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Our new generation machines, the CONTIMAB PROFLEX®, is characterized by its flexibility and advanced technology.
Continuous Butter Making Machine - CONTIMAB - Simon SAS Continuous Butter Making Machine - CONTIMAB - Simon SAS
Drain the buttermilk off – you can use this in baking bread, scones, cooking or make your cat very happy. Washing the Butter But why would you want to? How does homemade butter differ from store-bought? Why you should make your own butter
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While maintaining the strengths that have made the reputation of the CONTIMAB®, we have developed a new range of churns, even more accessible. The CONTIMAB EASYFLEX® range is the latest model of the SIMON Frères butter churns. Always tuned in to the customers requests and the market trends, SIMON FRÈRES has developed a wide range of continuous butter making machines.
Frères Continuous Butter Making Machine - Contimab Easyflex Simon Frères Continuous Butter Making Machine - Contimab Easyflex
If you think you’re going to make butter out of that 1/4 cup of heavy cream leftover from making Never-Fail Biscuits, think again. It’s difficult to make butter from anything less than about 1 1/2 cups (12 ounces, 340g) of cream; most full-size mixers and food processors simply don’t like dealing with small amounts of liquid. And with the yield of butter from cream ranging from about 35% to 50% (tops) by weight, it’s frankly not worth the effort (even if you do manage it) to start with a cup or less of cream and end up with just 6 or 7 tablespoons of homemade butter. Final product: Softer and creamier than butter made using a mixer, since it retains more of the buttermilk. You do not need much equipment to make butter at home, a bowl and large jar with a lid being the minimum. If you have a food processor or an electric whisk then the task will be much easier.I’ve never managed to freeze cream so making butter was the ideal way to take advantage of a bargain and store it for use in the future.
make butter at home — just one ingredient required How to make butter at home — just one ingredient required
With a jar you need to half fill the jar, put the lid on and shake it for anything between half an hour and an hour. This is hard work, especially for any quantity and I’ve not tried it myself. You can also add crushed garlic or dried herbs to make flavoured butter if you wish at this stage. Shaping the Butter Large volume cylinder with conical-shaped beater that has specially designed blades allowing very low churning speeds, these contribute to providing a perfect formation of butter grain.
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Buttermilk separation section with self-clarifying filter and nozzle for re-injection of chilled buttermilk If you are going to freeze the butter, don’t salt or flavour it. The freezing process enhances the saltiness or flavour and you may well find it tasted fine on the way in but is too salty after freezing. The butter-making process takes several minutes, but the final separation of butter solids and buttermilk happens quite suddenly at the end. Be prepared for some splashing! Making butter with a handheld electric mixer How to do it: Pour cream into a large mixing bowl. Using the beaters (not the whisk), beat at medium-high speed. The cream will gradually go from soft whipped to stiff whipped to separated. When it starts to separate, drape a large dish towel over your hands and the top of the bowl to shield yourself and your surroundings from splashing buttermilk (and/or move the bowl to a deep kitchen or workshop sink). Continue to beat until the butter and buttermilk have fully separated.
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