Butter
- TM31
- TM5
- TM6
- Difficulty Moderate
- Active time 10 minutes
- Servings 250g
- 600 g pure cream
- 500 g chilled water
Preparation
- Insert butterfly whisk. Place pure cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
- Using the simmering basket, strain liquids from solids, reserving buttermilk for later use, if desired.
- Place water and butter solids into mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again.
- Using the simmering basket strain liquids from solids a second time, so that only butter remains. Use as needed.
Tips & Tricks
This butter recipe is a great base to use in many buttermilk Cookidoo® recipes including Buttermilk bread, Buttermilk scones, and Buttermilk corn cakes.
Butter is best stored in a ceramic butter bowl or crock.
