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Miso & Tempeh

Easy Whipped Miso Butter Recipe

It’s salty, umami, and perfect on so many things. With my whipped miso butter recipe, you’ll learn how to make miso butter, the most delicious butter you’ll ever try.

Prep: 10 minutes
Cook: 5 minutes
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Ferment | Miso & Tempeh

Easy Whipped Miso Butter Recipe

It’s salty, umami, and perfect on so many things. With my whipped miso butter recipe, you’ll learn how to make miso butter, the most delicious butter you’ll ever try.

Whipped Miso Butter

Miso butter is one of my all-time favorite kinds of butter. It’s salty, umami, and perfect on so many things. Since the butter is whipped, it’s light, airy, and melts beautifully. You can try it on toast or lather it on seared steak. One of my favorite things is to melt it and drizzle it on top of jammy eggs and yogurt.

The first step in how to make miso butter, melting cubed butter and miso in a small sauce pan.

How to Make Miso Butter

So, in this recipe, you aren’t making butter from scratch. You use already-made butter and miso and combine the two by melting and blending in a blender. At this point, you can periodically mix it as it cools and solidifies, but I prefer to whip the miso butter.

After you blend the melted butter and miso, place it in a bowl over another filled with ice. This will help cool it down faster as you whip it with a hand mixer. Whipped peaks will hold in the butter as the butter begins to solidify, and that’s how you know it’s done.

one of the steps in the miso butter recipe, mixing the blended melted butter and miso with a hand mixer as it cools.

My Miso Butter Recipe

You only need three ingredients to make whipped miso butter: butter, miso, and olive oil. I’ve heard of people trying sesame oil to make miso butter. While I haven’t tried it, that is probably a delicious alternative to olive oil.

For this miso, I used homemade red bean and garlic miso that I teach students how to make in the Fermented Food Semester online course. It’s by far my favorite miso to make. So my butter has hints of garlic in it too. So good.

The Best Way to Whip Butter

After you blend the melted butter and miso, place it in a bowl over another filled with ice. This will help cool it down faster as you whip it with a hand mixer.

Whipped peaks will hold in the butter as the butter begins to solidify, and that’s how you know it’s done. After I scoop the butter into a container and place it in the fridge, I like to take a piece of bread and clean off the mixer attachments for a lovely taste test.

You can use a stand mixer to whip the butter, but you probably can’t set it over ice. So it will take longer than if you use a hand mixer.

a close up of the soft fluffy texture of whipped miso butter.

More Recipes to Try

  • How to Make One Year Fermented Miso
  • Homemade Cultured Butter with Lemon and Herbs
  • Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce
  • Jammy Eggs with Greek Yogurt and Miso Butter
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Miso & Tempeh

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Easy Whipped Miso Butter Recipe

It’s salty, umami, and perfect on so many things. With my whipped miso butter recipe, you’ll learn how to make miso butter, the most delicious butter you’ll ever try.

  • Prep: 10 minutes
  • Cook: 5 minutes
  • Total Time: 15 minutes

Ingredients

  • 2 cups butter
  • 1/4 cup miso
  • 1 tablespoon olive oil

Instructions

  1. Add the butter and the miso to a small saucepan and heat until the butter is just melted.
  2. Combine the melted butter, miso, and olive oil in a blender and blend until completely smooth.
  3. Pour the mixture into a large mixing bowl.
  4. Set the mixing bowl over another bowl filled with ice.
  5. Using a hand mixer, whip the butter as it cools.
  6. Transfer to an airtight container and store in the fridge.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Marcia Erb
    02|09|2023

    Sounds delicious! Just a question. Is the olive oil incorporated as the butter is whipped or drizzled on top before serving?

    Reply
    1. Kaitlynn Fenley
      02|09|2023

      The olive oil is incorporated. Thanks for pointing this out! I updated the recipe card. You can mix it in the blender step or add it in before you start whipping.

      Reply
  2. Anonymous
    07|22|2023

    Have you ever tried double the amount of miso?

    Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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