Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: Thermomixer on October 29, 2008, 02:38:17 am
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Great to see Barbara from winosandfoodies (http://www.winosandfoodies.com/) showing how easy it is to make butter (http://www.winosandfoodies.com/2008/10/butter-by-thermomix.html).
Good work, great to see you having fun in the Queensland sun.
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Great job on the butter pics!
Another step, for those wanting to a) have a easier spreading "butter" and b) have a tastier and possibly healthier "butter" is to add 1/4 cup of extra virgin olive oil (preferably local, organic stuff) SLOWLY at the final stage. The "butter" will seem quite runny, but once refrigerated, it firms up - but not to the brittle, hard to spread consistency as butter without EVOO. Problem is, it's so delicious that it's hard to stop eating it! :D
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i've been trying to work out how much EVOO to add without success (too scared to add too much) so thanks pam!
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Great job on the butter pics!
Another step, for those wanting to a) have a easier spreading "butter" and b) have a tastier and possibly healthier "butter" is to add 1/4 cup of extra virgin olive oil (preferably local, organic stuff) SLOWLY at the final stage. The "butter" will seem quite runny, but once refrigerated, it firms up - but not to the brittle, hard to spread consistency as butter without EVOO. Problem is, it's so delicious that it's hard to stop eating it! :D
When you say "at the final stage" do you mean before or after it has separated?
Thanks, Amanda.
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Sorry, it's not all that clear is it? If you go to the winosandfoodies page (http://www.winosandfoodies.com/2008/10/butter-by-thermomix.html)
at the point where (second last photo) you add the salt and/or herbs, ensure you have the butterfly inserted, then turn machine on to speed 4, with the MC in place, drizzle the oil onto the top of the lid, until it's all in and all blended together. Should take less than a minute.
Hope that all makes good, clear sense now.
:)
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Thanks everyone. I don't add the oil, but I do store the butter in small pots which hold just enough for the day. Each morning I remove from the fridge the amount of butter I need for that day.
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OK, so how come noone told me how great home made butter tastes!! ;D I couldn't really see the point in making my own butter, but decided to have a go anyway. I finally got around to it today.
It made much more than I expected - I'd thought that there would be more buttermilk and less butter - so it was cheaper than I thought. And the flavour!!!! :-* :-*
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OK, so how come noone told me how great home made butter tastes!! ;D
Can't let you Pommies know all our secrets ;) ;) :D :D :D
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I make the butter quite often, sometimes I put a bit of EVOO in at the end to make it more spreadable....however how would I make it salted? If you just put salt in it would be too gritty?
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You will need to experiment with amounts to add, but the way to do it would be to place the salt in first and blitz as per icing sugar. (NO BUTTERFLY of course ;) ) Then add cream and gently stir for a while so salt dissolves into the mixture and then beat and add oil later as you do now.
The salt needs to dissolve in the cream first, rather than adding later
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Yes, that would make sense. Actually, I just ground some in from my table salt mill and whizzed it through for a couple of seconds at the end ;D
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You will need to experiment with amounts to add,
Start with about 1/4 teaspoon to start for 500ml cream. You can add more ;) ;)
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We make butter ALL the time, only butter we use, which is why I was asking about buttermilk recipes...all the calcium goodness is apparently in the buttermilk and don't want to waste it! We don't salt or use oil in our butter. It comes out of the fridge in the morning and goes back after dinner and we have never had a problem with it keeping (that way we also have unsalted butter if a recipe calls for it!!) Just make sure you wash your butter. One tip I was given was to wash it 3 times to make it last longer . We make it in large batches and freeze it in our portion sizes (the vintage Tupperware butter keepers are great LOL) I have also discovered that the TM will handle up to 900 mls of cream at one time - NO MORE or it will stop / jam the blades and butterfly when it gets to butter.
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It comes out of the fridge in the morning and goes back after dinner ...
Ever consider a Butter Bell. We use one and the butter stays on the counter all day and night. Never had a problem. There's a lot of similar products available, but I think this was the original... http://www.butterbell.com/
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I have also discovered that the TM will handle up to 900 mls of cream at one time - NO MORE or it will stop / jam the blades and butterfly when it gets to butter.
Great tip - thanks
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Ever consider a Butter Bell. We use one and the butter stays on the counter all day and night. Never had a problem. There's a lot of similar products available, but I think this was the original... http://www.butterbell.com/
Interesting concept Warren - but LOL - in our climate at present, we would have probably have a pool of melted butter in the base in the morning.
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It comes out of the fridge in the morning and goes back after dinner ...
Ever consider a Butter Bell. We use one and the butter stays on the counter all day and night. Never had a problem. There's a lot of similar products available, but I think this was the original... http://www.butterbell.com/
What a great idea, I love it, but how much do they hold? It looks like we would use it up in one sitting LOL
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It holds about a quarter pound (one stick/1/2 cup). They work really well. We've had one for years.
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I can't wait to do this :D
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Could someone please tell me how many grams of butter 500ml of cream would make? Does 500ml of cream = 500g? I've been assuming that it does :P
With all the extra baking I've been doing since I got the TM, we've been going through 1kg a week :o
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It would be a bit less as you get left with buttermilk after you have made the butter, Im guessing its going to be about 400g of butter or a bit less
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Thanks! I did it once, pre-baby #3 ;) I can get pure cream in 2L bottles from my local food wholesaler instead of 600mL cartons from the supermarket :)
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where's that harmony?
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Has anyone ever made butter, or rather, tried, and then it starts to make butter, but doesn't quite finish the job? So you're left with 'sort of butter'. It's happened to me twice, now. I've made butter with no problems at all using Sainsbury's double cream. Very easy, no trouble. Then I bought another 2 pots to make some more. But it won't separate. It almost separates, and produces a tiny bit of buttermilk (few drops), then emulsifies into 'almost butter'. And that's it - no matter how much longer you keep going, it never separates. Having said that, it can be used as butter replacement, but it isn't quite the same. Nearly, but not quite. Any idea what's going on, and if I can do anything about it?
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This happened to me once too! But I just kept scraping down the sides and continuing. I do mine on speed 7, NO butterfly! I had to scrape done the sides a few times and I think....(can't really remember ???too well) that maybe I added a drop of milk to help it separate. But don't take my word for it, as I honestly can't remember, but I do remember that it made butter in the end!!! ;D
I think this was because I bought 38% fat content. When I use 35% fat content it works fine. Could this be the reason?
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Has anyone ever made butter, or rather, tried, and then it starts to make butter, but doesn't quite finish the job? So you're left with 'sort of butter'. It's happened to me twice, now. I've made butter with no problems at all using Sainsbury's double cream. Very easy, no trouble. Then I bought another 2 pots to make some more. But it won't separate. It almost separates, and produces a tiny bit of buttermilk (few drops), then emulsifies into 'almost butter'. And that's it - no matter how much longer you keep going, it never separates. Having said that, it can be used as butter replacement, but it isn't quite the same. Nearly, but not quite. Any idea what's going on, and if I can do anything about it?
The opposite has been my problem ;D ;D. I would take it out and try with hand beater or whisk to see if it is just not getting enough agitation.
It may be that it was too cold when it was being beaten. Make sure it is not cold to start. Also start slow with the beating and gradually increase the speed?
Have you tried adding some yoghurt and allowing it to "culture" overnight ? It thickens it a bit. This changes the taste slightly but I like it that way.
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I think you're onto something there, Thermomixer! I had taken both lots of cream straight out of the fridge when this happened. I strongly suspect the successful ones had been sitting politely in the queue of items waiting for their turn in the TMX, when I was doing one thing after the other (oh for the time available during winter. I certainly don't have that much time in the spring!).
I'll try the various recommendations and let you know how I get on.
Thanks, both of you. :-* :-*
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After going to a TMX cooking class on Tuesday night where they made fresh butter I tried my hand at it today and success! It's scrummy :D
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Hi Ayla, nice to see you back! What else did you learn at the cooking class? How's your cooking in the TMX going?
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Just realised that I never did get back to you - sorry :-[
Well, I tried 'em, and they didn't work, unfortunately. I got some more cream and tried again - nada. I suspect that they've tampered with their cream in some way, and aren't declaring it, as it always worked perfectly before. Hydrogenised fat added? Or something?? What would they add to double cream which would stop it from behaving like double cream when it came to making butter, do you think? So Sainsbury's own brand double cream is no longer any good for butter making. I'll get around to shopping at another supermarket at some point, and try their cream instead. So frustrating, 'cos I'd really got into the habit of making my own butter. It was so much nicer. Oh well, never mind.
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Can you write to the manufacturer Caroline and ask them what has changed? I'd be inclined to tell them what is happening and they may be kind enough to give you an answer and suggest which butter to use in future. It would be a shame to give up your butter making prowess.
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Could someone please tell me how many grams of butter 500ml of cream would make? Does 500ml of cream = 500g? I've been assuming that it does :P
With all the extra baking I've been doing since I got the TM, we've been going through 1kg a week :o
Just made more butter and THIS time I remembered to check and weigh how much you get for how much lol
I used 900 ml of cream which made 500g of butter and gave me 500ml of buttermilk to bake with :)
Hope this helps
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If you are lucky enough to get cream reduced priced (considerably cheaper :P) by your supermarket as it nears it best date you can freeze the cream, (if you don't have time to make butter straight away...often happens in my house :o) defrost it in the fridge and it will still whip perfectly to make butter - I tried my first lots of frozen cream tonight and they all worked perfectly. Takes the pressure off a little ;)
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Thanks for the tips and conversion rates. Great if you can scoop up lots of cheap butter and not have to rush home to make the butter.
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I have seen a recipe somewhere that converts butter back into whipped cream, in an emergency! Has anyone heard of that? Could be interesting! ;) ;)
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i think that recipe bron is on the uk thermomix website
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Yes, but has anyone tried it yet? Come on Thermomixer?
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karen - Sorry I didn't see this sooner - my food wholesaler is in my local town...very long way from Canberra ;)
I made butter today, and am wondering if anyone has tips on how to get the water out of the butter easily after you've washed it? I'm sort of massaging it with a spatula in a bowl (after making a mess doing it in the basket, didn't think of the holes :-))) but there's got to be an easier way?
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I would also like to know if there is an easy way to get the water out as I make butter most weeks and still have trouble.
I now wash my butter 3 times so the water is virtually clear - I read somewhere that the butter will last better if all the buttermilk is washed out. Then I squash, squash, squash with a wooden spoon in a glass bowl till my wrists are ready to drop off, pat, pat pat with a wooden scraper on a wooden cutting board (water spraying out onto anything too close and me hoping that the wood will absorb the rest of the water!) and then I still find that water sprays out as I scrape a knife across it! :'(
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hmmm i've only ever done what the book says and never had a problem (have only made it twice though lol)
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Went looking for tips:
http://www.marksdailyapple.com/diy-butter-yogurt-kefir-tempeh/
Place butter in a large jar and shake to remove any excess water.
http://ecobites.com/diy-recycling-projects/787-diy-butter-churn
To remove the remaining buttermilk from the butter, use a butter paddle or a
spatular to work the butter back and fourth on the sides of the bowl.
http://www.thekitchn.com/thekitchn/diy-recipe/recipe-diy-butter-019990
When the water runs completely clear squeeze the butter inside a clean paper towel or cheesecloth until dry
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Bought this thread up to read before attempting to make butter for the first time. Got the recipe book out and buggar, it says not to use thickened cream. Guess what I bought :P :P :P :P
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Judydawn I also bought the thickened cream and still used it and it turned out ok.
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Handy to know...I thought it had something added to make it thick that stopped it from churning to butter. Will give it a go next time I see it out cheap ;D
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Yay just made my first lot of butter. Thanks Intrepidtrier for letting me know you used thickened cream successfully. When it said to blend for 1 - 3 minutes to separate, I wondered how I would know when it had separated but of course, the sound is different and if you take a peek through the MC, you get splashed with buttermilk ;D ;D ;D ;D I rinsed mine 3 times like Hannah said to do but didn't bother slapping it around to get every last drop of buttermilk out. Tell me, can the bit of buttermilk be frozen until I have enough to do some scones or bread? Another question, the ECB says this will last 2 weeks (I'm sure I will use it before then though) but what happens if you buy cream which is almost out of date - the fridge life surely can't be extended just because it has been turned into butter. It gets frozen then - right?
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I freeze any buttermilk and butter that won't be used in that time JD. 8)
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What happens if you buy cream which is almost out of date - the fridge life surely can't be extended just because it has been turned into butter. It gets frozen then - right?
I was just wondering that same thing this morning JD!
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I freeze cream ready to make into butter, I freeze buttermilk until I am ready to use it and the butter I make from cream nearly out of date is used up pretty quickly in this house so not a problem. :o :o I was concerned that cream that had been frozen also wouldn't beat to butter so tried a small carton first. It does take a little longer to whip up, but I am talking maybe a minute max more! I can also confirm that cream that has been whipped for an occasion and left over and then frozen will also beat to butter when defrosted :D
If it is cream nearly out of date, I do batch it smaller so when it comes out of the freezer it is used up pretty quickly (within a day or two generally) otherwise keep it in the freezer and use it for baking. Sure makes it a lot cheaper ;) ;)
I always wash mine 3 times like I posted before, and also when it is nearly out of date I still wash it 3 times but for about 30 seconds instead of 10 each time just to be sure I have got as much buttermilk out of it as possible, as it is the buttermilk that sends it rancid apparently.
Mine always has a little water left in it as I just can't be bothered with trying to get it out!! I do stand the butter in a Tupperware strainer (probably one of the old ones by now lol) that has solid sides and let it sit for a while to drain any water that may drain away freely. As the water drains out of the softened butter (it lives on the bench during the day) we just tip it out of the butter container ;D ;D
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I paid $2.40 for the cream today with a really good use by date of 29th Aug and the cheapest butter in the store was $2.90. Not a huge saving but in future I will look for specials or near use by date clearance stock. What are the benefits of making your own butter - are there nasties in bought stuff?
Thanks for the input Kathryn, Ceejay and Intrepidtrier. Do any consultants make it at demos? I thought it was fun making it and DH was suitably impressed with another thing the TMX does so quickly. He loves it that I am so wrapped in it and the forum by the way.
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no, butter's not in the "allowed" menu for demo's ;)
part of the reason i don't bother making butter is that there's really no cost saving and i havne't had success making a spreadable one. must try again soon though
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There was a hint somewhere the other week about mixing it with some oil which I did with some bought butter and found it was lovely to spread. Have forgotten the quantities. Does anyone do this with their home-made butter?
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I don't as it lives on the bench here ( think it may have been 10g of oil - don't quote me though!! I get the cream cheap enough (sometimes 2l bottle for $3.00) so works out cheaper for us.
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I've never seen a 2 L bottle of cream in my life Kathryn :o :o :o That price makes it really worthwhile.
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neither have i!!
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I think it is a caters pack...it is made by Harvey Fresh which is one of our local producers...I have never seen it in the supermarkets but is at one of our vege markets here ;D ;D ;D I have four litres defrosting on my sink as I type :D
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I know the Paramalat milkos often have 2 litre bottles of cream on board but I have sourced mine from a local dairy which supplies our fruit & veg store. ;D
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Made this tonight with thickened cream (I did the same as you JudyDawn and when I got home I thought ohh I can't use this - lucky I read the forum). Washed it three times like faffa 70 said to do and it came out perfectly. I used the cream straight from the fridge and had no problems with it seperating, it just took a bit longer (probably another minute). Thanks for the tips! Only being a newbie - I got my machine 4 days ago, I am quickly learning to check this site for tips before I use a recipe from the EDB
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Good for you thunderaj, it certainly pays to double check the forum - isn't it wonderful ;) ;)
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I think it is a caters pack...it is made by Harvey Fresh which is one of our local producers...I have never seen it in the supermarkets but is at one of our vege markets here ;D ;D ;D I have four litres defrosting on my sink as I type :D
Which vegie market is that Kathryn?
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Made this tonight with thickened cream (I did the same as you JudyDawn and when I got home I thought ohh I can't use this - lucky I read the forum). Washed it three times like faffa 70 said to do and it came out perfectly. I used the cream straight from the fridge and had no problems with it seperating, it just took a bit longer (probably another minute). Thanks for the tips! Only being a newbie - I got my machine 4 days ago, I am quickly learning to check this site for tips before I use a recipe from the EDB
Congratulations - it is great to be able to make things that you otherwise wouldn't and great to have the Forum to help !!
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Hi Meagan, I get it at "Spud Shed" in Baldivis. They don't have it all the time and when they do, you need to beat me to it lol ;D ;D ;D
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that Harvey Fresh cream can also be bought at The Herdsman, Wembley
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in 2 litre bottles CP63? That is what everyone is chasing lol. I know the 500ml I think it is in the plastic jug ( ??? ???) type thingy is available at a lot of places, it is very nice but not economical with a family my size ;D
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Thanks CP I will check out the herdy next time I am over that way ;)
http://www.harveyfresh.com.au/whippingCream.cfm
Looks like they only do 2lt,10lt and 20lt lots LOL 20LT would make you a whole lot of butter ;D
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20 litres would be fantastic! Just spend the day making and freezing butter lol...Would suit me perfectly ;D ;D ;D
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Kathryn I sent HF an email asking if they could let me know which stores stock their 2Lt cream will let you know when/if I hear back from them ;D ;)
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LOL Meagan, we just did the same for all the sizes! They will have a heart attack and wonder what is going on ;D ;D ;D
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Jeez no not 20 litres!!! I can check it out tomoz but it is going to be no more than 2l at the very most... less even
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LOL Meagan, we just did the same for all the sizes! They will have a heart attack and wonder what is going on ;D ;D ;D
LOL they might wonder if they are being stalked..... LOL
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Please contact Harveyfresh direct. They may be a little scared (being country people) though after milking, and then coming in and finding alll these queries world wide.
If Harveyfresh want to contact me for extra help, being a country girl, I am going to try to go the extra step cos I know whatever I can help with a leg up! Iwill also enjoy too so please give me every opportunity...
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Thanks CP63, I am actually only about an hours drive from Harvey Fresh and if I could get it in the 20 litres even direct from them it would be worth my drive!! Meagan is also from Perth and I think she is interested in buying cream in the 2 litre bottles. The butter freezes really well and it is easy to make in large batches. I only ever make it that way. Very very rare for me to just make a small batch, only if the cream is still frozen lol
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I do my butter in a double batch - 1.2L of cream - beat till it's butter (it's cold, and double, so takes longer). Then pour off the buttermilk into a strainer over a funnel into a glass jar labeled "buttermilk" (so they don't have it on their brekky). Then add water, wash 20 seconds. Strain (using the strainer, into the sink). Add water and wash again. Then I add 2 scant teaspoons of himilayan sea salt (the pink one) and whizz on about speed 5 or 6 for 30 seconds.
When it's done, the salt is fully mixed through, any water remaining has come away and the butter just slides out into the container.
I do the 2L bottles (normally 2 or 3 of them at a time) and freeze the butter in containers. It defrosts beautifully. We keep our butter on the bench, covered, day and night most of the year and it doesn't go rancid or melt.
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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 ;D ;D
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I like the looks of those butter bells, but judging by the pics they look tiny -- more like a pat of butter. Don't think they would be captible with our summer days, but would like to have a go at trying them out if the cost wasn't so prohibitive.
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I liked the look of them too CP63 but also thought they were small and my lot would bowl over what was in them and more in one breakfast sitting!! :o :o
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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
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hehe welcome skipsarg!
yes, equal amounts oil and butter definitely too much, BTDT!
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To 600ml of cream, I now only add about 55g light olive oil to make it spreadable. :)
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Well this is the response I got from Harvey Fresh ;D
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.
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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 ;D ;D
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.
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I think that the salt was originally added to help preserve it.
Has anybody tried cultured butter?
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For those of you who freeze your butter what size do you freeze and how do you wrap/store it?
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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.
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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. :)
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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.
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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.
(http://i260.photobucket.com/albums/ii26/ragdoll128/misc/butter004.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/misc/butter001.jpg)
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hmmm wonder if they are available in ALL Spotlights?
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You'd have to fill it for your family Kathryn :D :D :D
Looks good JulieO.
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lol I fill EVERYTHING. Don't buy the container if it isn't big enough when full ;D ;D 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 :)
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Kathryn, this was the Large container, but they did have an Extra Large one too :D
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Well that sold me Julie, I am off to check out Spotlight on Monday :D
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Haven't made butter yet but am going to try tomorrow. Just not sure about 'washing' the butter. Do you just let the water run off it for 30 seconds once it's turning into butter?
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Grandma, once you have made the butter, you drain off the buttermilk, leave the butter in the TMX bowl add the water and set it to speed 4 for (I think) 10 seconds. I am generally fluffing around in the kitchen when I am making butter that it could wash for any amount of time lol. I wash mine three times. That is drain the bowl and add fresh water three times. The water needs to be icy cold as well. The instructions should all be in your EDC - if this is still clear as mud let us know and we will make sure you don't have a disaster ;)
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Hi All,
You convinced me to try the butter. Very quick to do. Tastes wonderful. I remember helping my mother to make butter many years ago with the wooden butter churn. Added EVOO to mine to make it spreadable. Will be interesting to see my son's reaction. He will taste the olive oil I'm sure. Just have to convince him it is better for him.
Thanks for the gentle encouragement.
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Just at tip for anyone who lives in Canberra. I shop at the capital regional farmers market at epic every saturday. The dairy stall there sells 2L of pure cream for $10. You just have to ask them, and they'll get it from their van for you. They recommended that I leave in the fridge for a week before I turn it into butter. Its a good quality cream, minimum 35% fat. I get about 1kg of butter and 1L of butter milk from it. I freeze the excess butter for later use.
http://www.countryvalley.com.au/ < this is the brand. They supply else where too, just check out their website.
Its very cheap and very nice!
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Is that cheap for pure cream ($10 for 2L)?? I buy mine in 1L bottles for $4.10. It is sold in local stores and deli's and comes from a local farm. It has a minimum fat content of 45%. Don't tell me we are actually cheaper on something down here in Tassie!!! ;D
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From what I have seen around here its cheap. You might be able to get home-brand cream for cheaper, but I like support local farmers when I can. That sound like a pretty sweet deal you have there in Tassie.
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Hi All,
You convinced me to try the butter. Very quick to do. Tastes wonderful. I remember helping my mother to make butter many years ago with the wooden butter churn. Added EVOO to mine to make it spreadable. Will be interesting to see my son's reaction. He will taste the olive oil I'm sure. Just have to convince him it is better for him.
Thanks for the gentle encouragement.
Try rice bran or grape seed oil. Not as strong a flavour.
Gretchen
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Mine can still pick the rice bran oil but have no complaints with grapeseed oil when I use it (which I rarely add oil to mine anyway) I think I may have even stopped as they all complained about the taste with oil in it lol
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I made butter and it is delicious. Never knew it was this simple. The one thing is I used pasteurized cream from a large commercial manufacturer (i.e. supermarket stuff), and will look in my area for some fresh farmer's unpasteurized cream, which probably make the butter extremely delicious.
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It is fun to discover how easy some things are that chefs make you think are difficult. Love my Bimby
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I love my Bimby and I love you too Thermomixer.
Gertbysea
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First attempt at making butter was a failure - whipped for over 6 minutes and all the cream did was get thicker and thicker without separating. Eventually gave up and used the result with strawberry jam in a Victoria sponge. Second attempt was a spectacular success! Less than two minutes of whipping and the butter separated. Buttermilk now in freezer for use in scones at the weekend and butter in the fridge - delicious. Don't know why the first batch didn't work; maybe the cream was too warm? - second batch was well chilled.
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Those of you that do big batches of butter........do you wash the bowl inbetween each lot or just use a spatula to scrape out as much as you can and then do the next lot...that is what I have been doing :)
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I generally don't have any in there to scrape out. Are you using really icy cold water to wash your butter with as that generally gets the butter to bind together and you aren't left with any in the bowl, maybe a little lump or two under the blade. Otherwise no don't waste the time to wash the bowl lol just keep going! :D
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The older the cream the better the butter and icy cold is the answer.
Gretchen
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Okay I'm going to try making butter. I bought 4L for $13 from a wholesaler here in Toowoomba which is great value!
Most recipes ask for butter (not unsalted butter). So if I don't put any salt in my butter, should I add a pinch to recipes that require salted butter?
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I would CB79
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Why not just take some unsalted butter you havemade and put it in the freezer then add salt and oil to the rest for ordinary use.
This works for me as I don't use a lot of unsalted butter.
Gretchen
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Okay I'm going to try making butter. I bought 4L for $13 from a wholesaler here in Toowoomba which is great value!
Most recipes ask for butter (not unsalted butter). So if I don't put any salt in my butter, should I add a pinch to recipes that require salted butter?
Oh - where was that cathy??? :o
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Mixerino Beverages - 122a Campbell Street PH 4638 5566. Ring and order a few days before you want it. They are right next to the Organic Food Market, which is how I found that shop.
Mixerino don't have any signs out the front as they're wholesale - but very helpful.
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Ta ;)
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Dear All
How is the homemade butter for baking and cooking with? Has anyone noticed any differences and had to make any adjustments? Have you used the spreadable butter for baking/cooking? ??? Sorry for the questions but all of your words of wisdom are greatly appreciated.
Having just made my 'normal' batch, I have just reread the thread, because I still have some water in the butter - I am going to try the 'jar' method and shake. I also have grapeseed oil on my shopping list to try the spreadable butter.
Thanks to all
Every good wish
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Mixerino Beverages - 122a Campbell Street PH 4638 5566. Ring and order a few days before you want it. They are right next to the Organic Food Market, which is how I found that shop.
Mixerino don't have any signs out the front as they're wholesale - but very helpful.
They've moved, but I'm not sure where too. But the phone number should be the same.
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Having just made my 'normal' batch, I have just reread the thread, because I still have some water in the butter - I am going to try the 'jar' method and shake. I also have grapeseed oil on my shopping list to try the spreadable butter.
Hi Shally - not sure why you would choose to shake in a jar over the thermomix??? :o I used to do that and it takes 10 times longer. And you still need to squeeze all the water out. You need to make sure you wash with cold water so butter stays hard as it is easier to squeeze out the water.The butter is exactly the same as butter you buy when it comes to baking - you use it just the same. But I found with baking you need such alot it isn't worth it. Even having a cow and having daily cream I didn't have enough to do all the baking and still have some for the fridge. :-\ So I buy butter for baking. No nasty additives just plain butter. You can still add your oil to this to make it spreadable. Just whizz it together in the TMX ;)
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The only reason I make all my butter is I use a lot of buttermilk so it is therefore cost effective for me. The key is to make sure your washing water is COLD like Nay said, I use a jug of cold water from the fridge with a lot of ice in it.
For your baking if you are making cakes, Brazens tip with the apple sauce that is on this forum is perfect. Reduces the amount of sugar and butter in your recipe. I use it all the time. Make up loads of apple sauce and freeze it.
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The apple sauce is a very good tip. Thanks girls!!!
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For your baking if you are making cakes, Brazens tip with the apple sauce that is on this forum is perfect. Reduces the amount of sugar and butter in your recipe. I use it all the time. Make up loads of apple sauce and freeze it.
faffa where was this tip, I have been scouring the forum?
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For your baking if you are making cakes, Brazens tip with the apple sauce that is on this forum is perfect. Reduces the amount of sugar and butter in your recipe. I use it all the time. Make up loads of apple sauce and freeze it.
faffa where was this tip, I have been scouring the forum?
Here it is.....
http://www.forumthermomix.com/index.php?topic=1241.0
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Thanks CB -- now YOU are quick ;D ;D ;D I'll have to give this a shot.
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I have made butter twice now, & both times have met with big fat failure.
I have used a 600mL carton of Pauls Pure Cream both times.
The first time the butter was fresh & straight out of the fridge.
After reading the early posts on this topic, I found that I should probably leave it sitting for a little while & wait until closer to it's use by date. (Actually those should probably be the other way around. I didn't leave it sitting there that long) ;)
Anyway, the second time I got the same result as the first time.
What happens is the butter starts to separate, but not like in any of the pictures. I get maybe 1/2 cup buttermilk at most (very rough estimate) & it doesn't look "completely separate", nor does it look even slightly yellowish. If I keep beating it combines again into what looks & tastes just like whipped cream, & continuing to beat makes no difference whatsoever, except to eventually make it runny.
I checked online & found that butter needs to be about 10-20o, which it would have been the second time I tried.
I have no idea what I am doing wrong. Can anyone help? :-[
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Yes - it definitely needs to be cold. :-)) I don't know what to say ... I'm making butter so easy these days, my whipped cream is even going too far!! Took 10 secs to butter the other day - I just couldn't believe it! :o oh well fresh butter on scones is almost as good as whipped cream. :)
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Thanks Nay-nay. I have another carton of pure cream that has a use by date of tomorrow. I'll try that straight out of the fridge & see if that's any better.
If that doesn't work, I think I'll cut my losses & try my hand at something else instead.
Do you do anything else different, or just the butterfly attachment on speed 4 for as long as it takes to separate?
(of course there is the washing, but I haven't actually made it that far yet :-)) )
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Yeah - that's all i do. It has to be cold just like when you want to whip cream - it has to cold or it won't whip. I'll wait to hear back - hope you have some butter. ;)
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Thanks. I'll let you know :)
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Yes cold, I keep mine in the coldest part of my fridge and then whip it. Try taking the MC out once it has thickened and see what happens. I do that sometimes to speed up the process when I get a batch that wants to take it's time to separate. Make sure you are using pouring cream as thickened cream will work but has other stuff added to it.
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I have problems stopping my cream going to butter. Tend to like it really thick and sometimes it starts to turn and I have to add milk to get the little buttery bits out !!!
I find cream that is warm still works - but know from years ago whipping evaporated milk that it had to be very cold to get it to whip.
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Well you learn a new thing everyday!! Didn't know you could do that! :-))
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Perhaps you're not "mature enough" (can't say old enough) to remember that one Nay-Nay. ;) ;)
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Yes best if you put the can in the freezer for about 3 hours before hand. My kids love the jelly and evaporated milk whip ;)
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I have made butter twice now, & both times have met with big fat failure.
I have used a 600mL carton of Pauls Pure Cream both times.
The first time the butter was fresh & straight out of the fridge.
After reading the early posts on this topic, I found that I should probably leave it sitting for a little while & wait until closer to it's use by date. (Actually those should probably be the other way around. I didn't leave it sitting there that long) ;)
Anyway, the second time I got the same result as the first time.
What happens is the butter starts to separate, but not like in any of the pictures. I get maybe 1/2 cup buttermilk at most (very rough estimate) & it doesn't look "completely separate", nor does it look even slightly yellowish. If I keep beating it combines again into what looks & tastes just like whipped cream, & continuing to beat makes no difference whatsoever, except to eventually make it runny.
I checked online & found that butter needs to be about 10-20o, which it would have been the second time I tried.
I have no idea what I am doing wrong. Can anyone help? :-[
I don't make it very often but at cooking classes JB's tip is to leave the MC out once it starts to thicken and as soon as it starts to spit out butter milk through the MC hole (ie you get a splashed/spat on) that's when you stop immediatly.
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Perhaps you're not "mature enough" (can't say old enough) to remember that one Nay-Nay. ;) ;)
OMG - don't people still do that? Now I am showing my age !!!! Just don't do many cream/milk things so haven't done it recently, but it is a good low calorie alternative to cream ( at least that's what I was told !!! ;) ) - but I always ate too much of it, so didn't matter. :-)) :-))
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WOO HOOOOOOOOO ;D ;D ;D ;D ;D
IT WORKED !!!!!
This time I put the TMX bowl into the fridge as well for a bit before getting everything out to get started. Don't know whether it was that or something else, but this time it worked.
The reason I threw the TMX into the fridge is because it is a hot NQ summer up here & I figured that maybe the warmth of the bowl at room temperature (about 30oC here at this time of day) was too much for it & it was warming the cream up before it could turn to butter.
I also added grapeseed oil to the point where the mixture was like soft butter, but not runny. We'll see what happens later.
Just a couple of questions. The mixture tasted like a mix between shop butter & cream. Also it was quite a creamy pale yellow, much paler than shop butter. Is this normal or have I done something wrong? ???
I got about 300mL of buttermilk out of it & it got quite hard when I added the icy water to rinse it, so I am assuming that this is just what homemade butter is like.
Anyway, thanks everyone for all your help. This has made my day :D
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WHOOO HOOOOO!!!
I think generally home made butter is more pale. Think "they" must colour up commercial butter. ???
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Good on ya! It probably won't taste like shop bought butter unless you salt it. ;)
Perhaps you're not "mature enough" (can't say old enough) to remember that one Nay-Nay. ;) ;)
Mustn't be - but I'll keep you guesssing ;)
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I have problems stopping my cream going to butter. Tend to like it really thick and sometimes it starts to turn and I have to add milk to get the little buttery bits out !!!
I find cream that is warm still works - but know from years ago whipping evaporated milk that it had to be very cold to get it to whip.
This happens to me too! I get butter quite easily too! Too easy! I use half a litre of 35% fat content when trying to whip cream, and I like it thick too, sometimes I even add some philly to try and make it extra thick and booooffff, gone....butter already! In fact whenever whipping cream for a recipe I always buy 2 packs just in case the first one makes butter! ;D ;D
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Good work MG - yes, the butter is generally paler. European butters are generally paler and it is partly to do with genetics and breeds of cows. jerseys produce a yellower fat and more of it, Friesians less fat and less yellow. Don't know now, but it used to be that milk for general consumption was more from Frieisans and they went for volume, while farms supplying butter manufacturers went more for higher fat volumes and so Jersys were more common.
But the most expensive imported French butters are pale !!!
LOL bron - need to get the extra bottle of cream in future.
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I only use Jersey cream here for butter making and it takes less than a minute! Much less buttermillk too.
Beautiful colour ... and my 2yr old must like it, he eats it by the spoonful if I'm not looking! :P :-))
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... and my 2yr old must like it, he eats it by the spoonful if I'm not looking! :P :-))[/color]
Miss 3 is also very keen on butter and will pinch it when Im looking or beg me for some when I am looking :-))
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I picked up this butter dish a couple of weeks ago and find it fantastic! It holds 500g of butter. :)
http://www.kitchenwaredirect.com.au/Tabletop/Ecology-Crockery/Ecology-Butter-Dish (http://www.kitchenwaredirect.com.au/Tabletop/Ecology-Crockery/Ecology-Butter-Dish)
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Looks good Ceejay, is it plastic or ceramic?
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ceramic JD. :)
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I'm bumping this topic up so I can make some comments about a discussion on another forum. Some people there have posted that "supermarket" heavy cream or whipping cream, can't be used to make butter or cheese because it is "ultrapasteurized" and it has additives such as carrageenan, etc.
I usually use "manufacturing cream" a product for the food service industry which is pasteurized but not "ultraP" for butter, cheese and etc.
I had a quart of regular heavy whipping cream from the supermarket and used that to make a batch of butter in the TMX.
It worked just fine. So this proves that one does not have to go out of the way looking for a special product to make butter.
Here's the proof, posted on my blog this morning. (http://www.asenjigalblogs.com/2011/04/21/buttermaking-april-21-2011/)
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Thank you for that andiesenji, Your photos and step by step instructions have inspired me to give it a go ... :D
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hey guys, i am new to the forum and i do not have the book you get with your thermomix, so i do not have the exact recipe for making butter.. i think i got most of it from the forum, but could someone summarize it for me?
As far as i understood:
600 ml double cream, room temperature
butterfly - 3 minutes speed 4
drain
without butterfly add 500 ml icecold water - speed 5-6 for 30 seconds
repeat for two times
add salt and mix again for 5 seconds
work the butter to remove the excess water
is this about right? tnx for your post
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I don't know if the latest EDC has different instructions stefbelgium but mine says to blend the cream for 1-3 minutes to separate (the time it takes depends on the freshness of your cream) on speed 4 with the butterfly in. Once separated, strain the buttermilk carefully. Remove butterfly. Place 500g of cold water into TM bowl and mix for 5-10 seconds on speed 4. Strain the liquid again. Do this step 3 times it is suggested but not in the book, by forum members.
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I don't know if the latest EDC has different instructions stefbelgium but mine says to blend the cream for 1-3 minutes to separate (the time it takes depends on the freshness of your cream) on speed 4 with the butterfly in. Once separated, strain the buttermilk carefully. Remove butterfly. Place 500g of cold water into TM bowl and mix for 5-10 seconds on speed 4. Strain the liquid again. Do this step 3 times it is suggested but not in the book, by forum members.
tnx for that Judy :) so just the washing should be fewer seconds and lower speed :)
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I find it easier to remove the butterfly, place the rice basket in and then drain off the buttermilk.
Stef, you will hear the noise change once you have butter, the timing can be so different with each batch so just listen out for it. I have had some take up to 4 minutes or so and some only about 30 seconds.
I wash my butter on speed 4 for 10 seconds and I wash each batch three times. It really helps to have your "washing" water icy cold too. I use cold water from the fridge with a heap of ice in it. Helps all the butter to stick together and squeeze out the buttermilk :)
Let us know if you need more help
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I find it easier to remove the butterfly, place the rice basket in and then drain off the buttermilk.
Stef, you will hear the noise change once you have butter, the timing can be so different with each batch so just listen out for it. I have had some take up to 4 minutes or so and some only about 30 seconds.
I wash my butter on speed 4 for 10 seconds and I wash each batch three times. It really helps to have your "washing" water icy cold too. I use cold water from the fridge with a heap of ice in it. Helps all the butter to stick together and squeeze out the buttermilk :)
Let us know if you need more help
Tnx for the tips and i tried it.. the water i used was about 5 ° and that was clearly cold enough - it took me less then a minute to separate the buttermilk and 3 washes with water for 7 seconds each.. i now have very nice butter in my fridge :)
tnx alot guys
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YAY :D :D
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After reading all 10 pages of the 'Butter' post I made butter with my very own little hands ... hmmm well TM hands ;D.
I am over the moon.
Now if I could just convince myself to make bread, I can have my favourite meal of warm bread with butter and raspberry jam.
If anyone is watching "Come fly with me", I feel a bit like the 'Precious' character ...
"We have home-made butter, we have home-made jam, but the Lord in his almighty wisdom has decided to make me too chicken to try making the home-made bread"
So back to the forum to read a 1000 posts before I try the bread.
Thanks to all the butter makers for all your hints.
For those interested, here is a link to the Precious character:
http://www.bbc.co.uk/comedy/clips/p00d6ty3/come_fly_with_me_precious_little_got_no_water/ (http://www.bbc.co.uk/comedy/clips/p00d6ty3/come_fly_with_me_precious_little_got_no_water/)
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Chris, the bread is as easy as the butter!! Have a go - you can do it!!! We are all here thinking of you and egging you on ;D
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Chris, do try the bread. While there are heaps of recipes here as well, I find the one in the EDC works really well for me every time.
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here is what i made .. lightly salted and very good :)
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I'm not sure if this is covered in any other post - but should you also keep the 'rinsing' water or is it just the initial fluid that is the genuine buttermilk? I've never been sure whether the subsequent rinse water should be retained as well.
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the water is just to remove the left over butter milk that makes the butter rancid... just get rid of that...
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Hi Stef,
Your butter looks great. I was amazed at how easy it was to make. My young son made loads of toast just so that he could have the butter on it. My husband loved the butter milk and just drank it - ruined my plans to use them for pancakes. He asked if I could make the butter milk everyday - not quite sure what I would do with 400g of butter daily!!!!! I do love my butter but that would be too much even for me.
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Chris freeze the butter - thought 400g a day you will soon have a huge supply lol ;D ;D
And yes only keep the buttermilk and discard the rinsing water ;) - I might go and see if I have an earlier post that I can change that in, just incase someone doesn't get all the way through this thread :D
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hey.. why don't you sell the leftover butter to your friends and neighbors ?
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Stef this is exactly what my husband suggested. It would also be lovely if the whole street got chubby together. Though very sadly the way we are going we would have none to sell. Out of the 400g+ of butter we had, we would be lucky to have 50 grams left after one day ... I did use 150 g for chocolate fondants. I have had a ridiculous amount of it plain ... I just put a teeny tiny bit on the end of a teaspoon and enjoy ... about a 1000 times. We are going away for the long weekend so I have go make some more today. I am sure the Queen wants me to celebrate her birthday with lots of yummy butter.
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Tried to make the butter again with a different brand 51% fat as my supermarket had run out of the 35% fat one ... no luck at all. ??? It is still going. Has anyone had luck with the higher fat creams?
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I kept it going and going and going and it changed consistency a few times but no butter. Have given up - will need to find the 35% cream and try again.
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Is the butterfly not gathering any of the whipped cream?
I use the "manufacturing cream" which is extra heavy cream - and it turns into butter easily - Usually less than 2 minutes..
And when I make "cultured" butter the stuff starts out really super thick, almost like thick yogurt and I start it on a slow speed so the butterfly can get some traction before turning the speed up to 4.
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i used normal high fat wipping cream at speed for and it takes me less than a minute
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I am not sure what I did wrong, but I have gone back to the tried and tested 35% fat. I made another batch today with the 35% fat and it worked - thank goodness.
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I made a batch of butter this morning using "double cream" that is, very thick heavy cream that was put through a French press to concentrate it. I estimate that it is well over 50% butterfat - it's what I start with when I make regular clotted cream.
As I mentioned in my earlier post, the butterfly strains a bit getting through this very thick stuff so I "churned" it for about 30 seconds at speed 4 WITHOUT the butterfly and the put the butterfly in position and slowly turned the speed up to 4.
Within a minute I had a good volume of whipped cream and after another one-minute-ten-seconds, the butter had separated.
I had less buttermilk than usual and it took five washings with ice water to get to the point that it was "clean" enough to begin working with the paddles.
I don't know what went wrong with your batch, cgonsalv, but I don't think it had anything to do with the butterfat content.
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Tried to make the butter again with a different brand 51% fat as my supermarket had run out of the 35% fat one ... no luck at all. ??? It is still going. Has anyone had luck with the higher fat creams?
as odd as this may sound... if you have the butterfly in the wrong place (i.e. between the wider space on the blades and not the smaller space where is is designed to sit) you won't make butter. I had a customer that tried and tried to make butter and we couldn't work out why she wasn't succeeding ... until her friend went there to watch her and found she was doing just that ... putting the butterfly in the wrong way. Has never looked back since.
just something to consider ;)
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You learn something new on here everyday. I didn't realise there was a wrong way to put the butterfly on, will have to be more observant in future. Thanks Faffa for pointing this out. ;D
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I'm sure this has already been written somewhere in this post but here goes anyway.
cgonsalv, are you aware that if you don't keep an eye on the butter/cream it can remix back into cream?
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Hi Cookie,
I think that is pretty much what happened it kept on going from butter to cream and vice versa.
I think what threw me was that there was almost no butter milk, and did not make that sound it had made previously so I did not realise that it had become butter very, very quickly.
At the end of the session, I just poured what I had back into the cream containers with a view to using the cream for something. I was just going to try and and make something with the cream in the 2 containers and amusingly the 'stuff' in both containers is solid and tastes close enough to butter like. I am going to keep it out and see what happens.
I feel like a scientist ;)
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Thank you all for helping me making my first batch of butter :D This was so much fun! We have some dairy goats due to kid this spring and I'm hoping to make some goat milk butter then.
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I'm glad this thread has been bumped up as I hadn't made any butter for ages, so it was a reminder. Made some today with a little salt added and it was much nicer than I remembered :)
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Just wondering if anyone has tried quirkyJo's way of making spreadable butter; adding equal quantities of oil and water to the butter? I'm intrigued to know how it tastes. ???
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Me too Julie, I wrote it out the other night and will try it as soon as I've finished using the butter and margarine I have. Loved the fact that it can be used in everything though.
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Zan made some just a day or two ago - see http://www.forumthermomix.com/index.php?topic=320.5055 (sorry, in a rush and haven't got time to look up the correct procedure). - JD, (from a puzzled Marina) how did you miss that?? Mind you, I guess Zan didn't actually say how it tasted, so maybe that's why you didn't follow up on that one.
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Thankyou for your replies ;D I think I'll just have to try it, maybe tomorrow if I go out to get some fresh cream and oil. ;D
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The best tip I got for the butterfly is always to the leftvof the Thermo symbol.
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Here's (http://quirkycooking.blogspot.com/search/label/Thermomix) the link to Quirky Jo's spreadable butter recipe.
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The best tip I got for the butterfly is always to the leftvof the Thermo symbol.
It should actually be to the right of the Thermo symbol ;) The blade with the symbol on it should be on your left and the butterfly inserted in gap between the two blades.
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Thanks for that, my consultant didn't tell me about that but I heard it at a class.( cause I have trouble seeing which space is smaller) haven't had any problems yet however I haven't managed to find any cheap cream to make butter yet. You have just saved me from disaster ,thanks.
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my pleasure :D as I tell my customers, don't be surprised if you suffer information overload when I leave after your delivery ... That is why you have my number ;D There is so much to learn and remember from the beginning ;)
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I didn't know that about the butterfly either. Thanks JD.
In terms of spreadable butter, I've found that mixing just 50gm of olive oil into my butter after rinsing is enough to have a fairly spreadable butter straight from the fridge. I'm happy with the taste at that level of oil. I start with 600ml of cream, and end up with a decor tub of butter (somewhere over 300gm, but i've never been very precise about weighing it, but it's about the same size as a normal bought tub of butter).
I've having lots of trouble getting pure cream at the moment. The fridge sections at many of my local supermarkets seems to be pretty scant on this at the moment, but still have plenty of thickened cream. Is anyone else having this problem?
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So did you guys try my spreadable butter JD & JO? Wondering how you went. :) If you don't like the olive oil taste (which is faint, but some don't like it) you can use grapeseed/macadamia oil instead - something mild. It's such a money-saver adding oil AND water! And works beautifully! :)
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Not yet Jo, like jkmt, my local supermarket doesn't have a lot to choose from in the pure cream section - 300ml containers only and very expensive at that. I need to look around when I go to a bigger shopping centre which will hopefully be before I run out of my stock on hand. I did intend using grapeseed oil.
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I did make it yesterday but haven't tried it on anything yet. Doing a bit of a taste test all I could taste was the oil (grapeseed), nothing else, but will wait to try it on bread today and report back. :)
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Might need a tad more salt, JulieO! I usually keep some plain butter in the fridge too for those times when you just really need the flavour or 'real' butter! :)
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Thanks Jo for your spreadable butter. I made a batch adding extra salt to use for my home ec classes, it worked out more economical than buying the 1 kg margarine tubs in bulk - however I am not about to offer to do the same for all home ec classes. Like most people, I much prefer the real butter, generally adding macadamia oil for home use. :) :) Thanks again for the wealth of info on your blog :) :)
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Finally tried it this morning on our toast. I couldn't taste the oil once it was on the bread. As a replacement for margarine this would be perfect with no nasty additives.
If I still had to make school lunches I wouldn't hesitate having this in the fridge to use as I know my kids wouldn't have worried about it not having a butter taste.
After chilling in the fridge for the last couple of days it has 'set' to the consistency of margarine.
So anyone wanting a margarine-type spread without all the rubbish that goes into that, this is a great alternative. :)
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Great review Julie, thanks for that. :-*
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My main problem with making butter is that it is so yumalicious that I keep eating it!!
It certainly impresses friends when I whip up some butter in just a few minutes.
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Thanks JulieO & Johnro - yes, that's the beauty of it - easy to spread, and much better for you than margarine! Of course I'd prefer to just eat pure butter (like you Miranda!!) but if I have too much I get headaches, etc, so this works better for me. :)
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The best tip I got for the butterfly is always to the leftvof the Thermo symbol.
It should actually be to the right of the Thermo symbol ;) The blade with the symbol on it should be on your left and the butterfly inserted in gap between the two blades.
:D depends whether the symbol on the blade is at the top or the bottom lol :)
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The best tip I got for the butterfly is always to the leftvof the Thermo symbol.
It should actually be to the right of the Thermo symbol ;) The blade with the symbol on it should be on your left and the butterfly inserted in gap between the two blades.
:D depends whether the symbol on the blade is at the top or the bottom lol :)
:D :D LOL true!! Clarification always the best!!!! ;)
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Ok you two have got me all confused. Not hard to do. :'( :'(
I didn't even know there was a TMX symbol on the blades, I just put my glasses on and had a look and saw it. I've had no trouble putting the butterfly in the smaller space but now I'm confused.
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I know what you mean. I read the post and was so confused by the end. Will have a look at it again after a good night's sleep.
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Stay with the smaller gap Cookie if you have it worked out!!
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Holy dooley - I just read and re-read the previous discussion between the gurus, my head hurts lovelies!!!!!! :D :D
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??? ??? Sorry girls -[ :-[ :-* :-*
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I think I am the one who needs to apologize- and I thought I had it all sorted. Lol
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Thanks Kathryn.
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No apologies necessary Kathryn - I was one of those who had no idea there was TMX symbol on blade, luckily using the butterfly has not caused any angst yet (and with this knowledge it will never be a problem). :) :) :) :)
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never had a problem either but didnt know about the correct position...just a question kathryn..is the logo on the blade in front or behind the butterfly on the left hand side???? just so i know how its technically supposed to sit lol :)
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lol oh dear I will see if I can write this clearer as I feel terrible now!!
If the symbol on the blade is at the bottom of the bowl (towards the handle of the bowl) then the symbol is to the left of the butterfly (or butterfly to the right of the symbol)
Should the symbol on the blades be at the top of the bowl (near the pouring lip) then the symbol would need to be to the right of the butterfly (or the butterfly to the left of the symbol)
still clear as mud ??? ??? ???
truly if you have the smaller gap worked out use it. I recommend this because if you need to add the butterfly after you already have food in the bowl you can check you have it in the right place by moving it.
maybe I might get creative and get DH to help me make a video lol
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Ok I just read this thread and I'm another one that didn't realize there is a correct position. I'm going to have to try and remember this next time I use the butterfly.
And thanks for the link to Jo's Butter JD, I am going to try this one, see how the family like it.
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Hehehe.....sorry to have started all this confusion,but it has given me a giggle. So is there 2 thermomix symbols?
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I've never seen it before, but here it is. Place your butterfly in, the right of this symbol. (in pic its on the bottom most blade...can you see it?)
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Now I understand the confusion,mine are both on the top blade
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I've never seen it before, but here it is. Place your butterfly in, the right of this symbol. (in pic its on the bottom most blade...can you see it?)
thats the newer model blade and the same as mine... ie symbol on the blade..so then the butterfly sits in front of that symbol ie blade with symbol is behind the butterfly when you place it..then it obviously rotates so mean as a starting point to place the butterfly...good to know ..thanks girls :)
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ok someone told me the other day on the french forum a VERY easy way to put the butterfly in the right way...the symbol on the butterfly and the symbolon the blade must be facing each other...i think of it as kissing lol rather than in front, behind, larger, smaller etc just face to face :)
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You mean there's a symbol on the butterfly too?!
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lol yes on the base part...the symbols dont actually line up or anything just symbol on butterly facing the symbol on the blade ie on the same side...so much easier to remember not that i have ever had a problem but its good to know.
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So there is! I had to look twice to find it - there are two symbols on one side of the butterfly, but very faint - feel a bit like a couple of scratches when you run your fingers over it. Thanks Frozzie.
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;D
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Thanks so much for starting the butterfly position discussion Faffa, and to Frozzie I love the kissing analogy. I had no idea there even was a right way. But this does make sense as sometimes when using the butterfly, it comes off the blade and has to be repositioned again (usually with risotto and mash). I hadn't ever noticed the symbol on the blade before, and looked about four times to find the symbol on the butterfly. Quick question though, how do you know how to insert the butterfly if the blades are covered with food (eg risotto or mash), or do you just scrape each blade to find the symbol?
Sassafrass
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if you look at "the cross" in your blades you will see they are not evenly spaced between. there are a couple of blades that are closer together than the other two - put your butterfly between the smallest gap. Usually you can see the blades to know where to put them, but if you can't you will need to scrape a bit of food off. (this is the method I use, as I never knew about the symbol until just recently)
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Thanks so much for starting the butterfly position discussion Faffa, and to Frozzie I love the kissing analogy. I had no idea there even was a right way. But this does make sense as sometimes when using the butterfly, it comes off the blade and has to be repositioned again (usually with risotto and mash). I hadn't ever noticed the symbol on the blade before, and looked about four times to find the symbol on the butterfly. Quick question though, how do you know how to insert the butterfly if the blades are covered with food (eg risotto or mash), or do you just scrape each blade to find the symbol?
Sassafrass
That's why I suggest you find and use the small gap method. If you get used to that you can also tell if you have it in place by a quick twist of the butterfly. It moves very little compared to if it is on the larger gap side of the blades ;)
Have a play with it in an empty bowl and have a good look at the distance between each blade and you will be able to see the difference (hopefully) :)
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Away from blades and back to butter!
I've got the technique down fine, using supermarket pouring cream, although I'd really like to make some organic butter. Now obviously I need organic cream to make organic butter 8) Do any of the West Australian ladies know a local source for organic pouring cream please? I've tried the Boatshed in Cottesloe but they don't do it, although their dairy section is very good. Any suggestions gratefully received! ;)
Thanks,
Miss G.
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Tried making butter from 600g cream from supermarket, it was an utter failure. Luckily also had in a ltre (cost either £1.69 or £1.89) container of cream from costco. It made butter in about 3 minutes then rinsed 3 times and tastes really good. Left about 1 and 1/2 inches of cream in carton.
Weighed amount of butter and had approx 600g., so cost effective as packet of butter(250g) approx £1.60. Both lots used were double cream. Butter going down very well with Isi's Portugese bread. Will be definitely making again but will try adding salt or herbs next time. Split into 4 containers and froze some.
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Havent finished the thread yet (about 6 pages through) but does this wrk with German cream? we don't have double cream
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Havent finished the thread yet (about 6 pages through) but does this wrk with German cream? we don't have double cream
Hi there,
You don't need double cream to make butter. I always use pure pouring/whipping cream and it works perfectly. Pure cream means not thickened with gelatine. Some cream is sold as thickened cream and it is thickened with gelatine, rather than being naturally high in milk fat. Happy butter-making! ;)
Miss Grunge
Australia
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Thank. Most of the cream here is 30% and I wasn't sure that was enough so I grabbed a 36% one I was lucky to find (sadly 3G was missing in the supermarket so I didn't see your response in time). Particularly as I found that the Indian cookbook talked about double cream.
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Thank. Most of the cream here is 30% and I wasn't sure that was enough so I grabbed a 36% one I was lucky to find (sadly 3G was missing in the supermarket so I didn't see your response in time). Particularly as I found that the Indian cookbook talked about double cream.
Have you tried the Butter Chicken recipe in the Indian Cookbook yet? It is to-die-for :D Much better than the version in the EDC.
Happy cooking,
Miss G.
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tarasis in france its just farm fresh cream with high fat content, here liquid cream doesnt work just whips up like chantilly and doesnt do much else..thought it might be similar in germany??? often its the cream in the fridge section ...i am trying to source fresh cream from a local farm but havent found one yet...buying it at the markets i find very expensive and not worth the cost of making butter with...
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tarasis in france its just farm fresh cream with high fat content, here liquid cream doesnt work just whips up like chantilly and doesnt do much else..thought it might be similar in germany??? often its the cream in the fridge section ...i am trying to source fresh cream from a local farm but havent found one yet...buying it at the markets i find very expensive and not worth the cost of making butter with...
Yeah it's the same here, cream is really rather poor for whipping, my wife usually sticks a packet mix of stiffener in to help. I'm going to try the Bio supermarket tomorrow to see what they have (and the town market on Saturday) but I did find a 36% whipping cream bottled from a localish farm that might do the trick. At €1.99 for 500ml it would still be cheaper than the equivalent of 400g of butter and I can make it slightly salted (something my wife and I miss from UK butter)
Will report how it goes.
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I have found a 40 percent farm cream but its not overly cheap and forget organic or bio here as it comes in tiny tubs and is quite expensive when you compare it to butter and pity you dont have access to a french supermarket as there is heaps of salted butter here...thankyoiu brittany and normandy...the best butter i have ever tasted was from bretagne (or brittany) from a local farm and it was divine salted homemade butter ...mmmmmmmmmmmmmmmmmmmm
good luck with your searching and hope you find something good for a good price!! ;D
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Well Kim, the cream worked and had turned to the right consistency (based on the photos) in only a minute & ten seconds. Went through the rest of the stages okay, I tried it without adding anything and it was I thought overly bland. I tried adding salt, but managed to add a little too much I think (ended up more like 2/3 tsp than 1/2 or 1/3).
I've kept some out and frozen the rest but if it. Really is too salty then I'll bin it or find a recipe that asks for salt and ~130g of butter and just use it for that. Will try again I think but need to work out the right ratio of salt per batch (someone mentioned a 1/2 tsp per 500g) and also grind some garlic and make garlic butter (or herb & garlic)
Will add a photo shortly once I swap to the Mac.
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You can simply freeze it then when you make another batch, defrost it and add more of the new, unsalted butter until you have the taste that you want.
In the future the best way is to spread it fairly thin on the drain board, remove half and salt the remainder, a little at a time.
I have found that some batches take less butter and some take more - I don't know why but it is so.
Then, if the first half is a bit too salty, you can add some of the plain back into it.
I always keep some unsalted as I have some recipes that require unsalted butter.
Here is a link to some "composed butters (http://www.melindalee.com/index.php?option=com_garyscookbook&Itemid=6&func=detail&id=352)" that are excellent. I don't care for anchovies but I like anchovy butter...
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You can simply freeze it then when you make another batch, defrost it and add more of the new, unsalted butter until you have the taste that you want.
In the future the best way is to spread it fairly thin on the drain board, remove half and salt the remainder, a little at a time.
I have found that some batches take less butter and some take more - I don't know why but it is so.
Then, if the first half is a bit too salty, you can add some of the plain back into it.
I always keep some unsalted as I have some recipes that require unsalted butter.
Here is a link to some "composed butters (http://www.melindalee.com/index.php?option=com_garyscookbook&Itemid=6&func=detail&id=352)" that are excellent. I don't care for anchovies but I like anchovy butter...
Thanks for those tips andiesenji, that's a great idea (though makes it harder to guess when it comes time to start over again) and some of those composed butters sound lovely, as do some of the other bits and pieces on that page.
pity you dont have access to a french supermarket as there is heaps of salted butter here...thankyoiu brittany and normandy...the best butter i have ever tasted was from bretagne (or brittany) from a local farm and it was divine salted homemade butter ...mmmmmmmmmmmmmmmmmmmm
I am indeed very jealous of that. I will try and get this to work though, even if my wife thinks its a bad idea (namely do I want her eating butter again :) ) and even at 1.99 a batch, for garlic butter it will work out quite cheaply and I control what goes in it which is cool.
Have you tried the Butter Chicken recipe in the Indian Cookbook yet? It is to-die-for :D Much better than the version in the EDC.
Happy cooking,
Miss G.
Not yet, planning on it for this weekend after I get the required ingredients; particularly for making the Tikka Paste.
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I also make a cultured butter - very similar to the French Isigny butter - however it is somewhat tricky and not for the novice butter maker.
The cream has to be "clabbered" or soured just as it was years ago, then chilled before churning and I have found that the TMX method doesn't work as well as in a conventional churn. (I have electrics.)
I plan on doing more experimenting to see if I can get it to work in the TMX but so far my results have been less that stellar - the butter simply won't separate out the way it should.
I much prefer the flavor of cultured butter but not everyone does. Most people have not developed a taste for it because it is rarely available. It has a faintly "cheesy" flavor but to me it only tastes like the real butter from my childhood.
Supermarket butter has no flavor as far as I am concerned. It's okay for cooking and baking, unless butter is an important flavor in the product but for eating - I prefer my homemade stuff.
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Hey Frozzie, if I were going to add some nice sea salt to my homemade butter what do you think is a reasonable quantity? I'm never used to adding salt to things and I always buy unsalted butter, maybe 1tbsp would be too much? Most baking requires unsalted is that right? I'm thinking salted will go nice on my perfect homemade bread that I'm visualizing ;)
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i usually go by taste but start with a teaspoon and go from there...i use a rough salt not rock salt but more like grey salt (sel grise) ...not fine but not big either but anything would work and yes most cooking dishes call for unsalted butter but i still use salted butter in savoury dishes as I love salted butter...when i make butter which isnt that often of late I make one batch salted and another unsalted and I have a butter mould to form them into pretty shape...for the salt i mix it through until i get it how i like it...but start with a small amount...hope it helps and sorry but its never exact...i go by taste..
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vivaroo, Go easy on the salt, i ruined my first salted butter by adding way too much. As is always said you can always add but its hard to take it away. I'm afraid mine ended up being thrown out as I added more and it still wasn't good. I didn't think i was adding that much. These days I prefer unsalted.
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thats another reason im not a fan of fine salt....makes everything salt where as the sllightly bigger salt cristals or flakes give a nice balance of salt and unsalted if you get my meaning but yes better to add a little and taste then too much and it not good although bedlam if you do that you could always make a second batch of unsalted and mix it with the too salty batch to not waste it..for another time maybe :)
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thats another reason im not a fan of fine salt....makes everything salt where as the sllightly bigger salt cristals or flakes give a nice balance of salt and unsalted
I agree Frozzie. I love the bigger salt crystals in butter (DH hates them so we have separate butter dishes!) and will certainly make some TM butter soon. Have you ever tried making it with Himalayan crystal pink rock salt? I think the odd speck of pink in the butter would make it pretty and it is supposed to be quite a healthy salt as well.
JB
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not yet julia although i did buy some himilayan salt the other day as aileen from rainbow recipes told me that it was unprocessed natural salt like sel grise (grey salt) and yes it would be an interesting look with the pink specks..
yes over here they have a butter called la motte andit is just that salted butter with larger crystals...yummmm I havent yet found a cream over here that im truly happy with though...still havent had time to source some natural cream from local farms..you can buy it at the markets insmaller amounts but its very pricey for the size...DH doesnt mind salted butter as he is half breton/half normande lol
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Thanks Frozzie, 1 tsp is a good guide to start. I have the moist sea salt crystals (Portugal).
Off topic but salt and chocolate YUM. I have a chunk of organic dark chocolate and might try something like Vosges chocolat (http://www.vosgeschocolate.com/product/barcelona_exotic_candy_bar/exotic_candy_bars) I was lucky enough to try their himalayan salt and goji berry chocolate.
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yes over here they have a butter called la motte andit is just that salted butter with larger crystals...yummmm
In the UK we can buy Breton butter with sea salt crystals but packaged under various supermarkets own brand labels and I assume it would be similar to La Motte. Do you know how much butter you would get from say 900ml of cream?
Vivaroo, having just looked at the various packets of butter in the fridge, it seems that for slightly salted it is 1.2% and for salted 1.7-2.0%. I imagine that once you have washed your butter, you weigh it and add salt percentage according to butter weight. You will need some micro scales for accurate measuring though.
JB
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viv sounds delish (need licking smiley)
julia if i remember the ratio is around half so 1litre of cream makes a half litre or 500g of butter roughly but guess would vary slightly depending on the type of cream used..
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Here we go Frozzie and Viv as it certainly sounds (http://www.freesmileys.org/smileys/smiley-eatdrink026.gif) (http://www.freesmileys.org/smileys.php) (http://www.freesmileys.org/smileys/smiley-eatdrink026.gif) (http://www.freesmileys.org/smileys.php) (http://www.freesmileys.org/smileys/smiley-eatdrink026.gif) (http://www.freesmileys.org/smileys.php)
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:-* :-*
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if i remember the ratio is around half so 1litre of cream makes a half litre or 500g of butter roughly but guess would vary slightly depending on the type of cream used..
Thanks Frozzie :)
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I had some cheap cream which I made into butter today. I added about 35 gms of olive oil to make it spreadable and 1/2 tsp of salt and it tastes vey good. :)
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I make our spreadable "salted butter" by adding a scant 1/2 teaspoon finely ground Celtic Sea salt and 1/4 cup good olive oil to butter made from 600mls of cream.
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Does the addition of olive oil make much difference to the flavour of the butter? I have an aversion (probably unjustified) to anything that is not pure butter, which is why I ask.
JB
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I can't taste the olive oil at all, but even if I could it wouldn't worry me as I love it.
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Oh I love oilive oil but have only tried it mixed with butter in cooking. I'll probably make 2 lots, one with OO and the other without to see which I prefer.
JB
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i have 4 types of butter in the freezer
Herb
Garlic
Rosemary with lemon rind
EVOO and parmesan cheese that i use to finish off risotto
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Starting with a quart of heavy cream, as I show on my blog, I use only a half-teaspoon, or just a pinch more, of the extra-fine
Velvet De Guerande salt.
It has the same feel as baking soda and blends perfectly with the fresh butter.
In the first photo (from my blog) you can see the plain butter on the board.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Cooking/Butter%20making%20April%20twenty%20first%20Two%20Thousand%20Elev/18-readytofinish.jpg)
and in the second photo, you can just see the faint spots where I have distributed the gray salt over the slab of butter.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Cooking/Butter%20making%20April%20twenty%20first%20Two%20Thousand%20Elev/19-salted.jpg)
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Made my first batch of successful butter (Yay) thanks to the wonderful Quirky Cooking Web-sight http://quirkycooking.blogspot.com/2011/07/making-butter-in-thermomix.html (http://quirkycooking.blogspot.com/2011/07/making-butter-in-thermomix.html). Mixed it with Rice Bran Oil and water, so will see how it tastes when it firms up. It's just such a spun out process (literally). Very happy lady. ;D
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I made some butter yesterday using the Thermomix recipe. It LOOKS OK, but haven't tried it yet. I salted it with Himalayan Rose Rock Salt. Fingers crossed that it will taste OK. :-\
JB
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Here is a photo of my butter.
JB
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That looks perfect, JB.
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The November email of the Cheese Queen's Moosletter included the following link which explains a lot about butter, including cultured butter, which I think is delicious.
As he uses a blender in the photographic demonstration, the method described on these pages should translate easily to the TMX.
Better Butter (http://www.cheesemaking.com/Butter.html)
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Thank you andiesenji. A very interesting article, which I have bookmarked. I note that there was a lot more buttermilk than there was when I made it!
JB
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Well done Nola and JB. You always feel so good when you make TMX butter.
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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
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i would use it hools :D
ciao
uni
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use it!! ;D
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Ok thanks fundj and faffa! I'll tell mum to thaw it. ;D
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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
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yes, thats what i do or i use my gnocchi paddle
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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.
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:D
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.
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I'm glad it worked out.
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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.
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No you cant as normally there are stabilisers etc in them.. Look in the ingredients.. You can only use fresh cream to make butter..
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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.
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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. ;)
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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.
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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.
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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.
I have three or four of the large Tupperware/Rubbermaid pitchers and I fill them with water and set them in the freezer about 45 minutes before I start the butter. This chills the water nearly to freezing, may be a skim of ice on top, and it's easier than using ice cubes.
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You must have a big freezer andie, no way could I stand jugs in mine.