Thermomix Butter - photos

[skipsarg]

Love making butter in the Thermomix.  First lot was like a brick great but not spreadable from the fridge.  I live in the tropics so leaving it on the bench is not an option as it would land up on the bench and floor.  Yes I learnt that one the hard way.

I found a recipe which said 250g oil to 250g of butter but I thought that would be too sloppy, so I used a 600ml carton of cream made the butter then added 150g of Rice Bran oil + tsp salt (Maldon flaked salt) and voila.  It cam out quite sloppy but when it put it in a container in the fridge it was perfect.  My own home made spreadable butter and I know exactly what is in it.

I'm not sure what's with the water issue as I'm just a newbie but I know you have to remove it or the butter goes rancid, but didn't realise you had to be so careful.  I pour off the buttermilk, this time I froze it and will make bread today(I'll keep posted). Washed it with cold water then drained all the water off then whizzed through the oil and salt. I confess yes I'm a Phlegmatic so quick and easy is my motto, no fuss charlie. xxx  You are all beautiful  happy churning

[brazen20au]

hehe welcome skipsarg!

yes, equal amounts oil and butter definitely too much, BTDT!

[JulieO]

To 600ml of cream, I now only add about 55g light olive oil to make it spreadable. 

[Meagan]

Well this is the response I got from Harvey Fresh 

Thanks for your email enquiry about Whipping Cream.  This product is
available at all IGAs, Supa IGA's, Progressives, Farmer Jacks and
independent food markets.  IGA  East Victoria Park has this in stock at
the moment in your area.  If you have any further trouble, please feel
free to contact me again.

[mama_bel]

Bel, I do 900ml of cream, I found any more than that the butterfly was jamming when it started to turn to butter...have you had any problems like that?

Do you think the small amount of salt removes the water or just the mixing through with only the butter in the bowl and no liquids?

Mine lives on the bench day and night most of the time as well after it has come out of the freezer. I love it

No issues, I've done 1.2L cream every time I've made butter from the start and it's worked every time.  No weird noises, jamming, nothing.

Not sure what the salt does apart from make the butter taste more like my family are used to.

Yes, ours sits on the bench.  I have a small ceramic container it sits in, so maybe 200g butter at a time. When it's empty we refill from the fridge, when that one gets low we get more from the freezer.

I used to do the oil/butter thing years ago but now we just use 100% butter.

[Thermomixer]

I think that the salt was originally added to help preserve it. 

Has anybody tried cultured butter?

[Meagan]

For those of you who freeze your butter what size do you freeze and how do you wrap/store it?

[mama_bel]

I freeze ours in a variety of plastic containers.  Then defrost, scrape some into butter keeper on bench and keep the rest in the fridge.  Some I freeze are little batches in tiny containers for picnics and the like.  But mainly in 500g - 1kg lots or so I guess.

[Chelsea (Thermie Groupie)]

I make 800ml of cream up into our "spreading butter" at a time (that is the max I can get my TMX to do).  I weigh the butter back into the bowl after washing it 3 times and then add half that weight of EVOO.  I then divide it into 3 small plastic tubs with lids and freeze them (or keep one out in the fridge to use).  I keep mine in the fridge and just grab another tub from the freezer when they empty.  I also make butter for baking (without the oil), but keep that in larger containers in the freezer/fridge depending on when I am baking. 

[Thermomixer]

100g lots seem to be convenient for lots of baking etc & right for our needs.  Just wrap it well to make sure that it doesn't take on that inevitable freezer taint.

[JulieO]

Yesterday I found this lovely stoneware pot in Spotlight that I thought would be great for storing butter in.  I usually make spreadable butter for ease of use out of the fridge, but I'm going to see how it goes if I have it in this and keep on my bench.  Probably not the best time of year to try this, but what the heck, can't hurt. 

There's plenty of room in it, this was after using a 600ml container of cream. The lid has a rubber seal to keep airtight, so I'll see how it goes.

[faffa_70]

hmmm wonder if they are available in ALL Spotlights?

[judydawn]

You'd have to fill it for your family Kathryn  
Looks good JulieO.

[faffa_70]

lol I fill EVERYTHING. Don't buy the container if it isn't big enough when full  In saying that the butter is packed smallish as it lives on the bench and I only keep a couple of days worth out at a time so think this would be ok if it is half full from 600 ml of cream 

[JulieO]

Kathryn, this was the Large container, but they did have an Extra Large one too