Ingredients
0 portion(s)
Butter
- 1 portion cream, (600ml carton)
- 500 g cold water, from fridge
- 1/4-1/2 tsp salt, to your taste
- 80 g flavourless oil, (eg grapeseed, rice bran etc. See notes)
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6
5min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 31
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Recipe's preparation
(The following is my interpretation of the butter making recipe from the EDC, just as I make it, followed by how to turn that into spreadable butter)
Insert butterfly and add creamTurn on to speed 4 for anywhere from 1-4 minutes until you hear the butter solids and buttermilk separate. Time varies depending on freshness and temperature of the cream. Older cream takes less time to turn into butter.
When you can see yellow butter solids and the white buttermilk, stop TM and remove butterfly. Insert steaming basket into TM bowl (on top of the butter solids which are still in the TM bowl) and pour buttermilk into a small jug. Remove basket and firmly press the butter solids against the side of the TM bowl to squeeze out as much buttermilk as you can, and pour into your jug.
Pour 500g of cold water in with the butter solids and mix on speed 4 for 10 seconds, press butter solids and drain all excess liquid. I use the TM spatula to very firmly press the butter into the side of the TM bowl, to try and get all liquid out.
Leave butter solids in TM bowl. Add salt and oil of choice and mix on speed 6 for 10-20 seconds. Mixture can be a little 'sloppy' depending on room temp, how long you mix it for etc, but it will firm up a little in the fridge. See tips section below for more info
Accessories you need
-
Butterfly
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Simmering basket
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Spatula TM5/TM6
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Tip
I have made this with a few different types of oil. In our family we prefer grapeseed or rice bran oil. I am yet to try it with flavourless coconut oil, but I would also give that a try.
I definitely would not recommend using canola oil! Also if you choose to use olive oil, it does have quite a distinct taste which you may not like or be used to, which is why I recommend a flavourless oil.
Salt is a personal preference, but it does help to preserve your spreadable butter a little longer too. We use 1/2 ts, but everyone is different, so please use what you like for your taste.
For more info on oils I highly recommend reading here:
//www.choice.com.au/reviews-and-tests/food-and-health/food-and-drink/groceries/cooking-oils/page/the-good-and-not-so-good%20oils.aspx
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentMissMelanie:You need to whip it for longer until...
MissMelanie:You need to whip it for longer until it separates.
Firming up in the fridge as I write this worked a...
Firming up in the fridge as I write this worked a treat..the real test will be tomorrow morning to see if it spreads, tastes amazing though and regardless of spreadability my family will love it!! Thanks Nats Thermomixen in the kitchen.
Update: Absolutely Fantastic!!! Spreads straight from the fridge. Butter loving kids and hubby agree!!
Well...for me it didnt work well at all, the cream...
Well...for me it didnt work well at all, the cream turned out to be 'whipped cream' and when I added the water it turned into a liquid cream!!! I dont know where I went wrong!!!
Hi wondering why you added so much water when you...
Hi wondering why you added so much water when you already had butter in the thermo I have made butter before but never added water to it.
please clarify
I've been meaning to try this for so long and so...
I've been meaning to try this for so long and so glad I just did. Family loves it and it tastes SO good.
It made a 375g tub ( used my washed, finished butter container ). I only added 60g grapeseed oil with 0.5tsp himalayan salt & it was perfect. It gets harder when refrigerated.
not sure if anyone has
not sure if anyone has answered this. I imagine it would work, it is what is in my favourite bought butter, but I have recently learnt that vegetable and seed oils are not the heathiest option due to their processing, google for more info. I will try this recipe with coconut oil.
The easiest butter recipe Ive
The easiest butter recipe Ive tried. Excellent!!
It works better with the Rice
It works better with the Rice Bran Oil! Made it again using the different oil. Spreads better.
Will be making it again!!!
Will be making it again!!! Good, clear recipe. Made with Coconut oil. Will experiment with the Rice Bran Oil next time but everyone loved it. Thanks
Love making butter! I add up
Love making butter! I add up to 3/4 the amount of oil as butter solids (far more than the recipe) & then store it in the fridge as a spread.
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Great share thanks - first
Great share thanks - first time butter maker coming up - will be getting my hands dirty I think, thanks to your comments.
Just made this, using
Just made this, using sunflower oil. It's SO good!! Thank you! Have tried others that didn't work, this came out perfectly
Just curious as to why Canola
Just curious as to why Canola Oil is definitely not recommended? Does it not work or is it for other reasons?
awesome recipe thanks. havent
awesome recipe thanks. havent been able to find a great recipe until today. now i know the secret... grapeseed oil. thanks for sharing...and i bought cream for 89 cents too
awesome reciepe thanks for
awesome reciepe thanks for sharing. my family didnt like other butter i had made and changed the oil thanks to you to grapeseed now will not buy butter from shop again
Wow. ..lovely soft whipped
Wow. ..lovely soft whipped butter. Thanks for a great recipe
Great recipe! Makes
Great recipe!
Makes wonderfully spreadable butter, straight from the fridge. Very quick and easy.
very good easy to follow
very good easy to follow recipe. I read comments before cooking and in regards to that decided to only put 60g of grapeseed oil. Its definately not too hard to spread on bread.
Happy Happy Happy! Tried this
Happy Happy Happy!
Tried this today - I am a happy lady! i used this recipe and took the notes from other posts (and Everday cookbook) and i think its a winner.
This process posted is much clearer for a newbie compared with the process in the book - the finished consistency looks like whipped french butter, looks gorgeous!
To disregard excess water i just grabbed bits with my clean hands and squeezed, and lots of water came out.. the EDCookbook writes you may wash butter twice to elongate the shelflife which i did twice .. 1st time with my hands (which is quicker and im happier with this method) & 2nd time with spatula as per the recipe (fine but i found more time consuming)
Decided to not add any oil (as i want to be as natural as possible) just 1/2 teaspoon of salt to help preserve the butter and im very happy with this flavour ... both i think its salty enough & fine for my toddler (we try to minimise salt/sugar etc.) ..
My only grey area is the shelf life if kept out of fridge? our family has switched to butter as opposed to margerine (can only buy 1 brand of palm oil free in supermarket & not a fan of it - palm oil production clears forest/ natural habitats of many wonderful creatures which i want my daughter to be able to see these animals in a zoo, not in a museum) so i will monitor shelf life of a butter outside fridge and see if we can make this work
Very easy recipe! I used 60ml
Very easy recipe! I used 60ml of grapeseed oil and would probably drop to 40-50ml next time as there was a bit of residue but overall great recipe. Thanks
I used rice bran oil and it
I used rice bran oil and it was nice. I have read that you can use sunflower as it is supposed to be flavourless, but mine definately had a distinct taste. I didnt bother measuring 80mls of the oil, i just poured in 1tbs (also what they used in another recipe). I have a "fake" TM and it needed about 7 minutes on speed 4. I keep the buttermilk (from when you first strain it - not after washing the butter) and made buttermilk pancakes. So delicious!
Addit: My butter didnt look like the picture. Mine was yellow and looked like shop bought butter
I finally got around to
I finally got around to making butter! 5 years after getting my Thermomix. lol. Worked well, but could be even softer. Such a cool process to watch.
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Brilliant. But after couple
Brilliant. But after couple days in fridge found not so spreadable anymore. Will try an extra 20g oil next time.
Lovely recipe. It's so nice
Lovely recipe. It's so nice and creamy without that eggy taste!
I'm making my second batch
I'm making my second batch tonight. This time I'm not adding any oil, just salt.
So easy and a great result. I
So easy and a great result. I used 60g rice bran oil. Thanks for sharing
Wow tastes great; albeit I
Wow tastes great; albeit I used 60g of coconut oil which I would use less of next time, or would use grape seed instead - the coconut oil adds a distinctive taste which some may not like.
Tastes great, but next time I
Tastes great, but next time I will decrease oil quantity as previously mentioned.
Love this spreadable butter,
Love this spreadable butter, PERFECT. only used 60g of the grape seed oil & it turned out exactly as I wanted. No more buying butter or margarine, I will be making this forever
BRILLIANT. I don't think I'll
BRILLIANT. I don't think I'll ever buy butter again.
Awesome, finally found one
Awesome, finally found one that works and tastes just like shop bought butter/margarine. Thanks, will def be making this again.
So easy to make! Will
So easy to make! Will definitely make again.
love this butter.. and then
love this butter.. and then used the buttermilk to make the buttermilk scones
First time I have attempted
First time I have attempted butter and it worked perfectly! Thanks
Love it!!
Love it!!
Fantastic flavour!! Thank
Fantastic flavour!! Thank you.
Used rice bran oil 60g. Also
Used rice bran oil 60g. Also used fresh thickened cream and I thought it would take longer but it still only took around 4 minutes.
AMAZING! I feel like a
AMAZING! I feel like a traditional "old fashioned" housewife, churning my own butter - with a not so traditional Thermomix! So easy to do - i'll never buy butter or *gasp* margarine again!! My fiancee even gave it the thumbs up!!
This was my first attempt at
This was my first attempt at butter in my brand new thermie
was a much easier process than I expected!
I only used 60g oil, not 80g based on previous comments, and it's lovely!
Quick and easy thanks!! I
Quick and easy thanks!! I added less oil (I used rice bran).
I'm happy with the finished
I'm happy with the finished product, next time I will add a little bit more flavour
Wonderful butter. Thanks.
Wonderful butter. Thanks. Doubt I will ever buy butter again. Next time I will try with less oil. I also placed cheese cloth in thermo basket to strain solids. This worked a treat and ensured all moisture removed.
Bought fresh cream, whipped
Bought fresh cream, whipped for 5 minutes but came up nice n creamy!! Used 40ml grape seed oil n will see how it spreads.....can't wait as we use so much butter here for eating n cooking