Slow Baked Butter
A fresh butter with a slight nutty taste, very good on fresh bread. The slow cooking separates the cream. This is similar to clotted cream but is I grew up having it referred to as baked butter.
Ingredients
- 2 c Heavy Whipping Cream
- 2 c Herb Infused Heavy Cream
- ½ tsp Salt
Instructions
- Gather ingredients.
- Add salt to creams and blend well.
- Pour into a baking dish no deeper than 1½ inches deep (you want to maximize surface area).
- Cook uncovered in oven for 12 hours.
- Remove from oven and allow to cool to room temperature uncovered.
- You should have a nice caramel brown crust on the surface.
- Cover and refrigerate for another 12 hours.
- With a spatula, break the crust seal around the edges and pour out the liquid.
- Allow to rest for an hour, then drain additional liquid from the cream.
- Slide the spatula under the crust and gently fold the cream on itself.
- Place cream into sieve and apply pressure to push out more liquid.
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