Milk butter at home with a blender. Butter at home

Advise how you can make good butter at home? Do you need to add something to it?

I couldn't do good at first either homemade oil, although my cow gave a very fat milk. Having studied many books describing the technology for making oil, I have developed my own, which is most acceptable for use at home.

After milking the cow, I filter the milk through 4 layers of gauze and set it for sludge for about two days. Occasionally I ferment milk, and then the sour cream can be removed after five hours. If I take the top off one bucket, I put it immediately in the churn and knock it down. If a couple of buckets of milk have accumulated, then I interfere with the sour cream removed from them and certainly let it ripen for 3-4 hours.

I put the ripe sour cream in a bucket of warm water so that it warms up to 110 in it (no less!). And when I'm in a hurry, I act even easier: I pour a glass into the removed mixture warm water and - into the churn.

Before creating a whole piece, you do not need to knock down, because in this case the oil will not be washed out, there will be impurities in it. The process must be completed when only grains of fat appear. That's when I start to rinse.

Each grain of oil is perfectly rinsed and freed from serum. How is it done? After draining the whey from the churn, I fill it with water at room temperature indicators and again chop the grains. Subsequently, I change the water again and beat the butter again. After washing it in two waters, I select the fat with a slotted spoon on a plate and squeeze it with a lid from the churn. And since the oil was in grains, it is perfectly pressed and molded, it becomes solid. After these manipulations, I take it out in the cold.

Homemade oil great to keep in a dark place, in slightly salted well water. But it is important that it is completely submerged in water. Oil can lie in it for 20 days, but the water must be changed periodically. You can, of course, keep it in the refrigerator, but there it comes into contact with air, which makes it more likely to decompose.

In the summer, the oil comes out rich, beautiful yellow. This is because summer food contains a lot of carotene (vitamin A), which gives the oil its bright yellowness. The winter product is light, which means low carotene content.

Homemade butter made from cream

I also make homemade butter from cream. After removing them from the milk (I don't have a separator), I'll let them stand for 3 hours and start churning. Then everything is the same. In this case, it is necessary to knock down for a longer period of time than when using sour cream, but the butter comes out sweeter.

A very fragrant butter is obtained from ghee sour cream - like Vologda - with a nutty smell. Ordinary sour cream is put in the oven and stands until golden brown. Subsequently, it is cooled and laid out in a churn.

For longer storage, you can cook salted butter. In this case, one must remember a simple rule: add salt in an amount of 2% of the volume and during churning, and not after the oil is produced.

Great ghee comes out of the butter. I spread the piece in enamel pot without water. When boiling, I remove the foam, and in order for the non-fatty impurities to settle better, I sprinkle a little salt. After about 30 minutes of light boiling, I select the upper part with a spoon, or let it solidify, and then detach the yellow part of pure ghee from the lower whitish sediment.

You won't get good oil if you feed the cow slop instead of grain fodder. I want to give a warning about some feeds. When a cow is fed coarse grains, peas, the butter from her milk will crumble. There is also no need to get carried away with compound feed.

Churn

And now about how to make a churn... An elementary device has been serving me for several years now.

For the production of a churn, you can use any significant container (just not aluminum): a can, a can or a tank. For example, I adapted a five-liter glass jar... The lid of my churn consists of two planks. The lower plate is tightly embedded in the neck, the upper one covers the edges from above, for this reason it is 2 cm wider. The boards are connected with screws.

A hole with a diameter of about 8 millimeters is drilled in the middle of the cover to insert a rod - a wooden stick. A recess is made around this hole in the upper plate, so that the sour cream taken out of the jar does not creep during the churning process, but flows back into the jar. The stem penetrates freely into the hole in the cover. The diameter of this stick is one and a half millimeters less than the diameter of the hole.

At the bottom, the stem ends with a wooden cross with strips at both ends, so that the cross is tightly pressed against the bottom of the can.

If the neck of the container is wide enough, the cross can be fixed on the stem tightly, and if it is narrow, it is best to make a collapsible one and use a piece of cloth for greater strength of the connection when assembling inside the container.

I fill the jar with sour cream by 1/3. Up to 800 grams of butter can be cooked in it at a time. I knock down for 20-30 minutes. After the container is filled, I lower the stem with the crosspiece inside, press the cap tightly into the neck and, lifting the stem up and down, knock the oil down. This is the technology.

The most convenient way to prepare cream is using a stationary mixer with a deep bowl, but you can also do this with an ordinary hand-held electric mixer. Pour in the cream room temperature into a large bowl (3 times the amount of cream you have). Tighten the bowl with a double layer of plastic wrap so that the plastic is securely in place (it's best to just wrap the whole bowl of cream in the plastic wrap).

Make cuts in the foil so that the mixer beaters fit through them. Place the beaters in the mixer, carefully insert them into the cuts and begin to beat at low speed, gradually increasing it to maximum.

First, the cream will whisk into a fluffy lather, then the lather will become dense and finally will change color from white to pale yellow or white with yellow splashes. These inclusions are oil. The process takes at least 8-10 minutes.

Continue whisking for another 2-3 minutes to separate the butter. The separated liquid (buttermilk) will begin to spray in all directions - for this moment you had to cover the bowl with plastic wrap. Turn off the mixer.

Place the colander in a bowl, line it with a thin linen napkin or gauze in several layers. Remove the film from the bowl, pour its contents into a colander, and leave for 15 minutes.

Then use a wooden spoon or silicone spatula to scoop the contents of the colander to remove the remaining buttermilk and make the butter smooth. Stir for about 5 minutes. Add salt to taste and stir again. The oil is ready, store it in the refrigerator.

Hello! Today I cooked a wonderful and delicious recipe butter from milk at home, everything in the article with detailed description and photographs. Be sure to try it, and I am sure that in the future you will refuse the purchased one.

Butter - benefits or harms prevail? This question worries many, and I can say with confidence that the adequate use of quality and fresh butter has a beneficial effect on the body.

It is necessary to limit its consumption for those who suffer from atherosclerosis and some other pathologies. In general, oil is irreplaceable and very tasty product! If it is made with cream of sufficient thickness or with milk from your own cow, the taste and quality will be noticeably improved!

Ingredients:

1. Cream - it is better to choose those with a fat content in the range of 33-40% - 1 liter

2. Salt or granulated sugar - 0.5 tsp. It is not necessary to put it, it all depends on your desire

Therefore, you can make homemade butter from only cream, which it is advisable to make yourself from cow's milk... It is not difficult.

Cooking method:

1. If you have unpasteurized cream and there is no special leaven for sour cream, then you need to pasteurize it and pour it into a bowl, where it will ferment, and leave it in a warm place for 24 hours.

Pasteurization is carried out quite simply: you need to pour them into a saucepan with thick walls and leave them in a water bath over the fire, stirring, for half an hour at a temperature of 60 degrees or for 20 minutes at 70 degrees. When the cream has cooled to 33 degrees, add a special starter culture or leave it for a day.

2. When the cream turns into sour cream, which can already be eaten and cooked with its addition of many goodies, it will need to be put in the refrigerator for a short time (or on the windowsill, if it is winter outside) so that it cools down to 16 degrees.

3. Now transfer it to a blender or food processor (you can also use a mixer) and beat until small yellow pieces of butter, about the size of rice, appear. This usually takes 6-8 minutes. Stop the whipping process and leave for 5 minutes. At this time, a special liquid will separate - buttermilk, also used in cooking. To prevent butter from "escaping" along with the buttermilk, place cheesecloth and a fine mesh strainer.

4. Next, put the butter in a bowl with cold water(you can even put ice cubes in it) and crush it using a fork or special accessory for making puree. Drain the water and repeat the procedure again, but in a clean one.

5. It remains only to add salt or sugar as desired and put the butter on a plate, shape it and pack it in wax paper, in which you need to store it.
That's all, bon appetit!

6. As a result, we get a very tasty, healthy and GOST-compliant product with a fat content of 72.5 to 82.5%, then you can use it to make cheese. This oil has a shelf life of several weeks. And if you include salt in the composition and pack it hermetically, and before that you rinse it thoroughly, then the shelf life increases to 7-8 months.

This oil is great for both sandwiches and for adding to the dough, cooking various dishes and snacks.

On its basis, you can prepare a lot of "sweets", the recipes of which you can find on our website. Do not be afraid to experiment and do something new, because masterpieces are born in experiments!

Use only high quality and fresh ingredients. Discuss recipes, share with your friends and win cash prizes! Until next time!

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, flavorings, 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?

Studies have 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 you probably know 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 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 oil gradually merge into large lumps.

The liquid that forms in the process is poured into a separate container. It is not needed for butter, but you should not pour it out - this is buttermilk (buttermilk), very tasty and valuable milk 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 on storing the butter for a long time, you can fill it with cold water several times 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 out 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 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 maximum fat content that 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 whipped 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 all you need to do is 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 bit of basil. 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. step by step recipe with photo

Butter is neither a separate food product, nor a separate dish. Meanwhile, without it, it is difficult to imagine modern cuisine, especially for children. The high calorie content of high-quality oil is leveled by a high degree of assimilation. For cooking at home, you will need extremely fresh raw materials of the highest quality.

Whipping cream is a way to reduce fat and water in a mixture of fat and water. The separated whey is used for baking. It should be remembered that a product made with your own hands has a short shelf life.

Ingredients

You will need for 250 g of oil:

• 300-500 g homemade cream

Preparation

1. The difference in grams of homemade cream is due to the fact that sometimes you can buy thick, heavy cream, and sometimes liquid. But do not confuse them with a store-bought product - supermarket cream is good only in addition to coffee. To create butter, you need a homemade dairy product with a fat content much higher than 33%! They can be found in the markets. Place the cream in a food processor bowl or in a deep container if you plan to beat it with a mixer.

2. Add salt immediately to help separate the butter from the buttermilk whey.

3. Begin whisking at the highest speed of the technique. For heavy cream, 10-15 minutes is enough and the volume of buttermilk released will be equal to 1-2 tbsp. l., but for liquid cream, the whipping time will increase significantly and will be about 25-30 minutes. At the same time, you will need to pour out the buttermilk that stands out from time to time (do not pour it out - pancakes and pancakes baked with such whey are incredibly tasty)!

4. Put the finished whipped butter in a prepared container, which can be easily broken or removed after freezing. Then place in the freezer for 1 hour.

5. After the butter has solidified, remove the container and transfer the layer of whipped homemade product to parchment paper or in a storage bag. Wrap it up and tie it up, then place it in the refrigerator. In this way, you can prepare a larger amount of oil, but remember that it must be stored in a freezer in a separate compartment, if you do not plan to taste it right away, as it absorbs various aromas very strongly.

Add butter, the recipe for which you already know, to any side dish, or simply spread on bread or toast.

Note to the hostess

1. Serum as a basis for pancakes was tried to be used, probably, by all housewives, but few people use its full potential in other areas of cooking and in cosmetology - home, of course. Buttermilk with pomegranate, tomato, or citrus juice makes an excellent marinade for too tough meat. Supporters low-calorie breakfasts pour corn flakes and muesli on it. In tandem with crushed rhubarb pulp or grated pickled cucumber it turns into a mask for blackheads and similar oily skin problems. And there are so many recipes for serum hair balms that there is, perhaps, for every case and every type of hair.

2. If you add hot buttermilk to the curd, excess acid will be removed from it.

3. It is advisable to freeze the finished oil not in one large piece, but in several - about one hundred grams; if the family is large - in bars of a slightly larger size, 200 grams each, like standard store packs. Therefore, it is better to lay it out for solidification in several separate molds. The best will be silicone, intended for baking muffins. The foil wrapper will protect the product from absorbing foreign odors.

4. From a mixture of cream, skimmed from goat and cow milk (1: 4), butter is also made. It is this proportion that is recommended so that the fat content corresponds to GOST - about 72%.