Until I get the site administration to remove the recipe or correct it, I will make my own adjustments.
1. The recipe is wrong! Whipping the cream takes a maximum of 7 minutes. Start beating at first speed, then go to 3, then when you see buttermilk, reduce it again to 1, otherwise it will splatter.
But that is not all! We drained the first batch of buttermilk, continue whisking, draining a new batch. We stop only when the mass stops releasing liquid. But after this, the oil must be washed in cold, purified, preferably distilled, water. Until the moment when it is transparent. If you have beaten out all the buttermilk before, once will be enough. If the water is cloudy, repeat the procedure. It is best to drain the oil in a colander with a very fine mesh or holes.
After rinsing, you can beat the mixture again with a mixer to knock out 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 tools and utensils. With dairy, you're playing the lottery.
2. After forming the mass and an hour in the freezer, cut into pieces. Not into HALVES, but into pieces, which you use within 3 days in the refrigerator. Without preservatives, without preliminary pasteurization of products, you will not be able to protect your body.
Shelf life is not 6 months in the freezer. The shelf life is limited by the expiration date of the cream! Considering that you will not sterilize containers and tools when making butter, breaking the seal of the packaging (by opening a bottle of cream), then even less. If you place 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 physician by training, 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 your family is large, increase the portion. Play it safe, cook the mass more often, it’s not that labor-intensive!
3. Never take cream from the market! You don’t know the manufacturer, what the cows were sick with, whether they were given antibiotics, whether the period after antibiotics was met when the 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 amount of confidence in the purity of the product is present. Everything is whipping normally, the author misinformed you!
At the market, you cannot track the transportation of dairy products from the supplier to the point of sale. Under what conditions did it take place? The “fresh” milk is often out of date!
5. A question arises for the site moderators: why are such home-grown grief - the authors and their recommendations - subject to moderation?
6. Why doesn’t Rospotrebnadzor monitor such sites for the quality of information published in publicly available sources?
Answer
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?
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.
High-quality oil is quite easy to prepare at home 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 sealed 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.
Why not try making butter at home? 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.
Ghee 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 at maximum speed for 15-20 minutes, until it begins to form “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, a very tasty and valuable dairy 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.
Buttermilk, which is released when whipped, will appeal to whey lovers 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.
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.
Homemade butter will taste better 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 in vain, during the cooking process you can watch a movie or entertain yourself with a conversation with household members - this way the time will pass faster, and you will not get bored while you are 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.
Homemade butter Due to impacts against the walls of the jar, the oil will curl into a tight ball on its own.
To make the ball firmer, add one or two tablespoons of very cold water after each draining of the buttermilk. 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 oil recipes
To make a delicious sandwich butter, the 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.
Garlic oil 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.
Mushroom oil 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.
Spicy oil with horseradish
100 grams of oil, 4 tablespoons of chopped horseradish root, 1 teaspoon of ground hot pepper, half a red or yellow sweet pepper, 2 tablespoons of 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. WikiHow works like a wiki, which means that many of our articles are written by multiple authors. During the creation of this article, 50 people, including anonymously, worked to edit and improve it.
Number of sources used in this article: . You will find a list of them at the bottom of the page.
Homemade butter tastes noticeably better than store-bought commercial butter, and it only takes 20 minutes of work to make. To give the butter a special flavor, which it does not naturally acquire in all regions, add fermented milk bacterial cultures to the cream to make it more sour.
Ingredients
Heavy cream
Bacteria for buttermilk extraction, yoghurt or mesophilic cultures (optional)
Salt (optional)
Finely chopped herbs, garlic or honey (optional)
Steps
Part 1
Preparing the cream- Do not use cream with added sugar.
- The cream's fat percentage will tell you how much butter you can get from it. It is recommended to take cream with at least 35% fat content.
- To find local sellers of fresh natural cream, you can try looking for advertisements in local newspapers and notice boards.
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If you will be using an electric mixer, chill the large mixing bowl as well as the container of water. A cold bowl will keep the butter from melting. A second cool container of water may also be helpful at this stage, especially if the tap water comes out warm.
Pour the cream into a bowl. Do not fill the bowl to the brim as the cream will expand to include air bubbles before it turns into butter.
Add bacterial cultures to the cream to enhance the flavor and make the butter easier to whip (optional). If you skip this step, you will end up with “sweet butter,” which is sold in the vast majority of cases in stores. If you want to give the butter a more pronounced taste, which it has in continental Europe, add some lactic acid bacteria to the cream to create "sour butter". Lactic acid bacteria accelerate the breakdown of fat and liquid, which reduces the time of churning the butter.
Let the bacteria-inoculated cream sit at room temperature. If you have added fermented milk cultures to the cream, leave it at room temperature for 12-72 hours, checking its condition every few hours. Cream that has begun to sour will become a little thicker, foamier, and acquire a sour or pungent odor.
Part 2
Extracting butter from cream-
Whip the cream. If you have a butter churn, rotate the crank for about 5-10 minutes. A high-quality butter churn quite easily and effectively whips cream into butter. If you have an electric mixer, use the whisk attachment and run the mixer on low to prevent splattering. Otherwise, seal the cream in a glass jar and shake it. If a mixer usually whips cream in 3-10 minutes, then shaking in a jar produces butter in about 10-20 minutes.
- To speed up the extraction of oil by shaking, first add a small clean glass ball to the jar.
- If your mixer only has one speed, cover the bowl of cream with cling film to prevent splatters from flying around.
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Watch how the cream changes consistency. During the whipping process, the cream will go through several stages.
- At first they will become foamy or slightly thicker.
- Then the cream will begin to hold its soft peak shape. When you remove the cream from the mixer, there will be a slight rise on its surface with a sloping top. It is at this moment that you can increase the rotation speed of the mixer.
- The whipped cream will then form an elastic texture.
- Next, the cream will become grainy and take on a very pale yellowish tint. Reduce the speed of the appliance before the cream starts to separate to prevent splashing.
- Eventually, there will be a sudden splitting of the cream into butter and buttermilk.
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Drain the resulting buttermilk into a separate container and save it for use in other recipes. Continue to knead the butter and drain the liquid as it appears. Stop creaming the butter when the mixture looks and tastes like butter, or when the liquid stops coming out of it.
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Start by getting fresh heavy cream. Heavy whipping cream has the highest fat percentage, making it easier to successfully turn it into butter. To give your homemade butter a unique flavor that store-bought butter lacks, try purchasing fresh, raw cream at your local farmers market. If this is not possible, among the remaining options, the best taste will be butter from long-term pasteurization cream (for 30 minutes at a temperature of 63-65 ° C), followed by butter from short-term pasteurization cream (for 15-20 seconds at a temperature of 72-75 °C) and the last one will be butter made from ultra-pasteurized cream (instant heating to 85-90°C without holding).