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Recipe: Garlic Herb Butter

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  • Tip Bones

I've written before on how to make buttermilk in a mason jar, and I didn't really talk about the other product of vigorous shaking of cream: butter! You can make unsalted sweet cream butter with just heavy whipping cream and a jar, but if you're a little more adventurous and don't need to keep the buttermilk afterward, you can make this delicious garlic and herb butter. It's perfect for crusty bread, and can be altered according to your tastes and availability of herbs. I recommend keeping to culinary staples like the ones I've listed, but you can experiment with a little rosemary or sage!

In total, you'll need about 2-3 teaspoons on herbs in total. I find that more is overpowering to the butter taste, and less just doesn't give it enough of an herbal note. You can also choose to omit the salt, but adding it accentuates the herbs and butter flavors, as well as anything you spread the finished product on.

1 quart mason jar

1 pint heavy whipping cream (high fat content preferred)

Cheesecloth or fine strainer

1 tsp basil

1 tsp oregano

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp salt

  1. Pour cream into mason jar. Add herbs, garlic, and salt, then tightly secure the lid on the jar.
  2. Shake the jar vigorously until liquid stops sloshing. You now have whipped cream in the jar. Let the mixture rest for 10 minutes.
  3. Continue to shake the jar vigorously, until the whipped cream separates into a liquid and solid. The liquid is buttermilk, the solid is butter.
  4. Place the cheesecloth over the jar and tip over to drain buttermilk. Continue until no liquid can be drained.
  5. Remove butter and carefully rinse with water. Any remaining buttermilk will be rinsed away.
  6. Shape into a stick, ball, or any form you like.
  7. Refrigerate for up to 5 days