Yes, I know, this is one of the basics.  But to be honest, it took me about a year to get around to finally making my own butter, so there might be some of you out there who are the same and have forgotten the basics!  Don’t forget that you don’t have to keep your butter plain – add flavour – salt, garlic, herbs, lemon juice, anchovies, olives, spices, or a combination – the options are endless.  What is your favourite flavour?

Butter

Ingredients

600g fresh cream (not thickened cream – minimum fat content 35%)

Cold water

Method

Insert butterfly into TM bowl

Add cream and blend for 1 – 3 minutes on speed 4 until cream separates (this depends on the freshness of the cream)

Strain through basket

Place 500g cold water into TM bowl and mix for 5 – 10 seconds on speed 4

Strain liquid through basket

Add flavours and mix for 30 seconds on speed 4

Lasts for approximately 2 weeks in the fridge and can be frozen