Step 1 - Hard butter
• 500g (18oz) cream
Step 2 - Spreadable butter
• 220g (8oz) freshly made hard butter
• 220g (8oz) oil (not extra virgin olive oil)
• 220g (8oz) water
• 1 tsp pink salt
Step 3 - Garlic butter
• 220g (8 oz) freshly made hard butter
• 2 tbs minced garlic
• Place cream in thermo machine with butterfly
inserted or food processor with whipping blade.
• Process (on speed 4 for thermo machine or medium
speed for processor) until cream splits into butter and
buttermilk (aprox 2-3 mins - but keep an eye on it).
• Pour off butter milk (keep this for another day it
makes yummy buttermilk scones)
• Place butter in a large bowl and "Wash" in icy cold
water using your hands to massage it until water
runs off clean.
• Store in fridge
• Add step two ingredients and blend for 1 minute until
smooth. Store in fridge
• Combine step 3 ingredients. Place on cling film and
roll into a "log" in cling wrap, placed in the fridge until
hard (1 hr approx) and then cut into 2 cm slices.
Store slices in the fridge or freezer.
Thermomachine or food processor
10 minutes prep
10 minutes ready to eat
The time it takes for the hard butter to split from the buttermilk varies depending on your cream and its temperature. Keep an eye on your machine and stop it as soon as the split starts.
For spreadable butter use equal portions of butter, oil and water. If the cream makes less or more butter than 220g of butter adjust the proportions of water and oil so they are equal to the butter.
Garlic butter is perfect for garlic bread or frying your favourite vegies
Instead of garlic butter try lemon zest and parsley or basil feta and olives.
Butter will stay ok in the fridge for several months - in the freezer for longer