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Author Topic: Butter?  (Read 3665 times)

Offline auds

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Butter?
« on: December 09, 2011, 05:34:24 am »
having a crack at butter now - I have the basic recipe but shouldnt I add salt and maybe some oil to help easy spreading?

what type of oil should I use and quantities of salt and oil?

thanks guys x
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Offline fundj&e

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Re: Butter?
« Reply #1 on: December 09, 2011, 05:53:12 am »
its a long thread http://www.forumthermomix.com/index.php?topic=269.255

i add the oil and the salt at the end

 quantities what ever looks right at the time  ;D. i use olive oil

i make a herb butter then i  roll it into a log and put it in the freezer, just slices it and add on top of fish or meat
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i don't need a recipe i'm italian

Offline achookwoman

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Re: Butter?
« Reply #2 on: December 09, 2011, 05:59:04 am »
auds,  it is a long thread,  but worth reading right through.  I use 2 x 600mls of thickened cream,  and add 100 mls of Rice Bran oil at the end,  plus 1 teaspoon of salt.
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Offline JuliaBalbilla

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Re: Butter?
« Reply #3 on: December 09, 2011, 05:06:53 pm »
I don't add oil Auds but the butter and add salt at 1.2% for slightly salted and 1.7%-2.0% for fully salted.

JB
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Rosemary from Bournemouth formerly Gloucestershire
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