Fresh cardamom butter

It's so easy to make butter yourself. Of course, you can add spices to ready-made butter, but I like to make it this way so I end up with a smooth butter rather than airy butter. It is also important to have a purpose for the released buttermilk.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Fresh cardamom butter

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whipping cream



cardamom pods




Preparation method

  • Break open the cardamom pods and chop coarsely.
  • Add to the cream and leave to stand at room temperature for at least two hours.
  • Then put the cream back into the refrigerator and allow to cool to around 5°C.
  • Strain the cardamom from the cream.
  • You can also leave the herb or spice pieces in the mixture, but for certain spices such as bay leaf, star anise, or lime leaves it is important to strain the mixture.
  • Make sure the mixing bowl of the mixer is pre-cooled, along with a whisk and butterfly whisk.
  • Beat the cream on the highest setting of the machine until the cream starts to stick to the edge of the bowl and starts to turn pale yellow.
  • Place ice packs against the mixing bowl to ensure that the temperature does not rise too much.
  • Switch the whisk for the butterfly whisk and run the machine again at half power.
  • It will be very clear when the butter is ready, as the moisture will have completely separated from the fat.
  • Drain off the butter milk and knead the butter under a cold running tap until the water runs clear and the butter contains no protein parts.
  • Press any excess water out of the butter.
  • Store in a cool place.

Serving suggestions

  • Vary by using other spices, such as bay leaf, star anise, lime leaves, pepper, or cumin.
  • Use as a butter accompaniment for bread.
  • Use as a flavour element in sauces, crèmes, and gravies.

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