- 300 ml double cream, FRESH, (about 51% butterfat)
- 1/2 tsp salt (or to taste)
- 60 g oil, (1/5 of weight of butter)
- Garlic, herbs or other flavourings
(1) Insert butterfly into mixing bowl.
(2) Place cream into mixing bowl and whip 2 min / speed 4.
(If your TM begins to "dance" before the 2 minutes are up, you can stop earlier at this point as butter is often made in as little as 30 sec. If you are unsure you can go for the full 2 minutes as you cannot overmix butter.)
Your 300ml of double cream has now made:
300g of soft unsalted butter.
(It is a lighter coloured butter. It will look just like whipped cream, but it will solidify on cooling, and it is butter.)
no washing required.
(3) Remove butterfly.
(Can place butterfly in steaming basket to avoid mess.)
If not adding salt, oil, or other flavourings go to step 5.
(4) Scrape down sides of bowl. Add optional ingredients (see Variations below) and mix into butter 15 sec / speed 4.
(5) Remove butter from TM bowl and refrigerate. Butter will solidify on cooling.
I have recently discovered that the exception to the above is making butter from double cream that has not recently been purchased from the supermarket. On the weekend [31/08/14] I made butter from double cream that had been sitting in my fridge for over a week [expiry date 17/09/14] and it did make some buttermilk [20% as against 60% for pouring or whipping cream] that I then did need remove and then rinse out the butter with cold water. This butter was yellower, firmer, and looked less like whipped cream. The Thermomix also danced more. In this case the 300ml of double cream made not 300g of butter but 240g of butter (80% of 300g).
Therefore - fresh double cream makes NO buttermilk, and 300g of butter.
Fresh double cream (about 51% butterfat) results in a lower fat butter - about 50% butterfat - as against butter made from pouring or whipping cream (about 35% butterfat), which after removing the buttermilk (at 60% of the cream used) gives a butter with about 85% butterfat. The butter made from double cream, despite having no removal of buttermilk, has an excellent shelf life.
If your double cream is older, and if in making your butter a tiny amount of buttermilk is made, it can be tipped out (optional if you are adding oil) but there is no need to rinse the butter, and shelf life will not be effected.
If your double cream is older, and in making your butter a larger amount of buttermilk is made, follow the instructions in your Everyday Cookbook or Basic Cookbook to tip out the buttermilk and rinse the butter with cold water. You should get about 240g of butter.
This double cream (about 51% butterfat) still results in a lower fat butter, which after removal of the buttermilk (at 20% of the cream used) gives a butter with about 65% butterfat - as against butter made from pouring or whipping cream (about 35% butterfat), which after removing the buttermilk (at 60% of the cream used) gives a butter with about 85% butterfat.
Salted Butter Add ½ tsp sea salt. If your salt is course it can be gritty in the finished butter. To avoid grittiness from the salt pre-mill a minimum of 40g of salt at 10 sec / speed 10 and then a second 10 sec / speed 10 and then set aside for use in your cooking, and to provide the ½ teaspoon of salt to add to the churned butter.
Spreadable Butter Add 60g mild tasting oil (e.g. macadamia, grape seed, sunflower), and, if desired, salt as above.
Olive oil can also be used but it has a stronger flavour.
[Amount of oil used is 1/5 of the weight of the butter. If you have used older double cream and had to remove buttermilk and rinse your butter in cold water as per the appendum above, measure the amount of buttermilk and reduce the amount of oil used accordingly. For example if you have removed about 60ml/g of buttermilk (20% of your original 300ml of double cream) you will only need about 50g of oil. That is 300ml cream - 60ml buttermilk = 240ml/g of butter. 1/5 of 240g is 48g oil which rounds to 50g.)
Flavoured Butter Add flavours (e.g. spices, castor sugar). For more spreadable butter also add oil as above, and, if desired, salt as above.
Garlic Butter Prior to making butter (and prior to inserting butterfly) place 1 (or more) cloves of garlic in mixing bowl and chop 3 sec / speed 7. Set aside and proceed to make butter as above. Add the garlic, and salt as above. For more spreadable butter also add oil as above.
Herb Butter Prior to making butter (and prior to inserting butterfly) place herbs of choice in mixing bowl and chop 3 sec / speed 7. Set aside and proceed to make butter as above. Add the herbs, and salt as above. For more spreadable butter also add oil as above.
Herb & Garlic Butter Prior to making butter (and prior to inserting butterfly) place 1 (or more) cloves of garlic and herbs of choice in mixing bowl and chop 3 sec / speed 7. Set aside and proceed to make butter as above. Add the herbs & garlic, and salt as above. For more spreadable butter also add oil as above.
This recipe is for both the TM31 and the TM5
Accessories you need
You can buy double cream without additives like gelatine or other thickeners. Your butter will then be additive-free.
If your double cream does have additives like gelatine or other thickeners it will still make butter.
For costings 600ml of single cream (about 35% butterfat), pure or with added gelatine or other thickeners, makes 250g of butter (after the butterfat has been poured off and the butter has been rinsed with cold water). Half this quantity (300ml) of double cream (about 51% butterfat) makes more (300g) butter (no buttermilk, no wastage). Some supermarkets have a "homebrand" double cream which makes the butter made from double cream a comparible price to that made from single cream.
This recipe can be frozen.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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