Sorry, fixing the topic ...
🔗Well ... and talk about oil. That is, about the preparation of the product that everyone is familiar with almost from birth. You can treat oil in different ways: you can love it, you can hate it, it can be considered a means of cholesterol poisoning, it can be argued that without this product there can be no life .... But from my own experience I can say that there were times when butter, ordinary butter and, moreover, not of the best quality, seemed to be the most exquisite delicacy. And I thought that when I came back home, then, how I buy a kilo, how we eat…. And it happened, and vice versa, when this butter was almost squeamishly pushed aside and the thought that it could be eaten did not arise at all. So ... everything is relative.
So.I'll tell you about my experience of obtaining cow's butter, which is characteristic sweet cream, from real milk. That is, not bought in the store. Think and say what you want, but over the past ten years I have never seen milk "from the store" that it trivially sour. Like it turned into curdled milk. It goes bad - yes! Sour - no! Therefore, such milk, or even cream, no matter what famous brands it is, is not suitable for obtaining butter.
First, about the first experience. Then there was still no milk of my own, but there was only a kind of enthusiastic state: “Why is it so difficult? One - two, and ... also, you know, binomial of Archimedes. Or is it Mendeleev's binomial? But by the way - what's the difference, let Newtons understand this. And I went to my neighbor's cow.
🔗Brought milk home. It stood in the refrigerator overnight. And a layer of cream formed on top of the milk. We took off this cream, as they say. Gently so as not to mix with milk.
It is of course. If the milk had stood longer, there would have been more cream. But they didn't wait. And from three cans, sufficient cream was removed for testing.
🔗And they put them to pasteurize.
What for? But when we have our own cow, we will not do this. In the meantime ... while it is better to play it safe.
And at the same time, they decided to sterilize the blendermixer separator. We have it old. German, it seems, production. So that…. Who knows him, this anti-carriage knows. Where he was and what he was playing.
🔗The cream is ready. Now we will cool it and put it in the refrigerator overnight. And only then will we twist - twirl.
The night is over. Here they are - chilled pasteurized cream.
We remove the foam ... It is, of course, tasty (I ate it myself - I answer), but it is completely unnecessary. In terms of the intended action.
🔗Here's everything we need to get our oil at home using an antique device.
Pour the cream into a flask, by the way the original, of this very unit.
🔗A little bit. Add less than a quarter teaspoon of salt. What for? I honestly don't know. But in the book "about it" it says so.
🔗We tighten the lid tightly.
And ... twirl - twirl, I need butter !!! The device hums pleasantly, the frame is spinning so tightly ... or rather elastic. With meaning.
🔗In this way.
Now about the results. There was very little oil. And, rather, it looked like the so-called. soft butter. Or thick sour cream. As you wish.
I didn't show the finished product. That is, the photo just didn't work out. So ... a white-yellowish lump on a silver platter.
But delicious.
🔗Experience No. 2. As it seemed to me then that "everything!" ... I surpassed "all science ..." ...
BUT! I will not get ahead of myself. I'll tell you first.
🔗It was not easy. ... No, don't get me wrong - I'm not complaining. It's just, it was ... really hard. Once in my childhood I saw how my grandmother, the kingdom of heaven to her, makes butter. But, firstly, I saw it completely indirectly, vaguely, if you like (I really didn’t need it) and, secondly,… secondly, details are very important in the preparation of something tasty. But them, these details, in particular, I just, in general - it's bad when you don't know, but you also forget ... !!!
Having rummaged in recipes and sources, it became clear that an approximate cooking algorithm was not at all clear. That is, the technological chain has developed, but the little things and details ... alas ... alas ....
But! Freckle ...
What? Some have hamsters, some have cats ... and we bought a cow for everyone else. Ayrshire breed. They called it a freckle.
🔗And the cow began to live, crunching delicious grass and giving milk .... The milk is thick, fatty and very tasty. And how would he be on such a stern? Alive and fresh. Vitamins so crawl over the herbs and flowers. They squeak from the sun and fresh air.
🔗And we, excuse me, mow them down and, as has already been said, we feed Freckles. ...
🔗This is how life got better.
And a lot of milk appeared, you just can't drink it all.
Yes, by the way, if suddenly someone does not know - it is customary to extract milk from a cow with the help of such an apparatus. It is called milking.
🔗And with it, milk flows directly from the udder into the tank. Through the hoses.
🔗Naturally, we began to make all kinds of products from this milk. And cheeses, and cottage cheese, and fermented baked milk with yoghurts and evitalia. And then the oil question arose.
Well, we never cooked it, unlike all of the above. And, you know, as you wanted. To make homemade, real, tasty and smelly. But they did not know "how" !!! No, in childhood, as already mentioned, they saw how my grandmother made butter, but it was a long time ago. And how much did we look closely at these processes then? And they became older ... at first there were no cows. Their uncle Nikita Lysyi brought them out of private households. And then the grandmothers left, the kingdom of heaven to them! What to do - life is so arranged.
So the general principles and technology "finally" were clear. But the details ... and ... here, excuse me, solid voids formed.
Naturally, they began to look for sources. And we learned so many things…. So much new in addition to what was already in my head. And again, many details are mentioned, but how to implement these details technologically ... this is where the problem arises. The authors of the recipes for roofing felts, knowing the process well, roofing felts, on the contrary, possessing the question purely theoretically, mentioning this or that action, do not dwell in detail on these "type of little things". And it becomes sad. “What” to do is clear ... but “how”…. So I had to reach a lot ourselves, making mistakes, and collect a lot bit by bit, thank you for someone else to remember something.
And, by the way, these reproaches concern not only the authors of recipes and studies, but also respected colleagues. Also ... many people know, but to suggest ... apparently they are shy. From here we will start dancing. Let's talk about the process in detail. With the purpose: firstly - to share, and secondly - what if someone wants to tell about their hidden little things.
Let's get started.
Butter.
Since it is creamy, then the original product, then, is cream?
How to get the cream? Correct ..., the ones needed for oil? Here's what old and centuries-old sources say about this.
For example, the landowner of Kineshma S. Dmitriev, a member of the Free Imperial Economic Society in 1844, published an interesting report in the Society's Bulletin.
🔗This is what he wrote in this report ...
“… VIII. Cooking butter and other milk ops
(S. Dmitriev, member of the Free Economic Society)
§ 110. If butter is supposed to be made from milk in the winter, then fresh milk, just milked, is drained from the milk pan through a stigma tied with a clean rag into the cribs, which are immediately taken out into the milk parlor and placed on the shelves made under the window (see § 63), where the air is coldish. The milk on these shelves should stand until it cools down to the degree of summer river water. Crumbs with milk should not be covered with mugs or lids, but with a clean canvas; but if it is neat in the dairy, then it is better not to cover them with anything, so that the milk cools faster. Then the cribs with such milk, already covered with clean circles, are moved to the second shelves, arranged on the wall to the aft hut, where the air is somewhat warmer than on the shelves under the window. Here the milk should stand for at least a day until all the fatty parts, that is, cream, are separated from it.
After the said time, when it is seen that the cream has already separated from the milk, then it is transferred to the third shelves, arranged near the stove, where the air is already warm; here milk with cream, for the formation of sour milk and sour cream, must stand at least two days; however, it depends a lot on the degree of warmth in the milk; however, in no case should the milk be kept in such warmth that the crinkles are heated from it, and therefore, if there is excessive heat on the shelves by the stove, then milk with cream can be left on the second of the mentioned shelves.
The perfect separation of sour cream from sour milk is recognized when, from a slight swing of the crinkle with the hand, the sour cream does not move apart, but moves in a dense mass. ... "
And nothing complicated. But troublesome.And the dairy is under construction, which means there are not so many shelves yet.
So we decided to speed up the first stage ... to simplify. And got the cream with a separator.
This unit is noisy and a lot of trouble with it. But ... nevertheless, the speed of preparation of the product also takes place.
This is what it looks like. What does it consist of inside and how it is arranged there and why cream comes out of milk, if anyone is interested, then the information is not secret and you can find it in no time.
Here it looks like "assembled".
🔗And I'll explain on my fingers.
Milk is recommended to be heated to twenty-five to thirty degrees before starting the process.
🔗Then…. First, you need to pour the milk into the upper bowl. Then we turn on the unit and give it to it, that is, its motor will gain momentum. And ... as soon as its hum becomes even and powerful, turn the tap. Do you see such a little white plastic check up above? And access to milk will open into the bowels of the unit.
Almost immediately from the bottom bend it will run, actively so, "reverse". That is, skimmed or skim milk.
And from the top ... in a thin stream and much slower a little later the very cream we need will begin to flow. Taste, I will report to you, extraordinary…. After all, a natural product is not some nistle cream for coffee. Ugh, God forgive me.
The yield of the finished product, i.e. cream, depends on the quality of the original product. Fat content and density of milk. But be prepared for the fact that there will be few of them. Therefore, it is necessary to start with such a unit if there are at least twenty liters of milk in stock, intended for distilling this one. And then more then take this same separator to wash and clean.
🔗In the meantime, put the cream in the refrigerator. Although it is possible, as the landowner Dmitriev says, leave him anyway. Do not put away in the cold. It's just that the process of final fermentation of the cream and turning it into sour cream will go faster. But we have nowhere to rush - this is one, and there are technical problems - that's two. Therefore - in the refrigerator. Let them stand ... turn into sour cream.
Then, the cream was put into the refrigerator. For ripening. For the night.
In the morning, on the contrary, I warmed them up. In hot water up to temperature, as I liked the subtracted in one source "... summer river water ...".
🔗 🔗And then the churn was applied. Also, you know, a miracle of technology. I will say a few words about her later.
🔗It consists of three components. Capacity for churning, drive and pulley with propeller, impeller, that is.
🔗Cream is poured into a container ...
🔗… From above the drive with the propeller is put on by this very thing.
🔗And the unit turns on in electricity. And he starts to buzz and spin at a terrible speed on the table. You have to hold on.
In old sources, where we are talking about churns, they say about the speed of rotation of the drum at sixty - seventy revolutions per minute, the same ... gives all one and a half thousand. And it does not rotate the drum, but pounds the cream with this metal propeller. In general, it works according to the Chukhonsky principle. So the conclusion is simple - you need to look for a craftsman to make an authentic unit.
After ... I pounded for fifteen minutes or a little more, we have this picture.
🔗That is, reading the sources, I realized that a certain lump of butter and buttermilk would form. Immediately, as can be seen, a thick homogeneous mixture was formed. A sort of sour cream. The truth is very tasty and aromatic.
🔗The next half hour of churning and spinning the unit so that the mass somehow fell under the propeller of this very one did not give much result. This sour cream only became more homogeneous. There was no hint of any separation between butter and buttermilk.
🔗Another fifteen minutes ... something like buttermilk appeared.
🔗It was decided to stop mocking the product. I put it in trays. I decided to stand in the fridge - to thicken. Because the taste, of course, was amazing. Delicate and creamy sweet.
🔗 🔗BUT!!! Matter of chance. We treated one very good and kind person with milk and butter. So he showed and told how to continue the process. Clearly.
And it should be so.
You will need very cold, icy water.
🔗Our sour cream (as it turned out, this is the very desired butter), after standing in the fridge for a while, really got lumpy and crumbled under the spoon into lumps - grains.
🔗We fill it with this very ice water.
🔗And, stirring, rinse thoroughly. The water becomes cloudy almost instantly.
🔗Then we fold it back onto a strainer, squeeze it out a little. And we repeat the process at least three more times.
It is necessary to let the rinsing water drain well, which will take with it the remnants of this very buttermilk and all sorts of unnecessary sourness and other impurities.
🔗And put the resulting lumps on a canvas.
🔗And wring it out thoroughly. To remove any remaining moisture.
🔗Here it is ... real CREAM BUTTER !!!
Got it !!! Looking ahead, I will say - as it seemed to me then ....)
🔗And we will shape in a tray…. You can, of course, not be molded, it is still more convenient to store and transport in trays.
🔗Just like that ... with white fresh bread. With sweet tea or, even better, with steamy milk ... !!! And even with coffee ... it's still delicious.
And now about the main thing. Rather, about the final stage of science.
About ... The same thing - Cow! Sweet cream butter. The usual natural, namely CREAM butter. Without something superfluous and unnecessary.
The oil worked. Remember which one?
It was difficult to spread it on bread. It crumbled. But I was sure that it was necessary. Where did this confidence come from? And we somehow went to the market. I went up to the milk line and tasted the butter that the aunts sell there. It was like mine in color, the one above is in the picture. More white than yellow. And it also crumbled under the knife.
I asked the milkmaids ... why, they say, the butter is white and crumbles. And why does it taste so ... cheesy? And these kind women answered me that, they say, this is only shop oil - factory oil is so plastic, because there are half of all palm plant additives. And his color, at the store, is yellowish because I add all kinds of dyes and flavors to it. And real oil, it should be like that. As with them.
I then thought that there it is, Ivanitch !!! So I make the right oil. The present!!!
And he told one person about it. To the one who then showed me “on the run” how to wash the oil. He told, being proud of himself, that, they say, that's what I am…. The man looked at me, shook his head, and told me everything again. Explained what the difference is and where it comes from. After that, I and ... in a word, I began to get exactly ... oil, which I will tell you about in conclusion.
So.
The cream must be kept in the refrigerator for three days. Or even four. For their final ripening. Even some fermentation. This is how the picture should form.
🔗You see the difference. This is practically not even sour cream, but the very "soft butter" in practice.
🔗We put this very creamy substance in the churn tank. And, by the way, suddenly someone will come in handy, fill the churn tank no more than two-thirds. This is the most optimal amount.
🔗And ... the process is repeated. ... Why is it on the floor? And because he fidgets and spins in the process. So ... so that it doesn't fall.
🔗About ten minutes passed. Sour cream started
rise. A little - a little bit airy ... from the inside.
🔗Just a couple of minutes passed. See what's going on? The amount of airy overrun increases.
🔗And about five more minutes, as it passes, and so this picture is formed. Bizet practically !!!
🔗Here, of course, it was taken from the churn ... well, like a sample ...
It looks very beautiful. It tastes like whipped cream. BUT!!! But WHAT !!! cream!!! I cannot convey in words, it must be tried. Although, for my taste ... and I don't really like whipped cream ... it could have been ... sour creamier !!!
🔗Ice will be very useful to continue the process. From ordinary clean transparent water. Just beat him ...
🔗And pour it into the churn. Generously! Don't be sorry.
And then we turn on the unit again and continue to shoot down.
Yes! It will thunder. Well, let it thunder. But the result will be - this is my answer.
🔗And this is what we see ..., after about ten minutes of the ongoing process. Almost butter, but still very soft and moist
🔗And now we add ice again. And the picture is changing a lot. The mass is shrinking, forgive the word, from the cold. And we turn on the churn again and enjoy the rumble of crushing ice.
🔗Not for long. The extreme phase of the knocking process lasts no more than seven minutes.
🔗Remove the cover. Everything is as described in the sources. Butter grains and buttermilk.
🔗Until then, not even three minutes had passed, and this oily grain floated up. Look how much of it was formed.
🔗This grain is that very CREAMY butter. True, if you try it, you will still feel a clear curd - sour taste. So it turns out that it seems like it is creamy, but at the same time, as the monkeys Jacone used to say from my “Calm little baby” childhood, “Delicious! BUT!!! Not ready!!!" Therefore, in order to find the final product, we will continue the process.
First, finally separate all the butter grain from the buttermilk. It is best to discard through such a strainer.
🔗Then just rinse under running cold water.
🔗Better already? Well, at least - beautiful - for sure!
🔗First, we extract this very oil grain from the churn. Straight with your hands. This is the most convenient way.
At the same time, we squeeze it well. Like this. It's like making a snowball. That is, we shape it like a snowball, continuing to squeeze. See how profusely the buttermilk is running out…. And we continue, excuse me, to hammer this lump in our hands, squeezing buttermilk out of it.
🔗That's up to this state.
There is very little buttermilk left in the oil, but the taste will still be the same as before the start of the process. The mass, however, will become more plastic, already more like butter in consistency and density.
🔗Here's how much it turned out. This is out of seven and a half liters of sour cream.
🔗And then we filter the buttermilk again. Through a strainer. No matter how carefully you wring it out, the pieces of butter will still remain in it. So what is the product to lose?
Here. This is buttermilk or "butter" as it is also called.
🔗This, I will report to you, is a very useful substance. For example, if you mix pancakes on it ...
But Mr. Dmitriev, for example, described the possibility of using ...
“... The churning food remaining from the butter, the froth from the butter and the bottom is mixed in one dish and used by peasants and courtyards to whiten cabbage soup; this mixture can also be used to make pies and unleavened egg bread, simply called koloboks…. " So there are actually many options. They say that for the stomach, in the sense of curing all kinds of gastritis and ulcers, God forbid, an irreplaceable medicine.
And we will continue to create "that very" delicately creamy natural taste.
And again we need ice. That is, you can, of course, do without it, only not everyone has a well nearby or a source key. Because we need water. Very cold!!!
🔗We take oil for washing in portions. As much as a handful will fit, so much and ... put our butter in this very icy water ....
🔗... and start washing it. And not just wash, but practically wash. That is, crumple and knead in water. I do it with my hands. So it is more convenient for me.
🔗The water immediately becomes cloudy ... literally after the very first kneading.
🔗But, ignoring this turbidity, continue to crush the oil properly. In his cake….
🔗And then back into a ball. In order to wash out as much as possible those remaining buttermilk that could not be squeezed out immediately.
🔗Then drain the water and fill in a new one. And repeat the process of kneading, flattening ... and again crumpling and squeezing. You see, even the second time the water became much clearer.
🔗How long and how many times should this process be repeated? Ideally, so that the water remains like this, no matter how much this piece of oil is washed.
🔗 🔗Then squeeze the oil well.
I do it with my hands. Again, we use the "make a snowball" technology, although it is possible to adapt which press. Just not worth it.
This is where the test will give that very delicious, delicately creamy taste.
🔗With fresh bread, and sweet strong-brewed tea ... no cake needed !!! Chessword !!!
Angela to you at the meal !!!
🔗
