Best Homemade Dill Butter Recipes

DILL BUTTER

Steps:

• Blanch the dill, then immerse it in cold water. Put the dill in a sieve and puree it with the butter. Add the broth or water. Heat the mixture until the butter melts, then add salt and pepper to taste.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

LEMON DILL BUTTER

Steps:

• Wash and finely chop or mince the dill leaves. Zest and juice the lemon.
• Cut the stick of butter into 6 or 8 pieces, and place in a mixing bowl.
• Use a fork to mash the butter until is softened.
• Slowly add the chopped dill, lemon zest, lemon juice, salt and pepper. Continue to mash the butter with each addition until all the ingredients are thoroughly combined.
• Transfer the mixture to a small bowl and cover with a lid or plastic wrap and refrigerate until serving time.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

HOMEMADE DILL BUTTER RECIPE

Steps:

• Make sure your cream is at room temperature, or it will take much longer.
• Place cream either in a tight fitting lidded jar or the food processor.
• Jar method: start shaking the jar up and down. After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes "shuk shuk" and that is the butter separating from the buttermilk. Continue to shake for another 4 minutes until most of the buttermilk is liquified.
• Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.
• Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol).
• Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear. 7-10 times. Helps ensure it stays fresh longer.
• Put your butter on a cutting board, and work it with a spatula to get all the last liquid inside it out, just squish it with the spatula a few times.
• Add salt if you want salted butter.
• Voila~ your own homemade butter.