Description
The Tellier fresh butter churn is a clever device designed to create fresh, home-made butter, which brings unparalleled taste to any dish. Cream is poured into the jar and rotated with the hand crank until it stiffens. Then the whey is discarded, the butter is rinsed with cold water and kneaded.
- Material: Glass.
Simple to Use
Bring 17-27 ounces of cream to a temperature of 65 degrees Fahrenheit. The temperature is vital in the butter making process. Cream that is too warm will not separate properly, and cream that is too cold will create whipped cream. It is recommended that you take the cream out of the refrigerator about two hours prior to churning.
Pour the cream into the glass jar and secure the lid and crank mechanism onto the jar. Turn the crank steadily to begin thickening the cream. After a few minutes, you will notice it becomes more difficult to turn the crank as quickly or smoothly. Allow your churning speed to slow as the solids separate. When it becomes difficult to turn the crank, stop rotating the handle and unscrew the top.
Pour out the solids and liquid into a fine mesh strainer and rinse under cold water. The whey (white liquid) will drain off and leave you with the solids you will knead into butter.
Place the solids on a dry board or silicone matt. If desired, season with a pinch of kosher or sea salt and minced fresh herbs. Gently knead the solids to remove excess moisture. Move the butter to dry surface areas as the liquids are released. You will notice the solids come together into a smooth and creamy butter. Shape and wrap the butter, then store in the refrigerator or freezer.
Additional tips:
- Use a cream that contains at least 30% fat.
- Churning process takes 3-8 minutes.
- Butter can be easily seasoned to achieve sweet or savory flavor.
Reviews
There are no reviews yet.