In a long-ago life as a primary teaching prac student, one of my classmates decided to run a butter making lesson for the Year 3s. She handed out glass jars filled with cream, salt and glass marbles (can you guess where this is going?) and encouraged the children to shake them as hard as they could…
It did end in tears, but luckily the prac student was the only one crying as the children somehow escaped injury after one of the jars shattered.
This butter-making technique is less likely to end in injury or a stern ticking off, and you’ll have some beautiful fresh butter at the end of it. If you buy cream that is near the use-by date, then it’s significantly cheaper than buying butter. It’s the buttermilk portion of cream that will go off first, so once you’ve washed it all out, the butter will last 2-3 weeks.
I used grapeseed oil, as I’d heard that EVOO had too strong in taste for this spread. Macadamia oil is also said to be good.
One more important note. I used the mixing tool (aka butterfly) to whip the butter on Sp4 for this recipe (converted from TMX instructions). According to the Bellini Intelli Kitchen Machine manual, this tool should only be used on Sp1-3. But the mixture was nice and soft, so I decided to give it a go, without any ill-effects. But it is contrary to instructions, so do it at your own peril. If you want to play by the rules and stick to speed 3, then you will probably need to double the mixing time for each step where the mixing tool is used. It should still work but will take a little longer.
- 600ml of cream
- 1.5L of water (v cold or iced)
- Approx 250-300ml of grapeseed oil
- 1.5 tsp salt. I use Murray River Pink Salt flakes, as they have a sensational flavour. If you are going to all the effort of making butter, then use something nicer than cheap cooking salt.
Blade/s: Stirring + mixing tool (butterfly)
1. Attach mixing tool firmly to the top of the stirring blade in the jug. Pour the cream into the jug.
Mix on Sp4 for 2-3 min. You will hear it start to bump and vibrate when the butter has come together – turn it off at this point.
2. Strain off the buttermilk by pouring the white liquid from the jug through the cooking basket and into a separate jug. To get all the buttermilk out, press the butter firmly against the side of the jug with a wooden spoon.
3. Take the mixing tool out of the bowl. Add about 500ml of the iced water to the jug with the butter. Mix on Sp4 for 8 sec.
4. Strain off the water (same technique as Step 2), again, pressing hard to remove as much liquid from the butter as possible.
5. Add another 500ml of water to the butter in the jug, mix on Sp4 for 8 sec again, then strain off the water again. The water should be running clear at the end of this process.
6. Weigh your butter. You want a ratio of 2 parts butter to 1 part water and 1 part oil to make your butter spread. For example, I had 220g of butter at the end of step 5. So I added 110g of water, and 110g of oil to the butter in the jug. Add salt. Clip the mixing tool (butterfly) on to the top of the blade again.
7. Mix on Sp4 for 40 sec or until it looks smooth and creamy.
8. Spoon your butter into a container. At this stage it will look like a very sloppy cupcake batter, but it will firm up when refrigerated.
If you have a different thermal cooker, click on the name of your machine for general tips on converting this recipe and others: