Parmesan Butter
By Chefān
Parmesan Butter
By Chefān
Yield/Serves:
Makes about 1 cup
- 1 cup cream
- 2 cloves roasted garlic, minced
- 2 tablespoons fresh basil, finely chopped
- 3 tablespoons parmesan, finely grated
- Ā¼ teaspoon salt
Making delicious, flavored butters at home is easy with the ChefānĀ® Buttercupā¢ butter maker.
Pour cream into ChefānĀ® Buttercupā¢ butter maker and store at room temperature for 6 to 8 hours.
Add garlic, basil and parmesan.
Shake until butter separates from buttermilk, about 3 minutes.
Strain out buttermilk through top of jar.
Rinse and strain with cold water and repeat step.
Collect butter in ramekin and add salt on top.
Enjoy! You can refrigerate butter for up to 5 to 7 days.
Pour cream into ChefānĀ® Buttercupā¢ butter maker and store at room temperature for 6 to 8 hours.
Add garlic, basil and parmesan.
Shake until butter separates from buttermilk, about 3 minutes.
Strain out buttermilk through top of jar.
Rinse and strain with cold water and repeat step.
Collect butter in ramekin and add salt on top.
Enjoy! You can refrigerate butter for up to 5 to 7 days.