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Homemade Cultured Butter with Two Flavors
Main dishes

Homemade Cultured Butter with Two Flavors

FO Food and the City Follow
🕐 30 min 👁 1 Channel post →

Silky homemade butter made from heavy cream, finished with two distinct variations — a spicy honey-chili version and a sweet date-infused butter.

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Method

1

Pour the cream into your mixer bowl or churn and whip until it breaks down into flakes and buttermilk separates.

2

Keep churning for about 30 minutes in a traditional churn, or 10-15 minutes using a mixer on medium speed.

3

Strain everything through cheesecloth, squeeze out the liquid, transfer to ice-cold water, and work the butter into a solid mass with your hands.

4

For the chili-honey butter: split the butter in half, finely mince the chili (wear gloves), then fold in honey, lemon juice, garlic, and salt with a spatula until combined.

5

For the date butter: soak the dates in hot water, peel off the skin and remove the pits, chop finely, fold into the remaining butter, and season with salt to taste.

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