I used this method and it's amazing! Thank you, Gert.

As suggested 600g double cream, used the butterfly at max speed 4. It quickly separated (under 30 secs) The TM was struggling to continue turning.

Poured off buttermilk about 200g, washed with cold water. Removed butterfly and churned at speed 4 again, poured off and squeezed out water and ended with about 335g lovely cream coloured butter.

The cream cost £1.99 (Costco) for 1L

Fantastic

Thank you Ladies. My first recipe, Halva Flapjacks worked really well. I swopped the walnuts for half and half almonds and pecans.

My first problem was making butter from about 850g double cream, the simple version on p163 of Fast and Easy Cooking. I churned about speed 6 for ages and all I have is very smooth thick cream that is getting a bit warm from the friction (obviously I didn't apply any heat)

Any ideas?

Well, I ordered one yesterday. For anyone who regularly uses a blender and needs a good grinder, it's a no brainer. And that's without the added benefits of cooking and weighing.

I'd have bought a TM31 earlier if I'd realised all it did. I suppose that says something about Vorwerk's eccentric marketing.

martin

Well, the guy making it is Aiden Byrne, a chef I photographed.

He's making a desert with avocado and beetroot, here is the recipe. Oh and he uses a TMX 

http://www.thestaffcanteen.com/recipe/chilled-beetroot-gazpacho-vodka-jelly-avacado-sorbet-aiden-byrne/

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here goes

I'm a bit of an outsider, not got a TM yet. I've enjoyed a demo by Aneta and intend to buy one.

I have a twin auger juicer (Green Power Hippocrates) with extras to produce nut butters. I was considering a Vitamix - But no more!

My special interest is indian and pakistani cuisine. I suspect a TM would be perfect to produce Haleem. Its made with ground lamb, cracked wheat and 3 or 4 types of dhal.

Also more healthy options involving whole foods and veggies.

Martin