Whether you want to wow your friends with your fun and festive edibles, wanting to take your healthcare naturally, or desire a career in the most exciting thing to happen to culinary arts since sliced bread, Cooking with Herb is your resource center for your home culinary compounding apothecary.
Magical Butter and the Magical Machine
Of all my kitchen gadgets, I have to say the my favorite is the Magical Butter Machine. This single piece of equipment is the princess program of herbal extraction. This machine saves, mess, waste, and opened my compounding world. Courtesy of the Magical Butter folks is the starting recipe for making herbal butter complete with video instructions.
Skill Level: Easy
Prep Time: N/A
Cook Time: 2 hours
Chill Time: N/A
Serving Size: Per recipe request
Yield: Approximately 2-5 cups/475-1180 ml
2-5 cups/475-1180 ml unsalted butter, softened; for best results, clarified**
1 tablespoon/15 ml lecithin per cup/240 ml***
Minimum is 2 cups/475 ml. Maximum capacity 5 cups/1180 ml.
Do not use margarine or water.
Now for the Magical Part…
Place the ingredients into your Magical Butter machine, and secure the head.*
Press the Temperature button, and select 160°F/71°C. Then press the 2 Hours/Butter button.
After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance. Put on your LoveGlove, and pour the pitcher contents slowly through your PurifyFilter into MagicalButter Trays, formed molds, or other storage container.
*For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference.
**For optimal extractions and maximum potency, based on extensive kitchen trials, our chef now recommends clarifying your butter before adding it to the pitcher. To clarify, gently melt and simmer the butter, discard the milk solids and surface foam, and retain the clear golden liquified butterfat. You can also skip clarifying and simply use melted or softened butter. Do not use cold, firm butter.
***Lecithin is optional but highly recommended. Lecithin is an emulsifier used in cooking and in the pharmaceutical industry for binding ingredients in lipids (butter, oils, and fats). It helps to increase the bioavailability of plant compounds in your high-lipid infusions, intensifying the potency of the resulting extracts. Lecithin can be made from soy, sunflower, rice, or egg yolk. It is available at your local health-food or vitamin store in the form of powder, granules, or liquid. Any type is sufficient except in capsules, because they contain too many binders and fillers. Soy lecithin powder is processed to eliminate compounds that may have estrogen-like effects. Lecithin granules are made from soy powder mixed with soy oil, so they may contain estrogen-like compounds. Because liquid lecithin is three times as potent as powder or granules (it’s also three times as messy), use only 1 teaspoon per cup of butter or oil for your extractions.