SEAWEED & MISO BUTTER
Updated: May 15, 2019
450 ml fresh cream, chilled [not thickened, minimum fat content 35%]
2 tbsp of ground Nori - or a sheet of Nori shredded into little pieces
70 gms of White Miso Paste
1 tbsp Chinese Hot Mustard
1 tbsp of Olive Oil
Place butterfly in TM bowl.
Add cream and blend for 1 - 3 minutes to separate. The sound of the machine will change when the butter has separated. The fresher the cream, the longer separation may take.
Once separated carefully remove the butterfly and strain the butter milk.
Place 500 g of cold water in TM bowl and mix for 5 - 10 seconds on speed 4.
Strain liquid again and you are left with your butter.
Once butter is made add your Chinese Hot Mustard, White Miso Paste, Nori and Olive Oil. Mix 30 seconds speed 4.
Place your butter into the Butter Press and press to remove liquid.
Remove the Press from the Butter.
Slice Butter off as you want. Can be tossed through pasta and noodles, used to fry seafood and vegetables.
Miso has salt so should preserve the Butter.
You can make your own mustard by grinding brown mustard seeds and stirring in a little water to make create a mustard paste consistency.
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