How to churn butter at home. Homemade butter - preparation.
Ingredients:
- Cream 33%
How to make homemade butter
The search for high-quality butter sometimes takes so long that people sometimes doubt whether it is even possible to find real butter on sale, and not a mixture with an unknown chemical composition. Many previous generations knew how to make homemade butter and enjoyed making it! Modern housewives prefer to buy this product, but today we will show you how to properly make butter at home.
How to make butter from cream
In fact, there is no need to study the composition of butter in the store - apart from cream and water, there should be nothing else there. Accordingly, at home we will make delicious homemade butter with our own hands, which cannot be compared with even the most expensive factory product. Before you make butter at home, you need to buy cream or sour cream. When whipping sour cream with a mixer, liquid will separate, especially if it is low-fat. In general, if you really want to make butter yourself, then it is better to go to the market and find fresh separating sour cream, since store-bought sour cream is not suitable for this purpose, especially if we are talking about healthy homemade butter. You will need ice-cold water, so place it in the freezer ahead of time to allow it to cool down.
How to make butter at home step by step instructions with photos:
Step 1
To work, we will need market heavy cream, a mixer with a whisk attachment, ice water, and a bowl.
Butter at home
For years people have been making butter at home. But today, homemade butter is a rare treat with a great, fresh, creamy taste and silky smooth texture. It is in a great way rediscover the magical properties of milk. The principle of making butter at home is quite simple: you need to whip the cream for a long time until it turns into butter!
The tools for making butter are the simplest and you are sure to have something in your kitchen. This could be an immersion blender with a whisk, or a food processor, or a stationary blender, or a planetary (tabletop) mixer, or even an ordinary glass jar with a tight-fitting lid.
I already wrote about. Now it's time to write about sour butter.
For cooking oil except cow's milk(or rather cream) you can use any other - buffalo, camel, goat, sheep or horse. Here, as they say, everything depends on your capabilities.
But today we will not just make sour butter, but first we will prepare sour cream at home. This is an intermediate step in making cultured butter, and you can stop there if you wish. Homemade sour cream made with your own hands is also indescribably delicious!
Sour butter differs from sweet butter in its richer aroma and slightly more piquant taste. Cultured butter is made by fermenting the sugars in milk (lactose) into lactic acid before the cream becomes butter. To put it simply, the cream is first fermented in a warm place and then whipped. Simply fermented cream is sour cream. Although in fairness it must be said that it is better to ferment cream with the addition of special starter cultures. This way the result will be much more predictable - the finished starter contains only certain “correct” bacteria.
When fermenting cream without a special starter, leave the cream at room temperature for 12-24 hours or until the cream begins to look shiny and taste good. A little sour. But you shouldn’t leave them to ferment for longer than 24 hours, otherwise they will taste too sour. And if your room is too hot, then 12 hours may be too much. Therefore, you will have to monitor the cream and taste it periodically.
To make butter, we need very good cream: we need fresh or pasteurized cream with a fat content of 33-40%. The fattier they are, the more butter you can get from a liter of cream. Ultra-pasteurized or sterilized cream is not suitable for making butter - cream changes its structure when heated at high temperatures and butter will never be made from it. Well, the composition of the cream should also be completely natural, i.e. only whole cream. And no thickeners or vegetable fats. And here the first problem awaits you. There is usually no such cream on store shelves. I once wrote about . The article identifies brands that generally sell heavy cream in Russia. But 99% of them are not suitable for making oil. So welcome to farms for cream. This is now the only option where you can buy this.
If you suddenly decide not to waste time looking for cream and fermenting it, but decide to make butter from sour cream, then when choosing sour cream it is worth considering that the sour cream should be as natural as possible, made only from cream with the addition of sourdough. If the sour cream contains thickeners, starch (even if this is not written on the package), vegetable fat and other rubbish that should not be in a good sour cream, then you may not get any butter at all or you may end up with very little butter and an unsatisfactory taste. . At the same time, you will be able to evaluate the quality of the sour cream that you are used to buying. Making butter will be a better test for sour cream than the “Test Purchase” program.
Homemade cultured butter was traditionally produced in Europe. For some reason it was not so popular in Russia.
2014-09-23
How to make butter at home and be confident in the quality of the product, since butter is an essential part of the daily diet of many people? We use it for sandwiches, add it to sauces,... Alas, even expensive oils often contain dyes, flavors, stabilizers... Not the most attractive components, right? A 100% guarantee of quality can only be obtained if you prepare the butter with your own hands from proven homemade (farm) milk. Do you think this is very difficult? In fact, the process of making oil is very simple. Read on and see for yourself.
What are the benefits of butter?
It would seem that butter is pure fat. What benefit could it possibly have? Only, and even cholesterol. But let's not forget that the notorious cholesterol, which some are so afraid of, is synthesized by our own body. And if it is so harmful, why does our body produce it?
High-quality oil is quite easy to prepare at home Research has shown that cholesterol is necessary for the synthesis of certain hormones. In addition, without cholesterol, the body cannot normally absorb serotonin, the absence of which causes depressed mood and even depression.
And you probably knew from school that some vitamins are fat-soluble and are absorbed only in combination with vegetable or animal fats.
If you already have quality butter, you can make an even better product - ghee (commonly known as ghee). The point of cooking it is to simmer for a long time over medium heat, as a result of which moisture and protein are removed from the oil, leaving only pure fat. Ghee, unlike regular butter, can be stored without refrigeration for years, and its healing qualities only improve. But it’s still better to keep it in a dark and cool place in a tightly closed container - this way the oil will oxidize less.
Both regular butter and ghee can be used both internally and externally - for massage, as a nourishing cream for the face and body.
It is believed that ghee enriches the body with solar energy, so it is useful for colds, joint and back pain, migraines, etc.
Ghee Butter (and ghee even more) enhances the effect of other medicinal substances, so it is useful to mix it with spices, dried fruits and nuts.
How to make butter from sour cream at home?
The answer to the question: how to make butter at home in 5 minutes is simple - in a butter churn. Special devices allow you to whip sour cream or milk-cream mixture to the state of butter in a matter of minutes. The fattier the starting product, the faster you will get the oil.
If you don’t have a butter churn, you’ll have to make do with improvised means: a blender or mixer. If you don’t have this technique either, don’t be upset - you can beat the butter even in a regular jar, but you’ll have to work hard for this.
Homemade sour cream (sour cream)
Take 2 liters of good homemade thick sour cream (you can use thick homemade cream - the fattier the better) and pour it into a saucepan or wide bowl. It is better that the surface of the dish is not completely smooth, but a little “velvety”, rough - this will make it easier for us to collect pieces of butter into one lump.
Beat the sour cream with a mixer or blender maximum speed about 15-20 minutes, until it starts to take “grains”.
At first, the sour cream will begin to liquefy, then turn into a fluffy foam (you can stop at this stage if you are preparing sour cream for a cake or pastries, but continue working for butter). And only after this you will notice the separation of the product and the formation of small yellowish lumps.
The process is labor-intensive, the blender and mixer will get very hot, and a low-power device may even burn out. If you are not sure about the reliability of your household appliances, it is better to beat the butter by hand - with a fork, whisk or spoon.
To diversify the taste of the product, you can add spices and herbs to it. Gradually the oil will begin to separate from the liquid, rising to the top. The sour cream will begin to separate - small grains of butter gradually merge into large lumps. The liquid that forms during the process is poured into a separate container. You won’t need it for butter, but you shouldn’t throw it away - it’s buttermilk (buttermilk), very tasty and valuable milk product. If you like whey remaining after separating the curd, you will probably like buttermilk - it is even tastier and healthier.
When the oil is already clearly visible, stop whipping it and begin to gently knead it with clean hands washed in cold water. Turn over and press the oil lump to squeeze out all the liquid from it.
If you plan to store the butter for a long time, you can run it with cold water several times to remove as much buttermilk as possible. You also need to rinse the oil if you are going to heat it later - unwashed oil will produce a lot of foam and sediment after heating.
Be sure to rinse the butter if you want to add chocolate, herbs, or other flavorings to it.
If you need regular sandwich butter with a bright, characteristic creamy aroma, you don’t have to bother with rinsing - squeeze out the buttermilk better and collect the finished butter in a storage tray. If desired, you can add a little salt to the butter, but this is also not necessary.
This method is better suited for beginners, as sour cream blends into butter easier than fresh cream.
Buttermilk, which is released when whipped, will appeal to whey lovers Tip: to give the butter a beautiful oval shape, place the finished piece into a wide bowl and start tossing it so that the butter hits the bottom and sides of the bowl. Toss and roll the butter for a few minutes, as a result of which it will get rid of excess liquid and take on a neat rounded shape.
How to make butter from cream (milk) at home?
Many people are interested in how to make butter at home from store-bought cream, because it is not always possible to buy high-quality farm milk, and especially homemade cream. Luckily, store-bought cream can also be used to create butter. To do this, you will need to take a product with the highest fat content you can find (at least 30%).
To learn how to make goat milk butter at home, learn the basic butter-making technique. Regardless of which animal’s milk you use as a basis, the order of preparation will be the same. The result will depend primarily on the fat content. The higher the fat content of the milk-cream mixture, the faster the butter will separate from the whey.
Sweet cream homemade butter
To get butter from sweet cream rather than sour cream, take fresh milk and put it in the refrigerator overnight to let the cream settle. Or, if you already have ready-made ones, collected from fresh (not sour) milk, use them. Depending on the fat content of the milk, the layer of resulting cream can be different - from a couple of centimeters to a third, or even half a can.
Unlike sour cream, sweet cream whips worse (longer). But believe me, the result is worth the effort.
Even store-bought cream is suitable for making homemade butter. Make sweet cream butter in the same way as sour cream - pour it into a bowl and beat thoroughly. I prefer to whip the butter by hand - I pour the cream into a jar, close it with a regular plastic lid and start shaking the jar. In order not to waste time, during the cooking process you can watch a movie or entertain yourself with a conversation with household members - so time it will go faster, and you won’t get bored while you’re pounding the treasured jar.
Tip: Cold cream takes longer to whip, but butter made from warm milk may be too thin. Look for the “golden mean” where the butter will whip quickly enough and still hold its shape.
It is important to understand that the jar should not be full - do not fill more than two-thirds of the container, otherwise you will not be able to “shake” the cream properly and it will not curl into butter flakes.
It would be nice if there were helpers to shake the jar of cream one at a time; after all, your hands get tired in the process.
After 20-30 minutes (if the cream is very thick, then faster), you will notice that the butter has begun to separate. From now on the process will become more fun. The butter will clump together into larger and larger clumps, and you will only need to pour off the resulting buttermilk from time to time. Due to impacts against the walls of the jar, the oil will curl into a tight ball on its own. To make the ball denser, after each draining of the buttermilk, add one or two tablespoons very much. cold water. This way you will wash and cool the oil at the same time.
A video on how to make butter from milk at home will help you see that it is really simple and anyone can do it.
Original homemade butter recipes
To make delicious sandwich butter, finished product can be flavored with additives.
Onion-pepper oil
Ingredients: half a sweet red pepper, a few stalks of green onions and 100 grams of butter.
Onion-pepper oil Bake the pepper in the oven and grind in a blender or food processor along with the onion. Mix thoroughly with oil and place on film in an even layer.
Carefully lifting the film by the edge, form a butter “sausage” of a thickness convenient for you (so that it can be easily cut with a knife), roll it tightly and pack it in the same cling film on which you wrapped the butter.
Store tightly packed in the freezer so that it does not absorb the odors of foods stored nearby and does not “share” the aroma with other foods.
Garlic oil with dill
Garlic oil can be an ideal addition to boiled potatoes. To prepare it, mix 100 grams of butter with a pinch of ground nutmeg, chopped garlic clove and a couple of sprigs of finely chopped dill.
Spicy oil
Mix 100 grams of butter, 1 tablespoon of wine vinegar and a teaspoon each of oregano, rosemary, parsley and sea salt. Pack carefully and store in the freezer. This oil is suitable not only for sandwiches, but also as a base for sauces or as an addition to baked vegetables.
Cheese butter
Mix 100 grams of butter and 3 tablespoons of grated cheese of several types: Parmesan and mozzarella. You can add emmental, gorgonzola, dor blue, cheddar - at your discretion. Add chopped sun-dried tomatoes and a little basil there. Pack in film or foil and store like other types of oil - in the freezer.
Cheese butter Herring oil with mustard
To prepare this oil, take 100 grams of oil, 100 grams of salted herring fillet, a teaspoon of mustard, a little fresh dill and a teaspoon of lemon juice. Beat everything thoroughly in a blender until smooth.
Mushroom oil
Fry 100-150 grams of mushrooms along with one onion in butter, add salt and add a pinch of fenugreek. Transfer to, add 100 grams of butter there and beat everything together well.
Spicy oil with horseradish
100 grams of oil, 4 tablespoons of chopped horseradish root, 1 teaspoon of ground hot pepper, half of red or sweet pepper yellow color, 2 tablespoons tomato paste, salt. Blend in a blender until smooth and freeze, tightly packed in film or foil.
You can experiment endlessly with the flavors of homemade butter. Cranberry oil
Mix 100 grams of butter with two tablespoons of cranberry puree, a tablespoon of maple syrup and a teaspoon of grated lemon zest.
Chocolate butter
Mix 100 grams of butter, 2 tablespoons, 50 grams of milk and 4 tablespoons of cocoa powder. Instead of honey, you can use maple syrup, sugar, or any sugar you like.
If desired, you can add a little cinnamon, cardamom, vanilla.
Indian Cuisine Recipes - 15+ Seductive Oriental Flavors on Your Table
I won’t write about the percentage of the original products - I didn’t measure it, I don’t know. I am sure that all the dairy products they send me are good.
I take 2 liters of homemade sour cream. (You can use heavy cream.)
I transfer it to a bowl and start whisking. I put a small “clock” next to it so you can see how long it took me to prepare the butter this time.
I advise you not to use slippery dishes, but rather slightly rough ones. Otherwise, it will be difficult to collect the oil into a single lump.
Since I still haven’t purchased a butter churn, I still use a blender. With such a volume of work, it overheats greatly. Therefore, if you are not sure of its “stability”, it is better to use less sour cream or cream. So that the device does not burn out.
You can use a mixer or food processor. You can stir in a bowl or saucepan with a fork, spoon, or pestle. Or you can hit the bank. You will see all the variety of methods in the video at the end of this post.
After five to ten minutes from the start of whipping, depending on the amount and temperature of sour cream or cream, there is confidence that “the process has begun.” The light, dense fat mass rises higher and combines into increasingly larger lumps.
Today it takes me longer (15 minutes), since I need to periodically wash my hands and take photographs.
Do not confuse it with whey, which remains as a result of making cottage cheese! The serum is liquid, often greenish. And not as tasty. By the way, both products are very useful.
I carefully pour the oil into a suitable container, squeezing it to the maximum. I save this very valuable product to the last drop.
At this stage, I advise you not to use the blender anymore, but clean hands collect the oil into a single lump. If you want, first rinse thoroughly with cold water in a bowl or through a sieve/gauze, and then collect.
Once upon a time, I poured chilled water over the resulting butter several times in order to completely rinse it. This way it lasts longer and tastes better. Now I don’t always do this. But if I’m going to reheat it, I definitely wash it.
In Rus', fermented butter was called Chukhon, kitchen or sour cream. This type of butter was made by churning sour cream or sour unskimmed milk. Chukhon oil was used primarily for culinary purposes
If I want to make it honey, chocolate, pepper, garlic, herring, with herbs, then I’ll definitely wash it before clean water. Many people add salt to the butter they make at home. I don’t do this because I hardly use salt and sugar. Do as you please. I wouldn't add salt for kids either.
And here is the finished product - soft delicious oil! You can see more photos in my article where I cook much faster.
Because of the pictures and because the sour cream is very cold, this time it took longer than usual: 40 minutes for 2 liters of sour cream. I don’t want to heat it, I might miss it and ruin it. Usefulness must be protected.
As you can see, the result was 750 grams of delicious homemade butter.
1.25 liters of buttermilk came out. Some of it is drunk immediately - delicious! The rest goes into the refrigerator. There are many ways to use oiler. And in baked goods, and in okroshka, and for fluffy dumplings or pancakes - wherever you want!
In the videos you will see someone pouring buttermilk down the sink. It's a pity.
For many of us This thick drink is much healthier than butter. In our area you can’t even buy a store-bought oil, let alone a homemade one. This is a deficit. Many people don’t even know what it is. I don’t know if it exists somewhere in Kyiv. Surely there is, it’s a big city.
Don't pour it out - drink for your health! It is very tasty, especially with fresh sour cream. Well, if the sour one has learned, then bake bread or something else on it.
I put the butter in a plastic container and level it out. I put some of it in the oil dish. The rest goes into the freezer. When it hardens a little, I’ll turn it over and cut it into portioned pieces so that it’s convenient to take when necessary.
I couldn’t resist and took my plastic container out of the freezer. To show you. There is washed and unwashed oil here - for different purposes. Stored very well. Shelf life depends on the temperature in the freezer.
I forgot to mention the price: 60 hryvnia for 2 liters of sour cream. But I myself began to pay the hostess so much for the simple reason that I refused cottage cheese and it became unprofitable for her to send me only milk and sour cream. She sells a liter for 25 hryvnia. I bought milk for 15 hryvnia per three-liter bottle. Now I’m paying 20 just to send it.
Why did you give up cottage cheese, some of you will ask. I answer. I cook fresh for one time. Fresh cottage cheese and whey have an alkalizing effect, while stale ones acidify the body. If you want to lose weight or don't want to gain weight, do the same.
An invariable attribute of the table for breakfast or lunch is butter. So fragrant, tasty and healthy. Let's cook it at home and delight our family.
You will need heavy cream or fat sour cream in an amount of at least 1 liter. Prepare the container in which you will beat the original milk product. The ideal option is a deep container with a rough surface inside for whipping with a mixer. A blender can also cope, but with a small amount of sour cream/cream, since it heats up quickly.
At the end you will get 300-350 grams of ready-made delicious homemade butter. The total time spent on its preparation varies from 40 minutes to 3 hours. You will see that homemade butter is not as yellow as store-bought butter, it is more “live”, has a different taste, and is more aromatic. And it is also imbued with your energy and love, which gives your family and friends health and good mood!
