DIY: Rustic Compound Butters

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Butter from the store? Broke. Butter made at home? Bespoke.

Even as more and more of portions of our daily lives come prepackaged and readymade, some things are still worth taking time to do ourselves. That’s especially true in the kitchen, and in recent years, there’s been a revival in the art of homemade butter-making. Home chefs are finding new and interesting ways to turn this daily spread into something truly special.

This month, we tried our own hand at churning out a trio of handmade compound butters, each delicious in its own way.

Homemade Butter

Materials

32oz heavy whipping cream

Hand or stand mixer and mixing bowl

Directions

Pour all whipping cream into mixing bowl.

Start mixing the cream on a low setting and gradually increase speed.

The butter will turn into whipped cream first, then it will slowly start to separate. Once the butter produces liquid at the bottom of the bowl, it is ready.

Drain the buttermilk off of the butter (you can keep it for other recipes or throw it out). Use a cheese cloth or your hands to drain the butter of the remaining buttermilk. Rinse the rest of the liquid off with cold water, and dry the butter.

Berry, Berry Butter

Materials

16oz butter, softened to room temperature

1/4 cup mixed berries (blackberries and raspberries were used for the pictured butter)

1 tablespoon honey

Pinch of salt

Directions

Mash berries with fork until they are easy to use in butter mixture.

Add berries, honey and salt to butter.

Mix until well combined.

Roll butter into log with plastic wrap.

Refrigerate for later or enjoy with toast.

Lemon and Chive Garlic Butter

Materials

16oz butter, softened to room temperature

1 tablespoon diced green onion

1 tablespoon lemon juice

1 teaspoon grated garlic

1 teaspoon lemon zest

Directions

Mix all ingredients into butter until well combined.

Roll butter into log with plastic wrap.

Refrigerate for later or enjoy on top of freshly seared steak.