How To Make Butter In The Thermomix
Insert the butterfly whisk. Whip 600mls of cream for 1-4 mins/speed 4 until the cream separates into butter & buttermilk.
Using the simmering basket, strain the butter & buttermilk into a large bowl.
Keep the buttermilk to make pancakes, waffles, cakes etc.
Return the butter back to the TM bowl. To rinse, add 500g of cold water then mix for 5 sec/spd 4. Strain through the simmering basket. Repeat twice.
Once the butter is rinsed, place into the simmering basket and squeeze out the excess water with your hands.
Shape the butter into a log or ball then cover with plastic wrap.
Store in the fridge for a few days. For salted butter, add 1/2 tsp salt - this will keep in the fridge for 2-3 weeks.
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