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Yourself butter: recipes for you, from everyday grease to a higher level

Butter is such a basic product that you barely have to think you yourself might make. It is a easy and very satisfying job. In his delicious book, ‘Bold’ indicates Bas Robben a few more tasting recipes, to have a nice thick to lubricate. This is already a foretaste.

© Getty Images/iStockphoto

Own butter is a fun zaterdaghobby. It is, however, a chore, but you can little wrong to do. Get delicious whipped cream from the farm at the health food store or the farm itself. It is critical to the butter long enough to knead so that you get the buttermilk out of the butter is kneaded. Otherwise it spoils quickly. With the indicated quantities you can make about 300 grams butter (unless indicated otherwise), that is enough to make delicious whipped butter. That gives a completely different mouthfeel.

BUTTER

Preparation: approx. 20 minutes

Ingredients

  • 1 l whipped cream
  • zeezoutvlokken (optional)
  • also need: cheesecloth and ice cubes

Step 1 Let the whipped cream slightly at room temperature. Pour into a large mixing bowl and beat with an electric mixer the cream on. The whipped cream is first lobed, rigid and then begins to curdle. That takes depending on your mixer, about 5 to 10 minutes. Turn when sorting out start your mixer on a lower position, so as to there is a kind of soup is created in which yellow boterklonten bobbing up and down. At any given time (about 2 minutes after preparation), the clumps are not more smaller.

Step 2 Pour the mixture in a cheesecloth lined colander over a mixing bowl. Knot the collected butter into the cheesecloth and let it drain. The collected fluid is buttermilk, drink it.

© Fat

Step 3 Put a large bowl with water and ice cubes ready. Knead the butter with the cheese cloth around it well through the ice. That is naturally a bit milky. In this way, knead a few minutende remaining buttermilk from the butter. That is important, because the buttermilk will quickly become rancid, making you butter less a long shelf life.

Step 4 Remove the butter from the cheesecloth and mash it and possibly what zeezoutvlokken through it, that is very nice to hear. But I have more ideas, just look a bit further. The butter (depending on how well the buttermilk out have worked) a couple of weeks in the fridge.

FERMENTED BUTTER

Fermenting is a technique where you with good bacteria a product with a longer shelf life, then the structure and the taste changes. Fermented butter is a good example of this. You have basically the same ingredients are needed like when you have butter, only add you here kefir. Kefir is a fermented zuiveldrank that all the good bacteria it contains. This will ensure that the whipped cream in a day acid. Kefir is slightly alcoholic due to the yeast in it and also contains carbon dioxide. It is a taste that not everyone likes, but I promise you there is nothing of taste in the butter.

Now, why would you butter fermentation? Fermentation ensures that the zuivelsmaak more intense. You taste not only creamy butter, but also something very light kazigs. It is really good and I didn’t even cheese.

Preparation: approx. 20 minutes, three days to prepare

Ingredients

  • 1 l whipped cream
  • 100 ml kefir
  • zeezoutvlokken (optional)
  • also need: cheesecloth and ice cubes

Step 1 Put the cream with the kefir in a clean glass jar. Cover the pot with a cheesecloth or tea towel and secure with a rubber band. Let the pot at room temperature (ca. 21 °C) for 3 days to ferment. A few days later and there’s suddenly a pot of crème fraîche for you. Thick by the lactic acid bacteria.

Step 2 There to make the butter: scoop out the thick cream into a large mixing bowl. Beat with an electric mixer just until you, as with the ordinary boterrecept, a kind of soup of buttermilk and clumps of butter. At any given time (about 2 minutes after preparation), the clumps are not more smaller. Pour the mixture in a cheesecloth lined colander over a mixing bowl. Knot the collected butter into the cheesecloth and let it drain. The collected fluid is buttermilk, drink it.

Step 3 Put a large bowl with water and ice cubes ready. Knead the butter with the cheese cloth around it well through the ice. That is naturally a bit milky. In this way, knead for a few minutes with the remaining buttermilk from the butter. That is important, because the buttermilk will quickly become rancid, making you butter less a long shelf life.

Step 4 Remove the butter from the cheesecloth and mash it and possibly what zeezoutvlokken through it. But I have more ideas, look on. The butter (depending on how well the buttermilk out have worked) a couple of weeks in the refrigerator for.

GHEE

The grease from India is called ghee. It is geclarificeerde butter and that sounds more complicated than it is. It is made by butter for a while on the fire to melt to just the butterfat. The recipe you’ll find below, but I would want like to tell a little more about. Because ghee is a genius invention.

Ghee © ISOPIX

As you know, you can butter not endless and very hot heat in the pan. Just think of the pancakes that you bake. Like butter to brown he is bitter, he is not more tasty. If you like ghee, you have to be there a lot less painful, because it is not until a much higher temperature to burn. After all, it is pure fat. Thereby, you can also fry them in ghee. The smoke point of ghee is 250 °C, which is well above the average frituurtemperatuur.

Ghee is due to the Hindu culture, is always made from cow’s milk. You can find ghee in India, biryani (rice with spices and meat), next to the flatbread and baati (bread without yeast). It is their olive oil, seasoning of the dishes. Because fat also ensures that the characteristic spices come out.

Preparation: approx. 15 minutes

Ingredients (for approx. 250 g)

  • 250 g butter (see recipe)
  • also need: cheesecloth

Step 1 Cut the butter into cubes and put in your best saucepan. Leave the butter on medium heat to melt. At one point there is a layer of white on the butter.Turn the heat up higher and let the butter cook. After about 8 to 10 minutes, the water evaporates and you almost only fat and protein in your pan.

Step 2 Turn the heat slightly lower, then you will see the melkbestandsdelen which are located on the bottom of the pan have collected. Once they get brown colour, take the pan from the heat and let your him for a moment to allow the taste of the tanned melkbestandsdelen in the grease can attract.

Step 3 Prepared in the meantime, a filter for: lined a fine sieve with a cheese cloth or paper towel. Hang it in a bowl. Pour the melted butter through the cheesecloth (or paper towels).

Step 4 Pour the ghee in a clean weck jar. Therein he remains very a long time.

SMOKED BUTTER

Grease and smoke are best friends. Just think of smoked mackerel and salmon, on blinis with some sour cream, horseradish and chives. Or with some extra fat, garlic and chili mixed up by what al dente cooked spaghetti.

© Fat

Now I hear you thinking, why do you smoke then whipped cream instead of butter? Only by whipped cream cold to smoke, you get that subtle but unmistakable smoky flavor in your butter. That means fiddling with a dish in your rookpan, unfortunately. If you are the hassle-free smoked butter want, I suggest you just have some smoked salt through your butter to mix.

Preparation: ca 40 minutes

Ingredients

  • 1 l whipped cream
  • also needed: kersenhoutrooksnippers

Pour the whipped cream in a shallow, refractory scale which is in you rookpan fits. Put in the corner of the rookpan a pile of kersenhoutsnippers. Insert the chips with a long vuuraansteker and let them quite touch. As soon as the fire which was tamed and there especially smoke from the chips will turn the scale more in the rookpan. Place the lid on the rookpan and leave for 10 minutes to smoke. Then add more wood chips to add even more smoke to create. After another 10 minutes the smoked cream from the rookpan. Further process according to the ordinary boterrecept.

KRUIDENBOTERS

With the homemade butter of the basic recipe you can do amazing smaakboters. That are delicious on a baguette to your already full before eating the meat on the barbecue is finally cooked, but also for the enrichment of your weekday kookrepertoire. Here you can also smoked and whipped butter (see below) for use of course.

© Fat

Misoboter

100 g butter + 2 tbsp light miso + 1 tablespoon of grated ginger root

Delicious on grilled meat, in Japanese ramensoep or on rolls.

Herb butter

100 g butter + 1 tbsp fijngeknipte chives + 1 tbsp finely chopped flat-leaf parsley + 1/2 toe grated garlic + salt

Great on a cut open French bread and baked in the oven.

Anchovy-peterselieboter

100 g butter + 1 tbsp finely chopped anchovies + 2 tbsp finely chopped flat-leaf parsley

Also great on a cut open French bread and baked in the oven.

Peppers-sinaasappelboter

100 g butter + 1 tsp paprika + 1 tbsp sinaasappelrasp + salt

Roots to smother with chicken or fish soup.

Black garlic butter

100 g butter + 1 clove of finely chopped black garlic

To fish gently in baking, or hearty grilled côte de boeuf (see photo).

Dried granaatappelbloesemboter

100 g butter + 2 tbsp gedroogdegranaatappelbloesem or sumac

Great with Middle Eastern cuisine

WHIPPED BUTTER WITH SEAWEED

Finely chopped dried seaweed. It can indeed be a chore for large sheets of nori where you normally would maki of knutselt, smaller heels. That’s what I mean here. If you online are looking for or to a ruimgesorteerde health food store, you can put several kinds of dried seaweed. They are all good, so I will leave it up to you on which one you choose.

When I do not want to have to city and country to search, I go to the Asian toko. There you will find glass bottles with furikake. That is a mixture of finely chopped seaweed and sesame seeds (and sometimes other things). Japanese people sprinkle furikake generously of their boiled rice, because it is packed with flavor. You can use furikake, leave the salt in this recipe then omitted.

Whipped butter with seaweed © Fat

In Denmark tasted I had a pink seaweed, very floral, tasted, and also have a version with dropneigingen. Seaweed is not only salty, it is also umamirijk. It gives your butter a very special taste that you after a few bites, delicious. I beat the butter here on, because that’s what they do in the rough restaurants. Right, because by butter airy to beat it gets a creamy texture and is very easily spreadable. If you want to vary this recipe, you can, for example, krokants; add puffed millet or deep-fried getaway.

Preparation: approx. 5 minutes

Ingredients (for approx. 250 g)

  • 250 g soft butter (see recipe)
  • 1 tsp zeezoutvlokken
  • 1 tbsp dried seaweed, chopped

Step 1 Put the butter in a large bowl. Beat with a hand mixer the butter on low speed. How to lighten the butter, the faster you can go wrong.

Step 2 Add once the butter is pale and fluffy (this takes at least 4 to 5 minutes) the zeezoutvlokken and the chopped seaweed. Knock continue for a while.

This butter is actually only delicious on crusty bread, because you have the airy structure than good taste. You can keep in the fridge, but he will be hard again.

© Good cook

The above recipes are an extract from ‘Grease’, the new book from the award-winning kookboekenschrijver Bass Robben. In the book you will find not only exciting recipes but you will discover, for example, the function of butter in puff pastry. Fat preserves also you homemade rilettes, makes you Utrecht sprit bros, gives a crispy layer on your fries and brings texture to your mayonnaise.

With good theoretical background, you will learn classics such as confit de canard, Zeeland bacon and Italian lardo, but also attractive recipes as Taiwanese fried chicken with too much white pepper, soft ice cream of mascarpone with granaatappelmelasse and Japanese ramen with a spoonful of lard. Finally, connect Bass with a few delicious cocktails which fat also plays a role. A must for people who want more than a simple recipe book!

Fat, Bass Robben (Good Cook, € 24,95)

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