Homemade Calamansi Butter From Scratch!
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!
Servings: 1 Cup Butter
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.
Notes
Note: Don't throw away that buttermilk! It's useful for future cakes and makes the most tender pancakes!
If you don't know when you are going to use it next freeze in an ice cube tray and store the frozen buttermilk cubes in a bag until needed. Just defrost on the counter when you want to use it.