So why would you make your own butter? It tastes so good!! You can save money & you also get buttermilk to cook with as well!
I love to use Ashgrove Cream. There are lots of places around Tassie where you can buy it in 2 litre bottles. Always use the best quality you can get, pure cream & not low fat cream.
Yes you start with cream, I normally do a litre at a time but you don’t have to do that is you are just starting out & you can always make another batch straight after making the first batch.
You insert the butterfly whisk & take it up to speed 4 (which of course you are not allowed to go higher than speed 4 with the butterfly in) & you will have whipped cream in about 20 secs depending on how fresh your cream is.
Whip it for a bit longer & then you have butter!!
And buttermilk!! remove the butterfly whisk & set aside.
Insert the basket
Time to strain off the buttermilk. Set it aside for some yummy baking. Cover the strained butter with cold water & rinse a few times – saving the first lot of rinsing water to put into soups. It is your choice how many time you rinse. It has been said the more you rinse it the longer it will keep.
My friend’s hubby makes these awesome butter paddles or you can use your clean cold hands to remove all the last of the rinsing water.
Then it’s time to put the butterfly whisk back in & add salt, I love salt but it also helps to preserve the butter. you can also add a non flavoured oil about 100g at this point if you want to have spreadable butter. Whip it up! it gives you that texture of buttercream icing mmmm.
After scraping out the bowl you may need to do what i call the “blade fling” put the bowl back into the Thermomix & if you have the butterfly on only go to speed 4 for about 1 sec.
And now the rest of the mix has been flung to the sides of the bowl making it easier to scrape out. Extra Tip – time to “flavour save” don’t wash the bowl & you can make something that has butter in the recipe straight away- a cake or a soup – this means you don’t waste a drop of butter & less washing up!
Then I like to store my butter in this butter dish my Mum gave me – how cool is that?
What is the best thing to do with your homemade butter? Spread it on something delicious some freshly made bread or crumpets – you can also freeze some of it to use later.
We had to choose 2 of our photos to exhibit as part of our unit – realise a creative project. So here are mine. I even learned how to mount the pictures for the exhibit.
Let them eat cake
I made the Devil of a Cookbook sponge cake recipe. I also made raspberry, rosewater & rhubarb jam to go with it. I took it into TAFE for a studio shoot. None of the other students or teacher minded helping me eat it after I had taken a lot of different shots!
Taste of the sea
I took this photo on our Prep Prop Style Shoot workshop in August.