Posted 20 hours ago

Electric Butter Churn Milky FJ 10 (230V) | Stainless Steel | 3.5 litres of Cream | Manufactured in The EU | Get Butter in 20-30 Minutes | 2-Year Warranty

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Our new generation machines, the CONTIMAB PROFLEX®, is characterized by its flexibility and advanced technology. As it turns out, it’s simple to make if you have a stand (or hand) mixer, a blender, or a food processor.

Continuous Butter Making Machine - CONTIMAB - Simon SAS Continuous Butter Making Machine - CONTIMAB - Simon SAS

I’ve successfully made butter from as little as 2/3 cup (about 5 ounces, 142g) of heavy cream using my handheld mixer. To finish, add salt or seasonings to taste (or not), pack butter into an airtight container, and refrigerate. If you think you’re going to make butter out of that 1/4 cup of heavy cream leftover from making Never-Fail Biscuits, think again.If your whisk is on high speed you are now redecorating the kitchen, hence my suggesting you reduce speed to a minimum. The production of a completely de-aerated butter, which improves its keeping qualities and delivers a production with constant density.

make butter at home — just one ingredient required How to make butter at home — just one ingredient required

At this point you might like to reduce the speed of your whisk because when it goes it happens very fast. While maintaining the strengths that have made the reputation of the CONTIMAB®, we have developed a new range of churns, even more accessible.The level of water in purchased butter is strictly controlled, and recipes are always written with this level in mind.

Making Butter at Home, How to Make Butter - Home Dairy Making Butter at Home, How to Make Butter - Home Dairy

Elapsed time: This may vary quite a bit depending on the blender you use; my Ninja took about 6 minutes.All of a sudden the cream goes a bit yellow in colour and then little bits of butter appear and a thin liquid, the buttermilk. Ability to process any kind of cream, fresh, recombined from melted butter or liquid AMF, possibly including any type of vegetable oil at various percentages and producing any type of butter. I prefer baking with unsalted butter (to best control the salt level in the recipe) and using salted butter as a condiment: on toast, biscuits, scones, pancakes, and slices of crusty bread, to name just a few favorites.

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