For a healthy start of the day nutritious Butter is always on top. Making butter at home is no more difficult.  You can save it for use up to two weeks.



2 c. heavy whipping cream

Fine sea salt

Sweet Hot

2 tbsp. red pepper jelly

2 tbsp. Sriracha

¾ tsp. freshly ground black pepper


Ginger Curry

3 tbsp. fresh cilantro

1 scallion

2 tsp. fresh ginger

2 tsp. Madras curry powder


Freshly ground black pepper

Blue Cheese Horseradish

1½ oz. crumbled blue cheese

2 tbsp. Fresh Chives

1 tbsp. prepared horseradish

Freshly ground black pepper

Blackberry Lime

3 tbsp. blackberry preserves

1 tbsp. lime zest

1 tbsp. lime juice

Bourbon Maple Nut

⅓ c. roasted salted almonds

2 tbsp. maple syrup

1½ tbsp. bourbon

Smoky Sundried Tomato

¼ c. sun-dried tomatoes

2 tsp. smoked paprika

¼ tsp. cayenne pepper


Freshly ground black pepper

Spring Herb

1 tbsp. flat-leaf parsley

1 tbsp. fresh tarragon

1 tbsp. fresh mint

1 tbsp. Fresh Chives

1 tbsp. fresh dill

1 scallion


Freshly ground black pepper

Citrus Serano

1 tbsp. lime, lemon, and orange zest

1 large garlic clove

1 Serrano pepper


Freshly ground black pepper

Milk Chocolate Raspberry

1½ oz. milk chocolate

2 tbsp. raspberry preserves

1 tsp. pure vanilla extract


Layer a strainer with three layers of cheesecloth and set over a bowl. Whisk cream on high speed with an electric stand mixer until pale yellow and liquid separates from solids, 8 to 10 minutes. Transfer to the lined strainer. Gather cheesecloth around the solids and knead, forming a ball and squeezing out excess liquid. Rinse well under cold water. Remove from cheesecloth and pat dry with paper towels. Season with salt, if desired. Shape into a log.

Use immediately or chill, wrapped in plastic, up to 2 weeks.

Dress up your homemade butter with one of the tasty stir-in combos. Simply soften and beat in.


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