Spreadable butter in the Thermomix

Shop bought soft butters are expensive and contain things we don't need, typically Cream (Milk), Vegetable Oil, Water, Butteroil (Milk), Salt, Buttermilk Powder (Milk), Emulsifier (476), Preservative (202), Flavour, Vitamins (A, D), Colour (160a).
This spreadable butter contains only, cream, salt (optional) and a little oil.
A 600g pot of cream will make around 300g.
Make sure you use cream with at least 33% milk fat, I use Woolies thickened cream, usually around $4.50. An equivalent shop bought quality butter is around $7.50 for the same amount, (I discount the cheap and nasty stuff). Let's not forget we also have buttermilk!
Follow the butter recipe on cookidoo, The older the cream the better, the one I used today was 4 days out of code, it still tasted fine. It separates quicker if its older.
It can often take 3 mins to separate, just listen, you will hear it happen and thermie jumps around a little with joy!
The first strain yields buttermilk, perfect for marinating chicken or making pancakes or scones. It freezes well too!
The second wash and strain is watery but the plants love it.
If you won't use the butter within a few days, give it another wash. The final butter may have some lactose and milk proteins remaining in the liquid and if this is allowed to ferment, the butter may become rancid. Make sure you squeeze out all that water!
To make spreadable, return rinsed and well drained butter back to the bowl with the butterfly. Add a tsp salt (optional) and 15g non flavoured oil. I use Grapeseed. Whip 15 sec/speed 4. Store in the fridge
Seriously, its so easy and so good, why buy!

Collette Mitrega
Thermomix Consultant Australia Wide - 0439 873 901
@collettesthermiekitchen
Buy a Thermomix TM6 with me as your consultant: https://tinyurl.com/ctkbuytmx