Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, April 26, 2013

Homemade Butter

(Evde Tereyag Yapimi)

Homemade Butter
1 liter (or litre) cold whipping cream (35%)

Blend the cream on high speed using a food processor until it thickens, and then the butter and milk separates. It takes about 9-10 minutes. Scoop out the butter and place in cheesecloth and squeeze out the excess liquid. (I made Lavash Bread with it). Place the homemade butter in small glass bowl or jar. You can store the butter refrigerated for up to a month.

If you wish, add fine sea salt to taste for table butter or, natural honey for Honey Butter. Then spread it on the fresh slice of Turkish bread:)



At 11:35 AM, Blogger Unknown said...

Making this NOW, inspired by the photo of Turkish breakfast. ;)

Tesekkurler, Binnur

At 11:49 AM, Blogger Unknown said...

What Lt stands for( light or......). Made some of your kofte. Thanks....and keep posting on facebook.

At 12:41 PM, Blogger Binnur said...

Hi Shirin,
It is liter (or litre):)

At 3:11 PM, Blogger Liz Warkentin said...

What a great find! I am a vegetarian (almost vegan) and spent a month in Turkey last summer -- I loved the food! Thanks so much for sharing your delicious recipes.

Can you guide me to a spicy tomato pearl couscous dish -- I don't know what these are called?

Thanks in advance.

At 6:55 PM, Blogger Binnur said...

Hi Liz,
I've already posted some couscous recipes. Please check the "Pasta" section.

You can also use the google search box on the right site of my blog, just below the google ads. When you select "TC", it will help you find all the recipes I have posted. You can also search the word of any region, vegetables, herbs, spices, meat, etc.
Take care,

At 11:34 AM, Blogger Unknown said...

I'm a bit confused about the step. And is only cream used?

At 12:09 PM, Blogger Binnur said...

Merhab Yuri,
Yes, only 35% cream is used for making the butter:) Butter and milk
will separate from the whipping cream, hence no need to add anything else:)


Post a Comment

<< Home