Quite some time ago now I shot some videos with the lovely Corinne Maunder from Thermoflix. If you haven’t checked out her YouTube channel yet, you really should. It is a lowcarb, Thermo-centric channel with more recipes being added if not frequently, on occasion and we have plans to collaborate together more often! SO...in the meantime you lucky Insiders, here is one set of recipes all rolled into one video for you. Hope you are ready to make your own butter, deliberately!!
The recipe for the Cinnamon Vanilla Butter is not in this recipe, but appears in the link and is FREE.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 600 Milliliters pure cream
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pinches pink salt flakes BUY
- Water and ice as needed
-
Mustard Chive Butter
- Handfuls chives, snipped with scissors
- 2 Teaspoons seeded mustard or other mustard of choice
Do
- 1
Place cream into the Thermomix bowl and whip 2-3 min/Butterfly/speed 4 until you hear the separation take place.
- 2
Pour off the buttermilk as best as you can.
- 3
Place the butter solids into the simmering basket and insert the basket into the Thermomix bowl. Pour iced water over the top. Rinse or wash the butter by running the blades for a few seconds on speed 8-9 and hit reverse a couple of times. Drain off the water and press out the butter squeezing out as much liquid as possible.
- 4
Return the butter to the Thermomix bowl and add your salt, EVOO or other flavours as suggested.
- 5
Combine 6 sec/speed 6. Insert the Butterfly and whip 20-30 sec/Butterfly/speed 4. Store wrapped in the fridge or freezer until use.
