How to Make Butter in the Thermomix

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July 4, 2019

Making homemade butter in the Thermomix is really easily with these helpful tips.

Making butter in the Thermomix

Making butter in the Thermomix could not be easier and is a great way to use up discounted cream that’s nearing its use by date. It’s also cheaper and minus the additives found in store bought butter.

Here are a few helpful tips on making homemade butter in the Thermomix

Use chilled full fat whipping cream – if it’s a hot day then place the TM bowl in the fridge for 10 minutes beforehand. It’s recommended not to whip more than 600 mls at a time.
Wash and drain the butter several times until the water runs clear – this helps it to last longer
Unsalted butter should be eaten in a few days but with the addition of salt it will keep in the fridge for 2 to 3 weeks
Butter can be frozen – a great way to do this is roll it into a sausage shape and wrap tightly in cling film
The time taken for the cream to separate will depend on the freshness of the cream and how chilled it is
You can keep the buttermilk for making waffles, pancakes and in baking etc.

Thermomix Butter Making Steps

How to make Thermomix Butter

How to make butter in the Thermomix

Author: Vicki
Prep Time: 5 mins
Total Time: 5 mins
Yield: 210 g 1x

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Description

Make the perfect homemade butter effortlessly in the Thermomix with these easy steps

Scale

Ingredients

600 mls carton of full fat whipping cream
1500g ice cold water

Instructions

Insert the butterfly, add the cream and mix for 1-3 minutes/speed 4. The timing will vary on the freshness of the cream and how cold it is. It’s ready when the lid starts to jump around and the liquids have separated.
Using the simmering basket, strain the buttermilk into a bowl. This can later be used for waffles, scones, pancakes etc.
To rinse the butter, add 500g of ice cold water to the butter mixture in the TM bowl and mix 5 sec/speed 4. Strain again into a bowl but this time discard the liquid.
Rinse it 3 times until the water runs clear
Tip the butter into the simmering basket over a bowl and squeeze out the excess water with your hands and knead into a ball or sausage shape.
Wrap in cling film and keep chilled in the fridge for a few days if unsalted.
For salted butter, add half a teaspoon of salt. This will keep in the fridge for 2-3 weeks.
Butter also freezes really well.