When my mum told me excitedly that “you can even make your own butter!” in my then brand new Thermomix, I was dismissive. I told her that I always ate Lurpak and didn’t care to change. Why would I go to all the trouble of making something that is already prepackaged and awesome?
That was before I found some cream at its use-by date in my fridge, and I didn’t want it to go to waste. So I made my own butter.
Now I have to eat my words — and my new butter is helping them to slip down quite nicely, thank you very much. With the help of Mac the Thermomix, this recipe took me less than 10 minutes to make and, at just over $3 for the 600mL cream, it is cheaper to produce than Lurpak is to buy.
A few hints:
- Don’t make this with low-fat cream; the fat in the cream is what gets converted into butter. The Thermomix cookbook recommends seeking out cream with a minimum 35% fat.
- Incidentally, there is no such thing as low fat butter. Any product that claims to be low-fat butter is either blended with oils or has a higher water content. As far as I am concerned, it’s not the real deal. You sacrifice taste and the properties for cooking are different.
Recipe #74: Butter. Based on the recipe in the Thermomix cookbook, with my own quantities & touches. Yields just over 250g. Stores refrigerated for ~2 weeks.
I used — special equipment:
► 1 x Thermomix
► 600mL whipping cream (35.5% fat by weight)
► 50mL double cream (55% fat) [it was also close to use-by]
► 500mL ice-cold water
► 5 good pinches salt
There are three stages involved in making your very own butter.
Stage 1: separate the fat from the milk. To do this, place the butterfly attachment inside the Thermomix and whiz the cream on speed 4 for 1-3 minutes [it took my cream 1 minute & 21 seconds to separate] > Look inside the bowl; you will know the fat and milk have separated when the Thermomix makes a different noise and starts to jump around.
Strain the butter over a bowl, and what you are left with is buttermilk.
Be sure to strain the butter well before embarking on the second stage of the process. Set the buttermilk aside for use in other recipes — like buttermilk pancakes! [Mmm…buttermilk pancakes…]
Stage 2: remove as much of the buttermilk as possible. This stage is really important, as it prolongs the life of the butter. To start, tip the butter back into the Thermomix bowl (without the butterfly — it’s done its work) and add the ice-cold water. Whiz on speed 4 for about 10 seconds, then strain the butter.
Wipe the Thermomix dry and you are ready for Stage 3.
Stage 3 : add flavour. You can skip this step completely if you want unsalted butter for cooking. I wanted salted butter, so I added the butter back to the Thermomix bowl with the salt, then whizzed it up for 30 seconds at speed 4. And that’s it; buttery goodness complete! [Special thanks go to mum & Mac.]
You could also add herbs or vegetable oils at this stage if you like. Next time I will make a store of garlic butter and freeze it into cubes.
Don’t have a Thermomix? Don’t fret. You can find fabulous non-Thermomix recipes at:
- Cooking For Engineers — manufactured via stand mixer [I assume this takes somewhere between 15 and 30 minutes]; and
- Crunchy Chicken Cooks — amazingly, produced using a glass jar! [takes less than 30 minutes]
Give this recipe a go, and I think you will be pleasantly surprised (as I was).
PS. This post was typed as I consumed a slab of from-scratch butter on fresh rye bread. Heavenly.