It's been a couple of months since I tried using Thermy (instead of my Kitchen Aid) to make butter in bulk. We were running out, so on Friday I went to Costco and bought 8 litres of double cream, which I left on the side in the kitchen.
I got ready this morning, cleaning all the surfaces and then Dettoxing them, and re-reading my notes from last time. . I started to open the cream - which I noted was from a different Dairy to usual, and found the ream was very very thick. I had trouble getting it out of the bottles, DH helped by squeezing the bottles for me. It must have been warm and/or sunny in the kitchen yesterday.
I set up my production line, and followed my "Next time" notes. I was concerned that it wouldn't work with the overly thickened cream. However, the first litre churned very quickly.
I had 8 litres instead of my usual 10. Thermy can only cope with 1 litre at a time (instead of my Kitchen Aid's 1.5 litres), so there were more separate batches. I was able to use both my Thermy bowls though, so one litre was churtning while I was washing (by hand) the previous litre. The buttermilk extraction was less messy.
The resulting butter was a bit soft, but the water had run clear. Maybe it was just because it was from a different supplier? The softness meant I lost some of the butter through the colander as I washed it, more than usual.
After washing, it sits in the colander, draining, until the next batch needs to be washed.
At that point, batch A gets moved into another colander. This extra step was so I could monitor how much butter wsa draining out.
When batch C needs to be washed, batch A gets put onto a flat colander in the fridge to firm up and drain some more, and everythhing moves along.
When batch E reaches the fridge colander, there isn't any room, so batches A and B were weighed into my chilled KitchenAid bowl, and put on to beat salt in. At this point, I could see that each litre had produced a bit more butter than I was expecting, which isn't a good thing. Either there is buttermilk in there, or the extra-soft butter was absorbing more water when I washed it.
When the salted butter had beaten enough, I wasn't ready to start potting. So, I tipped it into a bowl and put it in the fridge, and started C and D salting.
When I ran out of butter to churn and wash, I started packing the butter. This freed up a bowl each time to tip the beaten and salted butter into, to go into the fridge. Using the KA to salt the butter was fantastic, and this really sped up the overall process.
The packed butter also went in to the fridge.
When the last batches had been salted, I washed up. Things that were dishwasher proof were rinsed of butter and put in the dishwasher (don't put lots of butter in the dishwasher, it clogs the pipes).
I then moved the salted, packed, butter into the freeer, and wiped doen the fridge.
I won't know about the quality of the butter (excess water, retained buttermilk), until I start using it in a few days.
I hope it's OK. Overall, it was definitiely quicker and cleaner than using the KitchenAid to do the churning, and I'd really like to be able to carry on with this process.