Butter made from skimmed cream

[NataliARH]

and what temperature should be for your sour cream leaven? and where are you doing? Are the 1in1 fermentation conditions the same compared to store-bought cream?

NataliARH, I slightly warm up the cream, 35-38 degrees but not more than 40, add the leaven, wait a little, stir it and go into the yogurt maker for 4 hours. I watch it when it's ready. I do this with store cream and so with skimmed, but previously skimmed pasteurized. The store result is 100%, but the removed ones, alas ...

strange leaven .... is this temperature and time indicated on the package? sour cream usually has a 32-38 range, mine has 34 ..... and the time is 8-12 hours, the yogurt maker overheats, then everything will go away with the store .... try next. once in a tiny (200 grams, for example) jar of skimmed heated pasteurized cream, add 1-2 tablespoons of store-bought cream, which are well mixed with the leaven (that is, stir, wait, repeat several times), well, or add a drop of leaven, as it is more convenient, and to put the batteries for at least 8 hours, if it is cool in the house, then cover it from the side where there is no battery, if the batteries are "fired", then do not put them close

[NataliARH]

strange leaven .... is this temperature and time indicated on the package?

NataliARH,, the instructions say,, heat to 40 ° C and add the leaven. leave in a warm place for 8-12 hours. I put it in a yogurt maker and pour water into it so that the jar doesn't get too hot. Everything is ready in 4 hours. If there was overheating, the whey would separate and the sour cream would sour, I think so.
Tomorrow I'll go for milk, try it on your advice. In general, I want butter. I usually take 10 liters per week. Milk for cheese, cream for cream. From 10 liters it turns out to collect 1-1.2 liters of cream. Therefore, you will not run away, or butter or sour cream

[NataliARH]

you can also find out the breed of cows in the barn!

NataliARH, Holstein cows.

[NataliARH]

NataliARH, made butter on your advice. She skimmed the cream, did not pasteurize, whipped in Boch with a whisk for whipping. By the time of min 7 and voila. Yellowy, just SUPER !!! From 500 ml of cream, 166 g of butter were obtained.

SUPER!!! that's great that souring was not required! the output was sooooo good !!! Congratulations on a healthy and real butter!

[NataliARH]

NataliARH, today made butter according to the above method. I drew attention to such a moment. If you whip the cream in a bowl, in which there are traces of buttermilk from the previous whipping, then the cream will skip the "whipped cream" stage and immediately turn into lumps of butter. And the color is whiter. And then into a lush cream. Or maybe there was some milk in the cream. In general, I put it in the freezer and see what happened and what to eat it with.

[NataliARH]

NataliARH, today made butter according to the above method. I drew attention to such a moment. If you whip the cream in a bowl, in which there are traces of buttermilk from the previous whipping, then the cream will skip the "whipped cream" stage and immediately turn into lumps of butter. And the color is whiter. And then into lush butter cream. Or maybe there was some milk in the cream. In general, I put it in the freezer and see what happened and what to eat it with.

So how? what happened and what did you eat? lately I've been keeping cream on the table (it's really hot at home) for a day or a half, then in a cold store, and they also began to quickly turn into butter, it's generally strange, it still depends a lot on the season ...

[NataliARH]

Something Temka completely quieted down I dug up a little in the bowels of the HP, because it was very difficult, I did it. This is such a deliciousness, beauty turned out


The color is exactly the same as in the photo - bright yellow. The only thing that did not please me was the way out: 250 grams of butter came out of 1 liter of cream.
NataliARH, Thank you so much , Natalie for your recipe! I am grateful!

when sour cream from skimmed cream is not obtained, the souring process still goes on. and whey separates at the bottom, but liquid on top. I think this is no longer sour cream or cream. I don’t know how it’s for soup and what to use.

I buy milk from a friend in the next house - she has 2 cows. And she sells dairy products, including sour cream, in the market. So, when the milk is not as fat in winter as in summer, the sour cream turns out to be liquid (it does not use sourdough - it does everything in the old-fashioned way), in order to improve the quality of the sour cream so that the spoon stands, it strains the sour cream through a thick linen towel from excess liquid. Yes, the output is less, but she has her own regular customers and keep her brand. She taught me how to heat the cottage cheese in the oven - it turns out very tender and sweet.

Now I have made butter from ripened 30% cream, which has stood in the refrigerator for approx. 3 days and by themselves have already become like butter
And, the following arithmetic turned out:
Cream weight - 903 grams,
The weight of the drained buttermilk is 294 grams,
The output of the finished oil is 573 grams.
Debit with credit does not converge by 36 grams - we will write off for shrinkage ...
Not a bad result, I think?
With the price of cream, in our country, at 200 rubles per kg, the price of finished butter comes out at 314 re per kg
Shop oil comes out at least 500 rubles per kg.
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I tried to beat butter from fresh, unripe cream, I didn’t like it, although there are many recommendations on the Internet to beat butter from unripe cream. Well I do not know...
First, for a very long time.
Secondly, the yield is much less. Only about 50%