Tag Archives: Butter

Homemade: Butter & Buttermilk

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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:

  1. Place butterfly in TMX
  2. Pour in cream
  3. 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
  4. Take lid off TMX, remove butterfly and place basket inside TMX over butter
  5. Strain off buttermilk – save this for other baking, it makes great scones and bread (simply replace water in bread recipes with buttermilk)
  6. Add 500ml cold water (from the fridge) to the butter in TMX
  7. Beat 10 sec, Sp 4
  8. Use basket to strain off rinsing water into the sink
  9. Add 1/2 tsp pink salt and beat 5 sec, Sp 4
  10. Pour any remaining liquid down the drain (it tends to be salty) and lift out butter with your hands
  11. 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)
  12. 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.