Thermomix Butter - photos

[hools003]

Can someone tell me if cream in the freezer for 6 months is too long? Mum was going to thaw it to make some butter but unsure if it will still be ok or should she chuck it in the bin? Thanks

[fundj&e]

i would use it hools
ciao
uni

[faffa_70]

use it!! 

[hools003]

Ok thanks fundj and faffa! I'll tell mum to thaw it. 

[auds]

I am about to start my first attempt at butter - I dont have any paddles or anything to squash the liquid out - I thought you just strain it through the basket?

cheers

[fundj&e]

yes, thats what i do or i use my gnocchi paddle

[andiesenji]

It will keep longer if you get as much of the remaining liquid out of it as possible.  But it really is not necessary if you are going to use it within a few days. 

You can put it on a cutting board with one end higher than the other - with the lower end on a towel if you can't fit it over the sink.
Press it with a heavy sauce or plate.  In a pinch I have used the bottom of a skillet and used a spatula to cut and turn the butter.

[arluin1]

 
So glad I found this thread!

I made my first butter a few days ago and it was good. I didnt squeeze the last of the water out as the EDC doesnt mention it (why on earth not??), so what came out of the fridge for use was hard and a little crumbly and I could have sworn I was seeing tiny little droplets of icy water in it. Turns out I was!

I made my second lot last night and this time I did everything the same and squeezed the last of the water out using my hands. I thought about draining on a board and cutting etc, but that seemed too time consuming. I squeezed it in 3 lots in less than a minute and it's perfect this time.

Thanks everyone for your input.

[cookie1]

I'm glad it worked out.

[Lindsay]

Can you make butter from UHT cream? I don't really want to experiment as we can't get cream very often and when we can get it, it's either thickened cream, which the recipes say shouldn't be used or UHT cream.

[Frozzie]

No you cant as normally there are stabilisers etc in them.. Look in the ingredients.. You can only use fresh cream to make butter..

[judydawn]

Lindsay I always use thickened cream to make butter.  Our local store often throws it out cheap near it's use-by-date which then makes it worthwhile but if I had to pay full price for cream, I wouldn't bother.

[cookie1]

I was on the receiving end of some very funny looks the other day when I took several 600ml reduced creams from the shelf. I'm sure the woman thought I was going to drink it all.

[mcmich]

Judy, does the thickened cream produce great butter? There seems to be a lot more of that reduced in price at
the supermarket than regular cream.

[judydawn]

It's all I ever use mcmich and I am perfectly happy with it. I do the 3 ice-cold water rinses with butter so just make sure you have plenty of ice on hand.