Butter made from skimmed cream

Butter made from skimmed cream

Category: Dairy and egg dishes

Ingredients
separated cream	700 gram

Cooking method

• 1. Rustic cream. The fatter, the more oil will turn out and the faster it will beat (in a kitchen machine in 3 minutes). If the cream is fresh, then the butter will be softer, but it will also take longer to whip (maximum the bread maker whipped for an hour)
• 
• 2. I put 700 ml of cream in the mixer bowl. 700 grams I took for my Kenwood. In a bread maker on the "butter" mode, 400 ml is well knocked down. With a hand mixer, everything is whipped well too
• 
• 3. Turn on 3
• 
• 4. I rest for two minutes
• 5. The sour cream starts to clump, which means the buttermilk will separate soon
• 
• 6.Is more and more stratified into butter and buttermilk
• 
• 7. Begins to squelch strongly. The oil has already been knocked down into one lump
• 
• 
• 
• 8. Drain off excess liquid (buttermilk). You can make pancakes from it, or make cottage cheese. I don't like her, so I just pour it out.
• 
• 9. Fill the oil with ice water and once again go through the mixer / HP / KM. Let the oil rinse
• 10. Drain the water, repeat washing if necessary.
• 11. Squeeze out (using a spatula, or directly with your hands) the oil.
• 12.Everything !!! You can eat

The dish is designed for

500 grams

Time for preparing:

5 min-30 min

Note

After buying a bread machine with the function of butter, I was looking for recipes for a long time - how can I knock it down. There was nothing in the pictures, and I did not understand everything about the technology. Now for 3 years we have been eating and cooking only on our own butter.



BUTTER - cow butter, food product obtained by separating milk fat with subsequent mechanical processing. Butter contains on average 82.5 fat, 0.6% protein, 0.9% carbohydrates, 0.2% minerals. The content of unsaturated fatty acids, vitamins A, E, D in milk fat, high taste and good digestibility determine the great value of butter as a food product. Therefore, it should be widely used in children's and therapeutic-and-prophylactic nutrition.

Energy value 100 g butter 749 kcal. Summer oil is richer in provitamin A - carotene, vitamins D and C (up to 35 ml / l). Several types of butter are produced. Sweet butter is made from pasteurized unfermented cream; sour cream - from pasteurized cream, fermented with pure cultures of lactic acid bacteria. These oils are available unsalted and salted. Vologda, butter is obtained from unfermented cream, pasteurized at a high temperature (95-98 ° C), which gives it a specific nutty flavor and smell.

Amateur butter is made from unleavened pasteurized cream with a fat content of 78%. Peasant and sandwich butter is obtained from fermented and non-fermented cream with a fat content of 71.5% and 61D%, respectively. All types of oil have a characteristic taste and smell. Consistency - dense, homogeneous, color - from white to light yellow. They also produce butter with additives: chocolate contains at least 18% sugar and at least 2.5% cocoa, fruit - up to 16% sugar, vitamin C, an increased amount of vitamins A and group B, organic acids, aromatic substances; honey - from 7 to 25% natural honey. For culinary purposes, ghee is obtained from butter.

Butter is perishable and must be refrigerated. If the taste of the oil has deteriorated, it can be melted. In a saucepan with hot water (fill to a quarter of the volume), lower the oil cut into pieces, then place this saucepan in another, large saucepan with water, put on fire and bring to a boil.When the butter is melted, add salt to it (2-3 teaspoons per 1 kg of butter), mix slightly, let stand and then drain the transparent layer of fat into a clean bowl.

Thanks for the recipe .. I drag it off with great pleasure to the bookmarks !!!

[tanikit]

tanikit, Tatyana, thanks for the recipe!
Unfortunately, I don't have any cream like yours ... But knowledge will come in handy.
Bookmarked it.

If I suddenly turn up real cream, then I'll try to make butter :)

If there is no mixer, put 350-400g of cream in a 650-800ml jar and pour 50g of cold water. Close the lid tightly (so that it does not leak) and shake it (quite actively) for 30 minutes. Drain the buttermilk into a jar - an excellent base for bread. Rinse - pour in 100-150 ml. cold water and shake for 5-10 minutes. Rinse 2-3 times (rinsing can also be used - only there is more water than buttermilk.).

Tanyusha, thanks again for the recipe, yield -500 ml of cream - 320 g of butter

[Irina]

Irina, well, you are an electric broom !!! we only stole the recipe by bookmarks .. and you have already put up a photo .. !!! good oil !!! natural !!!

[Song*]

Song*why don't you have rustic cream? Is there really not a single village around the city?
Jiri, good butter turned out. Isn't it easy and simple? And also delicious :)

Irina, you are an electric broom !!! we only stole the recipe by bookmarks .. and you have already put up a photo .. !!! good oil !!! natural !!!

Yeah, after all, hunting is worse than bondage, ran to the market, and spun. Already tried it with bread, delicious!

[tanikit]

tanikit, Tatiana, I didn’t even expect it to be so fast. I wonder what fat content the butter turns out to be, the cream was almost sour cream, but not sour, but even slightly sweet, so the fat content was high

[Jiri]

Jiri, but I didn't think about fat content
Yes, fast and tasty. And most importantly, it is easy and natural
Guests will often come to us with a cake, and I have bread in the oven. So they will die of bread with homemade butter, and the cake is untouched.

[Tatyana]

Tatyana, can you compare a shop cake with your product!

Nda, I ate such fresh, freshly whipped butter for a long time, when my friends were holding a cow. They also had a separator. This is awesome delicious. And the coolest thing is that for some reason they churned oil in a wooden mortar, tall and narrow, hollowed out of a tree trunk, they still got it from their grandmother. I only saw such a stupa in a picture from fairy tales, BabaYaga flies in it.

I bring my THANK YOU !!!
CLASS EVERYTHING TURNED OUT ..
I had 380 grams of cream .. 250 grams of butter came out of them ..
cool ... it turned out natural delicious butter

[Zena]

Zena, Zhenya, congratulations on the first oil! 🔗 And what was the cream?

[Zena]

Zena, Zhenya, by the way, it's very interesting, what kind of cream was there and where was it taken?

I do not know what fat content I bought from private traders on the market ..
It was really a pound .. and watery .. but so tasty .. oh tasty .. here we licked 100 grams * JOKINGLY * stood for three days in the refrigerator thickened and then beat the butter yesterday .. I didn't have time to blink an eye and butter ready. ... Buttermilk was just a little bit .. then I squeezed it out with my hand and hit it lightly on the plate, giving the shape of a bar .. by the way, when I beat off some more liquid, I poured it out ..
My son liked it ..
I will only now add a little salt before whipping .. without salt, it’s not usual

The girls wanted to expose a photo .. but for some reason the computer does not see the camera ..
my husband wakes up, ask me to adjust ..
I took a picture of the butter that my mother bought at the market .. it is bright yellow ... but the fact that I knocked down yesterday a creamy shade .. milk is not pure white in general ..
the yellow one lay in the freezer and has a bright smell ... I won't say that it is very pleasant .. but the thing that was knocked down yesterday almost does not smell like anything ... so light aroma ..
so I started thinking .. on the market 1 kg .. oil costs us 600 re. (and then only knock down to order). and if you knock it down yourself, it will be released at about 680-700 re ..
and why such a difference in color ..
what I knocked down yesterday and my son and I liked it more ..

The difference in color, it is probably May oil, it is bright yellow. And the fact that you knocked down whitish, at this time there is no particularly green grass, therefore white. In general, May oil is considered useful. In May oil, it is considered that there are all vitamins, since the grass is green at the end of April and May, in June it starts to fade and the color of the oil and, accordingly, sour cream also changes. May sour cream, too, with a yellowish tint.
In general, not long ago I found out that in the markets they mix homemade and margarine and sell, these are the sellers, they profit from us. Well, it probably also depends on what the cow eats, what hay. We have in some cities where there is no much grass at all, but there is a thorn, cows eat eggplants.

Yellow oil was purchased not in May but 1.5 weeks ago

Zhen, maybe something like turmeric is added for color? I also get light, but private traders sell yellow

I also think that this butter is fired. Lazy salespeople add a lot for weight and color. I heard that toilet paper is constantly added to sour cream in the markets.

My oil, also light, turns out just like in your picture. I salt a little more.

I heard that toilet paper is constantly added to sour cream in the markets.

maybe they won't save on paper at least? (not used)

Jiri))) As you say ...

I hear about paper for the first time ..
But the color really interested me a lot .. namely, the difference in color .. it doesn't seem that turmeric would have been added there would be a smack .. all the more I would smell it .. a lot I don't respect her .. I don’t like the smell ..
I already woolled the Internet before work .. until I found an answer

For color, food coloring carotene is added to the oil.

[Girls,]

Girls, I want to make butter. Already ordered cream, 1 liter. I will do it in Kenwood.
I have questions:
1. If you add some salt, when is it better?
2. How much of this oil can be stored in the refrigerator and freezer?
3. If someone else did in Kenwood, which nozzle is better, "K" - shkoy or flexi? And at what speed?
4. Where to use buttermilk next? How to make curd? Or where is the best place to use it?

Well, so far it seems to have asked everything. More questions may arise along the way.

I won't tell you about kenwood, but the better you rinse, the better the oil will be stored. In the freezer for a long time. You can drink buttermilk, you can put any into the dough. About salting the most interesting.

[Natusichka]

Natusichka,

I won't tell you about salt, I won't salt ... it's so delicious.

Nozzle yes, TO shaped at 4 speeds, I whipped, literally 2 minutes maximum and the butter is ready!

their buttermilk awesome pancakes come out.

it is better to store in the freezer if it is necessary for a long time, I made at once a liter from three .. washed it well, calibrated, well, if I may say so .. about a plate giving a square shape. then in the freezer not for long .. it just grabbed and evacuated ... it was stored perfectly .. I made small pieces on purpose to get it out and eat it .. so that it would not lie in the refrigerator for a long time. therefore I will not answer the question of how much to keep in the refrigerator .. in a vacuum in the freezer for three months.

Where to use buttermilk then? How to make curd? Or where is the best place to use it?

Curd whey, cheese whey, from butter (what is it, and where to find it?)

Milk: milk, yogurt, cottage cheese, cheese, butter

[Natasha, Zhenya, Tanya! Girls!]

Natasha, Zhenya, Tanya! Girls! Thank you very much for the help!
The cream is already in the refrigerator, it is already in the form of sour cream. Today I plan to make butter.
I have 1 liter of sour cream from one cow. I decided, as you say, not to salt.
But the process of knocking-out the buttermilk is not entirely clear to me ...
I realized that the oil should be placed in a container of cold water and kneaded well with my hands. Change the water a few times, right?

[Natusichka]

Natusichka, Yes exactly. You can also use a tablespoon. And it would be good to hold the water in the freezer so that it is very cold. Rinse until the water becomes transparent. This is about three times.The last time I had enough and two times. Then squeeze out well and compress so that there is no water left in the oil and into the refrigerator or freezer. You can press it into a cube, or you can use it with a bun

[Vera,]

Vera,thank you very much!
And we only talked on the phone with Natasha from Belgorod and she told me exactly how you described it.
And also, purely intuitively, I put a 5 liter eggplant with water in the freezer for cooling.

Then squeeze out well and compress so that there is no water left in the oil and into the refrigerator or freezer.

well, this is what I call beating .. I throw butter on a plate and give it a rectangular shape

I throw butter on a plate and give it a rectangular shape

Does the water spray in different directions? Or do you need to get wet somehow?

Girls, and you are washing for what purpose? To remove the sour taste or what for? Why am I asking, I just don't bother with flushing. But I buy cream that is not sour. But the buttermilk is drained as soon as it appears. The process of separating the buttermilk began - I stopped the mixer, scooped everything up in one direction with a spoon, squeezed it out, drained it and knock it down again, then I repeat everything. At the end, I simply push the mass through the bowl with a false one, and squeeze it into the container. And there is no need to flounder in the water.

[Natusichka]

Natusichka, yes, it splashes a little, but it's not difficult for me to wet it from the tabletop ..
beats off - the already squeezed piece is shaped.
It's a pity not in stock now, I would show the bar.

[Girls!]

Girls! I made!!!!
I did it !!!! Hurrah!!!!
I am so happy now, as the first time I got a loaf of bread! I divided it into pieces and wore it, treated all the residents of the entrance!
From a liter of cream I got 600 UAH of butter, real! Home!
I sent him out in three waters. In principle, the second water was already clean, but I decided to wash it! The buttermilk separated very well.
I have not tried it yet, because today is a fast day, and my husband licked all my fingers like a calf! He said it was awesome oil (literally, sorry for the non-literary vocabulary)!
And I'll try tomorrow. I sent 3/4 of the butter to the freezer and 1/3 to the oil can.
Now I will try to post pictures.
This part of the buttermilk has already been drained. Whipped for 2.5 minutes.
🔗
Finished butter
🔗
🔗
And buttermilk, about 400 ml.
🔗

Girls, thank you very much for your help and advice! I couldn't do anything without you!
Natuska, thank you very much for your help too, although you helped me over the phone!

[Natusichka]

Natusichka, butter - super! Congratulations
But buttermilk can be used to bake bread. The aroma will be awesome creamy.

[Vera]

Vera, thanks, I will definitely try it in bread and I want to try it in pancakes, they say that it is also delicious.

Today I tried bread and butter in the morning! This is a bomb!!!!! Taste of childhood!
Thank you very much for the recipe !!!! I could not even imagine that it would be so simple and so delicious!

Good day! Please tell me what I did wrong. It was 440 gr. thick market cream, when I bought it was sweet, and after 2 days a slight sourness appeared in the refrigerator. I tried to darken them, but on the stove, even on the smallest fire, they tried to run away from me 2 times, in total they boiled for about 40 minutes. I chilled them overnight in the refrigerator and began to knock them down. There was practically no buttermilk at all. I washed it 4 times. the sourness is almost all gone. Oil output 380gr. But for some reason I got it crumbly, you can't smear it, it crumbles. What could have caused this?

I think because the cream was boiled.

The post ends, I start to make butter preparations! She began to rinse him and almost licked her hands ...
It turned out 650 grams from 2 half-liter cans of sour cream (one of them is incomplete).
Made it faster than ever!
Thank you very much !!!
🔗

Natasha, hello! Specify, please, did you make butter from SWEET OR from CREAM? I'm already licking my lips at the photograph, and in the fridge there is a half-liter jar of very thick cream - the spoon does not turn.Will they make butter or should they be diluted with milk? Somehow I was already in the mood to make the oil.

And about the oil in May ... I have been taking oil (factory) at one point in our market for many years. It was they who advised me to take (if possible, of course) may oil. So now, at the end of May or the beginning of June, if the money allows, I take several kilograms at once, pack them in bags and into the freezer, since this year we bought a large freezer chest. But, if I get my own butter, I'd rather do it myself. And that much has risen in price with us. And you won't buy it for a whole year, it's better to buy something fresh.

[Pinky]

Pinky, it was at first cream, but, on the advice of the girls, I kept it in the refrigerator for a couple of days and the cream became thick sour cream. So I whipped it up.
Literally 2 minutes and you're done!
Then I washed it 3 times in cold water and formed it with a brick.
Thank you very much to all the girls who taught me! It's just happiness to eat homemade butter!

[Girls,]

Girls, I have a question. I take homemade milk, how much its fat content, I do not know and the hostess does not know. But to get the cream, she drives it through the separator. After separating the cream, from the remaining creamdrainedof fat milk she makes curd. Is there a method for determining the fat content of this curd? For the medicine, I will need cottage cheese no more than 2% fat, so I pester you.