Ethiopian Butter

Course : Butters
Serves: 1 pound
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2 1/2 cups sweet cream
1 head garlic
1 medium onion
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon coriander

Preparation / Directions:

a. Peel the garlic and the onion, then chop them well; b. Cool the cream to about 60 degrees F; c. Churn the cream until butter forms; d. Remove the butter, and discard the whey; e. Mix the butter with all the spices, the garlic and the onion; f. Cook the butter on LOW for fifteen minutes, while stirring occasionally; g. Remove from the heat and let it stand for ten minutes, until the solids settle on the bottom; h. Strain the butter into a container and discard the solids; i. The butter obtained may be stored for several days at room temperature;


Nutritional Information:

1546 Calories (kcal); 151g Total Fat; (85% calories from fat); 17g Protein; 40g Carbohydrate; 523mg Cholesterol; 230mg Sodium

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