Miso Butter
This umami-rich miso butter blends creamy homemade butter with savoury miso paste to add instant depth and flavour to vegetables, pasta, rice, roasted potatoes and more. Simple to make but seriously transformative, it turns everyday dishes into bold, comforting favourites with minimal effort.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 ml double cream
- 1 to 2 Tbsp white miso
Instructions
- This recipe makes 140g / 5oz of butter.
- Place the cream in the bowl of a stand mixer, fitted with a whisk or creamer attachment.300 ml double cream
- Place a splashguard or shield on the bowl to prevent splashing.
- Mix the cream gradually starting from low to the highest setting. The cream will turn into soft whipped cream, then hard whipped cream. Carry on mixing until the buttermilk separates from the cream and the butter forms.
- Pour the buttermilk into a separate container and keep in an airtight container refrigerated. You can use it for baking.
- Fill a bowl with cold water and place the butter in it. Using your hands, press the butter to remove any remaining buttermilk. The water will turn milky. Empty the bowl and refill it with fresh cold water. Repeat this process until the water stays clear and no more buttermilk is released from the butter.
- Place the butter on some kitchen paper to absorb any excess moisture.
- Place the butter into a bowl. Mix in the miso paste gradually until you are satisfied with the taste.1 to 2 Tbsp white miso
- Shape the butter either by hand or with some butter paddles.
- Wrap the butter in parchment paper or transfer to an airtight container and chill.
Nutrition
Serving: 1servingCalories: 106kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 72mgPotassium: 32mgFiber: 0.1gSugar: 1gVitamin A: 445IUVitamin C: 0.2mgCalcium: 21mgIron: 0.1mg