120 Min
GF
NF
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…
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…
120 Minutes
6
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.
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.
Tags:
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The gold medal of flavor.
Love adding this colorful root to your cooking?
Golden turmeric!
