A honey butter recipe can be better made by first learning how to make butter at home. And learning how to make butter is about as simple as it gets.
The hardest part will be finding a good source of 100% grass-fed raw cream to make your homemade butter with to make the best tasting honey butter recipe. However, there are over 300 types of honey in the United States to choose from to flavor your honey butter recipes.
Think of all the possible taste sensations that you could create with that many types of honey found throughout the USA. And you can also add spices like Ceylon cinnamon to enhance the flavor of homemade honey butter recipes.
There are so many types of honey to choose from in the United States alone.
The color of honey ranges from colorless to black.
And the taste of honey ranges from a very mild taste to a very strong taste.
Clover Honey - a very mild tasting honey which ranges from a white to amber color. This is the most common honey you will find in the United States.
Wildflower Honey - a multi-floral honey which ranges from light to dark in color and mild to rich in flavor.
Avocado Honey - a honey with a buttery rich flavor and dark in color. This honey is flavored from the avocado blossoms in California.
Sage Honey - a mild tasting honey which is light in color and heavy bodied. This honey is slow to granulate which makes it a great honey for blending with others.
In your honey butter recipes, use the proportion of butter to honey that you feel is best for your
taste buds and health needs.
Some people prefer a sweeter honey butter and others prefer less sugar in their honey butter recipe.
You could even use a little stevia along with the different types of honey to cut down on the sugar in your honey butter recipe.
Why You Want to Use Raw Cream in Homemade Butter
Raw cream comes with healthy bacteria that naturally keeps down the bad bacteria.
How to make healthier butter if you can only find pasteurized cream?
You could culture the cream with buttermilk and let it sit at room temperature for a few hours before using the cultured cream to make your homemade butter.
Remember it's always best to use raw 100% grass fed cream. If you can't find raw cream, you can use the cream that floats on top of your raw 100% grass fed milk.
And if you can't find raw milk, buy the best quality organic cream at your local grocery store. However, please stay away from ultra-pasteurized cream!
If that's all you can find - move (just kidding). I would talk to the person who places the orders at your health food store or local grocery store. Request a brand like Natural by Nature or a comparable brand.
This is the way to make larger batches of homemade butter and this is the way my boyfriend makes butter. You can make a few pounds of homemade butter at a time (resting the food processor in between batches).
Raw cream rises naturally to the top of raw milk when left out to set - unlike homogenized and pasteurized milk which never separates.
As you can see, you can get cream from skimming off the top of your raw milk. Just gently dip a ladle or small cup into the cream layer - there will be a distinct creamline.
Remember, it's very important to completely rinse out the buttermilk from your homemade butter or it will taste funky! Which won't be good for your honey butter recipes.
I have found that no matter what state you live in, you will always be able to find raw milk - even in Hawaii. All you have to do is ask around and usually a nice person from a health food store will know of a source.
You can also check out this website to locate raw milk in your state - RealMilk.com
Sometimes, you will only be able to find raw sheep or goat's milk instead of cow's milk.
Unfortunately, goat and sheep milk are
naturally homogenized, so making butter from these raw milks will be a