You’ve officially made homemade butter! Use add-ins like salt and garlic to give the butter an extra burst of flavor.
The final steps are to add any extra flavors to the butter and store it away. Personally, I added ¾ tablespoon of salt to give it a slight flavor since it tasted very neutral at first.
I wasn’t sure what to expect with this recipe, but I haven’t stopped telling everyone I know about it because it’s that good. The texture, when at room temperature, is creamy and the taste is light and airy.
It might be in my head, but when I compared my homemade butter to a store-bought version, the homemade butter tasted less processed.
Also, “homemade butter” always made me think of a wooden butter churn and lots of arm work, but the recipe was hands-off and only took 20 minutes.
Overall, I would 1000% make this recipe again, and I have plans to add chives, garlic, and parsley next time.