Star News
Butter at home with a blender. Making homemade butter. How to make homemade butter
The invariable attribute of a table for breakfast or lunch is butter... So aromatic, tasty and healthy. We will prepare it at home and please our family.
You will need at least 1 liter of heavy cream or heavy sour cream. Prepare the dishes in which you will whisk the original milk product... The ideal option is a deep bowl with a rough surface inside, for beating with a mixer. The blender can handle it too, but with a little sour cream / cream as it heats up quickly. Pour the contents of the sour cream or cream container into the container and cover it plastic bag so that the valuable future product is not splashed. If you are whipping the cream by hand with a whisk or rolling the can, then you do not need to do this. Carefully thread the mixer beaters through the plastic. Skip this step if whisking with your hands. Begin to beat at low speed, gradually increasing it to maximum. Using manual methods of whipping - rolling the can or stirring with a whisk / spoon - it is difficult to increase the speed. Try not to reduce it in these cases, at least. The process of the appearance of oil began from the moment when the entire mass in the plate rises and becomes airy. The cream / sour cream color will change to golden or remain unchanged, but with yellow splashes. These are the first signs of future homemade goodies. After 5-10 minutes, you will see a white liquid. This is buttermilk, or buttermilk - a valuable and scarce product. It is rich in nutrients, and baked goods based on it are especially tasty and aromatic. Drain the buttermilk into a jar or other container as it appears. Approximately it will turn out to be 60-70% of the original volume of the source material. You can salt or sweeten the butter at this stage. If you are preparing it for a child, then it is better not to add anything. Collect the oil and transfer it to a cheesecloth or colander with small holes. This is necessary to drain the remaining liquid. Leave it on for a couple of hours.
At the exit, you get 300-350 grams of ready-made delicious homemade butter. The total time taken to prepare it varies from 40 minutes to 3 hours. You will see that homemade butter not as yellow as store-bought, more “lively”, different in taste, more aromatic. And it is also saturated with your energy and love, which gives your family and friends health and good mood!
Until I got the administration of the site to remove the recipe or correct it, I will make my own adjustments.
1. The recipe is not correct! Whipping cream takes a maximum of 7 minutes. Begin to beat at the first speed, then go to 3, then when you see the buttermilk, reduce it again to 1, otherwise it will splatter.
But that is not all! We have drained the first buttermilk, continue whisking, pouring out a new batch. We stop only when the mass stops giving off liquid. But after that, the oil must be washed in cold, purified, preferably distilled, water. Until the moment when it is transparent. If you've knocked out all the buttermilk before, just once will be enough. If the water is cloudy, repeat the procedure. It is best to discard the oil in a colander with a very fine mesh or holes.
After washing, you can beat the mass again with a mixer to dislodge the remaining water. This will extend the life of the product.
2. You can add salt to taste (it is also a light preservative), sugar, but ALWAYS add dried herbs, never fresh. This is a good base for mold and various pathogenic flora! "Spreading" is, of course, good, but do you need it? You will never be able to comply with sanitary and hygienic requirements at home, even if you sterilize all instruments and utensils. In the case of dairy products, you are playing the lottery.
2. After forming the mass and an hour in the freezer, cut into pieces. Not in HALF, but in pieces that you use within 3 days in the refrigerator. Without preservatives, without preliminary pasteurization of products, you will not be able to ensure the protection of your body.
Shelf life is not 6 months in the freezer. The shelf life is limited by the shelf life of the cream! Considering the fact that you will not sterilize containers and tools in the manufacture of butter, violating the tightness of the packaging (opening a bottle of cream), then even less. If you put the finished product in the freezer, the shelf life is no more than a month and 3 days in the refrigerator. 5 days maximum, but at this moment even I, a medical professional, will not give a guarantee.
In connection with all of the above, if you have a small family, use no more than 300 ml of cream! This volume is enough to obtain about 160 - 200 grams of oil. If the family is large, increase the portion. Play it safe, cook a lot more often, it's not so laborious!
3. Never take cream from the market! You do not know the manufacturer, what the cows were sick with, whether they were given antibiotics, whether the period after antibiotics has been met, when milk cannot be sold to the buyer. Buy products that have an expiration date, for example, in stores that sell organic products. Yes, there are also questions, but at least a small share of confidence in the purity of the products is present. Everything is whipped ok, the author misinformed you!
In the marketplace, you cannot track the transport of dairy products from the supplier to the point of sale. In what conditions did it take place? "Steam" milk is often overdue!
5. A question arises for the site moderators: why are such homegrown grief - the authors and their recommendations, being moderated?
6. Why does Rospotrebnadzor not monitor such sites for the quality of published information in publicly available sources?
To answer
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, you can add chopped or any other ingredients to your taste 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.
What is real butter made of? And it consists of only one component - cream. This natural butter, made from cream alone, is almost impossible to find in our stores. Despite the fact that on the shelves of large supermarkets, as a rule, you can find a dozen or more varieties of oils from different manufacturers, it happens that there is not a single natural one among them.
Do you want to get a natural product? Make it yourself. Moreover, cooking oil at home is very simple, easier than you might imagine. For this we only need a mixer and cream. But the cream should be good, preferably homemade and fatty - at least 33 percent fat.
Making natural butter
1. Place the cream in a bowl. Fresh cream is flowing, and cream that has stood in the refrigerator for a couple of days becomes thick.
2. Begin to beat the cream at high speed.
3. At first, there are no visible changes.
4. After one and a half minutes, we will see that the cream thickened slightly and ripples began to form on them, like on water.
5. After another minute, we see that the cream thickens noticeably.
6. The cream thickens even more. We switch the mixer to a lower speed, otherwise the cream will be splashed.
7. The cream begins to gather in lumps, and in some places the liquid - butter bottle - is already beginning to separate from the lumps.
8. The division is becoming more pronounced.
9. And even more explicit.
10. The oil we got is yellow, and the oil can is transparent.
11. Putting the hard part into a lump.
12. We take out. If our cream has already turned sour before use, the acid will remain in the butter, and the butter will have a neutral taste.
13. Next, we need to rinse the oil lump well in very cold (just ice-cold) water. We do this by changing the water several times. In the process of this procedure, we just give the shape of the lump.
14. So, from 500 ml of cream you get about 280 ml of butter and 220 grams of butter. The yield will depend on the fat content and quality of the cream. Butter can be used to make dough for dumplings, pancakes, dumplings, bread, and just drink. it healthy drink.
15. Here we have got a lump of butter.
Homemade butter recipe
The search for high-quality butter sometimes takes so long that sometimes people doubt whether it is possible to find real butter on sale at all, and not a mixture with an incomprehensible chemical composition... You do not need to study the composition of butter in the store - except for cream and water, there should be nothing else there.
Butter, properly prepared at home, has a special, unique taste and aroma. It can be made with sour cream or cream.
How to make butter from cream
Especially tasty is the butter made from the market separator cream. Such cream has a very high fat content, it has a "spoon" in it. Accordingly, the butter from such cream is obtained with the highest percentage of fat, and the yield of the finished butter is very high. From 0.5 liters of separator cream, an average of 350 grams of delicious butter is obtained.
How to make butter from sour cream
If there is a need to make butter at home with your own hands, then fresh separator sour cream is best suited. When whipping sour cream with a mixer, liquid will separate, especially if it is not greasy. You will need ice water, so you need to send it to the freezer in advance so that it can cool down.
Homemade oil perfectly tolerates freezing, so it can be prepared "in reserve", packaged in portions and frozen. And then use it as needed, taking out the oil in advance from the freezer.
