Homemade Butter Syrup Recipe • Longbourn Farm (2024)

FAQs

How to make homemade simple syrup last longer? ›

Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.

Because it's fresh, your butter won't keep as long as commercial butter, so make it in small batches and keep it in the fridge for a few weeks or freeze it for up to 9 months. Also, as a by product of making your own butter, you will have real buttermilk, which you can save for using in baked goods.

Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.

Once opened, canned syrups should be stored in the refrigerator, and will maintain high quality if used within one month. Syrups may be frozen instead of canned. If freezing, leave 1- inch headspace to allow for expansion during freezing. Frozen syrup will maintain high quality if used within one year of freezing.

Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.

Jersey cream makes churning faster, due to larger butterfat globules. Just using run of the mill cream from the store probably means that you are starting off with better ingredients than the average butter. But if you can find non-ultra heat treated cream from pastured cows, that will vastly improve the flavor.

Salted butter can last longer than unsalted butter. Despite this, both types can still be spoiled when in unfavorable conditions. Spoiled or rancid butter may show signs of spoilage.

Reheat the syrup to 190 °F after you filter it and before bottling. This will ensure the container will seal properly. Use the right bottles. Only use food-grade containers with a sealable lid, and ensure they are clean.

Increase the sugar level - Higher sugar levels reduce water availability to microorganisms. Bring your sugar level (brix) up to at least 50. That means equal parts sugar and water by weight (not by volume). Add alcohol – 15% or so of alcohol helps work as a preservative environment; the higher the better.

How to reduce fermentation of syrup? ›

Benzoate and citric acid are preservatives. The reason for fermentation is microbial metabolism of herbal syrup constituents, principally carbohydrates. You can reduce risk of fermentation through Pasteurization (treatment at < 100oC), apply Appertization (> 100oC) or eliminate fermentation through sterilization.

All you need to make the best butter ever is heavy whipping cream and a pinch of salt.

It's really easy to make your own. You will need a large container (churn, crock, jar, etc.), a cup of buttermilk (which acts as a starter), and a gallon of whole milk.

Always store your syrup in the fridge – or freezer!

Its water content makes it a breeding ground for all kinds of undesirables, so it's a must to keep it refrigerated. Note that rich simple syrup, which contains twice as much sugar, will last for longer.

Increase the sugar level - Higher sugar levels reduce water availability to microorganisms. Bring your sugar level (brix) up to at least 50. That means equal parts sugar and water by weight (not by volume). Add alcohol – 15% or so of alcohol helps work as a preservative environment; the higher the better.

The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.

Use a kitchen funnel to transfer the syrup to a glass container. Store in the refrigerator. Store the simple syrup in a glass container in the refrigerator for 2 to 3 weeks.