Luscious, Tender Home-Made Butter

Have you ever made home-made butter? There is something incredibly satisfying about making butter.

I whipped up a batch for the first time a couple of months ago, for a step-by-step photo shoot for Edible Hawaiian Islands magazine. I used organic, locally sourced heavy cream and whipped away. Then I divided it up, kept some plain, and added herbs and seasonings to the rest. It is easy, fun, and the flavor and quality can’t be beat. There is also the added bonus of buttermilk. Think of all the delicious pancakes and biscuits you can whip up with that! Oh yes, whipping is the word du jour.

Freshly made butter will last at least a couple of weeks in your refrigerator; even longer in the freezer. It also makes for a welcome gift from your kitchen to that of your gourmet friends’. Mine have been very appreciative.

The step-by-step recipe is featured in the current issue (Winter 2015) of Edible Hawaiian Islands and you can get to it by clicking here.

Are you ready to get whipping? And what flavors are you going to create? I would love to know!

I made lime peel & dill, garlic & parsley, and lavender. For the lavender I used edible (non-sprayed) lavender by Maui’s Ali’i Kula Lavender, though, of course, you can use that from your own garden.