Redbud Butter

I learned how to make butter this week ! It turns out to be really easy, esp. if you have a mixer. You can also shake it in a mason jar, if you have a strong arm. 🙂 And then you can do something that looks fancy, like adding in fresh edible blossoms, like redbuds, to make redbud butter.

1 c. heavy cream
1/4 t. salt (optional)

1/2 c. fresh redbud blossoms, stems trimmed and discarded

1. Mix (or shake) cream & salt if using, starting on low speed and then increasing the speed as it thickens. After several minutes, you’ll have whipped cream — keep going! The whipped cream will start to yellow, then after several more minutes, the fat solids will separate. You’ll see clumps of butter fat forming, with sloshing liquid buttermilk in the bottom of the bowl.

2. Strain the butter fat from the buttermilk using a fine mesh strainer (or cheesecloth). Save the buttermilk in the fridge for later use in other recipes.

3. Pour cold water over the butter, drain, and repeat twice more. (This will help preserve it longer.)

4. Stir in redbud blossoms, then shape into a ball or log or use a mold for interesting designs. Enjoy!

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