Homemade Butter Syrup Recipe • Longbourn Farm (2024)

FAQs

What is butter syrup made of? ›

Butter Syrup is a homemade syrup recipe made with butter, some type of dairy and brown sugar. I've used Buttermilk in the past but have since tested this version that I enjoy even more. Buttermilk tends to separate, so you constantly have to stir to combine.

“Any conditions which tend to harden the butter-fat will require a comparatively high churning temperature; and any conditions tending to soften the butter-fat will require a lowering of the churning temperature.”

Homemade butter starts with a bowl of cream whipped to billowy heights — and then whipped some more. Once that separation happens, you'll pour everything into a strainer to drain off the buttermilk, pressing down on the butter to squeeze out as much liquid (buttermilk) as possible.

As you mix, the cream will go through three distinct stages: whipped cream, followed by stiff peaks, and finally, butter. The liquid left over after the cream transforms into butter is pure buttermilk. Instead of discarding it, save it for making biscuits or pancakes. Carefully separate the butter from the buttermilk.

Yes, because Butter Country Syrups™ contains dairy ingredients it will have to be refrigerated after opening. They have a shelf life of two years (before and after opening) but our guess is that you won't make it past two months.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.

Because it's fresh, your butter won't keep as long as commercial butter, so make it in small batches and keep it in the fridge for a few weeks or freeze it for up to 9 months. Also, as a by product of making your own butter, you will have real buttermilk, which you can save for using in baked goods.

When you over beat butter - I mean REALLY over beat it, the beating action does start melting the butter and melted butter does not hold onto air bubbles as well as a creamy butter.

The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.

Is it cheaper to make your own butter? ›

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

This is the most important step in making butter. Excessive churning after the butter has separated will make it greasy and hard to shape. Too little churning will cause the butter spoil quickly due the trapped buttermilk it still contains.

Small yellowish clumps of butter will start to appear. Keep churning until you see two distinct substances in jar: thin white buttermilk and thick clumps of yellow butter. This should take around 8-10 minutes.

In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.

Mrs. Butterworth: cloyingly sweet corn syrup with a little molasses added in addition to flavoring to make it taste vaguely buttery.

Contains: A Mixture of High Fructose Corn Syrup and Granulated Sugar, Filtered Water, Citric Acid, Natural & Artificial Flavors, Sodium Benzoate As A Preservative and May Contain: Caramel Color, FD&C Red#40, Yellow#5, Yellow#6, Blue#1, And Potassium Sorbate.

Gathering the syrup began by hanging birch bark buckets in the tree below where they wanted to collect the sap. Above the bucket, they would “tap” the tree by drilling a hole and then placing a piece of wood in it to serve as a spout, or spile, from which the clear sap would drip.