The Dairy Chronicle: Compound Butters (Marrow-Herb Butter)

Marrow-Herb Butter

Before you start bashing me with comments that make you look like a doofus, just like one of the comments below, please educate yourself first and avoid thinking that your belief is the only valid belief on earth.

Those who have been following my posts on fb (as Manang Kusinera) know how I lost weight since I started my Harcombe Diet-turned into-High Fat Low Carb diet.  And now that my body has healed from all the symptoms I had prior (which was an unexpected outcome when all I wanted was to lose weight, which I also achieved effortlessly), I have turned into a real-foodie...well, almost, as I still use some sugar and flour from time to time, although much less than before. And I have developed my own theory that, as long as I eat gut-friendly and immunity-boosting foods (probiotics such as raw milk, raw butter, fermented veggies and fermented dairy), I can balance out the ill-effects of gut-destroying foods (like sugar and wheat/flour). And if I do start experiencing symptoms of inflammation again after reintroducing some of these pro-inflammatory foods, I stop immediately and revert back to the HFLC diet.



When I first got the chance to witness how to make butter and cottage cheese as demonstrated by my BIL, I got several books on dairy. Topics included cultured dairy, butter, and cheesemaking.  I have seen compound butters, but never really got interested in making them, until I posted the below photo on fb:

Bone marrow ready to simmer in the slow cooker to make bone marrow broth

Homemade Mommy suggested I make compound butter. I considered it. Roasted some of the cooked bone marrow, toasted a bread and spread some butter on it, added the marrow on top, and sprinkled with garlic salt...it was.SAVORY. DELICIOUS. RICH. I had to close my eyes and just revel in gustatory delight.

So I thought I'd officially make it into butter. I had two half-gallon jugs of really heavy cream in the fridge today, and I dealt with one of them, which gave me 8-oz of butter. I added 6-oz of the chilled and chopped marrow, 1/2 tsp sea salt, 1/2 tsp garlic salt, and some chopped fresh parsley and rosemary.

Then I mixed them well with my gloved hand and a spatula...

Then I placed the butter in molds lined with cling wrap. I should have known that using this flexible plastic mold (it was actually from the Crisco butter-flavored shortening that I bought before I was enlightened) would enable me to get the butter out easily once frozen/chilled.

After freezing, I removed them from the molds and wrapped the cling-wrap tightly around.

Then I wrapped with freezer paper and labeled accordingly. I then placed them back in the freezer. I will give them during Christmas to my in-laws, along with a print-out of this article that outlines the benefits of eating beef bone marrow.

And as quoted by Anthony Bourdain:
"As well as being high in the ‘fifth taste’ umami flavour, bone marrow contains up to three times more protein, vitamins, iron and Omega 3 than any other protein per 100g,"

Use with lean meats such as bison, roast lamb or roast beef. Also try it on a grilled cheese, spreading it on the bread in lieu of regular butter. My son loves this on toast. I have used this on fried rice (along with chicken liver pate for a power fried rice), and on egg-in-a-hole.

My son has used up all of the first batch I made so I made another batch, this time, using 1 pound each of marrow and butter, 1 tsp each of garlic and onion powder, 2 tsp sea salt, 2 tsp each of dried crushed parsley and rosemary, and 1 tsp of lemon-pepper. If you plan to make some yourself, you may feel free to experiment with other herbs. You can google "marrow butter" to get more ideas. This is so gourmet, I bet my in-laws will be hesitant to use this so I plan to print out articles about bone marrow's health benefits when I give them marrow butters as Christmas gift.