500g icy cold water
300g olive oil
300g lukewarm water
Sea salt or Himalayan salt (1/2 – 1 tsp optional)
- Insert the butterfly and measure in the cream.
- Whip on Speed 4 until it separates into butter and buttermilk. It usually takes a minute or two, or longer. Once finished, remove the butterfly.
- Insert the steaming basket and strain the buttermilk by pouring it through the strainer/rice basket into a bowl or jug. Squeeze the butter against the side of the TM bowl with the spatula to remove as much of the buttermilk as possible. Keep the buttermilk for baking – e.g. scones.
- Pour 500g icy cold water over the butter. Mix for 3 sec/speed 4 to rinse it. Strain the water off into the sink, pressing the butter against the side of the bowl with the spatula and pouring through the strainer/rice basket again. The butter needs to be rinsed twice, or until the water is clear. If you leave any buttermilk in the butter, it will turn sour more quickly.
- Give the butter a good squeeze to get rid of any remaining water. This can be done with the spatula, squeezing the butter against the side of the bowl; or you can wrap a piece of muslin around the butter and squeeze it; alternatively can just use your hands.
Olive oil & butter spread
- Empty the TM bowl and then weigh the butter back into it to find out the weight of the butter yield. Insert the butterfly whisk.
- Weigh in the oil and then the water in equal quantities. Match the water and olive oil to the weight of the butter. (e.g. if the butter yield is 300g, then add 300g oil and 300g water). Use more butter if you prefer. Add 1 tsp salt to the mix (optional).
- Whip the butter, oil, water and salt on speed 4/20 sec, or until well combined. Pour into a container and keep in the fridge.
- The butter spread will last a few weeks if kept in the fridge
- Try using less olive oil and water for more of a buttery taste