Great job on the butter pics!Another step, for those wanting to a) have a easier spreading "butter" and b) have a tastier and possibly healthier "butter" is to add 1/4 cup of extra virgin olive oil (preferably local, organic stuff) SLOWLY at the final stage. The "butter" will seem quite runny, but once refrigerated, it firms up - but not to the brittle, hard to spread consistency as butter without EVOO. Problem is, it's so delicious that it's hard to stop eating it!
OK, so how come noone told me how great home made butter tastes!!
You will need to experiment with amounts to add,
It comes out of the fridge in the morning and goes back after dinner ...
I have also discovered that the TM will handle up to 900 mls of cream at one time - NO MORE or it will stop / jam the blades and butterfly when it gets to butter.
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