Homemade Butter Syrup Recipe • Longbourn Farm (2024)

FAQs

What is butter syrup made of? ›

It's a syrup made using a generous amount of butter and cream, in the form of Half & Half. Those (plus the other ingredients) help to give it an incredibly thick texture and rich delicious flavor. It's perfect on top of pancakes, waffles, crepes… or just eaten by the spoonful!

Put the syrup in a saucepan over low heat and bring up to 234 degrees, also known as the soft-ball stage. Then add the butter, which will melt. Pour the syrup and butter mixture into a mixing bowl and beat with an electric mixer until it's fluffy.

Directions. Pour cream into the jar and screw on the lid. Shake the jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.

Homemade butter starts with a bowl of cream whipped to billowy heights — and then whipped some more. Once that separation happens, you'll pour everything into a strainer to drain off the buttermilk, pressing down on the butter to squeeze out as much liquid (buttermilk) as possible.

Yes, because Butter Country Syrups contains dairy ingredients it will have to be refrigerated after opening. They have a shelf life of two years (before and after opening) but our guess is that you won't make it past two months.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

EXPLANATION: Cold butter melts slowly, which allows you to thoroughly break the butterfat into tiny droplets that can be dispersed throughout the water. And gradually adding the butter one piece at a time slows down the process even further. Together, these steps ensure a stable emulsion.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers.

The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream. Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream.

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.

What is the best heavy cream for making butter? ›

Jersey cream makes churning faster, due to larger butterfat globules. Just using run of the mill cream from the store probably means that you are starting off with better ingredients than the average butter. But if you can find non-ultra heat treated cream from pastured cows, that will vastly improve the flavor.

If churning ceases too soon, much fat is lost to the buttermilk. If over-churned, the butter will contain too much buttermilk and be very difficult to wash clean.

Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder.

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

Salting the butter: For 2 cups of cream, add 1/2 teaspoon of sea salt for a fairly salty butter, or 1/4 teaspoon for lightly salted; alternately, leave unsalted. Keeps 2-3 weeks in the fridge or 6 months in the freezer. Once you've whipped up homemade butter, add herbs and flavorings to make compound butter.

Traditional simple syrup is made from one part water to one part sugar (1:1). White granulated sugar is the standard sweetener, but once you've mastered that basic base, feel free to experiment with different sugars, while being sure to keep the ratio the same.

Syrups. Enjoy the thick, rich, and buttery taste of Mrs. Butterworth's syrup.

Contains: A Mixture of High Fructose Corn Syrup and Granulated Sugar, Filtered Water, Citric Acid, Natural & Artificial Flavors, Sodium Benzoate As A Preservative and May Contain: Caramel Color, FD&C Red#40, Yellow#5, Yellow#6, Blue#1, And Potassium Sorbate.

According to Wright, the Menominee made a cut in the tree for the sap to ooze from. They gouged out a puncture into which they inserted a wooden spout to carry the sap into a wooden receptacle made of birch bark. The birch bark container held about two quarts. The sap was taken back to camp and poured into receptacles.