Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: sarsryan on December 08, 2010, 09:00:32 am
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Made butter today! It was great! So easy!! I put EVOO in at the end which made it very spreadable, although (funnily enough!) it tasted of the oil. Could you use another type of oil which would not be so strong in flavour, but still make it spreadable?
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Yay ;D Butter was one of the first things I made and I love it. I don't add anything to mine because I find that after a couple of minutes out of the fridge it's pretty much spreadable anyway. I'm sure you could probably use rice bran oil or maybe grapeseed oil? I've heard that doesn't have much of taste (good in mayo too apparently).
On another note, I was searching around the internet last night looking for a 'container' to store my butter in. I have come across a thing called a French Butter Crock. I'd never heard of them, but it's a ceramic container that you can store some butter in on your benchtop or table (doesn't need to be in the fridge and is therefore always spreadable). It consists of a base container which you put some cool water in, and then the butter is stored in the lid. The water creates a seal to prevent spoilage. Hard to explain - here's a pic:
(http://www.ltremain.com/images/products/bb39f2cabdd468ebf5a7b5ed714c9be7.jpg)
Le Creuset make one as does Butter Bell. I've seen them on Amazon and also there are some more arty ones on the etsy web site. I'm thinking I might need one for Christmas ;)
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Yes we use grapeseed oil and it doesn't alter the taste. :)
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Early next year I will be able to get butter bells for those that are interested :) They are brilliant. You only change the water every 3 days and butter will keep for 30 days in a butter bell.
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Thank you for your input. Yes a butter bell does seem to be the way to go!
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Count me in! I love the idea and it will help convince DH about eating butter instead of marg. He is one that doesn't like to have solid butter straight from the fridge.
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Early next year I will be able to get butter bells for those that are interested :) They are brilliant. You only change the water every 3 days and butter will keep for 30 days in a butter bell.
Sounds interesting Faffa. I'm intrigued
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Mmm, so am I. Is this a new venture you are entering into Kathryn? Also, on a very hot day of say 43oC, what is to stop that butter melting & falling out into the water below ???
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No it isn't my venture.
The bell remains cool JD as the air around it helps to insulate it. They are really quite intriguing how they work.
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Tell me more Faffa ;D I would love to hear about them when they are available. How much do you think they will be and what colour/s? Can you tell I am keen :-)) ;D ;)
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Not 100% sure on all the details as yet, I was just informed that they will be available. They will be around the $40.00 mark and I think they will come in a range of colours (from memory - white, red, blue and green. Not entirely sure on that) and it will probably be late Feb I think.
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Cool ;D How much do they hold at a time? Also where will they come from/be made. Are you going to sell them?
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A little bit of interest being shown here. 8) 8)
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You can use any "neutral" oil. Grapeseed oil is excellent as is canola oil
You can also use ghee if you have a local source or can take the time to make your own. It is interesting that adding ghee to freshly churned butter extends the keeping qualities of the butter as well as making it more spreadable, and yet you have a pure butter product.
I have used macadamia nut oil when I plan on preparing composed butters with herbs and spices. As macadamia has an inherent buttery flavor to begin with, it is especially useful for this use.
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February may not be the best time to use a Butter Bell in Australia! I've read reviews on it and most say that it's not capable of holding the butter when the temperature is over 75-80 degrees F.
But, I still want one! They sound so sensible. I adore butter, but use Dairy Soft because of the trouble keeping butter soft. I don't make butter as I can never get enough cream.
I bought a new fridge recently and they don't make them with butter conditioners anymore! Remember there used to be a compartment that had a warming element, just for butter?
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My best friend bought me a Butter Bell for Christmas! I've just got to make some butter to put in it now. :D
I use Rice Bran Oil in my butter as it doesn't effect the taste of the butter, has no odour and it's 100% cholesterol free!
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I had some cream on its sell by date the other day - rather than letting it spoil I decided to make some butter with it
WOW, what a taste. I thought butter was butter, but homemade is just gorgeous!
Nik
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Jodi, with a butter bell you won't need to add the oil. I would defiantly try without it first so it doesn't just fall out of the bell!!
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I also use rice bran oil in my butter, and then freeze it in small containers.
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Oh thanks for the tip Kathryn! I'm going to make some this morning so it's a good job you told me.
Could have been rather messy! :D
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Especially with today being 37o :o :o :o
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Is the butter that everyone is making the one in the EDC?
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I am sure I have seen the answer to this query somewhere recently, but cannot find it now. If you want to add some oil to the butter, what quantity or ratio of oil to cream do you use? If it makes any difference to the answer, I would be using grapeseed oil.
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The EDC recipe would be the one Yvette - I rinse it 3 times following hints on the forum so make sure you have plenty of cold water in the fridge as it certainly doesn't work with tap water :P :P :P
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Rice bran oil is definitely the go if you don't want the taste of EVOO, although I rarely use oil in the butter and when I do, I actually prefer the taste of the olive oil to come through, but not too strongly though.
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Cuilllidh, these tips came from others, sorry can't remember who, but thanks they really work. I use 1200mls of thickened cream. ($2.25 for 600mls here.) 2 litres of chilled water,100 mls of Rice Bran oil, and 2 teaspoons of salt.
Follow the instructions in the EDC book, page 12.
The oil is added after you have wash the remaining buttermilk out.
600 mils makes 280g of butter, the buttermilk is a bonus. Hope this helps.
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If no one has yet mentioned it, you can also add grapeseed oil which has a completely neutral flavor.
I add it to butter that is going to be used for cooking because it raises the temperature at which butter burns.
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Thanks, for those measurements and the tip on when to add the oil (knowing me, I would have added it during the initial mixing time!). I'll give it a try with my next batch of butter.
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Thanks Judydawn will try and make the butter soon, we have water and ice connected to the fridge so it wont be a problem.
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This may be another silly question - but if you use cream that is at its "use by" date to make butter - how much longer will the butter last before it goes off?
I have been using close-to-date cream to make ice-cream, but haven't been game to use it to make butter.
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You can use cream at any point to make butter. It doesn't have to be near it's use-by date. It has to do with the amount of whipping, not the freshness of the cream.
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I was more worried that if the cream used to make butter was close to the use-by date, then the butter might go rancid really quickly
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So I'm interested in a butter bell locally in aus. ( well under the price I can get it for overseas. ) I saw the discussion here but haven't seen a link as to where I could get one. Thanks a million.
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I'm not too keen about butter bells - they hold barely 4 ounces of butter - I have some I use when I have several guests - one bell for every two guests to save people waiting. Otherwise I rarely use them.
I have a couple of butter crocks - one similar to this one that is available in Australia: Ecology Butter Dish (http://www.kitchenwaredirect.com.au/Ecology-Butter-Dish)
It has a rubber or silicone seal that keeps the contents from picking up flavors from other things. Some people complain that the seal is not tight but others seem to think it's okay.
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So I'm interested in a butter bell locally in aus. ( well under the price I can get it for overseas. ) I saw the discussion here but haven't seen a link as to where I could get one. Thanks a million.
I can PM you the email address if you like Lilli33 ;)