600 g pure cream
500 g water, chilled
- Insert butterfly. Place cream into mixing bowl and whip 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly.
- Using the TM basket, strain liquids from solids, reserving the buttermilk for later use if desired.
- Place water and butter solids into mixing bowl and mix 5-10 sec/speed 4. Liquid and solids should again separate.
- Using the TM basket, strain liquids from solids a second time, so that only butter remains. Squeeze as much liquid out of the butter as possible and roll into desired shape before refrigerating.
- Herb butter: place 1 garlic clove; 5 sprigs fresh dill, leaves only; 5 sprigs fresh flad-leaf parsley, leaves only; and 6 fresh basil leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl and then proceed as per recipe above.
- Salted butter: add ½ tsp sea salt after washing in step 3 and mix for a few seconds to incorporate. Salt assists in giving the butter a longer shelf life.
- Spreadable butter: add 50 g oil, adjusted to taste and whip 15 sec/speed 4 through finished butter before refrigerating.
- Lighter butter: add 50 g reserved liquid and whip 15 sec/speed 4 back into finished butter before refrigerating.
- Flavoured butter: add other flavours (e.g. oils, sugars, spices) to the butter and mix 20-30 sec/speed 4.
- Roll the butter into a sausage shape to make butter rounds, or form into a rectangular shape to store in the refrigerator or freezer.
- If kept refrigerated, butter will keep for 2 weeks.
- Reserve the buttermilk (liquid portion) after draining in step 2 to use in scones, breads, pancakes, soups or hot drinks. Buttermilk can also be frozen for later use.
- For butter that stays fresher for longer, wash a second time using 500 g chilled water in step 3, to ensure butter is completely clean.
- Cream closer to its expiry date will separate faster.
This recipe is comes from the Everyday Cookbook for the TM31