Just mix the allowed butter with herbs? Really fresh and old -made butter smells and tastes differently. It is primarily strikingly milk fine butter flavor, which is in combination with herbs irresistible. How to prepare herbal butter according to a traditional recipe?
Herb butter fits on everything
How many times have you thought that the simple original recipes were actually the most delicious and most interesting? And how much do you miss honest fresh butter, even with a pinch of herbs? You do not have to produce complex spreads. Just prepare homemade butter and add some green herbs from the garden. Wild spring herbs. You will see that it is definitely worth a test.
If the herb butter does not appeal to pastry, you will also enjoy it in the kitchen. It is very suitable for preparing fish, baking various masses and vegetables. It tastes great in different attachments.
Roman Paulus will also tell you and show you in this post from the YouTube Canal Kitchen Lidl, how to prepare herb butter at home easily and quickly.
How about herbal butter?
Herb butter is quite simple, mixing green chopped herbs with fresh honest butter. If you decide to use butter bought, just let it soften on the kitchen counter. You can then mix about 2 to 3 tablespoons of chopped herbs per 100 grams of butter. Therefore, you can add about 5 to 7 tablespoons to Thursday.
Herbal butter can be from one herbs, but also from mixtures. Before you decide to mix everything with everything, try which herbs you really love. It is unnecessary to produce something special if you do not want to use it later.
In addition to chopped green herbs, butter also includes salt, mustard, grated lemon peel or juice, a little honey, but also various edible flowers. For example, the marigold flower or blooming chives are great. Roman Paulus also adds Tabasco, worcest’s sauce, Dijon mustard and pepper.
In recipes from abroad you can also meet with the addition of chopped pieces of vegetables, a little wine, mushrooms or other in our butter less common ingredients.
Traditional domestic butter
But if you decide to make fresh cream from cream, believe that this is not even difficult. If you have a kitchen robot, then you will not even sweat in such a butter production. Pour a thirty -three percent or even bolder whipping cream into the robot bowl and whisk until the solid butter begins to separate from the liquid buttermilk. First, the whipped cream is formed and after about 5 minutes the butter separates.
Subsequently, the lump of the butter should be placed in cold water and then squeezed and drained with your hands. Finally, press it into a compact lump. It is not only about the butter to acquire a particular shape, but to completely relieve the remnants of buttermilk. This will have a longer shelf life.
If you prepare butter with fresh herbs, keep it in the freezer. It will last only a few days in the fridge. If you use dried herbs, even in the refrigerator will last such fresh butter a little longer.
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