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
- 1/8 teaspoon aroma B powdered mesophillic starter culture
- 1 litre 52% Vital Greens cream (low pasteurization), or raw cream
- 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