Homemade butter is easier than you think. Try out this handmade lavender honey butter. With little effort, you’ll have an amazing treat for your toast. Try it with pasta topped with Parmesan too or to make sugar cookies!!

Lavendar Honey Butter

In a medium saucepan over medium heat, combine 2 C. heavy cream with about 2 T. french lavender (these are purple buds and different from English lavender). Scald milk over stovetop until just before boiling, turn off heat, and let flavor steep. Let sit 30 minutes. Cool milk over an ice bath to approximately 70 degrees and strain. Discard lavender. Place cool milk in a mixing bowl and beat vigorously. First it will turn to whipped cream (this is amazing too so feel free to prepare up to this stage, sweeten lightly with powdered sugar, and use the cream over top over strawberries!). To make the butter, keep beating the mixture until it begins to resemble something similar to butter. The mixture will begin to stick to the sides of the bowl and form a light yellowish color. Add about 2 T. of ice cold water to the mixture and keep beating. You’ll begin to see liquid separate from the butter separating the butter solids from a sloshy milk like substance. The butter mixture will become more yellow. Strain out the liquid letting the liquid drip away (you can use cheesecloth or just let it sit in a strainer and gently press). Return the butter to the bowl and sprinkle a pinch of salt and about 2 t. honey. Beat gently until incorporated. Drain out any additional liquid that may form.  Store butter the refrigerator for up to two weeks.

I like to steep the milk the night before, store it in the refrigerator once cool, and then strain it. This allows deep lavender flavor and divides the process into two easy steps.

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