How To Make Butter In Your Thermomix®

Found some cream in your fridge that’s about to expire? Don’t waste it - make Butter! Too easy in your Thermomix
Click here when you are ready to purchase your own TM6:
bit.ly/3bSQfjU
Disclaimer: Vorwerk has adjusted how you cook with your Thermomix above 95C to use the simmering basket instead of the TM6 measuring cup. This video was filmed and posted before those changes have been made.
Please always follow the on screen safety instructions and refer to thermomixfacts... for further information.

[@systemtim]

made 2kg of butter from ‘reduced to clear’ 2.4kg heavy whipping cream today. Total cost £2! well worth doing, now divided and wrapped, vac packed and in freezer for use later.

[@JannyThermoCrazy]

That’s amazing 🤩!!! Love a good bargain 💪🏻💪🏻

[@monidefi2680]

Thanks for the video. I used raw heavy whipping cream, but it went from separating and releasing very little buttermilk into back to a cream consistency again. Any idea what could have gone wrong? Thanks

[@JannyThermoCrazy]

Not sure really… but whatever cream you are using, you’ll need to keep whipping until the solids and liquids completely separate… depending on how fresh/old your cream is (the fresher the longer this process takes) it can take up to 10 minutes whipping :-)

[@z0rgMeister]

Not enough fat content in your whipping cream. You want something close to 50% fat content (double cream in the UK, not sure about other places) in order to get quick separation of solids (and more bang for your buck, i.e. more solids than buttermilk at the end of the churning process).

[@julietaperez4091]

What cream did you use? Thanks

[@JannyThermoCrazy]

I use fresh cream, but it will also work with thickened cream too. Remember - the fresher your cream is, the longer the whipping will take! (I’m talking up to 10 min whipping :-)) Any reduced cream you can get your hands on (because it’s closest to use by) is a good cream to use to make butter ;-)