How to make homemade butter. After beating with a mixer

Butter is a product of mass demand. Everyone buys it, always and everywhere, except that now, because of the leaked provocative information about the composition of store oil, people are more careful in the process of choosing this product. However, bad news for large producers could be good news for entrepreneurs looking to start their small home-based butter production. Of course, starting such a business is easier if you live in a rural area, however, a city dweller can start his own small business by finding bona fide suppliers from nearby villages. Of course, such a product will cost twice as much as a store product, but the standard of living is growing, and the demand for homemade butter remains consistently high. Moreover, despite the fact that you will have to regularly purchase raw materials, the cost necessary equipment is low and can be easily used at home.

Required Ingredients

Butter can be obtained from milk (a cream separator is used) or from ready-made cream. If we are talking about making butter just for yourself or your family, the second method is beneficial, because buying ready-made cream on the market is easier and cheaper than purchasing a separator. But even in this case, it is worth paying attention to their density. However, this option is not suitable for business - it is unlikely that you will find a person or even people who will supply you with liters of finished and one hundred percent quality product every day.

Consequently, entrepreneurs who are planning to establish butter production need to regularly purchase milk. Even if you yourself live in a rural area and you have cows, they are unlikely to be able to give 100 liters per day, and this volume makes about 10 liters of cream, which, in turn, turns into about 5 kg of butter (these calculations are approximate, since the amount of cream obtained will depend on the fat content of the milk, which, in turn, will depend on the season, period, and the cow itself). Consequently, you will still have to buy products from fellow villagers. Remember, neither a high-quality separator nor the most modern churn will be able to compensate for the shortcomings of raw materials, which means you need to find people who will sell you really tasty, fatty milk. If you live in a city, try to find suppliers in the nearest villages - it is there that you can buy high-quality and inexpensive raw materials (if these same people take the goods to the market, and you buy milk there, the price will be significantly higher).

Milk is essential for the production of "classic" butter. However, you can also use original recipes... Housewives add peanuts, chocolate, herbs, peppers and even cranberries to the butter. However, such oils are unlikely to be sold en masse, which means that you can add the usual and a little to your assortment. chocolate butter and maybe a bit of an "experimental" product. After that, it will be possible to track the dynamics of demand.

Necessary equipment

For home production butter you will need:

• Separator. It is he who is used to obtain cream from milk. Such equipment costs from 3.5 thousand rubles. A home separator does not take up much space (usually about 1.5 times the size of a conventional food processor or multicooker) and is easy to use.
• Milk and cream containers. For the collection of the cream produced by the separator, ordinary plastic kitchen containers are best suited (they can also be used to cool the butter), while the processed milk (return) requires large containers, such as buckets or basins.
• Homemade butter churn. Butter can also be whipped by hand, without any equipment, but it is too laborious for large production volumes. That is why entrepreneurs need to purchase a churn, which can be manual and mechanical. Of course, it is necessary to purchase mechanical equipment, the only drawback of which is that it depends on the electrical network. The main advantages are the speed of the process, shock resistance, vibration resistance. In addition, they are quick to disassemble and the parts are easy to clean. Prices for such cars vary, but the simplest (but at the same time effective) of them can be purchased for 5 thousand rubles. When choosing a churn, pay attention to its capacity.
• Vacuum sealer for home. As you know, oil easily absorbs odors, and this can be avoided by properly packaging products. Vacuum sealers are inexpensive (from 4 thousand rubles) and are easy to use. But oil in sealed containers can be stored even in a refrigerator filled with food.
• Packages for packaging, containers, spoons, knives.

Step-by-step production technology

In general, the whole process of making butter at home can be roughly divided into two stages: obtaining cream from milk using a separator and whipping cream in a butter mill. Below you can see the detailed step by step instructions for each of them.

Stage 1. Obtaining cream from milk

Assemble the separator. This is done according to the instructions. Set the correct level of fat in the cream (the amount of fat should not exceed 35%).

Prepare two containers, a smaller one for the cream and a larger one for skim milk.

Pour milk into a special bowl on the separator (can be found in the instructions).

Watch the containers with cream and skimmed milk, if one of them is full, replace it.

Leave the resulting cream to cool in the refrigerator (it should thicken at least to a thick sour cream before whipping). The return will be about 10 times more than the cream, and this product can also be used for additional profit, for example, you can make cottage cheese.

Important! Pasteurization of the cream will get rid of any harmful bacteria, neutralize the "cow" smell and increase the shelf life of the final product. The heating temperature of cream will depend on the type of butter, so to obtain sweet butter, they are pasteurized at 85-87 ° C, and for sour cream - at 90-92 ° C. Remember, you cannot bring the cream to a boil. If you decide to pasteurize the product, do it after receiving them, and only then refrigerate.

Stage 2. Production of butter from cream

Cream is poured into a special churn container. The drum begins to spin, whipping the cream and separating the buttermilk. If the churn has a buttermilk outlet, substitute a special container, if not, you can manually separate the butter.

Remove the resulting thick lump of oil. If it has not formed (which can also happen for a number of reasons), you can add the cream yourself. Using a mortar, or by hand, as shown in the picture, you need to carefully squeeze the butter from the buttermilk, either by hand or with gauze. Buttermilk can also find its own buyer, or you can use it in your kitchen - they make excellent pastries with it, they just drink it (it has many useful properties).

Rinse the oil in cold water, then dispense it into molds. Leave to cool in the freezer.

As mentioned earlier, the oil easily absorbs any odors. To avoid this, you can pack the bars with a home vacuum sealer. The oil is stored at temperatures from +2 to +5 degrees Celsius.

Sales areas

So, you have understood the technology for producing butter at home, calculated the costs and potential profits. But where to market such products?

1. Acquaintances and friends. Don't underestimate the effectiveness of word of mouth. Offer to try the first batch of relatives, friends, acquaintances. The first small cubes can even be sampled for free. If your butter really tastes good, rest assured they will return as regular customers and bring their friends with them.
2. Markets. This is perhaps the most obvious answer to this question. Such products are most often presented in the markets. It should be mentioned that there you can sell not only butter, but also, for example, cottage cheese from skim milk.
3. Your store. There is no need to describe the benefits of such a place to sell homemade oil.
4. Middle and upper class restaurants and cafes. Offer your products to try in establishments where the owners and chefs are really interested in the quality and taste of their dishes. Perhaps one of them will become your regular customer.

Conclusion

Of course, producing oil at home requires certain investments, constant purchases of raw materials, which, however, cannot be compared with investments in any other business. Of course, it's worth starting small, gradually expanding the customer base and production volumes. But at the same time, the very process of making this tasty and natural product is not very complicated, but it promises a good, constant profit. If you are interested in this home business, this is already an indicator that you should try yourself in this area.

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 at the same time 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 must 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? Hardly. 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-ladle and scoop the cream on top of the milk. Of course, you can take them out with a spoon, but this will take a long time to collect them, 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 vessel 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. Whipping cream that is too warm can make the butter runny. 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 this you 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 (whipping is done with it). 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 the 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. He 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 butter is obtained from 400 ml of heavy cream from the market. 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, reduce the speed of your manual apparatus. Otherwise, everything will start scattering in different directions.

Beat the butter until the crumb starts 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 crumb under cold water you can start forming balls from homemade butter. 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 understand that there are only 5-6 minutes left until the process is completed. 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 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 in, 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, as well as 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 to them. sun-dried tomatoes(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.

Homemade butter is associated with childhood, that delicate taste the creamy slice will never be forgotten. Involuntarily, everyone remembers the painfully familiar wooden tub of sour cream. Everyone who keeps cows, goats asks the question: "How to make homemade butter?"

Homemade cream butter

Homemade butter is, first of all, a natural product that cannot be found on store shelves. Manufacturers can make high-quality oil, but they are not prohibited from adding dyes, preservatives, emulsifiers and other substances.

You can make butter from cream at home in 10 minutes without any effort. For cooking useful product you need 300 ml of cream, the output will be about 80-100 grams of butter. Let's look at the recipe in stages:

1. Preparation of ingredients. Skim the cream from homemade high-fat milk using a mini ladle or a regular tablespoon. Pour the cream into a half-liter jar, but the cream should occupy no more than two-thirds of the container. Close the jar.
2. Forming a piece. Begin whipping the butter: to do this, turn the container over so that the liquid inside hits the bottom and lid alternately. The whipping process takes up to 10 minutes, it is necessary to stop the procedure when pieces of butter form on the glass. As a result, you should get a piece of creamy product.
3. Oil washing. Drain the liquid from the jar and rinse the oil with cold water until the water is clear.
4. Lightly salt the oil, wrap it in foil and put it in the refrigerator - this way it will be stored longer.

Note: milk for skimming should be at room temperature. If you whip warm cream, the butter will turn out to be liquid, cold, in turn, will whisk for a long time.

Problems with self-cooking

Whisking butter at home can lead to the following problems:

• Sour taste. If the oil does not appear fresh taste, there is only one reason - the milk turned out to be overexposed before collecting the cream;
• Soft butter. Incorrect cream temperature selected;
• Liquid is released. Poorly wrung out or salt is not absorbed evenly.

Advice! Buttermilk is ideal for baking or making ricotta cheese.

Churn to help

Not everyone succeeds in whipping a natural product on their own, but butter in a churn is a win-win option. For cooking you will need:

• Cream. Main ingredient, which needs to stand in the cool for several days, but no more than 72 hours.
• Separator. With the help of this device, cream is separated from milk, both manual and automatic can be used.
• Churn. Homemade butter in the churn is firm, tasty and tender.

Separate the cream from the milk using a separator, let it settle, then pour it into the churn and turn it on. In half an hour, the oil will be ready. After beating, it is not recommended to immediately take out the butter, you need to leave it for a few minutes so that the buttermilk has time to drain. It is better to rinse the resulting product with milk so that the taste is not lost.

The utensils for capping must be dry and clean, rubbed with salt inside. For long-term storage, melt the butter in a cast-iron bowl and remove the resulting foam with a wooden spoon. When the oil has become clear, this is the final sign of readiness.

Goat milk butter

Many goat breeders ask the question: “How to make butter from goat milk". It is no secret that not everyone succeeds in knocking down butter from goat milk. The problem is that it settles for a long time and it is difficult to get sour cream from it. Experienced goat breeders in spite of everything have developed a method of driving.

First, after milking, boil the milk well, take it out to cool and after two days cream should form, from which butter is whipped.

In our online store there is a butter churn for butter, which you can buy at an attractive price on favorable terms. When we are asked the question: "How to make butter?" Checkout is carried out in a few clicks, delivery is carried out in any convenient way. Also here you will find other interesting products.

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Butter homemade tastes noticeably better than commercial oil industrial production, besides, to make it, you will need only 20 minutes of work. To give the oil a special flavor, which it acquires naturally in far from all regions, add fermented milk bacterial cultures to the cream to make them more acidic.

Ingredients

• Heavy cream

• Buttermilk extraction bacteria, yoghurt or mesophilic cultures (optional)

• Salt (optional)

• Finely chopped herbal spices, garlic, or honey (optional)

Steps

Part 1

Preparation of cream

Start by getting fresh heavy cream. The heavy cream for whipping has the highest percentage of fat, making it easy to successfully convert it into butter. For homemade oil to acquire unique taste which is missing from the store oil, try buying fresh raw cream at the local agricultural market. If this is not possible, among the remaining options the best taste will have butter from cream of long-term pasteurization (for 30 minutes at a temperature of 63-65 ° C), followed by butter from cream of short-term pasteurization (for 15-20 seconds at a temperature of 72-75 ° C) and the last will be butter from ultra-pasteurized cream (instant warming up to 85-90 ° С without aging).

• Do not use cream with added sugar.
• The fat percentage of the cream will tell you how much butter you can get from it. It is recommended to take cream with at least 35% fat content.
• To locate local sellers of fresh, natural cream, you can try looking for classified ads in local newspapers and message boards.

1. If you will be using an electric mixer, refrigerate a large bowl of the appliance and a container of water. A cold bowl will keep the butter from melting. A second, cool container of water can also be helpful at this stage, especially if the tap water is warm.

   Pour the cream into a bowl. Do not fill the bowl to the brim, as the cream will expand due to the inclusion of air bubbles before turning into butter.

   Add bacterial cultures to the cream for a more pronounced flavor and to make it easier to whip the butter (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 the more intense flavor it has in continental Europe, add some lactic acid bacteria to the cream to create a "sour butter". Lactic acid bacteria accelerate the breakdown of fat and liquid, which shortens the whipping time of the butter.

   Let the bacteria-inoculated cream stand at room temperature. If you have added fermented milk cultures to the cream, leave them at room temperature for 12-72 hours, checking their condition every few hours. The cream that has begun to acidify will become a little thicker, foamy and will acquire a sour or pungent odor.

   Part 2

   Getting butter from cream

   1. Whisk in the cream. If you have a churn, rotate the churn for about 5-10 minutes. A high-quality churn quite easily and effectively whips the cream until butter is obtained. If you have an electric mixer, use a whisk attachment and run the mixer at low speeds to prevent splashing. Otherwise, cover the cream in a glass jar and shake it. While the mixer usually whips cream in 3-10 minutes, shaking in the jar produces butter in about 10-20 minutes.

      • To speed up the shaking method, 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 keep the spray from flying.

   2. Watch how the cream changes its 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 the shape of a soft peak. When removing the mixer from the cream, a slight elevation with a sloping top will remain on their surface. It is at this moment that the mixer rotation speed can be increased.
      • The whipped cream is then formed, which forms elastic textures.
      • Further, the cream will become grainy and take on a very pale yellowish tint. Reduce the rotational speed of the appliance before liquid begins to separate from the cream to prevent splashing.
      • Eventually, the cream will suddenly split into butter and buttermilk.

   3. Drain the resulting buttermilk into a separate container and save for use in other recipes. Continue to knead and drain the oil as it appears. Stop whipping the butter when the mass looks and tastes like butter, or when the liquid stops coming out of it.

For years, people have made butter at home. But today, homemade butter is a rare treat with great fresh creamy taste and a silky smooth texture. It is a great way to rediscover magical properties milk. The principle of making butter at home is quite simple: you need to whip the cream long enough until it turns into butter!
The tools for cooking oil are the simplest and you must have something in your kitchen. This can be a hand blender with a whisk, or a food processor, or a stationary blender, or a planetary (table) mixer, or even an ordinary one. glass jar with a tight-fitting lid.
I already wrote about. Now it's time to write about sour butter.

For cooking oil except cow's milk(or rather cream) you can use any other - buffalo, camel, goat, sheep or horse. Here, as they say, it all depends on your capabilities.
But today we will not just make sour butter, but first we will prepare sour cream at home. This is an intermediate stage in the preparation of sour butter, and you can stop there if you like. Homemade sour cream, cooked with your own hands, is also incredibly tasty!

Sour butter differs from sweet butter in a richer aroma and a little more spicy taste... Sour butter is made by fermenting milk sugars (lactose) into lactic acid before the cream becomes butter. To put it simply, the cream is first fermented in the heat and then whipped. Just sour cream is sour cream. Although in fairness it must be said that it is better to ferment cream with the addition of special ferments. This way the result will be much more predictable - there are only certain “correct” bacteria in the finished leaven.

When fermenting cream without special sourdough, leave the cream at room temperature for 12-24 hours or until the cream starts to look shiny and tastes Little sour. But do not leave them to ferment for longer than 24 hours, otherwise they will taste too sour. And if your room is too hot, then 12 hours can be a lot. Therefore, you will have to follow the cream and taste it periodically.

To prepare butter, we need very good cream: we need fresh or pasteurized cream with a fat content of 33-40%. The fatter they are, the more butter you can get from a liter of cream. Ultra-pasteurized or sterilized cream is not suitable for making butter - cream under high-temperature heating changes its structure and butter will never come out of it. Well, the composition of the cream should also be completely natural, i.e. only whole cream. And no thickeners, vegetable fats. And here the first problem awaits you. There is usually no such cream on store shelves. I once wrote about. The article lists brands that generally sell heavy cream in Russia. But 99% of them are not suitable for cooking oil. So welcome to the farms for the cream of the crop. This is now the only option where you can buy this.

If you suddenly decide not to waste time looking for cream and fermenting them, but decide to make butter from sour cream, then when choosing sour cream, it is worth considering that sour cream should be as natural as possible, made only from cream with the addition of sourdough. If the sour cream contains thickeners, starch (even if this is not written on the package), vegetable fat and other rubbish that should not be in good sour cream, then you may not have the butter at all or you will get very little and with an unsatisfactory taste ... At the same time, you will be able to assess the quality of the sour cream that you are used to buying. Cooking oil - will the best test for sour cream than the transfer “Test purchase”.

Homemade sour butter has traditionally been produced in Europe. For some reason it was not so popular in Russia.

Ingredients

• Cream with a fat content of 33 to 40%: 1 liter (4 glasses);
• Salt: 1/2 tsp (optional);

Cooking method

1. For fermentation, you need a plastic or (better) glass or ceramic container with a wide mouth and a lid. For example, if you have dusty baking pots, then they will finally come in handy.
2. So, if you have fresh natural raw cream and you are 200% sure of the health of the cow from which it was obtained, or pasteurized cream, then put the sourdough starter in the cream (according to the sourdough manufacturer's instructions) and let the cream stand in a warm place. (28-33 degrees) for about 8 hours. If the temperature is below 28 degrees, then the cream will ferment longer. It is especially not recommended to exceed the temperature, because sourdough is a living bacteria that will die at high temperatures.
   If your fresh (unpasteurized) cream is from a cow that you are not sure of and have not seen it in your eyes, then do not risk your health and first pasteurize the cream. It is necessary to pasteurize at a temperature of 60 degrees for 30 minutes or at a temperature of 70 degrees for 20 minutes. Usually pasteurized in thick-walled saucepan in a water bath so as not to overheat the cream. And for this you definitely need an immersion thermometer. The contents of the pot must also be constantly stirred to ensure uniform heating and the temperature must be monitored. Then let the cream cool to 33 degrees and add the starter according to the instructions.
I am specifically writing about milk pasteurization, because most likely, the cream that you manage to buy will be farm or private. In this case, the quality and purity of the cream will depend on the conscientiousness of the farmer himself.
3. If you do not have a special starter culture, then pasteurize the cream, pour it into a bowl in which it will ferment, and leave it in a warm place for a day.


4. When the cream is finally fermented, you can tell by appearance- the cream will thicken. And it will no longer be cream, but sour cream!
5. If you had enough willpower and did not eat your homemade sour cream right away, then we continue on. Chill sour cream to 16 degrees by placing it in the refrigerator for a short time. For best results, sour cream should be about 16 degrees Celsius before whipping. Too warm sour cream will make butter, but it will be too soft and it may be difficult to keep it on the filter cloth. Those. oil can seep through the holes in the fabric and be difficult to collect in a lump. But butter is not formed from too cold sour cream. Well, more precisely, it will be formed, but only when the oil warms up, and I'm afraid your patience will not be enough.
6. Transfer the sour cream to a blender, food processor, table mixer bowl, etc. and begin to whisk. At the same time, various transformations will occur with sour cream. At first it will be white and lush, then it will turn into a dirty white heterogeneous mass, and only after that will small scattered pieces of yellow oil appear the size of a grain of rice. This will take 5 to 8 minutes. At this point, you need to stop beating and turn off the technique.










7. Let the butter sit for about 5 minutes. A liquid called buttermilk will separate from the oil during this time. Place a fine mesh strainer or cheesecloth over a medium bowl. I, for reliability, use a bag for nut milk together with a sieve - not a single grain of oil will escape through it.


8. Transfer the butter and buttermilk to a sieve and drain into a bowl. Do not discard buttermilk in any way - it is also valuable. milk product... Buttermilk can be used to make pancakes, pancakes, cookies, bread, etc.



9. Next, our task is to remove the remaining buttermilk from the butter and make its structure uniform. To do this, you can transfer the butter to a large bowl filled with cold water and rinse the meat thoroughly with a fork or crush. mashed potatoes... I add ice cubes to the water so that the water is really cold and the oil does not stick to the sides of the container and the fork. If you have a potato press, you can run the oil through it. Change the water and repeat everything in clean water. The oil must be rinsed until the water is completely clear. As a result of these manipulations, no hidden cavities filled with buttermilk will remain in the oil, and the shelf life and fat content of the product will increase.


10. If you are making salted butter, now is the time to add salt. In order for the salt to be evenly mixed in the oil, it is necessary to drain the water from it, and then stir for about 10 minutes. The press for mashed potatoes will go faster - just pass the oil and salt through the press 5-6 times. The salt will enhance the flavor of the oil and lengthen the shelf life.
11. At this stage, the oil can be shaped in any shape - you can make a simple rectangular block or put the oil in silicone mold for cookies. You can also use ceramic baking dishes, terrines, rameken to get the shape. There are even special presses, molds and dies for oil.


12. When you're done, wrap the butter in wax paper and store in the refrigerator.

Storage

The finished butter can be kept in the refrigerator for several weeks. For longer storage, wrap the oil in a double layer of plastic wrap or place in a plastic container. Well washed, salted and hermetically sealed butter can be stored in the freezer for up to 9 months. For example, I harvest butter for future use in the summer, while milk and cream are abundant and rich in vitamins.

2014-09-23