Olive oil rosemary butter experiment.

Worth1 · February 27, 2017

Here I am trying an olive oil homemade butter experiment.
Ingredients.

1/2 gallon of heavy cream.
Extra Virgin olive oil about 1/4 cup.
A goodly bunch of fresh from the plant rosemary.
Black pepper to taste.
Salt to taste or none.
One KitchenAid mixer or the likes with the mixing paddle on about 3 or 4.
You will have to go up and down with the speed as you go along.

Strip rosemary leaves into oil along with the black pepper.
Slowly heat oil until leaves just start to bubble take off heat and let cool.
Do not add the salt.

While this is going on start making your butter in the mixer, it will take a while because first you will have whipped cream.
Once the butter is stating to form and water is coming out you will need to slow it down or you will have a mess.
You will now need to go to the kneading hook to finish and do it for some time to get as much of the buttermilk out as you can.
Once this is done pour the buttermilk into a quart jar.
You will have about or a little over a quart.
Now strain the olive oil and put salt into the butter.
Put kneading hook back on and mix a bit.
Take it off and put the cookie dough paddle back on and mix and mix some more.
You will have a nice spread and it will make about a quart and 1/4 to 1/2 cups of butter spread.
DO NOT put the salt in before you have made the butter.
All it will do is wash out with the butter milk and make it salty.
Salt will not mix with oil so it has to be folded in the butter.

I started this thread having no idea what it was going to taste like.
I have to say it is one of the best tasting homemade butters I have ever made.
It is also the first time I have ever tried to make a butter spread.
The experiment was a great success.
The flavor is to die for.

I was going to post a bunch of pictures but decided to just post one or two pictuers of the product.
There are plenty of videos and such on the web showing how to make butter.

Worth

Worth1 · February 27, 2017

Here it is.
Worth
IMG_20170227_46186.jpg

IMG_20170227_12844.jpg

sdambr · February 27, 2017

Thank you Worth, going to have to make this one.

Worth1 · February 27, 2017

Quote:

Originally Posted by sdambr

Thank you Worth, going to have to make this one.

Thanks.
Note if you taste the oil before you put it in the butter it will be rather strong and slightly bitter.
Don't let the sway you from putting it in.
The dilution and salt will cure any bitterness or strong flavor.
I ended up using about 1/2 cup or so of oil.

Worth

AlittleSalt · February 27, 2017

Heavy cream doesn't have sugar added as opposed to sweet whipping cream, so I'm getting a better idea of what you made tastes like. As I wrote in another thread, I don't know what rosemary tastes like (Or I don't remember).

It looks good.

Worth1 · February 27, 2017

Quote:

Originally Posted by AlittleSalt

Heavy cream doesn't have sugar added as opposed to sweet whipping cream, so I'm getting a better idea of what you made tastes like. As I wrote in another thread, I don't know what rosemary tastes like (Or I don't remember).

It looks good.

Salt rosemary is sort of like cedar and pine crossed.
Don't let this stop you from using it though.
The best way to see if you like an herb is to smell it.
But this can even be over powering for rosemary too.

Plus smoking has huge effect on what you taste and the amount used compared to someone that doesn't smoke.

I need to add rosemary and and some other herbs have two profiles bitter and the smell.
You get one with your bitter receptors on the tongue and the other from the nose.

Worth

AlittleSalt · February 27, 2017

Yes, I do understand that. I call it, Smoker's Tongue.

Without deviating too much, I found that drinking water right before eating helps. Also I drink water with meals instead of cola/tea/coffee. The taste of the food is better to me.

Worth1 · February 27, 2017

Quote:

Originally Posted by AlittleSalt

Yes, I do understand that. I call it, Smoker's Tongue.

Without deviating too much, I found that drinking water right before eating helps. Also I drink water with meals instead of cola/tea/coffee. The taste of the food is better to me.

This is why I dont care for BBQ the day I cook it.
All of the smoke kills my taste.
Worth

AlittleSalt · February 27, 2017

Quote:

Originally Posted by Worth1

This is why I dont care for BBQ the day I cook it.
All of the smoke kills my taste.
Worth

I have to take a shower to get the smoke off of me before I eat barbeque. I don't like smelling like my food.

MissS · February 27, 2017

This is a very nice idea Worth. I am going to have to try it this summer when I can grow some Rosemary again. Your picture of your great product with the sprig of blooming rosemary brought a smile to my face.

Thanks for posting it...

GrowingCoastal · February 27, 2017

That spread would be great with garlic on new potatoes. I didn't like the taste of lamb until I had it Greek style with rosemary and garlic.

Worth1 · February 27, 2017

Next test cod liver oil and butter.

No not really.

This stuff still set up like butter cold so it isn't as "spreadable" as spread.
which is just fine by me.

What it did do is give otherwise tasteless butter some sort of flavor and I needed to get rid of some expired heavy cream I had which will last a far cry longer than milk.
Which by the way I dont buy.
Too much sugar.
Worth

bower · February 28, 2017

Oh wow, mouthwatering herb butter!!
I love Rosemary.

I even love Hyssop which is also 'piney' but, believe it or not, much easier to overdo than rosemary. Yowza. I like the flowering tops the best, always dry a few to use by tiny pinch in my salad dressing. Unless I'm using fresh rosemary..

My rosemary plant doesn't know it's out of season here, flowered as well in february.

The poor thing is in a downstairs room with not enough light and lost some lower branches. I need to put it in a large tub but it will be harder to move in and out of the greenhouse. They are not quite hardy and I wouldn't risk it, even with protection.

Everything froze this winter, the greenhouse is like a seive.

GrowingCoastal · February 28, 2017

Rosemary has been in bloom here since January in at least one garden that is protected from the cold. Mine hasn't begun yet. Not enough sun.This is when rosemary usually blooms and is one of the hummingbirds' first flowers of the year, besides the winter jasmine. I even saw some snowdrops in a raised pot being sampled the other day.

KarenO · February 28, 2017

Quote:

Originally Posted by GrowingCoastal

Rosemary has been in bloom here since January in at least one garden that is protected from the cold. Mine hasn't begun yet. Not enough sun.This is when rosemary usually blooms and is one of the hummingbirds' first flowers of the year, besides the winter jasmine. I even saw some snowdrops in a raised pot being sampled the other day.

That's great

I didn't know rosemary bloomed so early. I will be on the lookout for mine to bloom, I was never able to grow it over winter except as a house plant near Edmonton. So many new things for me here it's exciting
KarenO

February 27, 2017	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Olive oil rosemary butter experiment. Here I am trying an olive oil homemade butter experiment. Ingredients. 1/2 gallon of heavy cream. Extra Virgin olive oil about 1/4 cup. A goodly bunch of fresh from the plant rosemary. Black pepper to taste. Salt to taste or none. One KitchenAid mixer or the likes with the mixing paddle on about 3 or 4. You will have to go up and down with the speed as you go along. Strip rosemary leaves into oil along with the black pepper. Slowly heat oil until leaves just start to bubble take off heat and let cool. Do not add the salt. While this is going on start making your butter in the mixer, it will take a while because first you will have whipped cream. Once the butter is stating to form and water is coming out you will need to slow it down or you will have a mess. You will now need to go to the kneading hook to finish and do it for some time to get as much of the buttermilk out as you can. Once this is done pour the buttermilk into a quart jar. You will have about or a little over a quart. Now strain the olive oil and put salt into the butter. Put kneading hook back on and mix a bit. Take it off and put the cookie dough paddle back on and mix and mix some more. You will have a nice spread and it will make about a quart and 1/4 to 1/2 cups of butter spread. DO NOT put the salt in before you have made the butter. All it will do is wash out with the butter milk and make it salty. Salt will not mix with oil so it has to be folded in the butter. I started this thread having no idea what it was going to taste like. I have to say it is one of the best tasting homemade butters I have ever made. It is also the first time I have ever tried to make a butter spread. The experiment was a great success. The flavor is to die for. I was going to post a bunch of pictures but decided to just post one or two pictuers of the product. There are plenty of videos and such on the web showing how to make butter. Worth

February 27, 2017	#3
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	Thank you Worth, going to have to make this one. __________________ Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein

February 27, 2017	#10
MissS Tomatovillian™ Join Date: Dec 2010 Location: Pewaukee, Wisconsin Posts: 3,149	This is a very nice idea Worth. I am going to have to try it this summer when I can grow some Rosemary again. Your picture of your great product with the sprig of blooming rosemary brought a smile to my face. Thanks for posting it... __________________ ~ Patti ~

February 27, 2017	#5
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Heavy cream doesn't have sugar added as opposed to sweet whipping cream, so I'm getting a better idea of what you made tastes like. As I wrote in another thread, I don't know what rosemary tastes like (Or I don't remember). It looks good.

February 27, 2017	#11
GrowingCoastal Tomatovillian™ Join Date: Jan 2016 Location: Vancouver Island Canada BC Posts: 1,253	That spread would be great with garlic on new potatoes. I didn't like the taste of lamb until I had it Greek style with rosemary and garlic.

February 27, 2017	#12
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Next test cod liver oil and butter. No not really. This stuff still set up like butter cold so it isn't as "spreadable" as spread. which is just fine by me. What it did do is give otherwise tasteless butter some sort of flavor and I needed to get rid of some expired heavy cream I had which will last a far cry longer than milk. Which by the way I dont buy. Too much sugar. Worth

February 28, 2017	#13
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	Oh wow, mouthwatering herb butter!! I love Rosemary. I even love Hyssop which is also 'piney' but, believe it or not, much easier to overdo than rosemary. Yowza. I like the flowering tops the best, always dry a few to use by tiny pinch in my salad dressing. Unless I'm using fresh rosemary.. My rosemary plant doesn't know it's out of season here, flowered as well in february. The poor thing is in a downstairs room with not enough light and lost some lower branches. I need to put it in a large tub but it will be harder to move in and out of the greenhouse. They are not quite hardy and I wouldn't risk it, even with protection. Everything froze this winter, the greenhouse is like a seive.