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.

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.

Using Cornstarch

In a small bowl, combine equal amounts of cornstarch and warm water, starting with 3 tablespoons (44 mL) of each. Mix them together with a spoon until they form a gritty paste. Cornstarch is a thickening agent that won't change the flavor of your syrup.

Shake the jar until butter forms. This could take between five to 20 minutes. Once you have shaken the jar enough, the liquid will suddenly separate from the butter. The butter will be a pale yellow lump, and the liquid will be milky.

Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder.

The best option would be fresh, raw cream from pastured Jersey cows. Milk from Jersey cows has the highest fat content, which is why they are primarily dairy cattle. In addition, the fat in their milk has larger globules in it which makes it perfect for churning 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 than to buy it? ›

If you're able to lay your hands on a $4 block of Tararua butter from The Warehouse – something of a unicorn, it has to be said – it's not worth whipping up your own. However, if the only butter you can buy is closer to, or perhaps even more than $8 per 500 grams, making your own starts to make more economic sense.

Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. (See our recipe for making butter yourself.) It is believed that the Nomads first discovered butter-making by mistake.

How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.

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.

Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.

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.

According to Wright, the Menominee made a cut in the tree for the sap to ooze from. They gouged out a puncture into which they inserted a wooden spout to carry the sap into a wooden receptacle made of birch bark. The birch bark container held about two quarts. The sap was taken back to camp and poured into receptacles.