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Author Topic: Thermomix Butter - photos  (Read 47539 times)
Thermomixer
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« on: October 29, 2008, 02:38:17 AM »

Great to see Barbara from winosandfoodies showing how easy it is to make butter.

Good work, great to see you having fun in the Queensland sun.
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« Reply #1 on: October 29, 2008, 03:10:30 AM »

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!  Cheesy
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brazen20au
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« Reply #2 on: October 29, 2008, 03:22:28 AM »

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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Karen in Canberra Smiley
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Amanda
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« Reply #3 on: October 29, 2008, 06:19:25 AM »

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!  Cheesy

When you say "at the final stage" do you mean before or after it has separated?
Thanks,  Amanda.
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pammo
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« Reply #4 on: October 29, 2008, 07:18:47 AM »

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.
 Smiley
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winosandfoodies
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« Reply #5 on: October 29, 2008, 11:04:25 AM »

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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CarolineW
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« Reply #6 on: February 05, 2009, 04:20:27 PM »

OK, so how come noone told me how great home made butter tastes!!  Grin  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!!!!   Kiss Kiss
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« Reply #7 on: February 06, 2009, 02:40:26 AM »

OK, so how come noone told me how great home made butter tastes!!  Grin 

Can't let you Pommies know all our secrets  Wink Wink Cheesy Cheesy Cheesy
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« Reply #8 on: February 06, 2009, 05:40:08 AM »

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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« Reply #9 on: February 06, 2009, 07:37:33 AM »

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 Wink )  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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« Reply #10 on: February 06, 2009, 08:50:49 AM »

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  Grin
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« Reply #11 on: February 06, 2009, 09:24:58 AM »

You will need to experiment with amounts to add,


Start with about 1/4 teaspoon to start for 500ml cream. You can add more  Wink Wink
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Thermomixer in Australia

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« Reply #12 on: February 19, 2009, 07:26:52 AM »

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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« Reply #13 on: February 19, 2009, 03:29:44 PM »

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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Thermomixer
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« Reply #14 on: February 19, 2009, 10:20:46 PM »

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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