Homemade butter from cream

Sunday, October 12, 2014

We're used to buying butter from the store all the time, but if you have homemade fresh heavy cream, make this product at home. With our website you can do this without any problems! Homemade butter from cream comes out very fragrant and you can’t doubt its quality. Not counting heavy cream (at least 30%) you need a food processor.

Ingredients:

Making a dish step by step:

We will make homemade butter from new cool heavy cream. Let's take 500 ml, for example.

Place the plastic knife attachment in the bowl of the food processor and pour half of the cream into it. You can also beat with a mixer at high speed.

Turn on the device and watch the action. First (after 2-3 minutes) you will have whipped cream - do not stop the process.

The whey will begin to separate evenly (after a few minutes), and then the oil will completely adhere to the walls of the bowl.

This is what we got - butter and whey (the so-called buttermilk). Whip the second portion of cream in the same way.

Place everything in a sieve and place a bowl under it for the whey. The oil remains in the sieve, and all the whey drains into a bowl. I also advise you to gently mash the butter with a spoon to squeeze out as much of the remaining whey as possible.

In fact, that's what making homemade butter is all about. We transfer it to parchment, make a briquette shape and store it in the refrigerator or freezer.

From 500 ml of heavy homemade cream, 121 grams of homemade butter and about 1.5 cups of whey came out. Don’t pour it out, but prepare the most delicious pancakes and bake something delicious.

Homemade butter from cream is tasty and healthy!

Homemade butter - recipes

Making butter at home from milk for your own use does not require any special equipment, except for a butter churn. In the old days, our grandmothers made it from milk and cottage cheese. Nowadays, we buy it more often at the market. Occasionally, someone understands how to create oil at home. Only some people have kept the recipes of their own grandmothers and can prepare a tasty product without the help of others. We want to offer several options on how to create oil at home.

Homemade oil

up to 2 l. milk;
salt from 1⁄4 to 1⁄2 tsp;
large pouring spoon;
ladle (scoop);
containers;
churn.

Step-by-step manufacturing method

Cream collection. Heat the milk over medium heat in a saucepan, uncovered. When the milk is heated, cream appears on the sides at the top. Don't let it boil.
Now, using a clean ladle, scoop the bubbling cream on top. And repeat this for a certain number of days: collect only a small amount from 1-1/2 to 2 liters. milk.
Let the collected cream cool and store it in the refrigerator or freezer.
Let's get started with the actual production of butter from cream. Remove the collected cream from the freezer and allow it to thaw slightly if frozen.
Transfer the cream to a bowl. Using a butter churn, beat the cream in a radial motion.
While kneading the cream near one side of the pan, tilt the container slightly. Then the liquid will not mix with the oil.
Use a ladle to catch the oil and store it in a separate container.

Don't throw away the leftovers because it's just milk without cream and can be used for baking.

Making butter from cottage cheese

The method for producing butter from cottage cheese is the same as for milk cream. The only ingredients you need are cottage cheese.

Oh, this is how you should prepare butter:

Transfer the cottage cheese to a saucepan.
Using a butter churn, churn the curd in a radial motion.
Soon the butter separated from the curd will appear. Drain off the buttermilk liquid, scoop out the butter using a ladle and store it in a separate container. Don't throw away any leftover whey because it can be used as a sweetened or spiced drink in almost any dish. Despite the fact that the butter was collected and churned, it still contains a lot of milk and whey.
Using a spoon, beat the butter a couple of times in a radial motion.
Drain the liquid. Repeat this process until all the liquid has drained from the container.
Pressing the spoon repeatedly will drain the oil of any remaining drops of water.

Peasant oil

gauze;
banks;
raw milk;
salt - 1⁄4-1⁄2 tsp;
spoon;
temperature indicator;
wood spatula.

Let the milk stand in the refrigerator for 12-24 hours. This is necessary so that cream appears in the upper part.
Take a large spoon and skim the cream off the top layer of the milk and place it in a bowl.
Let the cream sit at room temperature. Take a jar (with a lid) and put the cream in it. Cover and set aside for a while.
After a few seconds, hold the cream in the jar and hand, shaking vigorously until the oil and liquid has turned into a soft solid form.
Drain the buttermilk.
Now add cool water to the jar (with oil in it). Shake the jar very carefully. Take gauze and cover it. Use it to drain the water from the oil.
Rinse the oil with cool water again and continue to do this until the drained liquid becomes clear.
Remove the oil from the container and place it on a cool surface, like a wood cutting board. Using a wooden spoon, press the buttermilk liquid out of the butter until it is one hundred percent free of any water.
Mix the oil with 1⁄4-1⁄2 teaspoons of salt. Now put it in a bowl and place it in the refrigerator.

Homemade butter

Ingredients

Cream with fat content from 33% – 400 g

730 kcal
15 minutes.
15 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Making butter at home is not that difficult. There are many options for creating it from sour cream, cream, etc.

I was lucky, almost a few stops away from me there lives a pleasant grandmother, from whom I happily buy the freshest sour cream, cottage cheese and milk. I asked her to put aside 500 g of new cream for me, and she selected the fattest ones for me. Honestly, I don’t understand the fat content of this dairy product, but it is literally more than 33%, because the cream was so thick that even a spoon standing in it was difficult to remove.

I put the cream in the refrigerator, and my family ate 100 g, so I had to prepare butter from 400 g of cream, but this actually did not affect the yield - about 350-380 g of fresh butter came out.

Remember: the fattier the cream, the less you need to whip the product, and the greater the oil yield from it.

To make homemade butter, take these products.

Place the cream in a container with high sides so that during the whipping process the entire kitchen is not covered in oily stains, and start whipping the cream using a mixer at medium speed.

After 3-4 minutes, you will notice how the mass begins to thicken, and liquid slightly separates from it. If you whip thick sour cream, you will need more time for this effect.

By the way, the buttermilk released is very fragrant, and whipping the sour cream produces even more of it at the exit. Don't rush to pour it out, buttermilk is a beautiful ingredient for baking pancakes, pies, etc.

About 1-2 tbsp came out of the buttermilk cream, and therefore there was no point in bothering with storing it - I just drained it!

After separating the buttermilk, add salt to the butter and beat with a mixer again for 1-2 minutes.

Purchased homemade butter has a delicate salty taste. I put it in two bowls: one for food, and the second, which is larger, I sent to the freezer for supplies.

This milk product is best enjoyed with black bread – the taste is simply incredible. I recommend trying to make butter at home without the help of others - both cheaper and healthier!

Homemade butter

Just one initial product - natural unsterilized cream, patience and attention to the product, plus time and following our advice. As a result, you get your own homemade butter

the fattest unsterilized cream – 1.2 l

STEP-BY-STEP COOKING RECIPE

The buttermilk that separates while whipping the cream is a wonderful thing. It makes beautiful drinks; buttermilk can be added to pancakes, and you can use it to make bread, muffins, and muffins. In addition, it is a beautiful marinade for chicken and fish if you are going to grill them.

Key words

Fragrant butter was used extensively in classical French cuisine right up to the 2nd century.

Surely, every family has its own favorite homemade recipes. In the absence of the web and big .

Almost everyone is convinced that the best butter is country butter. But even in farm supply stores.

hello, I just whipped the cream in a liter jar, you just need to shake the jar longer56

This is straight from homemade heavy cream, unpasteurized? Quite amazing!

I made butter from cream, but for some reason the water did not separate. Maybe I'm doing something wrong

You can bake bread from buttermilk.

I made butter, 500 grams yielded 250 grams of butter, delicious, now I’ll just make some homemade butter, but what should I do with the buttermilk?? I haven’t found any recipes with it, maybe you can tell me??

Thank you very much! I buy cream, homemade sour cream, milk, cottage cheese from the farm. But they don't churn oil. The milk here is tried and tested, they shake over the cows and don’t prick them with anything. Animals roam freely. And it’s terrible to take from other farms. But it turns out everything is just like that! Take it and do it yourself!

haha. good question) on the market. Dorogomilovsky.. for example

Where can I get unsterilized cream in Moscow?