If you haven’t made your own butter in the thermomix yet, you should definitely give it a try. After making my first batch a few months ago I just couldn’t go back to store-bought butter and have made mine from scratch ever since. Homemade butter tastes better and has a nicer texture, I know exactly what’s in it and it saves me money. Plus it literally takes less than 5 minutes to go from taking the carton of cream out of the fridge to popping your homemade butter into a container.
You need to buy pure cream with at least 35% fat to make butter. Don’t buy thickened cream as it has additives to thicken it. 600ml of cream will make approximately 265g of butter plus 180-200ml buttermilk.
The instructions for making butter are in the front of the EDC. Here’s how I like to make it:
- Place butterfly in TMX
- Pour in cream
- Beat on Sp 4 (1 min 30 sec – 3 min) until cream turns into butter – you will hear the change from liquid cream to thickened cream to a loud clunky sound as the lump of butter is being whipped around
- Take lid off TMX, remove butterfly and place basket inside TMX over butter
- Strain off buttermilk – save this for other baking, it makes great scones and bread (simply replace water in bread recipes with buttermilk)
- Add 500ml cold water (from the fridge) to the butter in TMX
- Beat 10 sec, Sp 4
- Use basket to strain off rinsing water into the sink
- Add 1/2 tsp pink salt and beat 5 sec, Sp 4
- Pour any remaining liquid down the drain (it tends to be salty) and lift out butter with your hands
- Squeeze out as much moisture as possible by hand or use a clean chux, muslin cloth or good quality paper towel (wrap around the butter and gently squeeze)
- Will keep for 1 week in an air tight container or freeze for future use
If you’re replacing the water in your bread recipe with buttermilk, note the following:
- Water and buttermilk weigh 1:1 so 350ml of water or buttermilk is 350g when weighed in the TMX.
- If your buttermilk is cold from the fridge, simply pour into TMX first and warm for 4min, 37C, Sp 2. Then pour out into a jug ready to use for your dough.