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Tuesday, September 6, 2011

Spreadable Butter

Insert the butterfly and measure in 600g cream
Speed 4 until it separates into butter and buttermilk. Takes from 1-3 minutes - it will start to bump around a bit - leave it for 10 seconds or so once it starts bumping.
Drain butterrmilk by pouring it through the strainer/rice basket into a container. Use the spatula to squeeze as much out as you can. Buttermilk is great for baking scones, pancakes etc.

Remove the butterfly from the bowl and add 500g icy cold water over the butter. Mix it onSpeed 4for a 6 seconds to rinse it. Strain the water off into the sink, pouring through the strainer/rice basket Do this twice. 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. I use my hands - it's kind of fun :-)
Place butter into tmx bowl and add 50g water and 100g rice bran oil or grape seed oil (flavourless)
Also add a little salt if you like. I add a bit less than a teaspoon of salt to this amount of butter
Insert the butterfly, and whip the butter, oil, water and salt on Speed 4 for about 20 seconds, or until well combined. Pour into a container and keep in the fridge.








3 comments:

  1. Edited on 19/12/11 - I have been using less oil and less water - found it was too watery! :-)

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  2. Ahhh..the secret to keeping it fresh! Give it a good wash!
    Was missing this step and wondered why my spreadable butter went sour so quickly.

    I added 30g of rice bran oil to the butter made from 500g cream.
    Consistency was great but as I said,went sour too quick.

    Thanks!
    Shannon.

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    Replies
    1. Sorry-make that 30g Ricebran oil to the butter made from 600g cream.
      I didn't add any water though.

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