Make it with Thermomix: Butter
I make butter regularly using instructions found on page 12 of the Australian Thermomix Cookbook: Everyday Cooking… for Every Family. (I recommend asking your Thermomix consultant to order this very useful book.) But — many readers of this blog don’t yet own a Thermomix and are researching the machine’s potential before purchasing one. For this reason I’m including the book’s recipe here — and also for those who simply do not have access to this book.
If you haven’t already tried it, making your own butter with Thermomix is ridiculously easy and fast. And this home-made butter recipe allows for you to make healthier unsalted butter for your family. Once the basic butter is made you can blend it with healthier oils and flavours to suit your family’s needs and tastes. Try it — you’ll love it!
Thermomix (Unsalted) Butter — Easy and fast!
500 – 600 g. chilled fresh cream (I use ‘whipping cream’ with 33% fat content)
500 g. cold water
- Place butterfly into Thermomix.
- Add cream and blend for 1-3 minutes on speed 4 to separate (You will know when it has separated because the Thermomix will start to ‘thump’ a bit as the milk solids slap around inside.)
- Once separated, strain the buttermilk and remove the butterfly. (see below for a tip about using buttermilk)
- Add the cold water to bowl and mix for 5-10 seconds on speed 4.
- Strain liquid again through the basket and you are left with butter!
- At this point, further blending with additional healthy Omega-rich oils will add a golden colour and will keep it softer in the fridge — not to mention the nutritional advantages.
- Keeps for about two weeks in the fridge because home-made butter contains to additives or preservatives.
Tips
about using buttermilk: Don’t discard your buttermilk! There are many ways to use it. Thermomix consultant Mara from Chile uses buttermilk for baking, but there are even more interesting ideas for how to use leftover buttermilk.
See more inspiring ideas for using buttermilk here >
Want more?
- see the excellent “Butter by Thermomix” photo blog post at Winos and Foodies
- read the Thermomix butter blog post by Tara at ThermoMixup
Thanks TMB Helene – great work
Glad you like it Thermomixer and thanks for taking the time to drop by for a visit!
Great work again. Excellent!!!!! Thank you, Helene!
Thanks Valerie — Butter is such an easy and gratifying thing to do with Bimby. I just get such a kick from having the ability to do this whenever it is needed and without having to set aside time. (No more going to the store because we ran out of butter…) It’s just silly how easy it is, isn’t it?
We made butter for the first time on the weekend! My husband, a butcher, took 100g lots, rolled it into a 10cm by 3cm roll on a small piece of baking paper and then rolled THAT up into some gladwrap, twisting the ends up tight. Then it looks like a long, big, bon-bon. (See it here.) Freeze or keep in fridge. Then, when you are serving the butter, you have groovy little disks on the plate. ALSO – a disk of flavoured butter (herb, garlic, parmesan etc) can be slipped under chicken skin when cooking to make easy basting.
What fun — this comment is sure to tempt others into playing more with Thermomix and butter-making. Cheers to you Thermomix fans in Adelaide!
Cooking with Thermomix certainly add spice to one’s life. Its my darling toy. Thanks for the recipe on Butter, will certainly try it out.
Hi Lily: You will enjoy making butter with Thermomix because it is SO EASY! Thanks for visiting — you are now entered to win the big bag prize. Good luck ;)
Also, when making your own butter with your thermomix you can save the buttermilk to make cupcakes and stuff. I do it, I just adooooore saving money and it’s so easy with your thermomix, practically no waste at all.
Thanks Mara — for reminding us about this! (I had forgotten to mention about the usefullness of buttermilk that has been reserved when making butter with Thermomix.) I’ve now added a link at the bottom of the recipe that points to some interesting ways for using buttermilk.
I’m really glad that I pointed it out, then.
Can you tell me how much butter the recipe yields? Probably silly but that’s the main reason I haven’t tried the recipe yet!
Oh and the second lot of water – is that also buttermilk? or is that discarded?
Thanks!
Hi Ann-Maree: Great questions and I was surprised to realize that I’d forgotten to make note of the yield here. I can’t remember but I would guess it’s about 400-450 g. (I’ll weigh my next batch and let you know but I don’t have cream in the house today so can’t do it right now.) Also, I do discard the second lot of water, yes. Once you try it you will see for yourself that it is clearly more of a ‘water’ than a ‘milk’. I would also encourage you to read the helpful tips about making butter on the Thermomix forum. Making your own butter is terribly easy. I too was a bit shy to try it at first, and was shocked at how easy and fun it was. :)
Helene, thanks to your advice I was brave enough to get “in the mix” and make butter!! First time was a special treat for Father’s Day (first Sunday of September here in Oz) but since then I’ve made it many more times. Thank you SO much.
Yay for you Ann-Maree! I remember the feeling of the very first time I made butter in Thermomix… truly “empowering” isn’t it? I’m currently working on some non-dairy “butter” recipes as there are many people out there who can’t tolerate dairy and I KNOW they’ll be thrilled to make creamy alternatives easily at home. Hope to blog about these very soon ;)
Thermomix really help me a lot. Although I haven make my own butter, but confirm I’ll do it once free. Others than dat,Thermomix can do a lot a lot of healthy food. I found that once I use Thermomix, the food that I cook each time, I feel satisfy n really cherish the food that I cook.
Hello Regine — I like what you said about feeling satisfied and gratified and “cherishing” the food you cook. I think this a sentiment we all share — thank you for these lovely words!
Hi ladies, thanks so much for the recipe it turned out perfect. I have recently purchased a cheapie thermo version to make sure I was going to use this type of machine before I could justify spending $2000 on a thermo……. I am totally converted, now I can’t wait for my cheapie to blow up.
I am new to the thermie world, but have made butter a number of times now. I can highly recommend Teninas flavoured butters in her book “For Foods Sake”. of course it is so easy to make your own up and keeps very well as a log in the freezer. Highly recommend, especially when creams on special, bargain butter :-)
Hi, I am a newby with my machine and wanted to make the table butter. When is the oil added and how much to make a spreadable consistency?
Hi Nell44 — this is really a matter of personal preferance. After you have a solid mass of butter you can blend this with the oil of your choice to make it more spreadable. Choose the oil you like best (could be anything from flax oil to olive oil) and start by blending in about 50 – 100 ml., see how you like it once it has cooled and set in the fridge. Next time, just modify the oil quantity according to your family’s preference.