Forum Making butter

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Tue, 12/09/2014 - 22:31
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02/01/2015 - 16:22

I attempted to make butter with pura cream, thickened (35% milk fat) and no success!!! It didn't thicken enough to squeeze out any buttermilk. Anyone got any ideas what I can use the cream for... Savoury or sweet????

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01/25/2015 - 17:10

I use thermo mix cook book recipe, pure cream, which is better than thickened, and always have success. Love homemade butter

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01/25/2015 - 12:36

I, too am wondering about the butter, I attempted to make some yesterday and my result was a bit like Mrs Frankie, would love to know some tips. Thanks in anticipation, Sue

Aw

 

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12/10/2014 - 12:08

I have made butter by leaving glass-bottle heavy cream out of the fridge overnight. Then I put it into our Kitchaide mixer with the paddle attachment in the morning, whisking until the butter sticks to the paddle and all the buttermilk falls out into the bowl. 

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12/10/2014 - 08:56

It works for me when I use puring cream.

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12/09/2014 - 22:31

i had my first attempt at making butter today but it didn't work. I had 500ml of dairy farmers thickened cream and followed the recipe as per the recipe chip/basic cookbook. The end product is like very thick cream. Definitely not able to manipulate it in my hands - it didn't mix into a firm ball, the only thing I am thinking is that I didn't whip it for long enough. It did seperate and I got approx 250ml butter milk. It tastes like oily thickened cream too - not like butter. can anyone suggest what I may have done wrong?

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