How to make butter in your Thermomix | Sophia's Kitchen
ฝัง
- เผยแพร่เมื่อ 22 ต.ค. 2024
- Making homemade butter is so easy and so tasty! It gives you the opportunity to add any flavourings you like. In this video I show you how to make a wonderful roasted garlic butter which is simply delicious!
L I N K S
Check out the recipe on my blog sophiaskitchen...
S O C I A L S
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W E B S I T E
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S H O P
Worldwide: thermishop.co.uk
AU and NZ: thermishop.com.au
F I L M
Video and edit by Rebecca Munroe
R E C I P E
600g double cream
1 garlic bulb
1 tsp sea salt flakes
Insert the butterfly whisk. Place the cream in the mixing bowl and whip 1 Min. 30 Sec. / Speed 4 until the cream is curdled and the fat is separated from the liquid.
Place a muslin cloth in the simmering basket and set it over a large bowl. Pour the mixture into the cloth and allow it to drain in the fridge for 45 minutes. To roast the garlic, wrap the bulb in foil and roast in the oven 220°C / 200°C Fan / Gas Mark 8 for 45 minutes. Remove and squeeze out the garlic.
Once the garlic is cooled, place in the mixing bowl with the salt and the refrigerated butter. Combine 10 Sec. / Speed 4. Serve immediately or roll into a sausage, wrap in cling film and freeze.
I have a tm31 and I have made butter on a lot of occasions, but prior to purchasing my tm31 I went to a demonstration and the demonstrator showed us how to make butter and you're right the sound does make a a difference so I think with your in your demonstration you should have allowed the sound to be heard by your viewers because the important part of the process
also the demonstrator advised to once you've poured the buttermilk out of the bowl, you need to rinse the butter twice with fresh water to remove any remaining buttermilk remnants to prevent the butter from going rancid
Oh and overnight bread would be a great one too. So it can be prepped at night, then left overnight to proof, before going straight in the oven in the morning.
I have been making butter at home for a long time. I have not made yet since I got my TM6 but for me seems there is a step missing on your recipe. Butter has to be washed. I would remove the butterfly and use de blade slow speed for 5 sec for the butter to separes better. Then transfer to a bowl and squeeze the butter to get the butter milk out and transfer it to a glass jar. Once you have take it out the max you can put cold water into de butter e keep squeezing, you will notice the liquid is less cloudy then trow this water away and add more cold water. Repeat it till no cloudy water on your butter. This way butter will last much longer. For the ones that are familiarised with Coloidal Silver I use silver on the last water wash to avoid butter get rancid.
the extra washing is just so your butter will last longer, any remaining buttermilk in it will start turning rancid in around 5 days whereas if you wash thoroughly and add half a teaspoon of salt it will last in the fridge for 2-3 weeks. Also if you add 50g of oil, that will make it spreadable like you get at the shops :)
Thankyou for sharing this tip xxx
Would love more of these basics for the thermomix! :)
Good! There are lots more to come!
@@sophiapeace I love your videos! We need more thermomix food on TH-cam! :)
This is brilliant! Just wondering though, how long can I store this in fridge, so I treat it the same just like store bought, in the fridge for weeks?
It would last about a week in the fridge.... but it’s so tasty I doubt it will last that long!
Looks so easy
Hi Sophie , I see you have a base for thermie, where did get it from?
Made this today too and I am excited to try some flavours like smoked salt and paprika
Loving the enthusiasm!!!
I love these "basics" recipes!!!! Just wondering if you could possibly make a video on how to make Paneer? My mother in law is visiting and we will be eating a lot of paneer :)
Great idea! On the list ;)
Thanks for the recipe! Do you not rinse it for a reason? I’ve only seen homemade butter rinsed. Also, how long would this last at room temperature in a butter bell??
My understanding is that you rinse it so it lasts longer. The buttermilk would make it go off quicker.
Oh my gosh! So making this! No preservatives no additives...didn't know it was so simple, as always your recipes look delish. Was wondering though, does it spread easily as an alternative to chemical laden spreads for bread?
It spreads easier!
Thank you for this! Does the cream need to be chilled or room temperature?
Thanks!!
Do you use chilled or room temperature cream to start the process?
Cultured butter sounds so interesting! I'm going to give it a try :)
Is pouring cream will work?
If you want salted butter when do you add salt? how much salt would you add?
I love your Videos 🤗... i'm from Bavaria 😘
Awesome!!
May be a stupid question but, can this be used on toast for breakfast? Or would that be cultured butter?
I make my own butter as well and yes. It is normal butter...
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What a great video, unfortunately I used regular heavy whipping cream as Thermomix suggests and the result was regular whipped cream.... 😡 no buttermilk whatsoever.
I then decided to look for this video for help and realized you recommend a heavy whipping cream with at least 32% of fat. Definitely not the one I used. I wish it would have been specified in the recipe in the first place. Thank you Sophia.