Personally, my phrase “homemade butter” is associated with early childhood. I remember myself small, sitting with my grandmother in a cozy canopy behind a wooden barrel with sour cream. We often made butter with her at home, softly humming old favorite songs.
For a number of my acquaintances, the same phrase causes quite different associations. Hearing it, they represent a simple, useful product, and at the same time they relate cooking oil at home with a huge headache. Yes, not everyone understands that making homemade butter is pretty easy.
Why cook homemade butter
Make homemade oil should be the people who love themselves and natural products. Of course, if you eat quality store oil, then nothing terrible will happen. But you should be aware that this product, unlike homemade butter, is not made from cream alone.
Oil manufacturers are allowed to add dyes, bacterial preparations, preservatives, flavors, emulsifiers, stabilizers, etc. to their products. Do you want to eat fresh bread spread with stabilizers and preservatives in the morning? Not? That's the same thing. And it’s not a fact that the oil you bought contains only what we have listed. It may consist of more unexpected and dangerous components. Do you still think that cooking butter at home is a whim or stupidity? Hardly. Well, then we will learn to make healthy butter.
Homemade butter from the collected cream in a jar in 15 minutes
To prepare about 80 g of awesome tasty and healthy homemade butter, you need about 300-330 ml of cream. You can collect them from homemade fat milk. Just take a small half or mini dipper and collect the cream from the milk that is on top. Of course, you can take them away with a spoon, but the collection process will be delayed, and in fact our task is to make home-made butter as quickly as possible.
Pour the cream into a half-liter jar. If you want to beat the butter at home with a can, you need to take up no more than two-thirds of the cream. Therefore, if you have about 330 ml of cream, a 500 ml can will be an ideal vessel for whipping homemade butter. Beating more oil at a time, taking away a lot of cream and using a jar more capacious, will be a little harder and longer. It is better to choose a container with some grooved areas, notches, because, using a jar with smooth walls, you risk breaking a vessel with not yet formed oil. Especially good is a can with a hermetically closed lid. So, bay selected cream in a jar, close it with a lid. Take the glass container and start shaking the cream so that it hits the bottom of the jar, then the lid with which it is closed. After 5-10 minutes, you will notice that small particles of oil are starting to form on the glass. Shake the jar for another four minutes. If you opened the lid and saw the already-formed shmat of homemade butter, you can stop stirring and start washing the creamy product.
First, drain the muddy liquid (buttermilk) from the jar, then rinse the oil under running cold water. Rinse homemade oil can be directly in the bank until such time as the transparent water runs out of the vessel. In this simple way, you can make butter at home in 15 minutes.
Warning: The milk from which you take the cream should be at room temperature. If you begin to beat the cream too warm, the oil can turn out to be watery. And to work with a cold product will have much longer. Then the beating may be delayed for 20-25 minutes.
To get the oil at home stored longer, it should be lightly salted. After that, the oil should be wrapped in foil and put 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 fat cream. Of course, even very fat, but cold cream will need to be whipped for at least 15 minutes.
Before you start cooking homemade butter, chilled cream should be held for about 10 hours outside the refrigerator so that they warm up evenly and well. After that, you have to shake the jar for about four minutes. When the oil is lost, you need to carry out all the actions mentioned above (drain the buttermilk, rinse, salt, etc.).
Homemade butter in a modern manual butter churn for 3 minutes
Not everyone wants to shake a jar of even those 5-15 minutes unsuitable for whipping homemade butter. Many simply consider it disreputable to cook a product in a vessel not intended for this purpose. If this process also does not appeal to you, 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. Cream is poured from the side where the silicone pad with holes is placed. To prepare 125 g of butter, you will need 220 ml of farm cream. You just slowly pour the cream, which seep into the jar through the holes, and put them to stand. Well, if the air temperature in the house where the cream is, will reach 25 ° C. The cream should settle in a butter churn for about 8 hours. After that, you only need to shake the churn on the strength of about three minutes.
Now open the cap on the side of the churn, which is intended for the infusion of cream. Scrape a few spoons of the remaining liquid through the holes. After that, pour a little water into the butter churn and rinse the oil. Drain the water, open the churn from the back. Take a spoon and remove the oil.
Cooked homemade butter, salt and refrigerate. With such a special device, you can not do the usual homemade oil, and with the addition of various ingredients. For example, girls can beat butter with honey. But men like garlic homemade butter.
Returning to the past or cooking in a wooden churning
You can also search the wooden churn. Not only does such a churn look rather colorful, it will also provide an 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 cream is poured, a lid preventing splashing of the beating product and a crush, a kind of stick (it is beaten up). This stick, at the end of which there are round holes with holes or another figure, is inserted into the hole on the lid. After you pour the sour cream in the mortar, put the lid on with the stick inserted into the hole, and start to beat the butter.
Remember that sour cream pour the churn to the top can not be, otherwise it will crawl out, spray. It is better if you fill a third with a sour cream. Beat the homemade butter in a mortar for about 15-20 minutes.
If a piece of sour cream still crawled out, you can collect it and, opening the butter dish, return the escaped product to its place. When the sour cream stops jumping, and you hear gurgling sounds, it can only mean one thing - the butter is whipped to such an extent that the buttermilk has already stood out. Take a few more minutes and you can pull out the oil.
Food processor instead of churning
If you urgently need to get about 250 grams of butter, for example, to bake a cake, and you have no time to heat the cream, you can use a food processor. He quickly put in the butter, even chilled cream. Many food processors come immediately with a special knife for whipping butter.
To make the butter in the combine, simply pour the cream into the bowl of the unit and start beating them until the buttermilk has gone. Almost 250 g homemade butter is obtained from 400 ml of bazaar fat cream. When the oil is ready, pour it into a colander and rinse. If, when preparing pastries, you did not use all the butter, you can wrap its residue in parchment paper and put your own natural product in the refrigerator.
Making butter at home with a mixer
To make 450 g of butter, you will need about a liter of not too thick cream. About 600 g of homemade butter can be obtained from fatter sour cream. This method is good because with a mixer, as well as a combine, you can quickly make butter from a cooled dairy product.
Before you put the average density of sour cream in the refrigerator, it is better to pour it into a bowl, in which you will then beat the butter. First, the speed of the mixer can be put higher, but after a few minutes, when the sour cream turns into an oily crumb, reduce the speed of your hand-held apparatus. Otherwise, everything will start to fly apart.
Beat the butter up until the baby starts to swim in the whitish water. After that, drain the oil in a colander to get rid of the liquid, but do not rush to crush it into a solid lump. Only after thoroughly rinsing the oil crumb under cold water can you begin to form balls of homemade oil. Wrap the pieces of butter in cling film and fold it into the freezer.
Cooking butter in frozen cream saucepan (non-waste production)
Beat frozen cream in a food processor or a mixer, there is no particular need. Yes, and whisk completely thickened cream using technology a little problematic. This can be done with an ordinary tablespoon. To get 400 grams of homemade fatty oil, you will need half a liter of thick purchased cream, a saucepan, a spoon and a dumb time. Pour the cream into the saucepan and start stirring them. After a few minutes, the cream will grasp even more and the stirring process will go tighter. You, in fact, have to just carefully crush the cream on the wall of the saucepan.
At first, such an occupation seems a bit tedious, since it is not known how much thick cream will have to be kneaded. But when you see how buttermilk starts to stand out, you realize that some 5-6 minutes are left before the process is completed. This evolved vodichki, as in the previous methods of cooking oil at home, you need to get rid of. Do not rush to pour it into the sink, because you can collect the buttermilk in a bowl and, replacing it with milk, make delicious pastries. It turns out that 500 ml of heavy cream, if properly treated, will provide you with not only 400 g of butter, but 100 ml of buttermilk for charlotte.
To quickly get rid of the released liquid, while kneading the cream near one of the sides of the saucepan, slightly tilt the container. Then the buttermilk will run to the opposite side of the pan without being mixed with butter. Get homemade oil, using this method, you can, without haste, for 10 minutes. Since you are unlikely to quickly eat 400 grams of fatty oil, part of it will be wise to freeze.
How to make homemade butter
If you want to get a perfectly smooth piece of oil of beautiful shape, then you need a plate and manual dexterity. Separated from buttermilk, washed and squeezed from water, put the oil in a deep platter. The piece should be of such size that it can roll lightly on your dish. Now start tossing some oil. So you will beat out excess water and make the surface of the product smoother. Oil must not only throw, but roll on a plate. Using a plate, you get a piece of oil, free from the remnants of water with a smooth surface and the correct oval shape.
Recipes for making original homemade butter
Already mentioned that you can cook homemade butter with garlic or honey. But this is not all products that are ideally combined with butter. Let's do something unusual and make tasty homemade butter with pepper and onion for men, with orange peel and cranberries - for women, etc.
Homemade butter with pepper and onion
Cut half of the Bulgarian red pepper into pieces and fry in a frying pan until soft. After that, put the pepper in a food processor, add 100 g of home-made butter, a few stems of green onions. Season with salt and ground black pepper.
Thoroughly grind the mass on parchment paper or foil and twist a small sausage. Now our original butter needs to be cooled in the freezer.
Homemade butter with cranberries and zest
For the preparation of sweet homemade butter, in addition to 100 g of the most freshly prepared butter, you will need two tablespoons of cranberries, the same amount of maple syrup, and a large spoonful of orange zest.
Put butter and cranberries in a food processor. Wash the orange and finely rub its skin. Pour the butter and strawberries with syrup, add a spoonful of zest and chop all the ingredients well. The resulting mass, as well as the previous one, is placed in a foil (baking paper), rolled up in a sausage and frozen.
Gourmet home-made butter
This homemade oil will definitely enjoy both boys and girls. The first thing you need to get all the same 100 g of homemade oil. You can get it in any of the mentioned ways (using a food processor, mixer, manual churn, jars, spoons with saucepans, etc.).
So, for a gourmet snack, besides butter, you must have Parmesan. To prepare the original sandwich butter, four tablespoons of grated parmesan are enough. Put butter together with parmesan in a food processor and pour dried tomatoes on it (two tbsp.). The finishing touch - basil leaves. Take no more than five leaves. Everything, our ingredients are ready for grinding. The resulting gourmet snack also needs to be wrapped in paper or foil, as well as sweet butter with syrup or spicy with pepper.
Homemade butter with herbs for meat and potatoes
I don’t know about you, but some people like to eat chips with steak and herbal oil. To make this creamy masterpiece, you must mix 100 g of butter with a spoonful of lemon juice, two pinches of salt, rosemary, parsley and oregano (1 tbsp.). Oil is served chilled.
