try our scrumptious Mini Cook recipes at home
The joy of Butter
Making your own unsalted butter athome is a satisfying and educational experience. Try our garlic &parsleybutter and cheese scones too
Butter is made from cream and creamis made from milk. You don't need any special equipment to make it, just cream,mixing bowls, a whisk, a sieve and your hands!
Ingredients
l1.2lt double cream (at room temperature)
What to do 1Pour the cream into mixing bowl and whisk until ithas a thick texture and becomes stiff.
2Continue until the cream collapses and separates into butterfat globules.The buttermilk will separate from the butter and splash around the bowl.
3Pour the butter mixture into the sieve and place over the bowl. Thebutter will remain in the sieve and the buttermilk will drain into the bowl.
4Pour the butter back into the bowl and whisk for 60 seconds to releasemore buttermilk. Drain in the sieve as before.
5Fill the bowl containing the butter with very coldwater and use yourhands to knead the butter to force out as much buttermilk as possible.
6Drain thewater, cover and wash two more times until the water is clear.
7Separate the butter into 110g or 225g portions and use ice-cold hands toshape.
8Wrap in greaseproof paper and store in the fridge until needed.
Mini Cook tips l If buttermilk is left inthe mixture, it leaves a sour taste and the butter goes off sooner.
l Avoid over handling the butter with warmhands, as the butter will become liquefied.
to mc garlic butterMix together 100g homemade butter, 3 cloves ofpureed garlic and 10g chopped flatleaf parsley. Place in the fridge and useafter two hours.
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0845 026 or 7788 info@minicook.co.uk
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