Slow Baked Butter

Slow Baked Butter

Baking all night creates a unique slightly nutty butter flavor. Great on any type of bread!!!
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Method

Method
 

  1. Preheat oven to 275°.
  2. Mix heavy cream with sea salt, stir well.
  3. Pour into ceramic baking dish, making sure the cream mixture is at least 1½ inches deep (this allows for the whey to separate from the butter).
  4. Bake for12 hours at 275°.
  5. Remove from oven, allow to cool to room temperature, then refrigerate for 6 hours.
  6. Break crust on top and pour out whey (can save the whey to use in other recipes).
  7. Push butter through strainer over bowl with rubber spatula to remove additional whey.
  8. Chill butter again to make removing the whey easier, then repeat the above step to further remove the remaining whey.
  9. Place the butter on wax paper and weigh it, the reduced butter should weigh about
  10. Push butter into shaping molds to create beautiful & tasty butter portions.
  11. Lay out molded butter at least 15 minutes before serving.
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