Did you see that title?! We are so getting our farmer on.
You guys, this was the very first time I made butter from scratch. To put it mildly, I was completely freaking my face off. Butter! From scratch!
Have you made this before? Science is so bananas. To watch a liquid transform into a whipped semi-solid, only to keep going (BECAUSE WE ADD AIR. THAT IS ALL.) and watch it further transform back into a very watery liquid, AND a solid. But separated. Crazy town. I’ll never understand it. But will eat it.
So I made one cup of butter from a pint of heavy cream, divided it in half and add roasted garlic to one half. And all was right in the world.
Get that cut garlic in a little roasting dish (or a piece of foil) with oil, minced rosemary and salt. Slap it in the oven for about 40 minutes. Look at that bliss.
Make some crusty bread while you’re at it. I kind of dig my design this week. I still can’t figure out designs. But that’s for another post.
I didn’t photograph the process, but it’s all in video! Watch that transform, you will freak out. (you probably won’t, but you know who we’re talking about here, right?)
Also, save the buttermilk for ranch dressing. Or a chicken marinade. Or whatever you use buttermilk for. Free(ish) buttermilk!
This is the roasted garlic butter mash. You can definitely form it back into a ball, or even a log. I’ve seen it done multiple ways. Whatever you do, just make it happen. It is scrumptious beyond language.
Serve both at dinner and tell your fam, “Oh this bread? Yeah I made it today after tending to the chickens.”
“Oh, this butter? Yeah I whipped it up today in my victorian farmer smock.” (is that a thing?)
Homemade butter. Nothing stopping you.
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Ingredients
- 1 garlic head, end cut off
- 1 tsp minced fresh rosemary
- 2 Tbs extra virgin olive oil
- Pinch of flaky salt
- 1 pint heavy cream
- Crusty bread, for serving
Instructions
- Preheat your oven to 400.
- In a little roasting dish (or a piece of foil), place the cut garlic, exposed side up. Drizzle with olive oil, the minced rosemary and salt. A grind of black pepper is great, too. Cover and roast for 35-40 minutes, until the garlic is beautifully browned, roasted and tender. Let this sit a few minutes to cool while you make the butter.
- In a large mixing bowl, add the heavy cream. Add a small pinch of salt. Using a hand mixer (or a stand mixer), start mixing the cream on a medium speed. After a minute or two it will thicken and become whipped cream. Keep going. Continue to mix until the mixture is no longer pure white, but turning to yellow and hardening in places. You’ll start to see the buttermilk separate from the actual butter. Science is so weird! Turn the mixer off and collect the butter in the bowl, forming a ball with your hands. Save the buttermilk for ranch dressing!
- Now, you can keep the butter as is at this point. Or you can divide it in two like I did and add the roasted garlic to it one half.
- Press the cloves out of their skins and add them to the butter. Using a fork, mash until the garlic is mixed into the butter. Salt this again with a pinch of flaky sea salt.
- Toast the crusty bread slices and slather with butter! Regular or roasted garlic. You will cry for actual days.
- Makes one cup butter.
Once again, the how-to video! GIT GIT.
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