How to make butter at home from store cream, home cow's milk, sour cream: recipe, culinary tips

If you prepare butter at home, it will turn out more hearty and fragrant. In addition, the product will be natural, which means more useful.

Content

You can cook oil from 3 main dairy products. Read more about the preparation process will be described in this article.

Cream butter at home: selection and preparation of cream, a detailed method of cooking

For the manufacture of butter at home, prepare the following components:

cream;
bacteria that extract a groove;
yogurt crops;

For cooking it is better to choose Cream with a high percentage of fat content. They, in the process of whipping, acquire the desired density. It is better to buy a product on a c/x market. In such places, it is better and fresh. Cream can be prolonged pasteurization, short -term pasteurization or ultrapasterization.

There are several rules when choosing cream:

Do not use a product that contains sugar;
Choose cream, the percentage of fat content of which at least 35%;
Buy only a fresh and high -quality product. If necessary, ask for the relevant documents from the seller.

After the purchase:

When using an electric mixer, first, cool the large capacity of the device. Also cool a bowl of water. This will allow the oil to maintain its consistency, and not to melt.
Transfer cream into a bowl. Do not fill it to the top so that the cream that expand does not fall out. To make the oil more lightly and has a pronounced taste, add special bacteria.
If they are not used, the finished product will have sweet taste. Very often, housewives add a groove or ordinary yogurt, which contains bacteria. For 250 ml of cream, you need to use no more than 15 ml of each additional component.

You can learn about what a poet and how to cook it at home articles.

If you use the sourdough of mesophilic dairy bacteria suitable for preparing cheese, add only 0.5 ml of the component per 1 liter of cream.
After adding bacteria to the cream, let the mixture brew at room temperature. In the case of using sour -milk crops, leave the mass on 15-70 hours. Do not forget to check their condition.

When the cream is acidified, they will acquire a large density and saturated sour fragrance.

If you are not going to use fermented milk bacteria, but want to cook sweet and cream oil, let cream cool to a temperature of +10 ° C to +15 ° C. They will be easier to beat, so the finished product will turn out dense.

If you decide to prepare oil at home, pre -whisk the cream.

In the case of using an oil lamp, you need to rotate the handle of the device for 10-12 minutes.
If you use an electric mixer, use a nozzle with a whisk. Beat the cream at low speeds so that there is no spray. If there is no way to use a mixer, place the cream in the jar, tighten it and shake carefully. Mixer whipping time is 5-10 minutes, and the manual method (in a closed bank) is about 20 minutes.
To speed up the process of whipping cream by shaking, add a compact ball of glass to the container. If the mixer does not have the opportunity to choose the number of revolutions, the container in which the cream is located, cover with cling film to prevent the formation of spray.

When the product is whipped, it will pass several stages:

At first he acquires a density, and becomes foamy.
After the cream, they will maintain the form of soft peak. When the mixer blades are taken out, elevations with a top will appear on the product. After this stage, you can increase the number of revolutions.
After the cream, whipped and formed elastic texture.
When the product acquires a granular texture and a yellowish tint, you can decrease the number of revolutions of the mixer.
At the end of the cream, the cream is split into oil and groove.

When a groove is formed, it must be moved to another container. It can be used to prepare other dishes. Next, knead the oil and, if a new liquid appears, it also needs to be drained. When the texture reminds the real butter, and the liquid will stop released from it, you can stop whipping.

If you leave a small amount of groin in oil, the product will quickly deteriorate. If you plan to use the finished product within a day after cooking, this rule can be neglected.

Next, rinse the oil in cold water, adhering to the following instructions:

Pick ice water into the container and place oil in it.
Knead the product with your hands or a spoon of wood.
Drain the water using Sita.
Repeat the actions until the water is clean. On average, 2-3 flushing will be required.
With your hands and spoon, squeeze the oil from the water.

If you like salty oil, add a little baking sea salt to it. At 120 g, add no more than 1.3 g of salt. Some housewives add garlic and dried spices to the finished product. You can make a delicious cream paste with a sweet taste. To do this, add a little honey. If you freeze and defrost oil with additives, it will acquire a more pronounced taste.

How to store butter from cream at home?

Store the finished butter cooked at home is better in the freezer. If you keep it in the refrigerator, the expiration date will be 7-9 days. If you place in the freezer, then the shelf life can be increased to 3 weeks.
If classic oil unsalted, then it can be stored in the freezer for about 5 months, if you do not pull out and defrost it. If a small amount of salt is added to it, shelf life will increase up to 9 months. After this period, the taste will begin to change.

Recommendations for the preparation of butter from cream at home

There are some tips that should be followed in the preparation of butter at home:

If you use a stationary mixer, take about 1 liter of cream. This will allow you to determine the readiness of the product by the sound of the motor over time.
In the case of manual cooking, you can attract friends to the process. Shake the can with cream is much more fun in the company, and to the music.
To change the taste of oil, add a little salt.
In order for flushing the oil to occur faster, combine oil and water and blender.
You can make cream at home. So the oil will be much tastier, without the use of additional ingredients. Leave raw milk at room temperature for 7-10 days. Every day, cream will form on the surface, which must be collected in a separate container.

Simple instructions for preparing the cream of the house described in this article .

Video: delicious oil from home -made cream

How to make butter from milk at home?

Some housewives prepare butter at home using milk. The process will take more time, however, the result will pleasantly surprise you.

Compound:

raw milk - 1.9 l;
pachta or kefir - 1 tbsp. l.

You need to cook oil at home in stages. More about this will be described later.

How to remove cream:

After buying milk, it must be placed in the refrigerator for a day to cool. Keep it in a closed jar. During the stay of milk in the refrigerator, cream will accumulate on top.

When buying milk:

Buy non -pasteurized milk. This can be done in farm markets.
Choose jars with a wide neck so that it is more convenient to remove the finished cream.

When you start collecting cream, thoroughly sterilize all the tools. To do this, bring a sufficient amount of water to a boil, and place a jar, scoop and lid in it. Let the tools be in boiling water for 10-15 minutes.

Get the collection of cream. Remove a jar of milk from the refrigerator. Collect cream with a scoop, and transfer to a clean glass.
To make delicious, slightly sour oil, add a little to the cream pachies or kefir. To obtain classic oil, this step can be skipped.
Pour a mixture of cream and groin into a sterilized jar, and close the lid. Leave the mixture for several hours (optimally 6-10 hours) so that it matures. You can put the jar in a container that closes hermetically, and lower it into warm water. It should reach the middle of the container.
You need to create a warm mode for cream so that they are warmed up to +24 ° C. In order not to miss the right moment, use the kitchen thermometer. If you used a groove or kefir, then the cream will ripen after 6-7 hours. In the case of using bifid cultures, it will take about 10-12 hours.
When the cream is heated to the desired temperature, they need to be cooled. To do this, place the jar in a container filled with ice. Wait 20-30 minutes. The optimum temperature of the cream is +12 ° C.

Formation of the product and oil separation:

A closed jar with cream must be carefully shaken for 10-20 minutes.
Follow the condition of the cream. Pieces of oil will gradually form on them.
If you want to save time, you can beat the cream with a mixer. To do this, place them in the bowl, and beat them with a whisk at small speeds. When the oil separates from the fir, you can increase the whipping speed.
After you need to place a gauze folded in several layers, or a muslin napkin on the bottom of the corses. Pour the contents of the can into a covered colander. The groove will pass through the napkin, and the oil will remain on it.
After the oil you need to rinse in cold water. Keep the napkin by the edges, and lower it several times in ice water.

Each time you need to change water. If it is muddy, then there are remains of milk in oil. You can stop the process when the water becomes transparent.

How to knead and store oil made from milk, poshage instructions for mixing:

Separate the oil from the napkin, and transfer it into a deep bowl.
Using a wooden spoon, smear the oil along the walls of the container to remove lumps.
If water forms at the bottom, it must be drained.
Continue the process until the water stops standing out.
Add additional components to the oil based on what taste you want to get. Some housewives add salt, spices and crushed herbs.

The finished oil must be placed in a container that is tightly closed with a lid. If you store it in the refrigerator, the expiration date will be 3 weeks. If it is frozen, you can increase the shelf life to 1 year. In the event that you do not wash the remains of milk from the oil, the shelf life will be only 5-7 days.

Video: Real tasty oil prepared from milk

How to make butter at home from sour cream?

If you have a large amount of home sour cream, you can make delicious butter at home. About how to do this will be described later.

Compound:

sour cream - 0.5 l;
pure water - 1 liter

Process:

Pre -place the sour cream in the refrigerator for a day to cool. After transfer it to the bowl of a stationary mixer.
Start to whining the product at high speeds. Initially, a liquid consistency will be formed. If you do not stop whipping, then after the mass will become more magnificent and thick. It should acquire a yellowish tint. Do not stop whipping until the groove stands out.
In the process of whipping in sour cream will form grains. When you salt the groove, pour the oil "grain" with ice water. Get oil washing. Perform the procedure, constantly changing water until it becomes transparent.
Gather the oil with your hands and form a lump. If necessary, press it hard to remove the remaining moisture. You can also use a gauze folded in several layers so that the process of removing excess moisture is more effective.
Give the brick shape an extended mass, and put in a container with a lid. Store in the refrigerator or in the freezer.

Now you know that cooking butter at home is not difficult. To do this, you will need available ingredients and a little free time. If you follow the recommendations described in this article, you can make a delicious natural product that will emphasize the taste of prepared dishes. This oil is also suitable for the preparation of sandwiches, cereals and sketches of side dishes.

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