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How to make butter from homemade cream. Homemade butter - cooking. How to make homemade butter
Butter can of course be bought at every store. This product is presented by different manufacturers in a large assortment. You can choose for every taste. And now we will tell you how to make butter on your own. So you will definitely be sure of its quality, and as a result you will get a delicious and natural product.
How to make homemade butter?
Ingredients:
- homemade cream - 500 ml.
Preparation
To make butter at home, you need a food processor or blender with a large bowl, otherwise the butter won't work. So, put the cream in the blender bowl and start whipping. will begin to separate into serum and yellowish lumps. When the whey has separated (after about 1.5-2 minutes), reduce the whipping speed.
This will collect the oil into one lump and more liquid will come out of it. In this mode, beat for about 1 minute. We transfer the resulting oil to cheesecloth. As soon as the remaining liquid is gone, give the oil the desired shape and put it in the refrigerator. From a given amount of cream, about 400 g of butter comes out. If desired, chopped or any other ingredients to your taste can be added to the cream.
How to make butter ghee?
Ghee is considered to be more beneficial for the body. In the process of reheating, milk components, water and any impurities are removed from the oil.
Ingredients:
- butter - 1 kg.
Preparation
You can take any amount of butter, but you should take into account the fact that a larger volume is easier to reheat. So, cut the butter into arbitrary pieces, put it in a saucepan with a thick bottom and put it on a small fire. The oil will begin to melt slowly. Further in the process 
foam will form. Simmer the butter over low heat for about half an hour.
During this time, you can stir the oil several times so that the resulting sediment does not stick to the bottom of the container. Close to the end of cooking, carefully remove the foam. And filter the resulting oil through cheesecloth folded in several layers. Pour the pure oil into a storage mold. It is very convenient to use a ceramic pot with a lid for this. Cool the finished ghee and then put it in the refrigerator. After a couple of hours, it will harden. And while it is still in liquid form, it resembles honey - the oil has the same pleasant golden color.
The most convenient way to prepare cream is using a stationary mixer with a deep bowl, but you can also do this with an ordinary hand-held electric mixer. Pour room temperature cream into a large bowl (3 times the amount of cream you have). Tighten the bowl with a double layer of plastic wrap so that the plastic is securely in place (it's best to just wrap the whole bowl of cream in the plastic wrap).
Make cuts in the foil so that the mixer beaters fit through them. Place the beaters in the mixer, gently insert them into the cuts and begin to beat at low speed, gradually increasing it to maximum.
First, the cream will whisk into a lush lather, then the lather will become dense and finally will change color from white to pale yellow or white with yellow splashes. These inclusions are oil. The process takes at least 8-10 minutes.
Continue whisking for another 2-3 minutes to separate the butter. The separated liquid (buttermilk) will begin to spray in all directions - for this moment you had to cover the bowl with plastic wrap. Turn off the mixer.
Place the colander in a bowl, line it with a thin linen napkin or gauze in several layers. Remove the film from the bowl, pour its contents into a colander, and leave for 15 minutes.
Then use a wooden spoon or silicone spatula to scoop the contents of the colander to remove the remaining buttermilk and make the butter smooth. Stir for about 5 minutes. Add salt to taste and stir again. The oil is ready, store it in the refrigerator.
Personally, I associate the phrase "homemade butter" with early childhood. I remember myself as a little girl, sitting with my grandmother in a cozy passage behind a wooden tub of sour cream. We often made butter with her at home, quietly singing old favorite songs.
For a number of my acquaintances, the same phrase evokes completely different associations. Hearing it, they imagine a simple, healthy product, while they relate making butter at home with a huge headache. Yes, not everyone understands that making homemade butter is quite easy.
Why make homemade butter
Homemade oil should be made by those people who love themselves and natural products. Of course, if you eat quality store oil, then nothing terrible will happen. But you should be aware that this product, unlike homemade butter, is not made from cream alone.
Oil producers are allowed to add colorants, bacterial preparations, preservatives, flavorings, emulsifiers, stabilizers, etc. to their products. Do you want to eat fresh bread smeared with stabilizers and preservatives in the morning? No? That's the same. And it's not a fact that the oil you bought contains only what we have listed. It can be composed of more unexpected and dangerous components. Do you still think that cooking oil at home is a whim or stupidity? Unlikely. Well, then we'll learn how to make healthy butter.
Homemade butter from collected cream in a jar in 15 minutes
To make about 80 g of amazingly tasty and healthy homemade butter, you need about 300-330 ml of cream. You can collect them from homemade butter milk. Just take a small ladle or mini dipper and scoop up the cream on top of the milk. Of course, you can take them out with a spoon, but this process will take too long, and our task is to make homemade butter as quickly as possible.
Pour the collected cream into a half-liter jar. If you want to whip butter at home using a jar, you need the cream to occupy no more than two-thirds of the container. Therefore, if you have about 330 ml of cream, a 500 ml jar is the perfect vessel for whipping homemade butter. Whisking more butter at a time, taking a lot of cream and using a larger jar, will be a little harder and longer. It is better to choose a container with some kind of corrugated areas, notches, because, using a jar with smooth walls, you risk breaking the container with not yet formed oil. A jar with a hermetically sealed lid is especially good.
So, pouring the selected cream into the jar, close it with a lid. Take a glass container and start shaking the cream so that it hits the bottom of the jar, then into the lid with which it is closed. After 5-10 minutes, you will notice that small particles of oil begin to form on the glass. Shake the can for another four minutes. If you open the lid and see the already formed sham of homemade butter, then you can stop shaking and start washing the butter product.
First, drain the cloudy liquid (buttermilk) from the jar, then rinse the oil under running cold water. You can rinse homemade oil directly in the jar until clear water runs out of the vessel. In such a simple way, you can make butter at home in 15 minutes.
Attention: the milk from which you select the cream should be at room temperature. If you whip cream that is too warm, the butter may turn out to be thin. And working with a cold product will take much longer. Then the whipping can take 20-25 minutes.
To keep the oil obtained at home longer, it needs to be slightly salted. After that, the butter should be wrapped in foil and placed in the refrigerator.
Butter in a can of purchased warm cream in 4 minutes
You can beat the butter in a jar of cream in five minutes or even a little faster. But for that, you'd better buy heavy cream. Of course, even very fatty, but cold cream will need to be whipped for at least 15 minutes.
Before you start making homemade butter, the chilled cream should be kept out of the refrigerator for about 10 hours so that it warms up evenly and well. After that, you will have to shake the jar for about four minutes. When the butter is beaten, you need to carry out all the actions mentioned above (drain the buttermilk, rinse, salt, etc.).
Homemade butter in a modern manual churn in 3 minutes
Not everyone wants to shake a jar unsuitable for whipping homemade butter, even those 5-15 minutes. Many simply consider it undignified to cook a product in a vessel that is not intended for this business. If you are also not attracted to this process, then you can buy a modern manual mini-churn. To be honest, it also resembles a jar. This churn is closed on both sides with lids. The cream is poured from the side where the perforated silicone gasket is located.
To make 125 g butter, you will need 220 ml farm cream. You just slowly pour in the cream, which seeps into the jar through the holes mentioned, and set it to stand. It is good if the temperature in the house where the cream is placed reaches 25 ° C. The cream should sit in the churn for about 8 hours. After that, you just need to shake the churn for about three minutes.
Now open the lid on the side of the churn that is for pouring in the cream. Drain a few spoons of the remaining liquid through the holes. Then pour a little water into the churn and rinse out the oil. After draining the water, open the churn from the back. Take a spoon and remove the oil.
Salt the prepared homemade oil and send to the refrigerator to cool. With such a special device, you can make not ordinary homemade butter, but with the addition of various ingredients. For example, girls can whip butter with honey. But men will love homemade garlic oil.
Going back in time or cooking in a wooden churn
You can also look for a wooden churn. Not only does such a churn look quite colorful, it will also give you the opportunity to remember how you used to make homemade butter with your grandmother (well, of course, if this was in your life).
A wooden oiler usually consists of a mortar into which sour cream is poured, a lid that prevents the whipping product and crush from splashing, a stick (it is whipped). This stick, at the end of which there is a round with holes or another shape, is inserted into the hole on the lid. After you pour the sour cream into the mortar, put on the lid with a stick inserted into the hole, and begin to beat the butter.
Remember that you cannot fill the churn with sour cream to the top, otherwise it will crawl out, spray. It is better if you fill the mortar with sour cream by a third. It will take 15-20 minutes to beat homemade butter in a mortar.
If some of the sour cream has come out, you can collect it and, by opening the oil can, return the escaped product to its place. When the sour cream stops jumping out and you hear squelching sounds, it can only mean one thing - the butter has been whipped to such an extent that buttermilk has already come out. Take a few more minutes and you can pull out the oil.
Food processor instead of churn
If you urgently need to get about 250 g of butter, for example for baking a cake, and you don't have time to heat the cream at all, you can use a food processor. It will quickly whip even chilled cream into butter. Many food processors come with a butter knife.
To make butter in the food processor, simply pour the cream into the bowl of the machine and start whipping until the buttermilk is gone. Almost 250 g of homemade oil is obtained from 400 ml of bazaar heavy cream... When the butter is cooked, pour it into a colander and rinse. If you haven't used all of the butter when baking, you can wrap the rest in parchment paper and put your own natural product in the refrigerator.
Making butter at home with a mixer
To prepare 450 g of butter, you will need about a liter of not too thick sour cream. From the fatty sour cream, you can get about 600 g of homemade butter. This method is good because with the help of a mixer, as well as a combine, you can quickly make butter from a chilled dairy product.
Before you put medium-thick sour cream in the refrigerator, it is better to pour it into a bowl, in which you will then beat the butter. At first, the speed of the mixer can be set higher, but after a few minutes, when the sour cream turns into an oily crumb, slow down the speed of your manual apparatus. Otherwise, everything will start scattering in different directions.
Beat the butter until the crumb begins to float in the whitish water. After that, throw the oil into a colander to get rid of the liquid, but do not rush to crush it into a solid lump. Only after thoroughly washing the oil crumbs under cold water can you start forming balls from homemade oil. Wrap the pieces of butter in plastic wrap and put them in the freezer.
Cooking butter in a saucepan of frozen cream (waste-free production)
There is no particular need to whip the frozen cream in a food processor or mixer. And whipping completely thickened cream using the technique is a little problematic. This can be done with a regular tablespoon.
To get 400 g of homemade fatty butter, you need half a liter of thickened commercial cream, a saucepan, a spoon, and a little time. Pour the cream into a saucepan and start stirring. After a few minutes, the cream will set even more and the stirring process will go tighter. You basically just have to crush the cream thoroughly against the side of the saucepan.
At first, such an activity seems a little tedious, because it is not known how much more heavy cream will have to knead. But when you see how buttermilk starts to stand out, you realize that there are only 5-6 minutes left until the process is complete. You need to get rid of this escaping water, as in the previous methods of making oil at home. Do not rush to pour it into the sink, because you can collect the buttermilk in a bowl and, replacing the milk with it, cook delicious pastries... It turns out that 500 ml of heavy cream, if handled correctly, will provide you not only 400 g of butter, but also 100 ml of buttermilk for charlotte.
Tilt the container slightly while kneading the cream near one side of the saucepan to get rid of any liquid that spills out more quickly. Then the buttermilk will run to the opposite side of the pan without mixing with the butter. You can get homemade oil using this method, slowly, in 10 minutes. Since you are unlikely to quickly eat 400 grams of fatty oil, it will be wise to freeze some of it.
How to shape homemade butter
If you want a perfectly smooth piece of butter with a beautiful shape, then you need a plate and manual dexterity. Put the oil separated from the buttermilk, washed and wrung out from the water in a deep plate. The piece should be large enough to roll slightly over your dish. Now start tossing in the oil a little. This will knock out excess water and make the surface of the product smoother. The oil must not only be tossed up, but also rolled over a plate. Using a plate, you get a piece of oil that is free of water residues with a smooth surface and a regular oval shape.
Original homemade butter recipes
It has already been mentioned that you can make homemade butter with garlic or honey. But these are not all products that are ideally combined with butter. Let's do something different and make delicious homemade pepper and onion oil for men, orange peel and cranberry oil for women, and more.
Homemade butter with peppers and onions
Cut half of the Bulgarian red pepper into pieces and fry in a pan until soft. After that, put the pepper in a food processor, add 100 g of homemade butter, a few stalks of green onions to it. Season with salt and ground black pepper to taste.
Put the thoroughly ground mass on parchment paper or foil and twist a small sausage. Now our original oil needs to be chilled in the freezer.
Homemade oil with cranberries and zest
To prepare sweet homemade butter, in addition to 100 g of the most freshly made butter, you will need two tablespoons of cranberries, the same amount of maple syrup, and a large spoonful of orange peel.
Add oil and cranberries to a food processor. Wash the orange and rub the skin finely. Pour the syrup over the butter and strawberries, add a spoonful of zest and chop all the ingredients well. The resulting mass, like the previous one, is placed in foil (baking paper), twisted into a sausage and frozen.
Homemade oil for gourmets
This homemade oil is sure to please both boys and girls. First of all, you need to get all the same 100 g of homemade oil. You can get it in any of the ways mentioned (using a food processor, mixer, manual churns, cans, spoons with saucepans, etc.).
So, for a gourmet snack, apart from butter, you must have parmesan. To prepare the original sandwich butter, four tablespoons of grated Parmesan are enough. Place the butter and parmesan in a food processor and add sun-dried tomatoes to them (two tablespoons). The finishing touch is basil leaves. Take no more than five leaves. Everything, our ingredients are ready to grind.
The resulting gourmet snack also needs to be wrapped in paper or foil, as well as sweet butter with syrup or savory with pepper.
Homemade herbal butter for meat and potatoes
I don't know about you, but some people like to eat fried potatoes with a steak with herbal oil. To prepare this creamy masterpiece, you need to mix 100 g of butter with a spoon. lemon juice, two pinches of salt, rosemary, parsley and oregano (1 tablespoon each). The oil is supplied chilled.
Natural butter, without the addition of vegetable fats, emulsifiers and other additives, can hardly be found. Many are now asking the question: "How to check butter for naturalness at home?" If you still want the real homemade butter, you can cook it yourself. Butter homemade will be slightly different from the store. Due to the fact that there are no emulsifiers in homemade oil, it is harder. Also, butter may contain more water, as it is difficult to completely extract it at home. When stored for a long time, it begins to taste bitter, since there are no preservatives in it. Usually, most of the butter is stored in the freezer. To make butter at home, you need only natural cream... Whisk the cream with a blender. You will also need some cold water to rinse out the buttermilk oil. We hope you enjoy our of this dairy product!
Ingredients for making homemade butter
Step by step preparation of homemade butter with a photo
Use butter for making sandwiches, add to cereals and other dishes. Bon Appetit
If a jar of heavy cream or country sour cream appears at home, then you can safely start preparing natural butter. It is not even worth comparing the result with a product purchased in a supermarket. Homemade butter contains no herbal additives, harmful preservatives, artificial colors, because it is based on only natural ingredients. This oil can be safely given even to small children. This recipe will come in handy for adherents of a healthy diet.
The method of making homemade butter is very simple, and the necessary equipment - a blender and a mixer - can be found in the kitchen of almost every housewife.
Recipe Information
Preparation time: 40 minutes
Servings: 200 g.
Ingredients:
- Cream - 1 l.
Recipe
To prepare butter, you need to buy very fat homemade cream. It is extremely difficult to make such a product from store-bought ingredients. Cream can be replaced with thick homemade sour cream. However, it is worth noting that butter made from rustic sour cream has a slightly sour taste. Even a product that has been stored in the refrigerator for a couple of days is suitable for making oil.
Pour the cream into a large, deep container. Beat the mass with a mixer.
After 10 minutes, the mass will begin to thicken. During this period, you can take a short break so that the equipment does not overheat. Then start whipping cream again.
Continue whipping the cream by changing the mixer to a hand blender attachment. This should be done after the mass begins to gather into lumps.
Beat the mixture until buttermilk (whitish liquid) appears. The oil must be collected by hand. Separate it from the liquid. Drain the buttermilk into another container. On its basis, you can make dough, bake pancakes, etc. Fresh buttermilk is very healthy to drink.
Lightly knead the butter with your hands, giving it the shape of a tight lump.
Pour ice water into a deep container. Rinse the oil thoroughly in it. The water should be changed several times.
Drain the oil container. If you want to make butter that tastes like mushrooms, herbs, or pickled herring, you should mix a small amount of any chopped additive with the main product. After that, the mass should be thoroughly kneaded with your hands.
Roll the butter into a ball with a spoon. Give it the necessary shape.
Then form a regular briquette from the ball. Smooth its surface with a spoon. The edges can be neatly trimmed with a knife.
Wrap the oil in parchment or plastic wrap. Put it in the freezer until it cools completely. The butter can then be stored in the refrigerator.- Cut the finished butter into small slices. Serve homemade product with fresh bread or rolls. Appetizing, and most importantly - natural butter will be enjoyed by the whole family. Bon Appetit!
Note to the hostess:
- In order for the homemade oil to have a rich yellow-orange hue, at the end of cooking, you can add 20 g of natural carrot juice to it (mix the oil and juice thoroughly with a blender, spoon or crush). But it should be remembered that due to the presence of juice in the composition, the oil deteriorates faster. Therefore, it must be stored at low temperatures and used within 3-4 days.
