Forum Tips for Making Butter



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Yes, often the cheapest is the best!


happybrig wrote:

Just keep rubbing the butter on the side of the bowl and make sure there is no liquid left at all. Might take a little bit of elbow grease. That is for the buttermilk (first step) and also when you have to take the cold water out (second step). Another trick is to use good cream (not Woollies cream). I hope this helps.

Thank you! I also came to this conclusion. It really works, I recommend it!


Hi ForayeBlue

It can all come down to the cream and how old/fresh it is and also the brand and type of cream it is, as different companies can put different things into their cream. The result being that sometimes it just won't turn into butter.

Kind Regards

Thermomix Head Office


I’m making lots of butter today (from 4l Paul’s Whipping cream). I have to do it in batches, and sometimes the cream won’t turn into butter but stays white and creamy (thicker than cream though). Other batches of exactly the same cream perfectly turns into butter clumps. What am I doing wrong??


Hi 201354081h and Carolle Mc

To make butter we suggest you use pouring or whipping cream (or pure cream), both of which are readily available at all major supermarkets. We do not suggest you use double cream.

Kind Regards

Thermomix Head Office


I'm having difficulties making butter too. Admittedly it was my first attempt. I bought a Tasmanian Same as Carole MC I bought the Tasmanian 'Meander Valley' pure double cream. Aside from the fact that the cream just about needed a chisel to get it out of its carton. I hadn't even finished 1 minute on 4 before the butterfly whisk came unperched.Which is the best cream to use for making butter? I've 'Googled' and 'Youtubed' recipes. @Aspie_Mum recommends 'Dairy Farmers' pure cream, any other suggestions as substitutes if I can't buy 'Dairy Farmers' pure cream at my local Coles?

 

 


I could be wrong, but I'm not sure you can salvage that - maybe try again with new stuff.


Help! I think I am the only person that can't make butter! I tried (for the first time) to make butter using double cream (56% milk fat). I must have beaten it too long as it has gone to yellow liquid. I put it in the fridge to see what would happen and it has a white layer at the bottom and yellow on top. Is there a way of fixing this or should I throw it out and try again? I used Meander Valley pure double cream as it was the only cream I could find without stuff added to it.  Puzzled 


I've managed to make butter with Black and Gold thickened cream. It's cheap, and I use it for ice cream too. One of the bonuses of the Thermomix is that I can buy the generic ingredients to make something amazing.


Dear Ladies & Gents

I have been making butter for a little while and after reading some of the posts have decided to comment. Please excuse me if I am a little blunt, I am autistic and find it difficult to soften my words.

It sounds like a lot of you are making more work for yourselves than necessary. Yes, as I understand it you can only use pure cream. In Melbourne, Australia I have only come across one Dairy Farmers Pure Cream. Coles only sell the 300ml so suggest you go to Woolies who sell the 600ml cartons.

FYI - Don't be shy, ask the staff to mark them down. (Coles mark down with 2 days left; Woolies mark down with 3 days left). I just got 6 x 600ml cartons for $1.20 each.

Once I have curned the cream into butter. I put the basket on top on the butter and tip the buttermilk out. I then add the water into the thermo 5-10 sec/speed 4 as per recipe book. I then add 1 teaspoon salt and mix 5 sec/speed 4, then proceed to rinse 3 times. Once complete I then grab a chux cloth and give the butter a small squeeze. The salt keeps it very spreadable, no need for oil.

I keep a batch on my bench and have had no problems with shelf life so far. 

FYI - both the cream and the butter can be frozen if you are concerned about useby dates. I have used the butter up to 10 days past useby date as long as it was still sealed and not bitter.

Am about too make 9 batches of butter. Enjoy and thank you. 


I use Harvey Fresh pure cream. I have found that its ok but not tasty like store brought. Very bland tasting on toast for example


i will try it too and give my opinion about that later Smile

 

thanks for sharing with us


Have you tried adding salt?

Are you using pure cream or thickend cream?  I've noticed pure cream is a lot more bland than thickend.


is there a way to make the butter taste more like store brought? I find it to be very bland and the family dont like it much


Hi, I have just made plain butter sucessfully and then tried to make herb butter. The product goes to a cream cheese consistancy and will not separate. Whizzed on speed 4 for 8 minutes.  Will just keep whipping I suppose. 


Can i use pure cream that is out of date, to make butter, it doesnt smell just a bit sour. 


I rushed into the shop and out with 2x 500ml of thickened cream.Serves me right for being in a hurry. The butter didnot work out, it split. I have previously made butter using pure cream and it was a big success. Is there anything i can use the split cream for or do i just bin it. Theres a whole layer of oil substance on top and a white layer at the bottom. Wink


Hi. I made butter for the first time last night and added oil to make it spreadable. I have found it still quite hard in fridge. Has anyone had butter in cupboard and found it didnt go off or does it have to be in fridge? We use it everyday so a double batch will lasr a week

 


Diane C  g'day and Happy New Year.

I am just a new boy - make butter but would like to add oil to make it spreadable . How much do you add please ?

 

regards

 

peter


Butter will last longer than the cream expiry date because it is he buttermilk part that turns it sour. When you remove the buttermilk you are only leaving the fat portion behind so you can buy cream on special and it won't make a difference to the final product. I wash mine twice and because the water is chilled I just scrape it all out and use my hands - it's firm enough that it stays in a ball and hands only get a little greasy! 


We have always used the recipe and followed it using all ingredients and we only use Pauls pure cream and we recently attended a Thermomix cooking class and they too reiterrated to use pure cream. Good luck as there are many ways to do it and I guess keep practising and you will find the one that works.


Just had my first go at making butter and it worked really well. The key is definitely using pure cream (without added thickener) and squeezing it well to get the buttermilk out - I found a butter muslin cloth worked well  Smile


Is making your own butter really an advantage $wise... or other benefits?


Hi Carol,

I'm a novice too - I've only starting making butter earlier this year - and to be honest I've never had any butter go off - I don't know if it's because of the extra rinse or the oil - but I usually have a batch of butter in the fridge for 2 - 4 weeks, (cream in the shops here usually only has about a week left on its best before date).

If you are worried, keep a small amount of butter in the fridge and roll the rest in portions in baking paper (twist the ends shut) and put it in the freezer until you are ready to use it..  When I make a batch of honey butter or garlic butter - I never use a whole batch - so I keep the rest in the freezer for next time.

Hope that helps,

Nerine


Hi Nerine, Next time I make butter I will try your way, I wasn't sure how long the butter would last in the fridge. Do you know if you can only keep the butter till the date the cream said to use it by, or the fact that you have taken out the butter milk allows you to keep it longer, and if you add the oil does that last longer as well. You can see that I am a novice at this butter making, but I am willing to learn and it is great to get other peoples advice. Thank again for your help.

Carol


Hi Nerine, Next time I make butter I will try your way, I wasn't sure how long the butter would last in the fridge. Do you know if you can only keep the butter till the date the cream said to use it by, or the fact that you have taken out the butter milk allows you to keep it longer, and if you add the oil does that last longer as well. You can see that I am a novice at this butter making, but I am willing to learn and it is great to get other peoples advice. Thank again for your help.

Carol


Hi Carol,

After getting all the buttermilk out that I can, I wash my butter twice (instead of once that the recipe says), then weigh in about 100g rice bran oil and follow the time and speed for washing the butter to mix it in (hope that makes sense).  It's quite sloppy at that point, so I put it in a container in the fridge for about thirty minutes and voila - spreadable butter.

The reason I wash my butter twice is that I was told it's the leftover buttermilk that you don't get out that makes the butter go rancid.  Given how hot it is where we live and that I'm not confident I'm getting all the buttermilk out with one wash - I just do it a second time as insurance.

Hope that helps,

Nerine


Do you add the oil and mix in the Thermomix or do you mix it through the butter by hand.

Carol


I use the Brownes Whipping Cream and have found it great.  I use a glass jug with measurements up the side to collect that first batch of buttermilk and don't stop squeezing the butter with the spatula until I get at least 300ml.  I hold the bowl in my left hand and squeeze with the spatula with my right hand

(I can guarantee it's not about strength as I have about 30 degrees of movement and very little strength in my right arm after two operations to repair a broken elbow - that's just one of the reasons I LOVE my Thermomix - it helps me stir, chop and mash - all the things I would ordinarily not be able to do anymore).

I found the flavour of the Grapeseed Oil a little overpowering when I added it to my butter.  We switched to Rice Bran Oil and have nice spreadable butter that tastes just like well...butter.


Once the cream has separated I get a bowl, place a strainer over the top and line that with a clean chux cloth.  I tip the mixture into the chux clothe which allows the butter milk to drain through into the bowl.  I then gather the cloth up and squeeze the butter mixture as much as possible to get all the butter milk out (buttermilk can be quite exxy in the shops).  I find I get a lot more buttermilk this way.

I then return the butter to the TMX with the cold water and process it as per instructions, then squeeze the excess liquid out again with the chux cloth.  However this time I don't collect it in the bowl, it just goes straight down the drain.


I also add grapeseed oil but use a lot more than the recipe in the EDC, up to 2 MC. This makes it really spreadable and also makes a bigger batch. Stil tastes great and cuts down on the dairy/fat content.

Alison Bannan


Smile I use my butterfly blade when I spin my butter as this helps cut through the pockets of water in the butter. Grapeseed oil is good as well as this does not have any flavour. good luck

Jeanette Pearce


As Flaxseed oil is good for you but tastes yuk I add it to my butter. Great way to have it. Makes spreading easier too.

  Diane Cooke


thanks


The butter isn't going to be as yellow as the one from the shop, as they ad annato (160b) colour. If you spin the butter in the TM you can get more of the water out. Just a few seconds on sp 8-9 will do the trick Glasses


thanks for that, I have been trying to squeeze out as much as possible, but sounds like I need more elbow grease...as there still seems too much liquid.  I have been using brownes whipping cream - maybe I will try a different brand and see what happens!

 


I made 3 lots of butters the other day out of the everyday cookbook and the trick is to make sure you get all of the liquid out as much as possible by squeezing it out with your spatula.  Just keep rubbing the butter on the side of the bowl and make sure there is no liquid left at all.  Might take a little bit of elbow grease.   That is for the buttermilk (first step) and also when you have to take the cold water out (second step). Another trick is to use good cream (not Woollies cream).  I hope this helps.


Does any one have any tips (or tweeks to the basic recipe) for making butter (I have been using the recipe in the everyday cook book), I find it comes out watery and also not very creamy/yellow like a block of butter I can buy.  Thanks in advance