The BEST Monkey Butter Recipe (2024)

FAQs

How much cream to make a pound of butter? ›

Homemade Butter Recipe Tips

Here's a tip: If you start with one quart of cream (32 ounces), you'll make about one pound of butter (16 ounces, or four sticks) and two cups of buttermilk.

Directions. Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid.

When you make your own butter, you can add just the amount of salt you prefer. (To replicate the salt level of store-bought butter, use a scant 1/4 teaspoon table salt per 4 ounces (113g) of homemade butter.)

Monkey butter is a combination of natural, tropical fruits such as bananas, pineapples, and coconut. As a result, it is safe for everyone to eat. It is also fun to make. The primary ingredient in monkey butter is bananas!

It's cheaper

Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.

How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.

The texture of homemade butter is softer, creamier, and fluffier than regular stick butter. The flavor of the plain butter differs on the type of heavy cream you use.

Salting the butter: For 2 cups of cream, add 1/2 teaspoon of sea salt for a fairly salty butter, or 1/4 teaspoon for lightly salted; alternately, leave unsalted. Keeps 2-3 weeks in the fridge or 6 months in the freezer. Once you've whipped up homemade butter, add herbs and flavorings to make compound butter.

Being both fast dissolving and pleasantly crunchy, flake salt makes an excellent finish for vegetables, meats, or most any foods. Add flake salt to butter to turn ordinary butter into a special treat. Fleur de Sel, French for “flower of salt,” is often called the king of salts.

Can I freeze homemade butter? ›

You don't get fresher than homemade butter, and you'll taste the difference. Because it's fresh, your butter won't keep as long as commercial butter, so make it in small batches and keep it in the fridge for a few weeks or freeze it for up to 9 months.

Start with pasteurized cream (35-40 percent milkfat) warmed to 50°F, held for one hour to adjust the fat globules to readiness, then churn. In a revolving churn or beater bowl, it will take about 45 minutes to generate a mixture of clumps of yellow butter floating in buttermilk.

You should stay away from butter that has a high salt content, which can contribute to high blood pressure. Avoid buying margarine or butter substitutes that are made from processed vegetable oils and have other additives and preservatives that don't promote a healthy diet.

Meyenberg Goat Milk Butter is a healthy butter option that is made from pasteurized goat milk cream and salt—that's it! Goat milk butter has a low melting point that makes it easy to spread and it is free from any preservatives or growth hormones.

If you're planning on using it softened you can leave it out overnight, but definitely not any longer than 12 hours. This recipe is written using a pint of heavy cream (aka 16 oz, aka 2 cups) and makes approximately 6.25 oz butter. For reference, one stick of butter (½ cup) is 4 oz.

Heavy cream usually has more fat than whipping cream, and more fat equals more butter. 1 cup of heavy cream will probably yield about 8 tablespoons (or the equivalent of one stick) of fresh butter.

Just for reference, 2 cups of cream will make 1 stick of butter (100 grams, 3 1/2 ounces, or 1/2 cup). You'll also get about 1 cup of buttermilk. To take your butter a step further, you can make it into compound butter or whipped butter.

It takes 21.2 pounds of whole milk to make one pound of butter.