This is to illustrate that butter can be made with supermarket cream as long as it is labeled “heavy” whipping cream.
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.)
Start with a clean and dry bowl:
I had set the cream out on the counter last night so it was at room temp.
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 is wetted with iced water.
This is the salt I will use in the butter.
The Thermomix “Butterfly” is in place and the cream is in the bowl.
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.
I stopped it at this point and checked the butter – not quite done.
At this point I stopped the TMX.
The mixing/churning is finished.
The butterfly is removed.
The buttermilk has been drained off (and saved) and water has been added to “rinse” the residual milk out of the butter.
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 second rinse cycle.
After third rinse cycle. Liquid is much clearer.
After fourth, and final, rinse cycle. The water is actually clearer than it appears in this photo.
The water has been drained off an the sold mass of butter turned out onto the butter board.
The butter pats have been used to squeeze, fold and flatten the mass of butter to extract as much liquid as possible.
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 slab of butter sprinkled with a heaping teaspoon of the Velvet de Guerande salt.
The salt has been thoroughly worked into the butter and it has been compressed and shaped so it will fit into a 1-pound butter mold.
Most of the butter has been pressed into the mold. This batch produced in excess of one pound.
The excess butter has been trimmed away and the mold is ready to be chilled.
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
Out of the mold and ready for use – vintage “Depression Glass” covered butter dish.
Here’s a link to the New England Cheesemaking Supply Company “Better Butter” instructions that include making “cultured” butter.