- TM 31
Ingredients
Butter
- 1 portion cream, (600ml carton)
- 500 g cold water, from fridge
- 1/4-1/2 tsp salt, to your taste
- 80 g flavourless oil, (eg grapeseed, rice bran etc. See notes)
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
(The following is my interpretation of the butter making recipe from the EDC, just as I make it, followed by how to turn that into spreadable butter)
Insert butterfly and add creamTurn on to speed 4 for anywhere from 1-4 minutes until you hear the butter solids and buttermilk separate. Time varies depending on freshness and temperature of the cream. Older cream takes less time to turn into butter.
When you can see yellow butter solids and the white buttermilk, stop TM and remove butterfly. Insert steaming basket into TM bowl (on top of the butter solids which are still in the TM bowl) and pour buttermilk into a small jug. Remove basket and firmly press the butter solids against the side of the TM bowl to squeeze out as much buttermilk as you can, and pour into your jug.
Pour 500g of cold water in with the butter solids and mix on speed 4 for 10 seconds, press butter solids and drain all excess liquid. I use the TM spatula to very firmly press the butter into the side of the TM bowl, to try and get all liquid out.
Leave butter solids in TM bowl. Add salt and oil of choice and mix on speed 6 for 10-20 seconds. Mixture can be a little 'sloppy' depending on room temp, how long you mix it for etc, but it will firm up a little in the fridge. See tips section below for more info
Tip
I have made this with a few different types of oil. In our family we prefer grapeseed or rice bran oil. I am yet to try it with flavourless coconut oil, but I would also give that a try.
I definitely would not recommend using canola oil! Also if you choose to use olive oil, it does have quite a distinct taste which you may not like or be used to, which is why I recommend a flavourless oil.
Salt is a personal preference, but it does help to preserve your spreadable butter a little longer too. We use 1/2 ts, but everyone is different, so please use what you like for your taste.
For more info on oils I highly recommend reading here:
//www.choice.com.au/reviews-and-tests/food-and-health/food-and-drink/groceries/cooking-oils/page/the-good-and-not-so-good%20oils.aspx
Thermomix Model
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Recipe is created forTM 31
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Comments
MissMelanie:You need to whip it for longer until it separates.
Firming up in the fridge as I write this
worked a treat..the real test will be tomorrow morning to see if it spreads, tastes amazing though and regardless of spreadability my family will love it!! Thanks Nats Thermomixen in the kitchen.
Update: Absolutely Fantastic!!! Spreads straight from the fridge. Butter loving kids and hubby agree!!
Well...for me it didnt work well at all, the cream turned out to be 'whipped cream' and when I added the water it turned into a liquid cream!!! I dont know where I went wrong!!!
Hi wondering why you added so much water when you already had butter in the thermo I have made butter before but never added water to it.
please clarify
I've been meaning to try this for so long and so glad I just did. Family loves it and it tastes SO good.
It made a 375g tub ( used my washed, finished butter container ). I only added 60g grapeseed oil with 0.5tsp himalayan salt & it was perfect. It gets harder when refrigerated.
not sure if anyone has answered this. I imagine it would work, it is what is in my favourite bought butter, but I have recently learnt that vegetable and seed oils are not the heathiest option due to their processing, google for more info. I will try this recipe with coconut oil.
The easiest butter recipe Ive tried. Excellent!!
It works better with the Rice Bran Oil! Made it again using the different oil. Spreads better.
Will be making it again!!! Good, clear recipe. Made with Coconut oil. Will experiment with the Rice Bran Oil next time but everyone loved it. Thanks
Love making butter! I add up to 3/4 the amount of oil as butter solids (far more than the recipe) & then store it in the fridge as a spread.
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