So easy in the Thermomix for Cheesepalooza Fun!
The wedding “meet-the-groom” brunch begged homemade butter. I had made ricotta and yogurt cheese, and all the ice-creams, and granola and crackers and was making cinnamon buns and bread. Well, everything was as homemade as possible, and there were many other items on the menu. Thus, butter was logical and it had been on “the list” for quite some time. I have made “butter- butter” before. Uncultured butter, that is, or “not cultured butter”, rather? No butter is as delicious as homemade butter! Now, I have to make “butter-butter” again right away to compare to this lovely cultured butter.
The process was shockingly easy. It just takes time. And, as I am using my Thermomix whenever I can with these smaller batches of milk, and have never used it to make butter before, it was the miracle machine I profess it to be. Yet, reading others who have used it to make cultured butter, I thought it would take much longer. I believe that the quality of this 52% Vital Greens cream definitely hurried along the entire process and contributed to the production of the luscious final product. Of course, raw cream would be better.
I almost “won” a bid on a gorgeous antique wooden butter mould on e-bay with gorgeous hand carved wheat shafts, but at the last minute, someone swooped in and I was done. So, my eye is still there. Meanwhile, I just used a bowl and some cheesecloth. The yield was double what you see below: about 2 large cups of butter.
I still haven’t put in any online orders for Cheesepalooza cheese making, yet, so Ian met me in a parking lot with the powdered mesophilic starter. It was like I was a secret agent and we were participating in an illegal clandestine meeting exchanging contraband. When I went to use the starter, it was not powdery. It was kind of sticky. It was similar to the melted residue from cotton candy. Not quite so sticky, but a little more clay like. The texture was so odd that I was not sure that the process would work; however, the brunch was in two days, so I could only succeed or fail. There was no time or place to get more culture. I broke it into tiny bits and sprinkled it over the thick cream.
After stirring the culture into the cream, it had to rest on the counter, lid on, for 12 hours, and then go into the fridge for 12 more hours. Something was “working” when I peeked under the lid 24 hours later. The previously thick and luxurious mass was solid.
I set up my new handy dandy thermometer (which I love because it beeps when it reaches the pre-set temperature) and waited for the cold cream to come to 54°F. Please note that this is still a cool below room temperature. It didn’t take too long for it to be at that temperature, either. I did other chores, but nothing that couldn’t be interrupted immediately. I did notice that it beeps at temperature, and then it rose and other degree immediately. That is tough to prevent and it didn’t seem to affect the final result. I scooped the thickened cream into the bowl of the Thermomix, then using the butterfly, whipped or churned the butter at speed 3 for about two and a half minutes and it was ready to be kneaded!
I could tell that this was ready by the different sound it made in the machine, and by pinching a bit between my fingers. The texture was smooth as silk and, well, very “buttery”. I had cheesecloth (or butter muslin) over a strainer and poured the butter and buttermilk into it then rinsed continually with ice cold water as I kneaded until there wasn’t any more creamy coloured buttermilk coming out of the butter: just crystal clear water. Then I began to knead it on the counter. When the texture was consistent, I formed pushed half of it into a cheesecloth lined bowl and refrigerated it for the party. I formed the other half into a disc and froze it, well wrapped and in a freezer bag.
This was the perfect rustic presentation for the bread I had made. I was a-glow on the inside seeing these two very simple basic accomplishments side by side on the Brunch cold buffet table. There is no doubt about it: I have only just begun!
Artisan Cultured Butter Recipe
Recipe from Mary Karlin’s Artisan Cheese Making at Home ; Thermomix instructions are developed by me
Ingredients:
- 1/8 teaspoon aroma B powdered mesophillic starter culture
- 1 litre 52% Vital Greens cream (low pasteurization), or raw cream
Instructions:
- Read all instructions before beginning; sanitize your work areas and implements
- Pour the cream into a container or pan with a lid
- Measure 1/8 teaspoon of aroma B powder mesophilic starter and sprinkle it over the cream; let it sit for 5 minutes
- Mix it into the cream with ten to 20 up and down folding strokes, to combine
- Cover and sit on the counter, without moving again for 12 hours
- Refrigerate for another 12 hours, keeping the lid on
- Take out of the fridge and remove the lid; set the thermometer into the cream and wait for the cream to raise to 54°F
- Scoop the cream into the Thermomix bowl with the butterfly inserted into it; do not set time or temperature
- Turn on to speed three and prepare the sieve with a cheese cloth liner and bowl underneath to catch the butter milk for future use as you listen to the cream in the machine
- When the sound changes, and you hear the buttermilk splashing: you will know, stop the machine, take off the lid, and look at it; if it looks like the photos above, you are done (about 2 1/2 minutes)
- Pour the butter and buttermilk into the sieve; remove the buttermilk and pour ice cold water over the butter as you work it inside of the sieve to release all of the buttermilk
- Once the water runs clear from the butter, you are ready to knead it on the counter
- Knead the butter a few times until the texture is consistent
- Store in an air tight container in the fridge between uses
Note: I pressed half of the butter into a cheese cloth lined bowl, refrigerated it and unmolded it when ready to use
Hi, gosh i would love to try this, i love your sight, i have had my thermomix for a couple of months now and would now like to start “really” making things such as the above. I live in Australia
and we do not have those brands could you suggest what sort of other cream i could use and
can you buy the mesophillic starter culture, or do i need to find a dealer and a car park 🙂
thanks so much for all the work you do on your web site, its a delight.
kind regards, Tina
Tina!
You are hilarious! There are a lot of sites to buy the mesophilic starter from on line. The problem is, almost every site has their own name for it and it is difficult to determine what each item is and match it to what you need. There are a few people in our Cheesepalooza Project from Australia, and I am hoping they will pipe up and let you know where to get it. As for the cream, do you know a farmer with a cow? If not, a heavy cream will do: 35% fat content, and up.
Let us know how it goes! Would love to hear about your triumphs with my favourite kitchen machine and thank you for the lovely compliments. It is amazing to me how many have such lovely food sites “out there”. I cannot keep up as I would like to!
🙂
Valerie
I love cultured butter, I have only made it with 35% heavy cream I might have to try the Vital Greens cream. I love the flavour of cultured butter.
I did feel like I was doing some sort of illegal deal in the parking lot. The texture of the starter is weird I know, but only for that particular type. I have had Aroma B that was powder, but the Pobat 222 is clumpy and sticky. I break it up before I use it too.
Your butter looks wonderful. I love making cultured butter. It seems so magical, yet, as you know, so simple.
Homemade butter sounds so much fun to make..need to look out for the culture here, the probability of getting the same is very less.
Sanjeeta!
Wonderful to have you visit again! Would love to have you join our Cheesepalooza Project. it is not too late. Let me know where you are from exactly, and we can help you to locate the culture.
🙂
Valerie
Very cool! I would love to try this.
i remember making butter as a child by shaking a container of whipped cream….for quite some time. I am sure this method is much easier although I could still develop my pecks.
Oh, I’d love some of that on a great piece of crusty bread! I’ve only made butter using only cream and it was delicious too.
Thanks Valerie for replying so quickly…where do you have the time !!! you amaze me.
funny, i do have cows next door, but the bull is with them at present so best not mess with him 🙂
i will google and see if i can locate the culture in australia, unless someone comes forth with the info,
and will get the cream the modern way at my local woolies 🙂
You made cultured butter? Amazing! This process is more involved than I had thought. I’m going to save this project for a day when I have plenty of uninterrupted time. I’d really like to find out how heavenly butter could be, and this looks to be th “it” recipe.
Wow Valerie! I adore cultured butter, my mother always used it, but I haven’t made it. You are amazing! Thanks for sharing.
This looks like so much fun! I have never made butter before, but it looks doable, I will definitely have to try this!
Jane,
You should take a look at Margo’s site. She makes her own butter ALL of the time. Makes a ton in season and freezes it for the winter.
🙂
V
I have made butter quite often, though not yet cultured butter. I admit that the best part of making butter for me is shaking the jar with the cream and feel it change state. The second best part is to get true buttermilk. You are so well organized with all your tools! I like the shape of your butter. And it looks very nice next to the rustic bread.
Hahaha, Simona!
I am organized, but I have not bought any new tools yet… just making due and using the vast array of “things” I have in the house… as I have too many “things” that need to be used, somehow!
I am going to make “uncultured butter” to compare with this one, as the post says – but, I will use the Thermomix again, and compare the times.
🙂
V
Very cool. I’ve only made butter by shaking milk until it solidified.
Hi Valerie and group! I just went to a fantastic cheese making course today to launch my (albeit tardy) Cheezapalooza adventure 🙂 Tina, you can buy everything you need from Tanya at “The Cheesemaker”. You can pick it up at her office in Stirling, or buy it online http://www.thecheesemaker.com.au/Home.html
Good luck! I’ll be posting pics from the course on my blog later if you’re keen to see what the courses are all about. Valerie…can you use the thermomix to make the starter culture for Camembert (etc)? Not sure if I can, or if I have to buy an electric yogurt maker. Thoughts, oh expert one 🙂 Ricotta here I come! Lydia xxx
Lydia!
Cannot wait to read about your adventures! thank you SO much for sharing! Do you have the Thermomix recipe for the Camembert starter culture – and any other Thermomix tips you can scan and send? There are three of us that I know of within the Cheesepalooza Circle that have them. So exciting, Lydia!
🙂
V
I just found your site today and since I just dug out my Thermomix with intentions of REALLY using it! I thought I might try to make cultured butter. I am in Canada, Ottawa to be exact, but where can I find 52% cream?
OH, my, Elsie! No idea. Know anyone from a farm? I got mine at Planet Organic.
Thrilled to hear you own a Thermomix! Can’t imagine it being in hiding! Glad you dug is out – there are some great recipes here!
🙂
V