LAST BITE

Homemade butter, say ahhhhh! Churnin’ Love

RECIPE AND PHOTO BY JENNIFER RUBENSTEIN

Butter—there is almost nothing more pure or delightful. Spread it on bread or crackers, incorporate it in dishes to add richness or make it as a beautiful and unique gift. Th e varieties of fl avored butter are vast and never-ending, from sriracha to lavender chocolate chip. Your palate provides the tasting board for your creativity. For Edible Indy, we took a more simple and sweet approach with making our butter. We think this Honey Walnut Cinnamon Butter off ers the perfect marriage of fl avors. Th is recipe is easy to make and experiment with, and we encourage you to do just that and own it. Base Butter Recipe

Yields ½ pound

2 cups heavy whipping cream ⅛ teaspoon pink Himalayan salt (optional)

Pour cream and salt into bowl of standing mixer with whisk attachment. Place protective shield on the bowl and turn mixer on high. Mix 4–6 minutes. Th e heavy cream will separate from the milk and clump together, leaving buttermilk at the bottom of the bowl.

Stop mixer and pour off the buttermilk into another container to separate the butter clumps from the milk. You want to keep this milk, as this is pure buttermilk that maybe used for other recipes, such as pancakes or biscuits.

Use a spatula to press out as much milk as possible, drain and repeat. Add about ½ cup of ice water (strain the water to ensure no ice gets into the bowl). Put the shield on the bowl again and cover with a towel. Mix on high for about 30 seconds, drain water and repeat the process until water appears less cloudy. Once you complete this process, you have fresh homemade butter.

Pack the butter in a container and cover tightly. Once you have the base butter you can mix in the fl avoring ingredients.

Honey Walnut Cinnamon Butter

½ pound base butter ½ teaspoon cinnamon 2 tablespoons honey ¼ cup chopped walnuts

Mix all ingredients with base butter and chill.

Butter may be refrigerated for up to 2 weeks or frozen for up to 6 months.