All You Need to Know About Infused Butter
What is infused butter?
Infused butter is a dairy product with added herbs or in some niche cases: specific herb compounds. Extracting herb compounds can be a hassle, the convenient answer: POT by NOIDS herb cooker. Infused butter is also known as magic butter.
How to make infused butter?
Equipment (with POT by NOIDS)
POT by NOIDS herb cooker (you could do without, but don’t be that hard on yourself)
A container for the butter
Equipment (without POT by NOIDS)
Mesh strainer or cheesecloth
Saucepan, stock pot, double-boiler or slow cooker
Container for the butter
1 cup of unsalted butter (2 sticks). You can make use of vegan butter.
1 cup of water
1 cup of your favorite herbs
Instructions (With POT by NOIDS)
Decarboxylate your herbs in your POT by NOIDS. Not sure what that means? Check our blog about herb decarboxlyation. Tip: refresh your memory with our instructional video: How to decarboxylate, infuse and filter with POT by NOIDS.
Add the butter to the decarboxylated herbs, set it to infuse. Let it cook again. Cool it down. Put your infused butter in the container and keep it in the fridge for a few hours (or preferably overnight).
Instructions (Without POT by NOIDS)
Decarboxylate your herbs in an oven. Remember: decarboxylating herbs in an oven is quite tricky. The best way to go: low and slow. Put your herbs in for about 50 minutes at 110-120 ºC (230-250ºF). Make sure that your herbs are not too close to the heating elements to prevent burning.
Melt the butter. You can use your saucepan, stock pot, double-boiler or slow cooker. Make sure not to burn the butter.
Add the herbs. Once the butter is fully melted, you can add your decarboxylated herbs.
Let it simmer on a soft fire. The advised temperature is 70-90ºC (160-200ºF); never exceed 90ºC (200ºF).
Strain. Place a mesh strainer, cheese cloth or a coffee filter over a jar and pour the infused butter through it. You can throw away the leftovers from your herb.
Cool it down. Put the mixture in the fridge for a few hours (or preferably overnight).
Why do you infuse butter?
You infuse butter because of its versatile use in edibles. To learn more about infused edibles, check out our blog on how to make infused oil.
Tips to make infused butter
How much stuff is in magic butter?
You can add as much as you like. We don’t judge. We recommend staying below the 1:1 ratio.
Separating the infused butter and oil
After cooling down, your butter will be solid again. Sometimes, your butter will float on an oily layer. You can take the butter off and discard the oily layer.
How to store magic butter?
You can store your infused butter just like normal butter. The best way to do it is in a glass container that can be tightly sealed. Keep the butter in the fridge, it will last for about one month. After a month it will start losing its potency. If you want to store your butter for a longer period of time, you could put it in the freezer. Here it will be fine for about half a year. Do not use the microwave to unfreeze the butter after taking it out of the freezer.
What does infused butter smell like?
Infused butter has a herby scent. Depending on the amount of herbs you’ve used and the strength of its fragrance, you will be able to smell the herbs in your butter.
Can I use infused butter on my skin?
Although we would recommend you to use a different butter (such as Shea butter), technically you could use any infused butter for skin care.
Keep away from children and pets.
Be sure to keep your infused butter out of reach from children or pets.
Inspiration for infused butter recipes.
Stay tuned! These will follow along as we publish them on our Instagram account.
Why would I use POT by NOIDS?
It’ll save you the hassle. You’ll turn an afternoon of cooking and cleaning into two check-up moments of a few minutes. Also keep in mind that an oven is just not precise. It’s easy to burn your stash while decarboxylating herbs in an oven. Even an experienced cook will feel the need to stay around for this process. Read more about POT by NOIDS >