So coffee over an email? or simply sending sm:)es my way?
Sure! why not? I’d love to hear from you!
Feel free to drop me a line or two at – thewhimsicalchef [at] gmail [dot] com. I will reply as soon as I can.
So coffee over an email? or simply sending sm:)es my way?
Sure! why not? I’d love to hear from you!
Feel free to drop me a line or two at – thewhimsicalchef [at] gmail [dot] com. I will reply as soon as I can.
Hey!!! Can u please tell me how to make home made butter
I simply whipped 1 litre of whipping cream (should have a fat content above 30%) using an electric hand beater. It will go through the phases of looking frothy to soft peaks to hard peaks n finally start splitting and separating into butter n butter milk. It took me about 15-20 mins. But this is just an approximation. The real indication is in when you can visually observe that it’s splitting and forming into what we can all recognise as butter.
Once it separates, strain the buttermilk away and wash the butter with cold water. Washing away the buttermilk residue will help the butter to stay for longer without spoiling. You can then flavour with salt / finely minced garlic / herbs or whatever.
Tips: freeze the container that you use to beat the cream in for about 30 mins.
Cover your workspace with kitchen towels cos once the butter separates, it’ll start to splatter the buttermilk all over.
Hope you’ll try. Let me know if you do
Hi don’t you wanna a publish a book with your recipes?
Haha.. I’m happy with this for now. Publishing a book requires alot of serious work and effort – this is just a passion project for now 🙂