Butter made from whole cow's milk

Butter made from whole cow's milk

Category: Dairy and egg dishes

Ingredients
milk	any

Cooking method

• We love butter. Both me and my children.
• I make it from live cow's milk.
• I usually buy 6 liters of milk, keep it in the refrigerator for a day, skim the cream with a small scoop and whip it in Kesh until butter is formed, rinse it 2-4 times with cold water, put it in a ball with my hands, squeezing the water out a little.
• All!
• It turns out 300 g of nerally tasty butter.

Julia, for especially gifted people like me
Whip what, skimmed cream?
That is, as I understand it, you can't do this with store-bought milk?
In general, I did not quite understand the process, I never did it myself

Irin on YouTube there are many videos of how to whip butter in a thermomix.
Type in the search)
They are whipped from regular fatty cream)

Irin on YouTube there are many videos of how to whip butter in a thermomix.
Type in the search)
They are whipped from regular fatty cream)

Thank you Mash, I also love butter (one in the whole family), but I didn't have a chance to do it myself ... I'll have to try

I wonder how much cream you make from 6 liters of milk?

Julia, for especially gifted people like me
Whip what, skimmed cream?
That is, as I understand it, you can't do this with store-bought milk?
In general, I did not quite understand the process, I never did it myself

Yes, cream.
And we use milk further
I have not tried it with a store one. I haven't bought it there for a very long time ...

Ask what is not clear, otherwise I did not understand what exactly is not clear ...

Julia at what speed and with what attachment?

I wonder how much cream you make from 6 liters of milk?

I have never measured it, but by eye in the region of a liter, I think ...

Julia at what speed and with what attachment?

Not maximum. Whisk attachment.
At first, the most magnificent whipped cream is obtained, then they settle and seem to curl up a little, then they become clearly visible grains, and as it starts to sprinkle out of the bowl, it means that the butter is ready.

Ask what is not clear, otherwise I did not understand what exactly is not clear ...

Now it's clear, whip the cream, in general I will try

Yeah, with a whisk, right?

Yeah, with a whisk, right?

Which of the many thin jumpers. It's kind of called it - for whipping.

I have never measured it, but by eye in the region of a liter, I think ...

Whoa! From summer milk, we get about 250-300 ml from a 3-liter bottle under the neck. They bring from the village to the courtyard

Whoa! From summer milk, we get about 250-300 ml from a 3-liter bottle under the neck. They bring from the village to the courtyard

Yes, our milk is very fatty. Gorgeous.

Julia, where do you get milk? I haven't seen draft in 100 years ...
And somehow I do not dare to take from grandmothers

Julia, where do you get milk? I haven't seen draft in 100 years ...
And somehow I do not dare to take from grandmothers

Why grandmothers? Now good milk is sold on the market itself, milkmaids stand in the dairy rows with their homemade milk. And, moreover, with all the certificates from the veterinary service, and under the control of the market. I am talking about this because I know this system, and I know milkmaids who are on the market

Thanks, Admin.
But I haven’t seen such a thing in the local markets, we have more and more dealers of southern nationalities.
I'll have to look more ...

Thanks, Admin.
But I haven’t seen such a thing in the local markets, we have more and more dealers of southern nationalities.
I'll have to look more ...

So it is not necessary to look at dealers. Every market has several milkmaids with their own milk, from their cows. Even we have private milkmaids in Dmitrov, and I buy all the milk from them and always fresh, milk is more morning

Yes, in the region I saw this on the markets, but in Moscow it is more difficult to find or very much at cosmic prices.
I sometimes visit the Pskov region, there is - excellent milk.
It is necessary to search on the usual routes, m. find it.
By the way, I recently bought the so-called. farm. So it seems delicious, but all the sour milk from it turns out to be bitter. Means, with some disgust. I tried it 3 times, I kept thinking that I did something wrong, and everything went to the trash heap.

Julia, where do you get milk? I haven't seen draft in 100 years ...
And somehow I do not dare to take from grandmothers

For more than a year we have fled to the Moscow region - 75 km from the Moscow Ring Road and here not far from the family is keeping a cow. They have the Boer.
But in Moscow time they bought from farmers that milk was brought to the market. At each market they stood with a full assortment of milk, eggs, and in the summer and their vegetables ...
I noticed them in all the markets I have seen.

And the prices were quite normal ... 150 rubles. for 1.5 liters.
True, I pay 180 for 3 liters. And what an abundance of this goodness we have in the Chekhov market. And his own bird, and any meat and vegetables .. milk, sea eggs.
We, having traveled for half a year to the dacha and looking at all this, could no longer live in the city ...

I do everything in the same way, only I beat it not with a whisk, but with a knife. As soon as the spray started, I turn off the combine. Be sure to rinse off the buttermilk in ice water.

I make homemade butter from market sour cream (we call this product that way), but in fact it is good heavy cream with a spoon in it. For a good yield, the cream should be yellow and, when left standing for a day in the refrigerator, become thick, thick, that is, in consistency, they already look like butter. From a 0.5 liter jar of such cream, 310-340 g of butter is obtained. If the cream is white or thinner, the yield may drop to 200 grams of butter. From heavy cream and butter it turns out much faster, just a couple of minutes of whipping.

Beat with an ordinary mixer, a beater attachment. At first, nothing seems to happen, then the cream seems to thicken (you can see the tracks on the surface from the beater), then they start to come in flakes (you can hear the characteristic “squish” of buttermilk). When the "squelching" began, we look closely at the process: more and more liquid is separated, and the oil is churned into a dense mass. And when the amount of liquid stopped increasing, it means that the oil is ready. I scoop it up with my hand in one pile, squeeze the buttermilk and rinse it under the tap with cold water. The first time, in a small amount, I collect this water and use it along with buttermilk for something from the dough (bread, pancakes, pies, whatever). And then I rinse the butter better to wash out the remaining buttermilk. When the water flows more or less clear, I squeeze out a piece of oil between my palms, put it on a plate for a short while to dry, and then in a polyet. small bags and into the freezer.

I always harvest butter in the summer for a whole year in advance, because the best butter is obtained from milk when cows graze on fresh grass. I make up to 5 kg of butter, put it in small portions in small balls, put it in the freezer, and then take it out and use it as needed. It does not deteriorate, does not lose its quality, it is needed much less for cereals and dressings than for the store, since the fat content and quality cannot be compared. When I harvest butter, I buy hand-made cream directly in the village, because what is exported to the market is already getting at least 50% more expensive.

[knopa 1!]

knopa 1!
Great!
The idea of ​​harvesting butter did not occur to me, but I put the leftovers that I had not eaten in a week in the freezer and then, when I have a lot, I make ghee out of it. I fry on it.

The cow is in drift now and is not being milked. Therefore, we do not have local milk. I buy at the Chekhov market from private traders: milk, cream, sour cream, cottage cheese.
Making butter out of cream.They are much better than store-bought ones, but for some reason, what I make from my own hand-picked cream tastes better ...
And there is much less buttermilk here. The last time she was almost gone. The cream is separated.

Girls, how do you store butter? I've been doing it for a long time. Here, on the forum, the discussions were on many pages, Temka has now calmed down somewhere. So that's it. Even in the freezer, the oil does not take on a fresh smell and taste, not to mention the fact that in the refrigerator. I don’t do it in reserve, I fiddle with it every week, oil is really cool I put it in a saline solution, I didn't like it either.

[3do4ki]

3do4ki, and how long do you keep the milk for the cream to separate? Do they not sour, turning into sour cream?

And there is much less buttermilk here. The last time she was almost gone. The cream is separated.

Add buttermilk and whey to bread or pancakes
I specifically ask the milkmaid for a bottle of fresh whey, brings 2 liters of whey each - I drink part of it while still warm, and part I put it in the freezer and use it when needed. It is only better to pre-pour into small containers, portioned for bread

Girls, how do you store butter? I've been doing it for a long time. Here, on the forum, the discussions were on many pages, Temka has now calmed down somewhere. So that's it. Even in the freezer, the oil does not take on a fresh smell and taste, not to mention the fact that in the refrigerator.

In the refrigerator, butter made from raw cream will calmly lie for about 10-15 days. The most delicious butter is made from ghee, I heat the cream in a slow cooker for a couple of hours. But even such oil will not be stored for a long time in the refrigerator.
Butter is a perishable product! The fat in oil is up to 82% and the fat is subject to oxidation and gradually goes rancid and deteriorates, hence the unpleasant taste and smell!
And the refrigerator freezes any food, hence the problems with smell and taste. But first of all, the problem is that the oil cannot be stored for a long time.

[Lenny!]

Lenny!
I can smell this too.
I make butter once a week and by the end of the week I smell ...

The other day I did a lot and put half into the freezer right away. Let's see what happens, but my nose is like a dog - little hope.

Admin!
I don't like drinking it, and I bake bread in 99% of cases on it, but I also make everything myself from whole milk.
Cottage cheese and whey without heat treatment.

[3do4ki]

3do4ki, and how long do you keep the milk for the cream to separate? Do they not sour, turning into sour cream?

Day in the refrigerator.
Acidified along with milk, but not soon if the milk is clean and from 1 cow.

The better you rinse off the buttermilk, the longer it can be stored. Moreover, it is necessary to rinse in very cold water, as it were, knead the oil, so it is necessary to rinse not under running water, but in a bowl, changing the water several times.

Ay, you have a good Temka and beloved smart girls, I'm proud of you

[plm64]

plm64,
I wash it 5 times, no less ... in ice water.
I didn't try to knead it there. It is already very porous.
I'll try.
Thank you.

katerix,
Thanks for the kind words!

I rinse the oil in running water from the tap, for a long time, until there is absolutely clear water. Well, I wrinkle a piece of butter between my palms, turn it in different sides under water (I divide a piece of one 0.5 liter can into 4 balls, wash each one separately), then squeeze the water well, form balls again, put each one separately in a separate bag, tightly I tie it and put it in the freezer. I have a freezer up to 18-24 deg. Naturally, in a year it will no longer be the same as completely fresh, but it is still better than store (it is not clear what and from what) or made out of season. Since both the output and the quality are the best summer milk butter. The yield from winter milk is very small, the game is simply not worth the candle.

Lenny most likely, the preservation of the oil depends on the temperature in the freezer.I have a separate freezer, where the temperature is low, everything is stored well. Naturally, like any dairy product, butter strongly attracts foreign odors and changes the taste from this. You just need to make sure that there are no fish or anything else "odorous" nearby.

And I have a freezer -18-24.
I will try to wash the oil for so long.

And "our" cow gives fat milk in winter. It turns out a lot of oil.

Naturally, like any dairy product, butter strongly attracts foreign odors and changes the taste from this

This is what we are talking about. But I'm not worried. Such butter goes to baking with a bang.

Girls, try to compare oil, and any other food that you have frozen and stored in parchment and plastic. Only, of course, not in the neighborhood of fish or other odorous foods.
You will feel the difference right away! By the way, the same fish is stored in a completely different way and smells in parchment and polyethylene.
I try not to store anything in polyethylene for a very short time, no matter how convenient it is.
It would seem that polyethylene should protect from extraneous odors, but everything in it "suffocates" very quickly and, without acquiring extraneous odors and tastes, gets its musty, sour, very unpleasant.
The oil is also very well stored in unglazed ceramic dishes, but such dishes are not very tight, as a rule, and I doubt whether they can withstand the freezer. In addition, due to its porosity, it is difficult to wash it so that it completely gets rid of the residue of the previous product.
Another point: butter is best stored in one large chunk, rather than several small ones.

[Olga VB]

Olga VB,
The parchment for baking?

I store in plastic containers.

Yes, I agree about the parchment, I only store it in it. I don’t make big pieces. because then it is not convenient to use - 100-150 grams.

The parchment for baking?
I store in plastic containers.

For a long time I have pencil tracing paper and parchment paper.
but I think that the one that is also suitable for baking, but not siliconized. For example, there is paper for baking in a store "everything is fixed price", it is not very suitable for baking, but for packaging it is quite, and it turns out more budgetary.
But you can also look at the stationery stores. For example, be guided by the wrapper of the store oil in packs or the paper with which the boxes for quality loose oil are lined.
And plastic containers, as a rule, are made of the same polyethylene. Better in glass. But again, like a freezer - will it survive?

[Olga VB]

Olga VB,
I now have red caviar in a glass jar in the freezer - okay!

Thank you! I'll try it on paper.
Also, I remembered, there are such brown paper bags .. you can buy them for such purposes ..
They send me flour from the ecovillage to such people ..

[Girls!]

Girls! After cooking the butter, rinsing and beating, I divide it into pieces, wrap each one in cling film, and then put these pieces in vacuum bags, vacuum them and in the freezer. Stored for a year the taste does not change at all!