butter help please

[~ - Jules - ~]

not sure if this is where this should go sorry...

I need some hints and tips on making butter in the thermomix.  I had made 4 lots now - and I have read the making butter thread in the tips area - but we are still not really happy with it.

our problems
- It is tasting like whipped butter - for lack of a better description
- its usually rather soft
- I cant seem to get enough water out of it

I did one batch last night as an experiment with out rinsing (was getting used in the next day or two anyway, and its been seeming the more I am doing the rinses the more whipped it becomes), but still not quite right.  I am using icy cold water when rinsing it, and normally rinse it 3 times as suggested.

Hubby thinks it tastes a bit like cream still once made (before set in fridge for a while), but I dont know.

I have tried stopping it as soon as it separates, I have tried letting it mix a bit longer once separated.

We use a strainer to strain it, but it still does not remove all the fluid, use baking paper as suggested by our consultant, even used paper towel (oddly that worked a little - but still not quite right)

I assume the butter is still soft due to the water content still in it, but I am not sure how to fix that.

I am getting about 300g of butter, and 250-280ml of buttermilk (from 600ml of cream), so it would appear to me it is separating properly (hubby is not convinced it tastes like its separated "enough")

Have tried Brownes and Harvey Fresh whipping creams. 

The only difference I can tell is the one we were shown the cream was just over its date, where as the ones we have been finding have been a while off it, but I thought that just affected how soon it separates.

I am also finding there is lots of butter still on the thermomix bowl once finished, which seems odd to me, as I know some people say they can pretty much just make a second batch without needing to clean in between.

Sorry really long winded way of saying "I cant get my butter quite right, please help".  Thanks

[cookie1]

Jules that is a nuisance for you. When I make butter I find that cream that is a few days over is ok.
The only thing I can suggest is that you use a spatula to press against the soft butter and squeeze the excess water out of it. You can do this in the bowl, after you have rinsed it.
When you are making it let it keep mixing until the machine starts jumping around and thumping. It will certainly have clumped together then.
I'm sure others will have ideas too.

[~ - Jules - ~]

Yeah the cream that was over was what was shown to us - I just cant reproduce it.

We do use the spatula against it as well, but still says quite wet

Dont know whats going on there really.

And yeah the thermomix def jumps and thumps about, I have stopped it just when it started to, and I have let it jump for a bit, but still get the same results.  the stopping once it just started to jump worked a little better.

[CreamPuff63]

after straining off the water, try wrapping it in some muslin and squeezing the excess water out.

[gertbysea]

Or just squeeze it by hand. I have never had a problem with it and always add some rice bran/grape seed oil to it so it is spreadable. Also I like it salty so add more than I should! I only rinse it once as I can't be bothered and if it is not to be used it goes into the freezer. Like you I have found the older the cream the better the butter. Also never had a problem with it just falling out of the jug and have made several batches in a row.

Ummm I wonder if  it may be the cream you are buying. Does it have any additives at all?

Gretchen

[Very Happy Jan]

I've used both those brands Jules & they seem to work ok. I find some batches of butter are lighter in colour than others and definitely   lighter in colour than store bought. I do rinse mine 3 times  with icy water and then as Gretchen has already suggested- squeeze it by hand and add grape seed oil. I use about 10gms oil per 100 gms butter but vary it according to the weather. Wish I could suggest why yours is not working.

[judydawn]

I haven't made butter very often Jules because I just can't get the cream cheap enough to be worth the effort but mine have always worked - I tend to squeeze the liquid out by hand.  Have you been in touch with your consultant, if she/he is nearby maybe they can pop around and go through it with you.

[~ - Jules - ~]

Yeah I can get cream for 2$ for 600ml, so about 6.70/kg of butter, and the cheapest I could find butter was around the $8/kg.  Also we both prefer the taste.  Think I am just going to have to wait for the cream to get closer to its use by date and see if that is the problem.  Thanks for your advice, hopefully we will work something out :S

[gertbysea]

At that price I would keep trying and making ice cream as well. You are some lucky gal.

Gert

[faffa_70]

Jules, I have been racking my brains trying to think of why you are having problems (as I make loads of butter - I get 2L for $2.99) and having 5 kids I go through a fair bit I can tell you, but also from a consultants point. As for the date on the cream, I haven't noticed a difference other than it will whip quicker the fresher it is.

I can't think of much else to tell you other than maybe use more water when you are washing your butter so that it is actually 'washing" the butter in the water and less inclined to whip it. I do use a fair amount of water when I wash. I also wash 3 times for 30 seconds each time. I know it is more than the recommended time but I don't add anything to my butter and I need to leave it on the bench for us to be able to spread it, so want to make sure it has every chance of staying fresh  (I do put it in the fridge in summer for small periods during the day)

Another other thing I can think of is how cold is your water when you wash. I use cold water from the fridge WITH a heap of ice in it as well.

I never have a heap of butter left in the bottom of the bowl, it is all clumped together after washing.

I also use one of the older style Tupperware colanders to strain the water as it has a solid side to push against and allowing the water to drain away. If you don't have one you can generally find them on eBay 

Hopefully I may have been some help to you.

[~ - Jules - ~]

Hmm I am thinking you are near me and the spud shed at prices like that - am waiting for them to have it again

will try more water next time.  What speed do you wash it on?  and do you use the butterfly for the washes - I have not and dont think I was shown to, but hey thinking of everything here

[faffa_70]

Jules we are close!!

I don't use the butterfly to wash and wash on speed 4. I think I use the same amount of water as the cream I started with. So if I start out with 1200 ml of cream (or just comes to the top of the butterfly when you are pouring out of the 2L bottles lol) I then wash in 900 - 1200 g of water. Does that make sense??

We will keep trying and conquer this between us all 

[AmandaN]

I remember from a back to basic class they said to use the plain cream (runny) instead of the thickened cream.  Not sure what sort of cream you are using.

Has anyone tried it with thickened cream?  I have some in the fridge looking for something to be done with it!

[judydawn]

I've done it a few times with thickened cream AmandaN, it works even though the recipe says not to use it.

[~ - Jules - ~]

Thanks everyone.  I will get my ice stash built up again, and try again.

I have some jersey cow cream that was suggested as really good for butter by my consultant, so will give that ago this week sometime - and it is also close to code as well

Its annoying as my consultant made a batch for us - with the same cream I've been trying - only difference that I can tell is that was just over its code, but still...

Either way, the "butter" still tastes good - my hubby uses too much of it when it is so much like whipped cream though , and the buttermilk scones are a hit with those that can eat gluten in our house (my next step will be to find a gluten free recipe so I can have some too )