How to make oil at home. Making homemade butter

“It is necessary not only to know, but also to apply.
It is necessary not only to wish, but also to do ... "
Johann Wolfgang Goethe

To make essential oils at home, you need to know which part of the plant (leaves, stems, flowers, roots, fruits, peels or seeds) to use to make the oil. The amount of essential oil by composition and the content of useful components all plants have different. And fluctuates in a range from 0.04 by the lily of the valley until 6% in fennel seeds, and most of all in buds clove tree - 22%.

Raw materials for making essential oil

The healing properties of the same plant may differ depending on the time of day and the harvest season. And also on the method of extracting the essential oil and on the conditions and duration of storage

Do-it-yourself essential oil can be made from plants grown in a backyard or from wild plants.

Flowers are harvested at the moment of their full disclosure (calendula, rose, chamomile). Leaves and stems - before flowering of the plant (basil, rosemary). If the entire aerial part of the plant is used, then the collection is also carried out during the flowering period (lavender, St. John's wort, yarrow).

Fruits and seeds are harvested fully ripe (coriander, milk thistle). During this period, the content of medicinal components in the plant (flavonoids, aldehydes, phytoncides) is maximum. This improves the healing properties of the oils.

Roots and other underground parts of plants are dug up in the fall (burdock root). At this time, the growing season ended and the roots are saturated with useful components.

When to collect raw materials

The picking time of the plant is also important. It is better to collect plants in the morning, when there is no dew, and in sunny weather. Remember that plants should not be picked from roadsides or industrial plants. They absorb all dust, dirt and various industrial waste. The best places for collecting plants - this is a forest, mountains, meadows, not plowed fields.

How to dry

Dried raw materials are also used in the preparation of essential oil. Plants need to be dried, as well as medicinal herbs, in ventilated sheds or other rooms, on paper, cloth, on shelves or boards. Another prerequisite is the absence of sunlight. Essential oils volatilize and disintegrate when exposed to the sun useful components contained in the plant. They are also dried in ovens or electric dryers at a temperature of 30-40 ° C. As a result of drying the plantlose more than half of their weight in weight.

Compliance with all conditions for the collection and preparation of raw materials guarantees the receipt of high-quality natural oil.

Home-made oils are identical in properties to natural essential oils, but are less concentrated and therefore can be used without dilution.

At home, it is better to prepare oils in small quantities and those for which special complex machines are not required. With your own hands, you can make oil of calendula, lavender, rose, St. John's wort, sea buckthorn, burdock, from the flowers of a white lily.

Cooking recipes

St. John's wort oil

There are more than 20 types of St. John's wort and only one is medicinal, it is called St. John's wort... St. John's wort is widespread in the central part of Ukraine. It differs from other species in its narrow leaf shape with a smooth edge and large flowers with elongated petals.

St. John's wort (hereinafter referred to as St. John's wort) is collected during flowering. St. John's wort oil is prepared at home both from fresh raw materials and from dried ones. The dried raw material is threshed to remove the stems.

There are many ways to make your own St. John's wort oil based on vegetable oils such as sea buckthorn, olive, almond, linseed, sunflower and others.

Let's consider 5 of the simplest and most commonly used methods of making St. John's wort oil:

1. Fill 20 g or 2 tbsp. spoons freshly harvested St. John's wort flowers 1/2 cup olive oil(100 ml). Insist 4-6 weeks. Then squeeze, filter and bottle. Store in the refrigerator. The resulting oil is applied with kidney stones, diseases of the bile ducts.

2. Fill 20 g or 2 tbsp. tablespoons of freshly chopped raw materials 300 ml of olive oil. You can take almond or sunflower. Insist 21 days. Then squeeze, filter through a fine sieve and cheesecloth. Pour into dark glass bottles and store in the refrigerator or cool place. This oil is used with bruises, abscesses and suppurations.

3.Fill 3 tbsp. tablespoons of dry crushed raw materials from the leaves and flowers of St. John's wort 200 ml of any vegetable oil. Insist in a sealed container for 15-20 days, shaking occasionally. Then squeeze and strain through cheesecloth folded in two layers. Refrigerate. Apply the resulting oil for burns and wounds that do not heal for a long time.

4.Fill 2 tbsp. tablespoons of fresh flowers 150 ml of any vegetable, better than almond oil. Insist 2 weeks in a cool, dark place. Then squeeze and filter. Place in a cool place. Apply for the care of dry and aging skin, to prevent wrinkles.

5. Put 500 ml sunflower, corn or olive oil on water bath... Add 150 g of dried crushed flowers and leaves of St. John's wort. Keep on low heat for an hour. Then insist for two days. Then strain, bottle and place in a dark place.

Calendula oil

To prepare calendula oil, the flowers of the plant are harvested without pedicels and in a ratio of 1 to 5. Take 1 part crushed flowers and 5 parts vegetable oil flood olive oil... For example, for 20 g of flowers, 100 ml of olive oil. Insist 3 weeks. Then it is squeezed out and filtered. The oil is used to treat wounds, cuts, bruises.

Lavender oil

To make lavender oil, the flowering stems are collected and tied in bunches. Oil is prepared from fresh leaves and flowers and dried. To prepare butter, take 2 tbsp. spoons of crushed raw materials. Fill in 200 ml any basic vegetable oil(olive, linseed, macadamia, almond). Insist in a cool dark place for 2 months. Shaking occasionally. At the end of this period, strain the resulting oil and bottle into dark glass bottles.

Rose oil

To make rose oil, collect the brightest and most intensely scented rosehip or garden rose petals in the morning. Roses should not be treated with any chemicals. On the same day, prepare oil or rose water using one of the recipes.

1.Distillation method with steam used in industrial production... A similar mini installation can be done at home.
From only 5 kg of rose petals, only 1 g rose essential oil in industrial production.

You will get very little oil, a few drops. But flower rose water is enough.

2. Natural rose water it is easier to cook at home than butter.

Take a wide saucepan, place rose petals in several rows at the bottom. Pour in water so that the petals are completely covered with water. Put on fire with a lid on. When the water comes to a boil, make a small fire and steam the petals for about 1 hour, until they lose their color.

Then squeeze the petals, strain the resulting rose water and pour into sterile jars. Refrigerate. Such pink water can be stored without losing its smell and properties for a year.

3.This method of obtaining rose water a bit like the previous one. You also take a saucepan, on the bottom of which several layers of rose petals are laid, flooded with water. Place a deep bowl or jar with a wide neck inside the pot in the middle on the rose petals. The edges of the jar or bowl should be above the water layer.

Cover with an inverted lid and put on fire, When the water begins to boil, reduce the flame of the burner, and fill the inverted lid with ice cubes. The steam, along with the rose essential oils, will rise up, settle as a distillate on the lid and drain into the jar.

Heat a pot of rose petals over low heat for an hour. Do not forget to check if all the water has boiled away. Water can be added. At the end of the process, there will be natural rose water in the jar inside the pot. Store the resulting rose water in a cool place. It can be used for a year or even more, while rose water retains all its healing properties.

Orange oil

If you want to make orange oil at home, then you need to take the peel from several oranges.

• Wash, peel and chop finely.
• Pour into a jar and fill with any vegetable oil so that the crusts are completely covered.
• Then put in a dark place.
• After 3-4 days, put the jar with the crusts in a water bath for 30 minutes, while the lid on the jar should not be closed tightly.
• Then strain the resulting liquid, and squeeze the crusts, the oil is ready.

Store in a cool place.

Using the same recipe, you can make oil from lemon, lime and tangerine.

How to make citrus water

Natural citrus water at home prepare like this:

• Remove the peel of 1-2 citrus fruits, wash and cut into small pieces.
• Pour some water into a double boiler or a saucepan.
• In a double boiler - on the wire rack, and in a saucepan - on a smaller sieve inserted into the pan, pour the chopped peel.
• Cover and bring to a boil. When it boils, turn it off, let it brew and cool.
• Then bottle and refrigerate.

You need to use it in 10 days. This scented water is used to cleanse the skin of the face, neck and décolleté, morning and evening.

Attention! When grown, citrus fruits are sprayed with pesticides, just like our apples, the last spraying is usually long before the fruits ripen. And before transporting the fruits, exporters cover them with wax or paraffin with preservatives to increase the shelf life.

Therefore, before preparing the oil, very wash the peel thoroughly using a brush or kitchen scraper to wash dishes. Then dip in boiling water for 1 minute to melt the wax. You can wash with soap or baking soda. I wash and pour boiling water from the kettle.

Another variant- buy fruits grown without the use of pesticides. In the West, they are sold in the bio-departments of supermarkets. Prices for such goods are usually 2-3 times higher.

Attention! Grapefruit oil at home do not cook.

Clove oil

Pharmacy clove oil has a high concentration. It needs to be diluted strongly and only a 1% solution should be used. Who does not want to guess over the percentages, it is better to make clove oil at home. It can be used for toothache, in the treatment colds... On its basis, make ointments and body creams.

For cooking clove oil you will need:

• 2 sterile glass jars with lids;
• olive oil or any base oil;
• clove buds, preferably as fresh as possible

Here are a few ways to make clove oil at home:
1. Grind 4 fresh(8 - which are) carnation buds. Pour into a jar with olive oil(300 ml). Close the lid and leave to infuse for a week.
After a week, strain through two layers of cheesecloth and pour into another prepared jar. Add 4 more crushed clove buds, cover. Leave to infuse for another week. Strain before use.

2. Rub one glass of cloves, pour into a sterile jar. Fill in vegetable oil(olive or corn) so that it is a few centimeters higher than the clove powder. Close the lid and leave to infuse in a sunny place for two weeks. After two weeks, pour the strained oil into another sterile jar, close the lid tightly.

3.Crushed cloves pour out in a slow cooker... Fill with any base oil so that it completely covers the carnation. Cook for 3-4 hours at the lowest temperature. Then strain and pour into a sterile jar, close the lid. If you don't have a multicooker, use the oven at the lowest temperature and a thick-walled saucepan.
The resulting oil store in a cool, dark place, use Within two months.

Melissa oil

Homemade lemon balm oil is used to treat skin, as a base for masks and creams.

To prepare oil you need:

• 2 tbsp. tablespoons of dry raw lemon balm;
• 1 glass of any vegetable oil;
• 200 g jar with lid;

Pour vegetable oil over dry crushed leaves. Close the jar with a lid, put in a warm dark place for a week or two. Shake occasionally. Then filter through a sieve and squeeze out the filtered raw material. Store at room temperature.

It is also recommended to watch :
How to make pine needles with your own hands
Methods for obtaining essential oils
How to make sea buckthorn oil at home
How to make flaxseed oil at home

How to make butter at home and be confident in the quality of the product, because oil is an indispensable part of the daily diet of many people?

We use it for sandwiches, add, sauces,.

Alas, even expensive oil often contains dyes, flavors, stabilizers ...

Not the most attractive components, right?

A 100% quality guarantee can be obtained only if you prepare butter with your own hands from proven home (farm) milk.

Do you think this is very difficult? In fact, the oil preparation process is very simple. Read on and see for yourself.

Why is butter useful?

It would seem that butter is pure fat. What is the use of it? 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 required 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.

Quality oil is quite easy to make at home.

And the fact that some vitamins are fat-soluble and are absorbed only in combination with vegetable or animal fats, you probably know from school.

If you already have quality butter, you can make an even more valuable product - ghee (also known as ghee).

The meaning of its preparation is in a long simmering over medium heat, as a result of which moisture and protein are removed from the oil, and only pure fat remains.

Ghee, unlike ordinary butter, can be stored without a refrigerator for years, and its healing qualities only improve.

But still, it is 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 face and body cream.

It is believed that ghee enriches the body with solar energy, so it is useful for colds, pain in the joints and back, migraines,.

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 churn.

Special devices allow you to whip sour cream or milk-cream mixture to butter in a matter of minutes. The fatter the original product, the faster you will get the oil.

If you do not have a churn, you will have to do with improvised means: a blender or a mixer.

If this technique is also not there, do not worry - you can beat the butter even in an ordinary jar, but for this you have to work hard.

Ghee ghee

Homemade sour cream butter (sour cream)

We take 2 liters of good homemade thick sour cream (you can take heavy homemade cream - the fatter the better) and pour it into a saucepan or a wide bowl.

It is better that the surface of the dishes is not completely smooth, but a little velvety, rough - this way it will be easier for us to collect the pieces of butter in one lump.

Beat the sour cream with a mixer or blender at maximum speed for 15-20 minutes, until it starts to take "grains".

At first, the sour cream will liquefy, then turn into a fluffy foam (you can stop at this stage if you are cooking sour cream for cake or pastries, and for butter we continue to work).

And only after that you will notice the stratification of the product and the formation of small yellowish lumps.

The process is laborious, the blender and mixer will be very hot, and a low-power appliance 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 upward.

Sour cream will begin to exfoliate - small grains of butter gradually merge into large lumps.

The liquid that forms in the process is poured into a separate container. You won't need it for butter, but you shouldn't pour it out - it's buttermilk (buttermilk), a very tasty and valuable dairy product.

If you love the whey that remains after separating the curd, you will surely like the 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 all the liquid out of it.

If you plan to store the oil for a long time, you can fill it several times cold water to remove the buttermilk as much as possible.

It is also necessary to rinse the oil if you are going to heat it later - there will be a lot of foam and sediment from the unwashed oil after heating.

Be sure to rinse the butter if you want to add chocolate, herbs, or other flavors to it.

Buttermilk, which comes out when whipped, will appeal to whey lovers

If you want regular sandwich butter with a bright characteristic creamy aroma, you don't have to fool around with rinsing - squeeze the buttermilk better, and collect the prepared butter in a storage tray.

If desired, the oil can be slightly salted, but this is also not necessary.

This method is better for beginners, as sour cream churns into butter more easily than fresh cream.

Tip: To give the butter a beautiful oval shape, transfer the finished bite into a wide bowl and begin tossing so that the butter hits the bottom and sides of the bowl. Toss and roll the oil for a few minutes, as a result of which it gets rid of excess liquid and takes on a neat rounded shape.

How to make butter from cream (milk) at home?

Many people are interested in how to make butter from store-bought cream at home, because it is far from always possible to buy high-quality farm milk, and even more so homemade cream.

Homemade butter will taste more delicious.

Fortunately, store-bought cream is also good for making 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 butter from goat milk at home, learn the basic technology for making oil.

Regardless of which animal's milk you take as a basis, the cooking sequence 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 oil will separate from the serum.

Homemade sweet butter

To get butter not from sour cream, but from sweet cream, take fresh milk and refrigerate overnight for the cream to settle.

Or, if you already have ready-made, collected from fresh (not sour) milk, use them.

Depending on the fat content of the milk, the layer of the resulting cream can be different - from a couple of centimeters to a third, or even half of the 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.

Sweet butter is made in the same way as sour cream - it is poured into a bowl and beat thoroughly.

I prefer to whip the butter by hand - pour the cream into the 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 your household - this way the time will pass faster and you will not get bored while you pound the coveted jar.

Tip: Cold cream takes longer to whip, but butter from warm milk may be too thin. Look for a "sweet spot" in which the butter will whisk quickly enough while keeping its shape.

It is important to understand that the jar should not be full - do not take more than two-thirds of the capacity, otherwise you will not be able to "shake" the cream properly and it will not curl into butter flakes.

It will be nice if there are helpers to shake the jar of cream one by one, 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 go more fun.

The butter will stick together into larger and larger lumps, and you only need to drain the buttermilk from time to time.

Homemade butter

Hitting the walls of the can will cause the oil to curl into a tight ball on its own.

To make the ball tighter, add one to two tablespoons of very cold water after each draining of the buttermilk. So you will both rinse and cool the oil at the same time.

A video on how to make butter from milk at home will help make sure that it is actually simple and everyone can handle it.

Original homemade butter recipes

To make a delicious sandwich butter, the finished product can be flavored with additives.

Onion and pepper oil

Ingredients: half a sweet red pepper, a few stalks of green onions and 100 grams of butter.

Onion and pepper oil

Bake the peppers in the oven and grind in a blender or food processor along with the onions. Mix thoroughly with butter and lay out evenly on the plastic wrap.

Gently lifting the film by the edge, form an butter "sausage" of a convenient thickness (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 smell of food stored nearby and does not “share” the flavor with other food.

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, a chopped clove of garlic and a couple of sprigs of finely chopped dill.

Garlic oil

Spiced butter

Mix 100 grams of butter, 1 tablespoon 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, dorblu, cheddar as you like.

Add chopped sun-dried tomatoes and a little basil there. Pack in foil or foil, 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 fillets, a teaspoon of mustard, some fresh dill and a teaspoon of lemon juice.

Beat everything thoroughly in a blender until smooth.

Mushroom oil

Fry 100-150 grams of mushrooms together with one onion in butter, salt and add a pinch of fenugreek (fenugreek).

Transfer to, add 100 grams of butter there and beat well together.

Mushroom oil

Cranberry oil

Mix 100 grams of oil with two tablespoons of cranberry puree, a tablespoon of maple syrup, and a teaspoon of grated lemon zest.

Spicy horseradish oil

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 tomato paste, salt.

Beat in a blender until smooth and freeze tightly wrapped in foil or foil.

You can endlessly experiment with homemade butter flavors.

You can buy it at any store. But in taste and quality, the purchased product is very different from a self-prepared analogue. After reading this post, you will learn how to make butter at home.

A few words about the beneficial properties of this product

Raw materials used for self-cooking homemade butter, rich in phosphorus, carbohydrates, proteins, as well as vitamins A and D. All these substances must be present in the menu of people who have been diagnosed with diseases of the gastrointestinal tract, including gastritis and ulcers. Milk fat, which is the basis of butter, is well absorbed by the human body.

Regular use of this product has a beneficial effect on the condition of the skin, hair, bone and muscle systems. For those who do not know how to make butter at home, it will probably be interesting to know that the lecithin contained in it helps to normalize the cholesterol balance. A product prepared in summer will be of particular benefit. This is due to the fact that during this period the basis of the cow's diet is not hay, but the freshest meadow vegetation.

How to make butter from sour cream at home?

To do this, you need chilled raw milk and a mixer or food processor. From one liter of not very thick sour cream, about 450 grams of butter will be obtained.

First, you need to pour the sour cream into a container, in which it will subsequently be whipped, and send it to the refrigerator. After a couple of hours, you can start the cooking process. This should be done with a mixer operating at medium speed. As you beat the butter, gradually reduce the speed. Otherwise, the whole kitchen will be splashed with oil.

After crumbs appear in the bowl, floating in the whitish liquid, you can turn off the mixer. The finished oil is thrown into a colander and, after the buttermilk is completely drained, washed in a container filled with ice water. Balls are formed from the resulting product, wrapped in cling film and placed in a freezer.

How to make butter from milk at home?

For these purposes, it is advisable to take not a store, but a natural farm product. And the fatter it is, the better. A jar with such milk is sent to the refrigerator. After 10-12 hours, a layer of cream forms under the lid. It needs to be collected using a spoon with holes used to remove the foam and placed in the blender bowl.

Before making butter at home (a photo of the prepared product will be presented below), you need to let the skimmed cream settle at room temperature. This will greatly facilitate the whipping process. To make the butter more delicate and airy, first you need to beat it at a low speed, gradually increasing the speed. Noticing that whitish moisture with flakes has begun to separate from the bulk, you can turn off the device and drain the resulting liquid into a separate dish. Buttermilk can then be used to make pie dough.

For those who do not know how to make butter at home from goat's milk, we can recommend following the above scheme. In this case, the technological process is completely identical to the production of butter from cow's milk.

Another quick way

Before making butter at home from cream, you need to keep it at room temperature for about ten hours. During this time, they will have time to warm up well and evenly. It is advisable to purchase thick and very It is from them that the most delicious oil is obtained.

The jar of warm cream should be shaken vigorously for four or five minutes. Once they are knocked off, drain the buttermilk and rinse the resulting oil.

How to give the finished product the required shape?

Having figured out how to make butter at home, you should think about how to form a beautiful smooth piece out of it. This can be done using a regular deep plate. Its size must be sufficient so that the piece can roll freely on its surface. To knock excess liquid out of the product and make it smoother, you need to lightly toss and roll it on a plate. After a while, you should have an oval-shaped piece of butter.

Secrets of making homemade ghee

It is believed that this product brings invaluable benefits to the human body. In the process of reheating, excess water, dairy components and other impurities are removed from it. Now you know how to make butter at home, therefore, your refrigerator will always have this fresh and useful product... For reheating, we need a kilogram of butter, pre-cut into arbitrary pieces. After placing the product in a dish with a thick bottom, place it on the stove and heat it over low heat. During the heating process, foam will begin to appear on the surface.

The oil should simmer over low heat for at least half an hour. During this time, you need to mix it periodically. Otherwise, the formed sediment may adhere to the bottom of the pan. Towards the end of the cooking process, carefully remove the foam. The resulting product, which has a pleasant golden hue, must be filtered through several layers of clean gauze and poured into a ceramic dish with a lid. After waiting for the product to cool completely, it can be sent to the refrigerator for storage.

The recipe for the original sandwich butter

To prepare this snack, you will need one hundred grams of homemade butter, two tablespoons sun-dried tomatoes and four tablespoons of pre-grated Parmesan. All ingredients must be placed in the bowl of a food processor and chopped. If desired, you can add a few basil leaves to the mixture. The resulting sandwich butter is wrapped in paper or foil and sent to the refrigerator for storage.

If you make butter with fresh cream, the buttermilk left over after churning will be sweet. If the cream is no longer as fresh, but old, it will be sour.

Butter

For cooking different types baked goods, muffins, some soups and fruit drinks, both types of buttermilk are used.

The quality - taste, color, smell of cream - depends primarily on the cow's pasture. Milk can be very sweet or unsweetened, and its taste can change during the year - we noticed from a neighbor's cow, whose milk we always take. :-)

Whatever milk you use to make your homemade unsalted butter, it's always great. It would be fresh good milk, but what taste it is is not so important here. :-)

In India, oil is still churned in almost the same way as thousands of years ago. Fill a large earthenware pot halfway with seasoned cream collected in a few days. Then, using a special device (it consists of sticks and ropes fastened together), a wooden whorl is manually rotated, due to which the grains of oil are churned into flakes. The food processor has made the process of churning butter much easier today. In one go, you can quickly knock down one or two liters of cream in it.

Churn.

If you only have homemade milk(and not ready-made cream), then you will have to get the cream first, and then the butter. The cream is formed by itself, rising to the surface of the milk, which should be carefully collected with a spoon or slotted spoon. But before you insist milk, you need to strain and cool it, and then pour it into a wide bowl. And then, the butter can be whipped by hand or using a mixer, blender.

Another great invention - separator: cut-off heavy cream from milk. We have not tried to use it yet, but we are looking closely. It greatly facilitates the process of making cream from milk. .

The milk in the separator (cream separator) is poured into the drum, which begins to spin. Under the action of inertia, the liquid is pressed against the walls, displacing the fat to the center. Cream collects in the middle of the drum and skim milk collects at the sides. Thus, the two products are separated from each other, flowing out through their pipes. With the help of a separator, excess liquid is removed and only oil remains, and if you beat by hand, then you will also have to insist and squeeze out so that the glass extra liquid, and this is a long process.

There are also separators for butter - they are similar in principle to cream separators. Only liquid is removed, and the fat rolls in the separator until it forms an oil ball.

The old grandmother's way is to churn butter with a simple device called a churn. First knocking down - continuously moves the "pestle" up and down. Then pour the contents into a bowl of cold water.

Forming for butter.

We collect the oil that has floated to the surface with a large wooden spoon and put it tightly in a special wooden molding with a tricky bottom. We cover the mold with a lid and put it in the glacier in the basement overnight in the cold. In the morning we take out a bar of butter unusually delicate taste. :-)

Wood for churning and shaping is best used birch... The oil will be fragrant and well stored. Probably, molding from birch bark can be done.

Cooking in this way is perhaps the best thing - manual churning gives butter something that no mixer can give.

Cooking time for oil in a food processor or mixer: about 10-20 minutes.
Yield: 570-800 g of butter from 1 liter of cream.

Melted butter

Take cream cooled to about 15 ° C. Insert the metal cream churning attachment into the food processor, pour in the cream, close and turn it on. During churning, the cream becomes thicker and thicker, and eventually grains of butter begin to separate. Add ice water (about 125 ml) and crushed ice(a couple of cubes) - this helps to churn the oil into large lumps.

Drain the buttermilk and use your hands to squeeze the whey out of the butter. Rinse the cleaned lump of oil under running very cold water and place in a container with a tight-fitting lid for storage.

You can make a salted butter if you like: add regular salt or seasoned salt for flavor. The oil can be stored unopened in the freezer for up to three months. And you can melt it - make ghee - then it is stored for six months even in the room.

Instead of a combine, you can use an electric mixer or a mixer. Grandmother in a neighboring village, who holds goats (milk is fatty and very tasty), acts quite simply: she collects cream in a jar, then closes it with a lid and shakes the jar in her hands for several minutes. The oil is great. :-) So goat's milk makes excellent butter.

Butter is the most valuable food product. The main types of butter contain 81.582.5% milk fat and no more than 16% of water in which a small amount of proteins, carbohydrates and mineral salts are dissolved. High taste qualities and the structure of butter ensure its good digestibility (up to 98.5%). High calorie content (6.6-7.5 kcal per 1 g) and the content of vitamins A and D determine the value of butter as food product... However, it contains relatively little polyunsaturated fatty acids (no more than 5%), therefore, with a rational diet, it is necessary to combine it with liquid vegetable oils.

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