Keto as a Way of Life
Compound Butter – Feat. Bacon & Jalapeno
Butter is practically a cornerstone of the Keto way of eating (WOE).
Bulletproof coffee is made with butter.
All the things are cooked in butter.
And we smear, dollop, and dab that sh*% on everything!
Because of that, AND since we’re big on DIY AND since it’s so easy to do, it only makes sense that we would try and make our own butter. Not only can you be certain what’s in it, there’s something really cool about telling people, “Butter? Oh yeah, I make that myself. Only suckers actually ‘buy’ butter. P’sh!”
It also tastes great. There’s nothing quite like fresh-made butter.
The last big selling point is that you can add additional flavors and make Compound Butter that will underscore different flavor profiles in your other dishes.
This is the fewest number of ingredients you can possibly have to make a thing. It takes ONE ingredient to make butter. Making compound butter will take one or more additional ingredients, but after that first ingredient, everything else is completely optional.
Yep. That’s it. The ONE ingredient that’s required to make butter. The magic is all in the method, but we’ll get to that shortly.
If you can get cream from local farmers, great. If you have to buy heavy cream at the store, look for grass fed or organic Heavy Cream. The higher quality creams will make better butter and provide healthier fat. After all, that’s part of the Keto rules, right? Low Carb, Healthy Fat!
Just make sure whatever you get is pure Heavy Cream or Heavy Whipping Cream with no added sugars.
These ingredients are extras you can add for texture and/or flavor in your homemade butter.
Often, the butter you buy at the store has extra stuff in it to make it easier to spread. Butter on it’s own tends to get hard and sort of crumbly. You can slice it, but if you take a chunk of it between two fingers, you can break it apart almost like a super soft type of cheese. This quality prevents it from being spreadable, especially when it’s cold, right out of the fridge.
If you want the butter you make to have better spreadability, mix in a little oil at the end during the Whipping Phase.
Use only Keto-approved oils, of course, but only oils that are liquid at room temperature.
Also, if you plan to cook with your butter, it’s best to use an oil that has a higher smoke point than butter, which is 177°C / 350°F .
Here’s a list of Keto-approved oils, with their smoke points, for your convenience:
Avocado Oil: 271°C / 520°F
Almond Oil: 216°C / 430°F
Coconut Oil: 177°C / 350°F
Extra Virgin Olive Oil: 160°C / 320°F
Flax Oil: 107°C / 225°F
Hazelnut Oil: 221°C / 430°F
Light Olive Oil: 242°C / 468°F
Olive Oil: 198°C / 390°F
Sesame Oil: 177°C / 350°F
Walnut Oil: 204°C / 400°F
Bacon & Jalapenos
Bacon and Jalapenos are being listed as optional even though they are in the title of the recipe. That’s because you can really swap these ingredients out for any number of other ingredients like dried herbs and spices, different peppers, onions, etc.
I recommend sticking to only 2-3 additional ingredients when making compound butter. You’re trying to infuse a bit of flavor rather than take over the entire batch of butter.
Fresh jalapenos work well for this, as well as pickled jalapenos. If you use pickled jalapenos, I recommend drying them as much as possible on a paper towel before adding them to the butter. If you use fresh, whole jalapenos, I recommend removing most or all the seeds and membranes because that’s where most of the heat is in the pepper. I like to leave some heat in there, though, because we love spice!
Choose a bacon that is sugar free and as close to naturally-raised pork as possible. Beyond that, I like apple wood smoked bacon for this, so that’s what will be listed in the recipe below.
When you add these additional ingredients, always make them super fine. Chop, grind, food process… whatever method you like. The key is getting them reduced into very small pieces so they will blend into the butter.
Recipe Instructions: Notes
The way butter used to be made was in a churn. People in old times would pour fresh cream into a very large earthenware pot and use a paddle sort of thing to churn it until it formed butter.
As you agitate the heavy cream, you stimulate all sorts of reactions that I won’t go into because this is not that kind of post. Long story short, you encourage the milk solids (fats) to separate from the liquids and proteins.
The solids become butter. The liquids/protein is called Whey.
The solids would be scooped out and formed into butter. The Whey would be used to drink, make butter milk, and all sorts of other basic culinary staples of the time period.
Today, we don’t have to churn butter by hand. We have electric tools for that.
I use my Kitchen Aid Stand Mixer with the wire whisk attachment. Just pour in the cream, lock the whisk in place and turn it on medium speed. Let it go for 25-30 minutes and viola…. butter!
KitchenAid Stand Mixer
By itself, a KitchenAid stand mixer is one of the best inventions since the beginning of the Industrial Revolution.
The ability to add attachments turns this gadget into a miracle worker.
We use ours to make our own butter (super easy!) to whip up Keto cake batters, to grind meat for our own Keto-friendly sausage, and a ton of other kitchen tasks.
It's a multi-purpose powerhouse!
The cream will go through a few phases here, each separated by 4-5 minutes
- It will start to look like loose whipped cream
- Then it will take on a thick whipped cream consistency
- The mixture will start to look like curdles (at this step, you will want to stop the mixer and scrape down the sides of the mixing bowl with a rubber spatula a couple times)
- Some of the liquid (whey) will begin to separate out of the cream
- Quickly after phase 4, all the liquid will separate out, leaving most of the butter stuck inside the wire whisk attachment
Word of Caution: On that last step, as the mixer approaches the 20 minutes mark, keep an eye on it. You may want to reduce the speed on the mixer a little because the liquid gets a little splashy, and it will make a bit of a mess. If you have the plastic splash guard for your mixer, use it. I don’t have that, so I will drape a kitchen towel over the whole mixer to prevent some of the splashing from making as big of a mess on the counter.
Drain the Whey: Buttermilk
Strain the liquid through a fine mesh strainer into a bowl. What you have there is buttermilk.
You may think you don’t like butter milk, but if you’ve never tried it at this point, I encourage you to taste it. You will find that it doesn’t have that harsh, sour flavor you may be used to.
That’s because buttermilk you buy at the store has been cultured and allowed to build up acid, which is great for baking. This acid reacts with Baking Soda and Baking Powder to make baked goods rise.
The buttermilk you’ve just made can be enjoyed in your coffee or just drink it straight. If you want to make the more acidic butter milk to use in Keto Baking, you can add a tablespoon of vinegar to it and let the mixture sit in your fridge for a day. You’ll find that buttermilk will curdle and form a sour taste.
You can also add a couple tablespoons of unsweetened yogurt to the fresh buttermilk and mix it together. It takes a bit longer, but you will have a more traditional form of buttermilk. The cultures in the yogurt will sour the milk and build that acidity you need for baking.
NOTE: Some people will culture their cream BEFORE churning/whipping it into butter. They argue that it gives the butter better flavor.
While I think it does change the flavor, I wouldn’t say it’s better. It all depends what you use it for.
If you culture the cream before you make your butter, though, your buttermilk will turn out sour, more like the traditional buttermilk you’re used to.
Wash the Butter
I know that sounds crazy. But if you don’t wash it off and squeeze out as much whey as possible, it will shorten the shelf life of your butter.
Simply give the butter a few good squeezes over the strainer. Then wash it, either under gently running cool water, or even in an ice bath.
Whip Your Butter: Whip it Good
If you want to have good butter, you must whip it! (go ahead and sing that line…. I know you want to)
Sorry… I couldn’t resist.
Anyway, add the paddle attachment to your Kitchen Aid, wipe out any residual whey from the mixing bowl, and put the butter back in.
At this point, your butter will be really chunky and crumbly.
Starting slow, turn the mixer on. Leave it on low for a minute, then gradually increase the speed. This is mostly so butter pieces won’t fly out and make a mess. After a couple minutes, the butter will be whipped against the sides of the bowl and you can increase the speed to medium high.
This step softens and evenly distributes all the fat inside the butter and aerates it a little bit. Go ahead and scrape down the sides a couple times during this step to make sure all the butter gets whipped thoroughly.
After about 5-6 minutes of this, once the butter is creamed against the sides of the bowl, add your other ingredients to make compound butter.
Continue whipping until everything is well incorporated; another 5-10 minutes.
Store the Fresh Butter
Butter has to be stored in the fridge, of course. Homemade butter won’t last as long because there are no preservatives in it. If you go through butter on Keto like we do, though, that shouldn’t be an issue.
You can smoosh the butter into a plastic bowl with a lid. A pint-sized Tupperware bowl is perfect for this.
Or, you can roll your fresh butter into a log using a piece of cellophane, similar to how you might make cookie dough.
Amazon also has a pretty fun selection of silicone butter molds for those times when you want to get all fancy or festive with your butter. You can really use any silicone candy or chocolate mold that you want. Get creative and have fun with it.
If you make your own butter and prefer it in traditional sticks, Amazon has this cool silicone mold.
They also have a bunch of differently shaped silicone molds if you want to be a bit more creative with your butter shapes.
It's all about having fun and playing with your food!
Thanks for Reading
We hope you enjoy this Compound Butter featuring Bacon and Jalapeno Recipe. If you give this recipe a try, please let us know how it works out for you. Drop us a line in the comment below, send us an email at firstname.lastname@example.org or join us on our Facebook page where we share and discuss Keto recipes all the time.
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Compound Butter Feat. Bacon & Jalapenos
Compound Butter, made from scratch, with bacon & jalapenos
Pour all the heavy whipping cream into the mixing bowl of your Kitchen Aid mixer.
Turn mixer on medium to medium high, using the wire whisk attachment
Check on its progress every 10-15 minutes
After 20-30 minutes, the milk solids will begin to separate from the liquids
Once all the milk fats (butter) are collected in a lump around the whisk
Pour the contents of the mixing bowl through a fine strainer into a large bowl and gather all the butter chunks together
Wash the butter in cold water and do your best to squeeze out all of the remaining whey liquid.
Wipe all whey liquid out of your mixing bowl and put the butter back in
Using the paddle attachment on your Kitchen Aid, whip the butter until creamy
Add the oil, minced bacon and jalapenos. Whip it together thoroughly - about 5 minutes
Scoop the butter out into a mold, a sealable bowl or use plastic wrap to roll it into a log.
This is the blood ketone meter we use. We like it because it lets us check blood ketones as well as glucose.
Here's the text right from the Amazon page, and I think it's pretty spot on:
"Blood testing is the most accurate way to test for ketone and glucose levels. The Keto-Mojo Testing Kit exceeds strict FDA and International standards ensuring you get the best measurement results possible."
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