Homemade Oregano Butter

Sometimes I cook for very practical reasons – to stay healthy or save money, or just because I’m hungry. But sometimes I cook simply for fun, to help myself relax and get my mind off my usual worries. At those times, there’s nothing like the feeling of accomplishment at making something especially complicated, unusual, or delicious. Or, as in the case of this homemade butter recipe, making a basic ingredient from scratch. Watching cream transform into butter feels almost magical, and using the resulting spread on bread, fresh veggies, chicken, or steak makes me feel nearly giddy. I’ve been trying to find some good uses for the oregano in my garden, so I added it in here, but you can use any herb (or combination of herbs) you want, or leave out all the seasonings all together (although I recommend keeping the salt – it will help the butter stay good for longer).

Homemade Oregano Butter
Yield: about 1/2 cup butter

Ingredients:

• 1 pint (2 cups) heavy cream
• 3 Tbsp oregano leaves, finely chopped
• 1 clove garlic, minced
• 1/4 tsp kosher salt
• freshly ground black pepper

Method:

1. In a stand mixer fitted with the whisk attachment or using an electric mixer, beat 1 pint (2 cups) heavy cream on high speed to stiff peaks, about 5 minutes. Scrape down the sides, and continue beating on high speed until it separates into curd-like solids and liquid, about another 5 minutes.
2. Transfer the mixture to a mesh strainer set over a bowl to drain, then pull together the solids and knead together, squeezing out any extra liquid. You can save this buttermilk to use in place of water or milk in baked goods (but keep in mind that it is not the same as the cultured buttermilk called for in most recipes).
3. Rinse under cold water until the water runs clear to remove any excess buttermilk (this helps the butter stay good for longer).
4. Transfer the butter to a bowl, and add 3 Tbsp oregano leaves, finely chopped, 1 clove garlic, minced, 1/4 tsp kosher salt, and freshly ground black pepper. Using a fork, mash together the mixture until the oregano is thoroughly integrated into the butter.
5. Taste, and add extra salt or pepper, if needed. Cover tightly with plastic wrap pressed directly on the surface of the butter or wrap in wax paper, and store in the refrigerator. Use within a week.