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. (17.6 – 21.2 oz) chilled fresh cream (I use ‘whipping cream’ with 33% fat content)
500 g. (17.6 oz) 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.
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 >