TM
* 1kg Unsalted butter
* The butter should be softish, but not melting

===Method===
* Place the Butter in the bowl '''10 minutes / 50 C / Speed 3'''
* Pour into a receptacle such as a Measuring jug and leave to allow the Milk solids to rise to the top
* Skim the solids using a Slotted spoon but leave a little behind in the Butter
* Pour back into the TM bowl '''40 minutes / 50 C / Speed 3''' then check that there are Browned bits in the bottom and that the Butter smells nutty
* Strain through a Sieve lined with Cheesecloth or a new J cloth
* Leave to cool and chill until ready for use

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