How to make butter
Making your own butter is one of the easiest things you can do. It tastes so much better than the shop bought version and it is a good way to cover up if you have ever failed at making whipped cream. I have been there as well, trust me. It is so annoying when you realise that beautiful whipped cream is turning into butter and you cannot serve it with cake but why waste it? It makes such good butter. It is a super easy Thermomix recipe and in this recipe I have also used roasted garlic to make one of my all-time favourite roasted garlic butters.
You can easily store the butter in the freezer in a sausage shape and serve it sliced up in portions at a dinner party.
- 600 g double cream min. 32% fat
- 1 garlic bulb
- 1/2 tsp sea salt optional
Insert the butterfly whisk. Place the cream in the mixing bowl and whip 1 Min. 30 Sec. / Speed 4 until the cream is curdled and the fat is separated from the liquid. The process may take a little longer but should be fairly quick. If the fat is not separated yet, simply repeat for another 30 seconds.
Place a muslin cloth in the simmering basket and set it over a large bowl. Pour the mixture into the cloth and allow it to drain. Squeeze out any excess water and place the butter in the fridge for 30 minutes.
Meanwhile, to make garlic butter (this step is optional), wrap the garlic bulb in foil and roast in the oven 220°C / 200°C Fan / Gas Mark 8 for 45 minutes. Remove and squeeze out the garlic.
Once the garlic is cooled, place in the mixing bowl with the salt and the refrigerated butter (in small chunks). Insert the butterfly whisk. Whip 40 Sec. / Speed 4. Serve immediately or roll into a sausage, wrap in cling film and freeze.
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