Rosemary Garlic Butter
First of all, I didn't show all the steps in the pictures because I forgot. It's a process to take pictures and do what I was doing, but I made Rosemary Garlic Butter. It's my favorite from home.
Now, Your best is to get a heavy whipping cream of your choice, and you're going to place your like in a bowl and you're going to mix it with a mixer. If you do it by hand, it will take you forever. Even in the mixer, it still takes you at least 45 to an hour to mix it up, and all you need is a mixer and heavy whipping cream.
Mix this stuff up until it looks like whipped cream, and then you will go from a whipped cream stage. At each stage, the next thing you should see is liquid stuff at the bottom of your bowl, called buttermilk. After you are done, make it look like cottage cheese, and it's getting too thick to blend. You're going to squeeze it all in a bowl, get all that buttermilk off of the butter, and you're going to place it in ice. So basically you’re going to have ice bath so you can get the rest of the buttermilk off of it. Clean that bowl while the butter is sitting for a good 5-10 minutes, however long you want, and then after you are going to take your butter out, set it on something flat, and you can add whatever you want in it. I chopped up rosemary and garlic, and added to my butter.
Also forgot to say add salt however much you like
#homemaderecipes #Lemon8Diary #RosemaryGarlicButter #homestead #saving #food
After sharing my journey making homemade Rosemary Garlic Butter, I wanted to dive deeper into why I love this DIY project so much and how it elevates so many dishes. Honestly, there's just something incredibly satisfying about transforming simple heavy cream into rich, flavorful butter right in your own kitchen! You get to control the quality of ingredients, adjust the salt precisely to your taste, and load it up with as much fresh rosemary and garlic as your heart desires. Store-bought versions just can't compare to the vibrant, fresh taste of butter made moments ago with hand-picked herbs. Plus, it's a fantastic way to feel more connected to your food and embrace a little bit of that 'DIY OLD-FASHIONED Butter' spirit the OCR image highlighted, creating something truly special from scratch. Now, let's talk about the magic this butter brings to your plate. The fresh, pungent kick of garlic combined with the earthy, fragrant notes of rosemary makes this butter incredibly versatile. It's not just butter; it's a flavor enhancer! If you're wondering how to season sourdough bread or what goes well with rosemary in bread, look no further! A thick slice of warm, crusty sourdough slathered with this rosemary garlic butter? Pure heaven! It melts right into the nooks and crannies, creating a flavorful crust and an aromatic bite. You can even melt some and brush it over bread before baking for an extra layer of flavor. Forget plain butter on your steak! This makes an incredible garlic butter steak sauce. Just add a pat to your sizzling steak right as it comes off the pan, or melt it down to baste chicken or roast vegetables. The herby garlic infusion takes any savory dish from good to gourmet. Toss roasted potatoes, carrots, or asparagus with a dollop of this butter. It caramelizes beautifully and adds so much depth. Stir a spoonful into hot pasta for an instant, aromatic sauce, or melt it down to sauté shrimp or scallops for a quick, flavorful meal. Here's a little tip I learned: ensuring your heavy cream is super cold helps it separate faster. And don't rush the squeezing process; getting out as much buttermilk as possible improves the butter's shelf life and texture. This truly gives you that authentic 'old-fashioned' butter experience. Speaking of buttermilk, remember that liquid gold you squeezed out? Don't toss it! As my jar in the OCR image says, it's 'GOOD FOR BISCUITS.' It's fantastic for making fluffy pancakes, tender biscuits, fried chicken, or even marinating chicken. It's a delicious bonus from your butter-making adventure! Once made, your homemade rosemary garlic butter can be stored in an airtight container in the fridge for about 1-2 weeks, or frozen for several months. Want to experiment? Try adding finely minced chives, a pinch of smoked paprika, or a squeeze of lemon zest. For a different texture or flavor, you can opt for finely minced garlic for a stronger immediate flavor, or even try roasting your garlic first for a sweeter, more mellow garlic butter. You could even take it a step further and confit your garlic for a 'whipped garlic confit spread' effect, which would be absolutely divine! Making your own butter might seem like a project, but the rich, personalized flavor you get is absolutely worth the effort. It's a simple pleasure that elevates everyday meals!
Thank you for this❤️