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Spreadable butter...
- Thread starter Digby
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BolusOfDoom
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- Jan 19, 2020
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I make my own whipped butter in a stand mixer with one quart of heavy cream and one tablespoon of salt. You just stop the mixer at the desired consistency before the butter separates from the buttermilk– basically salted whipped cream. You can also add flavorings during the mixing process like roasted garlic, for example.
10 or so seconds in the microwave softens up a stick of refrigerated butter very nicely.
More than that risks liquifying the center here.
Adjust your time as necessary.
That's a yes on toast. Sandwiches, a good deli mustard.Which one is you fave and do you know/care about price per kg?
You lot, as adults, put sprinkles on your breakfast, so can hardly be trusted with this serious matter
Ok, but what about in a sandwich or on toast?
We get one here that is marketed as "cornish" (No idea if so) but it has salt crystals in. Delicious on toast.
Price is around £5.50 / Kg when bought in 400g blocks
Having said that - adding a tiny amount of ground sea salt to ordinary salted butter is just about the same, and costs a little less.
I grew up in Scotland ...All together, crisps in with the bacon...?
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- #28
£5.50 a kg, that's a bargain that is, are you sure your location isn't Yorkshire?
What's the verdict on deep fried pizza/mars bars and irn bru?
Irn bru is great but the deep fried Mars bars etc. didn't exist when I lived there. At least not to my knowledge ...
I've done my sums wroing - we buy in 250g blocks - so you can increase that to £8.80
Sainsbury's own mate, two quid for half a pound.
I can't tell the difference between that and the posh stuff not even in a sighted comparison so there's no benefit to me in paying the extra
Kerrygold is about £2.80 by comparison.
I don't think you buy half a pound any more - just 250g like me
The posh stuff (with salt crystals - but from Aldi so for certain values of "posh") is £2.20. The extra salt is nice but as stated above, can be easliy added.
I'm amazed that this simple but perfect approach for the UK climate is so little deployed, we get about 1 day a year when it gets slightly to hot.
I prefer French butter generally.
Most of the time though - it is too cold. So unless you keep your heating on 24/7 it will be too hard in the mornings.
Our kitchen must be warm enough as it's fine in our house, it does take a day for chilled butter to come up to temperature in the dish when first taken out of the fridge.
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