has completely separated from the buttermilk, you can strain it using a strainer or cheesecloth. This will help remove any remaining liquid.
• At this stage, wash strained butter in ice-cold water just to make sure everything is nice and clean:)

Step 7: Add seasoning

• If desired, add a pinch of salt, minced garlic, chili flakes, and fresh cilantro (or parsley) to the butter for added flavor. Mix well to incorporate the seasoning evenly.

Step 8: Store and enjoy

• Transfer the homemade butter to a container and store it in the refrigerator. Homemade garlic butter can last for a few days when stored properly.

Congratulations! You’ve successfully made butter in a jar. Enjoy your homemade butter on toast, baked goods, or in your favorite recipes.

Storage

Homemade garlic butter can stay fresh for a few days if stored properly. Once everything is mixed, Wrap the garlic butter in parchment paper and store in an airtight container. Refrigerate butter and enjoy as needed.

Refrigerating butter is very important here as we have added fresh herbs here.

Tips for making the best homemade garlic butter

– Use a cream with a high butterfat content for the best results. I prefer using 35% whipping cream. My Indian friends can try using Amul fresh cream.

– If you don’t have a jar, you can use a food processor or mixer to churn the cream into butter.

– Remember to wash the butter thoroughly to remove any residual buttermilk and prolong its shelf life.

– Homemade butter tends to have a slightly higher water content than store-bought butter, so it may soften more quickly at room temperature.

How to use homemade garlic butter

• This garlic butter is perfect for any recipe that calls for garlic butter.
• You can use this on bread, pizza, garlic bread sticks, and other baked goodies.
• You can even use this butter to saute vegetables like broccoli, asparagus, cauliflower, and carrots.
• You can use this butter to cook spaghetti 🍝