Butter (Thermomix)

Difficulty : medium

Preparation time : 10 min
Total time : 10 min
Serving size : 250 g

Ingredients
600 g pure cream
500 g chilled water

Preparation

1. Insert butterfly whisk. Place pure cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
2. Using the simmering basket, strain liquids from solids, reserving buttermilk for later use, if desired.
3. Place water and butter solids into mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again.
4. Using the simmering basket strain liquids from solids a second time, so that only butter remains. Roll the butter into a sausage shape to make butter rounds or form into a rectangular shape (see Tips). Use as needed.

Hints & Tips

1. Store in the refrigerator or freezer. You can cut butter into rounds and freeze individual portions, if preferred.
2. You can store butter in the refrigerator for up to 2 weeks.
3. This recipe will produce approx. 250 g buttermilk. Reserve the buttermilk (liquid portion) after draining in step 2 to use in scones, breads, pancakes, soups or hot drinks. Buttermilk can also be frozen for later use.
4. For butter that stays fresher for longer, wash a second time using 500 g chilled water in step 3 to ensure butter is completely clean.
5. Cream closer to its expiry date will separate faster.
6. Herb butter: place 1 garlic clove; 5 sprigs fresh dill, leaves only; 5 sprigs fresh flat-leaf parsley, leaves only; and 6 fresh basil leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then proceed as per recipe.
7. Salted butter: add ½ tsp sea salt after washing in step 3 and mix for a few seconds to incorporate. Salt assists in giving the butter a longer shelf life.
8. Spreadable butter: add 50 g oil, adjusted to taste and whip 15 sec/speed 4 through finished butter before refrigerating.
9. Lighter butter: add 50 g reserved buttermilk and whip 15 sec/speed 4 back into the finished butter before refrigerating.
10. Flavoured butter: add other flavours (e.g. oils, sugars, spices) to the butter and mix 20-30 sec/speed 4 before refrigerating.