Great video (even if you've misplaced the spatula 😛). I love the way you add a little science to it. It makes it so much easier to understand. Question: What temperture should the cream be when it goes in? And what is the minimum fat percentage you need to make butter. (I ask this because I live in Portugal at the moment and the highest % I could find is 35%). Thanks, Kristine
I find the colder the cream, the faster it turns to butter. I am not sure on the fat percentages....I suspect the lower the fat, the less butter sadly.
All winter I made butter in my Thermomix. It was great, finding cream on sale is even better butter.
I’m about to try this for the first time….thanks Lisa
Great 👍
Watching from Montreal Canada. Cheers !
Great video (even if you've misplaced the spatula 😛). I love the way you add a little science to it. It makes it so much easier to understand. Question: What temperture should the cream be when it goes in? And what is the minimum fat percentage you need to make butter. (I ask this because I live in Portugal at the moment and the highest % I could find is 35%). Thanks, Kristine
I find the colder the cream, the faster it turns to butter. I am not sure on the fat percentages....I suspect the lower the fat, the less butter sadly.
Lisa, can you use this made butter in cooking cakes etc please
Hello. Yes it will work perfectly
Thank you but how do I know the butter is squeezed out enough ?
The water should be clear and no more should come out of the butter :)