Recipe Homemade miso butter
This recipe guides you step-by-step through making the butter, washing it in ice water, and seasoning it with white or red miso, depending on the desired intensity. Perfect on warm bread, as a vegetable topping or to enhance grilled fish, this butter combines traditional dairy products with the depth of Japanese flavors.
- Prep Time
- 2 hours
- Servings
- 200g butter
Ingredients
- 500 ml full-fat cream (minimum 35% fat)
- 1 to 2 tablespoons white or red miso (depending on taste)
- 1 pinch salt (optional)
- Ice water (for butter rinsing)
Directions
- Put the heavy cream in the refrigerator several hours before you start. It needs to be very cold to whip properly.
- Pour the cream into the bowl of a stand mixer or a large mixing bowl. Start beating on medium speed, then gradually increase to high speed.
- First, the cream turns into whipped cream (light and thick). Keep whisking without stopping; it will eventually start to curdle, then separate into two phases: a solid yellow mass (the butter) and a white liquid (buttermilk)
- Once the butter has been separated, pour the contents of the bowl into a fine sieve (or a clean tea towel).
- Gently squeeze the butter to remove as much liquid as possible.
- Recover buttermilk if you wish to use it (for pancakes, marinades, etc.).
- Place the butter in a bowl and cover with ice-cold water. Using clean hands or a spatula, gently knead the butter into the water.
- Discard the cloudy water, add clean water and repeat 2 or 3 times until the water remains clear.
- Drain the butter thoroughly and place it in a clean bowl. Add 1 to 2 tablespoons of miso, depending on your taste (white miso is milder and sweeter, while red miso is saltier and more intense).
- Mix with a spatula or by hand until smooth.
- Form the miso butter into a small cylinder in cling film, or place in an airtight jar. Store in the refrigerator for 1 week, or in the freezer for up to 1 month.
