Beat the cream on SP3 for 8 minutes, until the cream starts to separate into butter and buttermilk.
Squeeze the buttermilk out from the butter into a bowl. I placed the butter into a sieve and let it drain and then squeezed it to make sure. Keep this buttermilk to use in cooking. You can freeze for later use as well.
Place the butter back into the bowl and pour 500g of really cold water over the butter.
Beat on SP4 for 5 secs to rinse the butter. Strain off this water and throw out. Repeat this step to make sure all the buttermilk is out of the butter. The water should be clear.
Squeeze the butter to make sure all the water is out. I used the sieve again and then my hands.
Clean out your thermo bowl and then weigh your butter.
We like our butter spreadable, if you like yours a little harder add less oil and water.
I used a ratio of 1:1:1.
So what our butter weighed (460g) I add in oil (olive oil or macadamia oil) and in water. Add a pinch of salt if you like.
Beat the butter, oil, water and salt SP3, 25 secs or until well combined.
Pour into a container or glass and keep in the fridge.
At first the butter will be runny, but it will harden up in the fridge.
You can also freezer for later use.