Turmeric Butter
120 Min

Turmeric Butter

Summer is officially here and the tremendous heat wave we have all experienced in Texas in the last few days has made even a die-hard cook like me think twice about turning on the oven or stove for too long. I look for quick meal solutions and want to keep the refrigerator filled with hacks to make a quick meal. Homemade flavored butter on warm toast or topped into a stew can add a touch of luxury to any meal. If you have never made butter at home, this would be good time to try. When I was growing up in India, raw unpasteurized milk arrived from a milkman on a bicycle early every morning and my mother would immediately boil the milk. She’d skim off the cream and collect it over a week or two, at the end of which, she’d turn it into butter.  In these modern times, with heavy whipping cream readily available in stores making butter at home is a lot easier and if making it, why not add some flavors to it? Try infusing saffron into the cream for a couple of days before making the butter or add minced fresh herbs to it after it is made. Here, we make a simple golden butter infused with fresh turmeric juice and some complimentary spices! Do give it a try…

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Cook Time

120 Minutes



Step 1
In the bowl of a stand mixer using the whip, mix the heavy cream for 8 to 10 minutes on medium speed until it breaks, as in the solids separate from the liquid. The cream will first get light and airy then start to deflate. Keep a close eye on it towards the end. Once the mixture has broken and a light milky liquid (whey) is evident, turn the machine off.
Step 2
Using a metal strainer, strain the butter from the whey – reserve the whey for another use. Using the back of a spoon or a spatula, press the butter down, doing your best to get all the liquid out. Let the butter rest in the strainer for 30 minutes to an hour or until all the whey appears to have been removed.
Step 3
Place the strained butter back into the stand mixer and this time, using the paddle, whip the butter, cardamom, black pepper, and salt on medium speed until it is light, fluffy, and almost white in color. This will also take about 5 to 7 minutes.
Step 4
Lastly add the turmeric juice and whip the butter just until the juice has been fully incorporated. Refrigerate until ready to use.
4 cups of heavy whipping cream
1 teaspoon ground cardamom
1 teaspoon black pepper
2 teaspoons sea salt
1/3 cup fresh turmeric juice (from about 10 to 12 ounces of fresh turmeric root)

Notes & Variations

  • The butter will keep up to 2 months in the refrigerator.
  • The leftover whey can be used in making rice, a smoothie or milk shake.
  • You could add dried turmeric (if so, add 2 teaspoons) to the butter but the flavor with the fresh is much more vibrant.
120 Min

The gold medal of flavor.

Love adding this colorful root to your cooking?