Ingredients
16 tablespoons/224 grams unsalted butter
1 1/4 cups/100 grams nonfat dry milk
1/2 teaspoon/3 grams fine sea salt
3 tablespoons/45 grams agave nectar
1/2 cup/112.5 grams water
Method
Sources
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Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Melt the butter in a medium saucepan set over low heat. Add the milk powder and salt. Cook, stirring occasionally, until the solids turn a rich caramel brown. Remove the pan from the heat and let the mixture cool. Let it infuse in a lidded container in the refrigerator overnight. Reheat the butter until it is just liquid and strain the solids from the mixture, reserving the fat separately to use for cooking like bacon fat. Measure out 1 cup (200 grams) of the brown butter solids and combine them with the agave nectar and water in a blender. Puree until smooth. Strain and reserve the puree. It can be stored in an airtight container in the refrigerator for up to a week.