Doe any one have any butter Making tips?

[Delightful Den]

Any one have any butter making tip? I have made it 3 times now, twice salted and once unsalted.  I am still getting the amount of salt correct. I also find that my butter is nice and soft like whipped butter but it also seems to have a bit of residual water/buttermilk. Is there a trick o getting rid of all of water from washing the buttermilk off?  

[judydawn]

DD do you rinse it 3 times in iced water?

[snappy]

Lots and lots of squeezing the butter against the side of the bowl to get all the water out. You could always buy a butter pat to help you

[Brumington]

The first time I made butter I was actually quite disappointed in it. I thought it lacked flavour and wondered what all the fuss was about. But then I read an article about margarine that  had put  me off for life and I hated the rancid fatty taste of cheap butter so I went about trying to perfect my own again. I now only use butter I've made myself. This is what I do.  Make as suggested by EDC. I use thickened cream and it works, contrary to popular belief!  As long as it has 35% fat it should be fine. I then do about five rinses and really squeeze it out. Next I weigh it back in to the bowl and add equal weight in rice bran oil and a good pinch of salt then whip it up for five-ten seconds with the butterfly. When you pour it into a container it looks very liquid but it soon sets to a lovely spreadable butter. HTH.

[gertbysea]

My tip to you  Den is not to eat too much of it!!

Gert

[achookwoman]

DD,  I think Brumington has it right.  I do the same but add less Rice bran Oil.  I also make 1.2 litres at a time.

[stacelee]

Keep an eye on ebay for butter pats...they often come up.  My best buy was a butter press that I use after I have "patted" the butter.  I then put it into the press, squish it down and heaps more liquid comes out and I end up with a block that looks almost like a bought one.

Anyone know where to buy large bottles of cream in Brisbane?

[KathD11]

Are there any alternatives you can use to rice bran oil, or is that the most suitable?

[cookie1]

I think some people use EVOO.

[djinni373]

When I make butter I just squish the butter on the edge of the bowl using the thermomix spatula. Really cold water is best for the two rinses. Current favourite is Quirky Jo's butter spread which is spreadable straight from the fridge. Her instructions are easy to follow too. I use a light tasting olive oil but it does flavour the butter a little. But I use olive oil for lots of things so we are all quite used to the taste.

[Brumington]

I use rice bran cause it has no flavour but I presume any flavourless oil would do.

Stacelee I'm interested in buying cream in bulk too. I was thinking of approaching somebody who has connections to a dairy farm. Let me know if you find somebody in Brisbane.

[stacelee]

I've been asked to post some photos of my butter press so here goes...it is a fairly basic item.

[judydawn]

It looks huge stacelee, is it much bigger than a 500g block of butter?

[stacelee]

Its actually quite small....I cropped the photos to make them smaller to upload.  It actually makes a 250g block like you buy in the supermarket so its great for making cream from a 600ml bottle.  The outside dimensions are approx 8cm deep by 17cm wide by 12 cm high and the internal are about the same as a standard block.  The silver thing you can see in the background is my kenwood cooking chef.

[CreamPuff63]

Gorgeous butter press.

DD I use muslin, and put the ball of butter in it and then squeeze out the water. I also use icy cold water for rinsing.