Homemade butter

not everyone honestly writes what's in the package

[NataliARH]

NataliARH, These write, there is no other cream with such a fat content in Moscow, there were Polish and Lithuanian ones (it turned out very good butter), but now there are sanctions

Let's say that in Petmola and Parmalat everything is natural, not vegetable, without additives .... how much do they cost 0.5l in Moscow?

from 160 to 200 rubles for 0.5 liters.

I found for example 🔗 100 rubles, which means theoretically 175gr of 100% oil should come out of 500ml, or 207gr 82% ..... it means, purely for interest, a pack of 250gr will cost 100% 143 rubles, 82% - 120 rubles

if I buy thick village cream, then for 125 rubles I get 250-330 g of butter

from 160r .... then a correction ...
250g 100% 228r, 82% 193r

in our city there are Internet shops with products from private traders, in Moscow, too, there should be, the price of a pack of oil turns out to be like a private trader in this store!

[NataliARH]

NataliARH, no misters", are you saying that making butter from this cream is expensive? I do not think that at home you can get butter of 100% fat content (water remains in it anyway). I will not use such butter for baking, it is really an expensive pleasure, but for the cream and for the "sandwich" I can afford both in price and in labor costs. I also do not trust private traders and try not to buy something that will not be thermally processed.

[Hope]

Hope, for natural oil I am ready and give more than 1tr / kg, 100% fat and the store does not offer it, I counted it for calculations ...

I wonder how much does it cost to check the quality of the oil in the tap changer, or where else can you check it .... or do not accept products from ordinary people for inspection .... does anyone know? So soon I will not have enough dairy products, there are companies that inspire confidence, but verification will not hurt ...

True, I always beat a little, that is, I take cream from 2 liters of milk.

And how much cream is collected from 2 liters of milk on average?

And now I made butter not in a kitchen mixer, but in a combine. Plastic whipping attachment. The oil separated in 5-6 minutes.
The cream was skimmed and delivered at room temperature. True, I set it taking into account that I would do it last night, but fell down with the temperature and put the oil aside. Today, after a day of standing in the kitchen, everything is fine. And I liked doing even more in the combine!

[Irina F]

Irina F, Irin, in a combine with a nozzle (I understand that this is according to the principle of a thermomix with a butterfly), you can immediately rinse it with ice water and dry it, for this you drain the water for the last time, you need to spin the oil at high speed, and the water is separated from the oil (in short flies separately cutlets separately), most likely you are doing this, but just in case ...

[Hope]

Hope, and did just that!)))

And how much cream is collected from 2 liters of milk on average?

700-800 ml. Our cow gives very fat milk, so there is a lot of cream. And from this cream, somewhere 170-180 g of butter is obtained.

Roughly speaking, a pack of butter for 200 rubles. And we have butter in stores for 80-100 rubles.
Essentially a falsification

[Irina Dolars]

Irina Dolars, yes, but it is made of milk, and in the store it is still necessary to determine from what

For store-bought butter, milk is purchased not from farms, but from huge agricultural complexes. There, the cost of milk is much lower than in private households. The purchase price of milk at the dairy is slightly more than 10 rubles. per liter. So count it.

[Tatyana]

Tatyana, yes ... I didn't take that into account
But if you buy country milk for homemade butter, it turns out good price

We love homemade oil not for its cheapness, but for what is made with our own hands and it is clear from what. It's like homemade pie versus store-bought cake. Products from different categories

[Tatyana]

Tatyana, I completely agree! I spend 8tr per month on milk, I don't know a lot or a little, I think it's okay for real products, though there are still time costs for butter, cheese, yogurt-kefir-sour cream, cottage cheese))) probably even cheaper, because I work free of charge and why cows are not rented! I would keep her in the country from spring to autumn

I ask for help !!!! I took out the homemade butter from the freezer, but it turned out to be not very well rinsed during manufacture. Can you fix it? If so, how? There was an idea to crush it into cold water in a blender. Help!!!!

[Tatyana]

Tatyana, I would have kept it at room temperature until it softened, and then poured cold water into a bowl of oil and, stirring with a spoon, rinsed it, 2-3 times ..... but what does it mean that it was badly washed? Once my relatives handed me oil, but it was not possible to eat it! nasty-nasty ...

[NataliARH]

NataliARH, Thank you! I kept it to room temperature, filled it with cold water and stirred it.
It has a sour smell ... very sour ..

[NataliARH]

NataliARH, here's what I'm doing:


And if you interrupt it with the addition of homemade sour cream?

and to taste? is also very sour? maybe it's better not to risk it .... I returned it, but what did they do with him next

I have been making butter with sour cream for a long time and there have never been any tasteless tastes ... mixing it with a spoon for 3 times a minimum, everything always turns out well

ahh, maybe you had buttermilk poorly squeezed out of oil, i.e. buttermilk was almost finished off and buttermilk is in the mass of butter, and it is not removed by washing, then it can spoil there and give this ... theoretically
on the picture:
I understood that everything is correct, other methods do not occur to me, and it looks like everything is finished, a paradox
it seems to me that it is better not to interfere with a good product, if the third-party smell does not go away after rinsing, well, you can melt it with "ghee", maybe it will become better

[NataliARH]

NataliARH, Thank you! It doesn't taste sour. There is no strong aftertaste. The smell generally got better during the rinsing process.

themselves thought of it, I have nothing to do with it)))) saved the oil!

I report: I rinsed the oil for almost half a day. I changed the water very often, left it to stand in the water .. The smell was gone, the taste was wonderful.

fine! : bravo: how many grams did you save?

600 ... Another kilogram in the freezer. I think with the same problem. I haven't checked it yet. Just when I bought it (in the summer), I immediately threw it into the freezer. The thrush is proven, but apparently there was a large batch of oil and a small puncture happened. It's good that everything is fixable.

Girls, sorry, I didn't have time to read the topic
What water do you wash the oil with? Boiled? Slightly salty?

I read that you need to rinse with boiled cold water or filtered water. I rinsed out with tap. I had no choice...

But the product was saved! Craftswoman!

and I use tap water

Tatyana, you eat it faster, if it is sour-creamy, like it is stored for 6 months

Kindergarten, pants with straps)) ... Chuche wanted beauty))).

In short, I decided to give the butter a shape. Serve on the table with pancakes on Shrovetide - you want it to be beautiful. Especially when you make green butter, honey butter, hot oil, that is, you mix it with other ingredients and still need to shape it. In fact, there are special stamps for butter, but they are expensive and I already have these things. It's carved in beech and is actually a Chinese moon cake mold. We cover it with foil, press oil there, close the foil and put it in the freezer to grab. We remove and remove the film.

[Nata]

Nata, I support!
For a festive dish, it's a good idea to make beautiful curly shavings or use a shape with a pattern

[Nata]

Nata, Wow!!!! What a beauty!
And I continue to torment over the idea of ​​how to press butter at home

[Nata]

Nata, killed on the spot! How beautiful!

[Babushka]

Babushka,

No, well, it could have been more accurate, but I didn't feel like waiting for a long time ..

[Nata]

Nata, beautifully beautiful!

[Nata]

Nata, beautifully beautiful!

yeah, and you can also press in portions for guests in candy forms

[Piano]

Piano,

A small problem - the silicone is deformed. That is, I push the butter into these molds with my fingers. This will not work with silicone, it is soft. Only if you put it there absolutely soft, half-melted, and then freeze it. Yesterday I was poking around for a long time, tried my moon cake molds.

Girls, help !!! I decided to make butter from market cream. I took it from a trusted girl, I have been buying milk from her for over a year. When I squeezed them out of the bag into a jar, there were already pieces of butter. The cream is very thick, but not oak; it stood in my kitchen warm for half a day. I began to beat down in a container with a mixer, the cream was whipped well, but the grains had not yet gone. And then the devil pulled me to add ice water, well, like there will be liquid and oil will separate better. It all whipped up with a bang !!! And now I am hitting them with an HOUR mixer !!! Already put it in a bowl of ice water, it became thicker, but as was the cream, it remains !!! there is not even a hint of grains of oil !!! HELP WHAT TO DO ???

[svetta]

svetta, can put in the freezer for 10-15 minutes and try to beat. Usually oil with water peels well after cooling in the freezer.

I went to put ...

In general, it stood in the freezer for 15 minutes and became a solid monolith. Barely screwed into the mass with a mixer, while it was very cold, then about 1 ml of transparent liquid was released - and that's it. Then, when whipping, it again began to look like a cream, but not the same as it was before.
KAROCHI, I want to sleep. I put it in the refrigerator, tomorrow I'll continue bullying ...

It was the same for me, I poured warm water (even hot) - grains went before I whipped such a cream

I'll put in my 5 kopecks, it seems to me, on the contrary, I need to heat the cream to room temperature, I also somehow whipped the market cream, the warm ones instantly became butter, and the cold ones - only cream)))) But the cream was from different parties, so I vouch, that it's only a matter of temperature, I can't. But it was not for nothing that my grandmother in my village always took cream out of the cold in the morning, and whipped butter in the afternoon ... And I think that is why when whipping cream they need to be well cooled, otherwise they will be cut off ...

When I squeezed them out of the bag into a jar, there were already pieces of butter. The cream is very thick, but not oak; it stood in my kitchen warm for half a day.

it seems to me that the cream was originally fermented, that is, it was already warm at the milkmaid, and became village sour cream .... and the butter was in pieces in cream in what form? as if it was melted (so yellow and just like ready-made butter)? most likely low-fat cream, if so, then I advise you to whip such only cold ... I understand you perfectly! She beat herself for hours with a mixer when your monolith after the refrigerator moves a little so that the mixer smokes normally - continue beating, then the butter is separated and you need to beat it further, in this water, for a few minutes, because the fat content is small (as far as I imagined) and it should be very good knock out the oil when the grain begins to wrap around the mixer with a mass - you can stop whipping ... take the container higher, since the liquid will splash strongly ...

[svetta]

svetta,

Beat, beat, I have already encountered. It will just take a long time. Leave them at room temperature to move away from the stone state, and beat afterwards.

It will just take a long time. Leave them at room temperature to move away from the stone state, and beat afterwards.

I don't know what volume you have, but if you beat in portions, it will be faster.

I'll add my "five cents". I make oil regularly. From spring to autumn. I freeze 7-8 kg and eat it all winter. Butter may simply not come out of winter and autumn cream. Probably not enough fat. I tried it many times, I buy cream all the time from one woman. And one more thing: I bring it from the bazaar and put it in the refrigerator, they will lie down for a day or two and then I beat it. From the cold, not butter crumbs are obtained, but immediately in a piece. After washing, I put it in 2-3 bags, I begin the process of pouring water: I tap the bag on the table. I drain the resulting water. I put the oil right in the bag in an enamel mold (I have square ones for jellied meat) - and in the refrigerator. the result is a rectangle.