Making Calamansi Butter from scratch is so easy! All you need is heavy cream, fresh calamansi and salt. A food processor or mixer will do all the work for you and in no time you can be one of those people that makes their own butter. Ha!
Making your butter is magical. You push the limit and over mix the cream until it curdles that it makes all the water seep out. This time you want that to happen. What you are left with is the spreadable fat. And to take it to the next level add some salt and possibly some citrus like Calamansi.
Note that water is actually fresh butter milk. Save it and make some pancakes with it!
It hits your taste buds in all the right places. Use the best cream you can find.
Ingredients
Since the ingredients list is so minimal, it's key that you use the best of the best that you can afford.
Heavy Cream - You will need 2 cups of heavy cream.
Coarse Salt - I used sea salt from the Philippines of course! But you can use any coarse salt you have. The bigger granules the better so you get a nice pop of salt when you use this homemade Calamansi butter.
Fresh Calamansi - For this recipe you will need both the rind and the juice. So using fresh Calalmansi is a must. You will need 2 to 3 calamansi.
How to make Calamansi Butter
Pour the cream into a food processor or mixer.
Run the mixer until the cream is stiff. This is what it looks like after 3 minutes of nonstop mixing.
Run the machine for a further 2 minutes until the butter milk seeps out.
Now line a sieve with cheese cloth or paper towel and pour in the fat.
The butter milk will start to drain through the cloth or towel.
Gather up the cheese cloth or towel to fully cover the butter and squeeze out as much butter milk as you can.
Then transfer to a bowl and press it down kinda flat. You will see some leftover buttermilk still seeping out. Use a paper towel to absorb. Keep pressing the butter with your fingers and blotting the buttermilk until you don't see any more.
Add the rind of the calamansi and start with 1 teaspoon of salt. Mix well and taste. Add more salt if needed.
Squeeze about 1 tablespoon of fresh calamansi juice.
Add it into your Calamansi Butter 1 teaspoon at a time, mixing well in-between to fully incorporate.
Transfer to a butter dish.
How To Store Your Homemade Calamansi Butter
I keep mine covered in the refrigerator. I take it out about 10 minutes before I need to spread it on something so that you can really taste the Calamansi flavor.
You can use it simply on toast, or topping salmon with it during baking. It also works well when making sauce like béchamel or gravy.
Now there you go. Be that person that makes their own butter. Own it. Be it. You are welcome.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Food Processor or Stand Mixer
- Sieve
- Cheese cloth or Paper Towel
Ingredients
- 2 Cup Heavy Cream
- Teaspoon Fresh Calamansi Rind
- 2 Teaspoons Coarse Sea Salt
- 1 Tablespoon Fresh Calamansi Juice
Instructions
- Pour heavy cream in food processor or stand mixer. Turn the food processor on and leave to mix for 5 minutes until the buttermilk seeps out.
- Line a fine mesh sieve with cheesecloth or paper towel.
- Transfer the fat bits and buttermilk onto the cheesecloth or paper towel. Leave to drain for a few moments.
- Then gather the cloth or towel and squeeze really hard to get as much of the remaining buttermilk out.. If you are using a paper towel you may need to replace and use a new one if it rips.
- Take the butter out of the cloth or towel and transfer to a small bowl. Press down flat with your fingers. If any remaining buttermilk seeps out take a fresh paper towel to dab it off. Keep pressing until no more buttermilk comes out.
- Add in the calamansi rind and 1 teaspoon of sea salt. Mix well and taste. Add more salt if needed. Then add in the calamansi juice 1 teaspoon at a time mixing well in-between until fully incorporated .
- Transfer the finished Calamansi Butter to a small serving dish. Keep in the refrigerator for up to 1 week.
Leave a Reply