Making Butter in The Mycook Premium

DSC_9214Making Butter in The Mycook Premium

 

Butter, there has to be a story  about butter.

Butter, it has been and is a staple in many houses, it is an old age tradition in making it. Which I have only just learned to do in the past 9 years of my life and I am in my late forties already.
And I am not using a butter churn to make it with, like the old days. I used to look at them in museums and think, gee that must have been hard work.
Funny thing is that my mum never made it, I do not know why, maybe she never had the time, or maybe the equipment to do it. She certainly had the ability, but is was just the one food she never made for us. We used to get our milk from friends who owned a dairy farm, so we always had fresh cream, although I don’t think there was much cream left for butter making, because I remember when dad would come home with this big 5 litre Tupperware container of raw whole unpasteurised milk, he take the top off and sit there and skim off all the cream and eat it. How times change. Unless of course you milk your own cows as many still do.

My husband recently spoiled me and go me another new kitchen appliance, a MyCook Premium from Ozcook in Sydney. And I have to say I am loving it. And that is what I have been making my butter in. I could of used the Kenwood mixer. Either works.

If you want to know what a Mycook is and all the things it can do , check out their website http://www.ozcook.com.au/. I can highly recommend them. Also check out their facebook page as well. https://www.facebook.com/mycook

Now as you know, if you have been following my facebook page, is that I love to make bread, particularly in winter when the wood stove is running. So yesterday I made some bread, had no butter but only cream in the fridge, and you can not have bread without butter, well you can, but it is not the same. But that is personal taste, my mum and dad used to use sheep fat on their bread and I always thought how awful that was. So I will stick to butter for now.

If you have never had home-made butter, you are missing out on a whole new taste sensation. So many times I have purchased butter from the supermarket and it has tasted off or strange. I am sure it has been left out on the dock too many times and heated up.

The benefits of making your own butter is that it will be free of additives and preservatives, colours. Non-organic butters also contain residues from the drugs fed to cows, and the pesticides in their feed. If you buy organic cream from grass feed cows, your butter will be totally free of all additives and preservatives.

Why is is important to wash the butter:
There are still milk solids left behind in the butter that didn’t make it into the buttermilk, and so it’s vitally important to wash the butter if you want to keep it for more than a day, even in the refrigerator. To do so, knead the butter until all the liquid comes out, and then run it under a faucet while kneading it, and continue until all the liquid runs clear.

It is simple to make, and with the MyCook to whip it up in a jiffy, it is very easy.  I know when I make butter in our house it does not last for very long, same thing happens when I make bread.
So why don’t you give it a go.

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Happy buttering!

~Rachel

 

See full recipe (and save and print it ) hereButter recipe

Butter recipe

Cream

Cream, The ingredient in butter.

Mycook Premium

Insert the mixing paddle into the jug of the Mycook Premium and pour in the cream

Butter

The cream blended for 3 minutes at speed 5

Straining buttermilk

Strain the butter milk off , and re put the butter back into the jug of the Mycook Premium

Washed butter

The ice cold water has been added and the butter has been washed and ready to strain again. See the recipe

Washing the butter: There are still milk solids left behind in the butter that didn’t make it into the buttermilk, and so it’s vitally important to wash the butter if you want to keep it for more than a day, even in the refrigerator. To do so, knead the butter until all the liquid comes out, and continue until all the liquid runs clear.

 

See full recipe (and save and print it ) here

Real butter

The strained butter, squeezed out and shaped into a shape and ready for use.

 

 

 

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