Thursday, 23 June 2011

Homemade butter

(from Fast and Easy Cooking Cookbook)


250g - 1000g double cream, cold
Sea salt (optional)
Herbs (optional)

1. Add double cream. Whip at Speed 5 until the butter separates from the buttermilk, stopping to scrape down the sides of TM bowl if necessary.

2. Strain through the internal steaming basket over a bowl, reserving the buttermilk for baking - it makes lovely scones.

3. Place the butter back into the TM bowl. Add 500g cold water. Mix 10 seconds/Speed 4 to wash the butter. Strain and form the butter into a log, gently squeezing out all the water. Wrap in greaseproof paper and chill in the fridge.

Variations: 1. Add salt or sea salt to taste. 2. Mince herbs and/or garlic and mix into butter. 3. Add lemon or lime zest and mix into butter.

The Cooking Monster's Tip: I use the Butterfly Whisk in option 1, I find it works better.

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