Unbelievably good and so easy. As a kid and growing up on a farm, making butter involved shaking a jar of cream until your arm fell off or the cream turned to butter, whichever came first. It was pretty good butter though. To make butter, the fresher the cream the better the butter.You couldn't get cream any fresher than sticking a jug under the milking machine spout. A minute or so earlier it was still inside the cow.
Our recent dinner at Tetsuyas began with bread rolls and truffle butter. The minute I opened my goodie bag from Tetsuya and saw truffle salt I knew I'd be creating my own truffle butter as soon as I got home.
Into the Thermomix went 600 ml of fresh cream, process for 3 minutes and you have butter. Drain off the buttermilk, wash butter and flavour with salt. I made 3 different butters with 3 different salts.
Tetsuya's - truffle salt
Halen Mon - a sea salt smoked over Welsh oak
Murray River pink salt.
The bonus of making butter is you end up with a cup of buttermilk which went into a tray of banana muffins.
To make it in a food processor check out the butter post on Kiss My Spatula . It takes a little longer than the Thermomix but I'm sure it tastes just as good.