I used the Thermomix instead of my electric churn because I am using only one quart of cream.
-There are several Thermomix butter postings on the internet and I used those suggested times as a guide.
You can also use a regular stand mixer, beating the cream until it breaks with the whip/whisk and then using the paddle for rinsing in the three or more changes of ice water.
It takes a bit longer for the whipped cream to “break” but it is still much faster than using a churn. Electric churns are now available from Amazon – the Kilner Butter Churn is around $40.00 but if you have a stand mixer, that’s all you really need.
Start with a clean and dry bowl:
The butter pats (for extracting water and shaping the finished butter) are soaking in ice water. This keeps the butter from sticking – also the butter board (a wood cutting board) is wetted with iced water. These are available from Amazon.
Timer set for 4 minutes – churning in the Thermomix can vary from 1 1/2 minutes to 4 minutes. It is easy to hear the change in the cream when the whipped cream “breaks” and the liquid separates and sloshes around in the bowl.
The butterfly is removed.
After the first batch of rinse water has been drained off, fresh water added and another rinse cycle. (Each rinse cycle is 20 seconds.)
After about ten minutes of working the butter, most of the liquid has been extracted and it is ready to be salted. (Unsalted butter has to be used within two or three days or must be frozen. I generally salt all my butter unless I need unsalted for baking or other particular dish.)
The extra will be used up today, no problem. It is very tasty.
I usually make cultured butter and it does have a different flavor, somewhat more intense, however this butter is very flavorful and will be delightful just spread on
Here’s a link to the New England Cheesemaking Supply Company “Better Butter” instructions that include making “cultured” butter.