Butter in Thermomix

Hello everybody! I am translating the recipe for butter from the book (I didn’t do it myself)
500g fresh cream
100g cold water

Place the butterfly and whip the cream at 4 speeds. 4 minutes
Pour in water and beat for 1 minute at 4 speeds.

Take out the butterfly and strain onto sterile gauze. with hands to form clots of butter.
Put the oil in ice water and refrigerate for 1 hour.
After an hour, drain the water.

prascovia, what an interesting recipe, thanks! Just today I thought that lately, the oil is rarely good enough, I will have to deal with its production itself

OlennaTM Thanks for the plus sign! Determine the recipe - please comment! if still with pictures it will be absolutely good!
Painfully in the book, the oil looks appetizing.

Hello everybody! I am translating the recipe for butter from the book (I didn’t do it myself)
500g fresh cream
100g cold water

Place the butterfly and whip the cream at 4 speeds. 4 minutes
Pour in water and beat for 1 minute at 4 speeds.

Take out the butterfly and strain onto sterile gauze. with hands to form clots of butter.
Put the oil in ice water and refrigerate for 1 hour.
After one hour, drain the water.

Did it. I know the buttermilk separates when whipping. Here I did not notice her, there were a couple of drops and that's it. The whipped cream was even and lump free. After all, I washed them as per the recipe and put them in the refrigerator.
In general, I understood that it turned out to be whipped chilled cream. What to do with them now? Eat like cream ... but wanted butter

Who made homemade butter - please respond !!! How much buttermilk should be made from 500 grams of cream?

Julia, I whipped butter, but it was in the village from natural products. They just whipped in a jar and that's it. As a result, a lump of this oil formed there, without any tricks.
From the shops it never crossed my mind to whip butter.
And what kind of cream did you take, homemade or shop?

From homemade cream. And I have already tried it for the 2nd time (I took it from 2 different housewives, to compare - they are whipped into a homogeneous soft mass).

And another continuation about butter: I took this cream, which, after unsuccessful whipping, froze in the refrigerator. Weighed it - it turned out from the original 550g of cream 580g.
Conclusion: when washing with water, it (water) was simply driven into the cream and mixed evenly there.
I put them in a thermomix and ran them on Sc.4 again for a short time - the water came out. The remaining cream became a uniform mass again.

Previously, I once whipped butter out of cream with a mixer - the cream first became homogeneous, like cream, and then hardened into butter. What I am doing wrong in this case, I do not know.

Green oil
250 gr soft butter

20 g each parsley, dill, basil

1 clove of garlic

salt, pepper to taste

Grind the garlic and herbs on a sk. 8 by throwing them onto knives.

Then add oil and spices. Install the Butterfly and stir

on Sk. 3.