Homemade butter

[The economic side of the issue]

Homemade butter

Category: Dairy and egg dishes

Ingredients
Marketsour cream fresh, non-acidic, the thicker the better	1 kg
Very cold filtered or boiled water	somewhere 5-7 l

Cooking method

For this we need: a deep bowl, a mixer.

Put cold sour cream (from the refrigerator) into a bowl.

We begin to shoot down msetana with a mixer at the highest speed. At first, the sour cream becomes thinner. Then it begins to thicken and "puff" - this is already possible to make a cream.

We hit on and wait for such a white "milk" to stand out.

But we have a different task. We beat, without a break on. From white, the mass becomes somewhat yellowish and grains begin to appear. Here the grains are even more visible, and the mass is even more yellow, but the liquid has not yet "fought back"

We hit on and wait for such a white "milk" to stand out.

And here is the liquid at the bottom. To my mind. it is called PAHTA. It has very good pastries. therefore we do not throw it away, but carefully drain it into another container.

Please note that when draining the buttermilk, do not ram the oil grain, but, if possible, leave it loose, so it will be easier to rinse it. But if you need to squeeze out the buttermilk as much as possible, then squeeze it out. what now ... then somehow rinse ...

We pass to the final part of the preparation. Fill a bowl of oil grains with very cold water. Better. of course. boiled. but I always fill it with filtered and everything is fine. How much to pour is not an important question. Our task is to wash the grain "to clean water" I have it 2 times. I pour 3-4 liters and stir well. rinse with oil. The better it is washed, the tastier it will be and the better it will be stored. This is the first time he washes. We drain the water carefully.

But the second time I filled it in and again thoroughly washed it. The water was carefully drained. Now we take a handful of grains of oil in our hand and begin to stick together into a lump. removing all liquid at the same time. Try to squeeze out as carefully as possible, wash this bun in your hands. I advise you to squeeze it in parts, and not all at once - just for better moisture removal. If the water remains, it will freeze in the skin of the oil with ice crystals and will "pop" when frying in a pan. Well, I made small balls into one big one. crumpled again. molded with a brick. the oil is ready.

Paying attention. that I do not put any additives in the form of salt, preservatives, etc. The oil does not need this. I cook immediately from 3-4 kg, I pack half a kilo and in polyethylene in the freezer. Enough for a long time!
The economic side of the issue
From 1kg of sour cream I got 600g of butter and 200g of buttermilk. Another 200g buttermilk was apparently lost in the rinsing process. Those who do not want to lose them can squeeze the grains of oil immediately after knocking down, and then somehow crush them again in order to thoroughly rinse them. If the sour cream is thinner, then the butter will come out somewhere around 500-550 g. So consider the cost yourself.

Time for preparing:

20 minutes.

Note

Hello, my dear!
How many recipes have I blackened from this forum! Now it's time to replenish it with your knowledge
Namely . I want to talk about butter in general and butter in particular. "the beginning of all beginnings" - BREAD AND BUTTER, TRUE? There is so much about bread that the entire Runet is read, but butter .... Meanwhile, if we have learned how to make Real bread, then we must also make Real butter.
But first, a review of the Russian butter market (Ukraine, Belarus and other "former" ones are probably in the same position)
Recently, only the lazy has not written about the dangers of butter.Nutritionists took up arms against it: it de-contains a lot of cholesterol, which contributes to the formation of plaques in blood vessels. Advertisers are talking about the dangers of this product, claiming that “light and ultra-light oils”, in which the cat cried butter, are much more useful. What is true and what is false?

Here is the opinion of a specialist in the dairy industry Vladimir Kharitonov: “Advertising statements about the absence of cholesterol in“ light ”oils are slyness. It is in any of these products. By and large, the statements about the dangers of oil are opportunistic. ” And in general - what is the dispute about? About 80 percent of the products sold in our stores under the name “butter” are actually a surrogate. And half of canned milk and a third of whole milk and fermented milk products, which go under traditional names, do not correspond to them in composition.

The emotional side of the issue
Yes, it's not cheap. But don't we buy meat, sausage, cheese for the same money? Why can't we afford butter ?! After all, not much of it is actually spent! And it turns out PRESENT! As in distant stagnant! What is called the "taste of childhood". I don't buy "homemade" butter at the market. because it is not like that. It is prepared from the old peroxide sour cream (the acid partially leaves when washing) and with a short storage it begins to smell like strangers ... Yes, and they mix everything in there ... Melted lard is added ... In general. I only trust my sour cream butter, it's harder to falsify, and you already know milkmaids who are capable of what

I always have variety for tea at home. but you know how nice it is when a girlfriend is asked "what for tea?" says, give me
BREAD WITH BUTTER BECAUSE THERE IS NOT ANYWHERE MORE THAN SUCH BREAD AND SUCH BUTTER. Here's how I'll tell you without false modesty
If you get great bread, this is a clear prerequisite to do butter for it! You can do it !!!

You will not find real butter on sale during the day with fire. And where does it come from if over the past decade milk production has fallen by half. The prime cost of milk costs 8-10 rubles, and the production of a kilogram of butter requires 25 liters. If we add other production costs here, then a two-hundred-gram pack will cost the buyer 150-200 rubles. According to experts, a good-quality product from cow's milk is produced only in the Vologda and Arkhangelsk regions, Tatarstan, Bashkiria and the Krasnodar Territory. However, all our counters are filled with “butter”: “soft”, “light”, “lightweight”. These products cannot even be called margarine; experts call them “combined” or “yellow” fats. In their production, plant and animal components, substitutes, fillers, flavorings, flavor enhancers are used. Recently, the fats of marine mammals have been used. But advertising assures that such a product is to the taste of even the inhabitants of heaven. Whether they suffer from cholesterol is unknown. Meanwhile, residents of villages and small towns most often consume good natural butter, which is produced at local dairies or on peasant farmsteads from whole, high-quality raw materials. It turns out that they are most in danger of acquiring plaque in the vessels. In fact, on the contrary: they eat a healthy and environmentally friendly product.

“Cow oil is a unique product in terms of digestibility,” says Doctor of Biological Sciences, Professor Mikhail Levachev. - It is rich in vitamins A, B, D, calcium, phosphorus. For children, milk fat is simply necessary, but substitutes for an immature child's body are harmful.

At the Research Institute of Butter and Cheese Making, using a special technique, almost all samples of imported oil presented on our market were examined. It turned out that the overwhelming majority of them contain antioxidants that are prohibited in Russia. Recently, genetically modified components have also been added to the oil.

When asked which tastes better, the answer is in favor of butter. So don't let cholesterol scare you. Moreover, rumors about its harm are also greatly exaggerated.The medical literature on this matter says the following: its reserves in the body are so large (and this is necessary) that two or three sandwiches with butter on the day of the weather will not do anything. Therefore, all the showdown with cholesterol is nothing more than a publicity stunt.

So, I propose to make natural butter at home.

[VOLOGDA OIL]

Yes, no fantasy! "Sleight of hand and no fraud!" (C)
Cheeslovo, fresh sour cream and a mixer + 20 minutes of business! For several years, only our own oil!

Continuation of the topic. Information from another site. Our people are curious and love experiments. Someone will read it for general erudition, and someone will go to pasteurize in a slow cooker "until the nutty taste"

VOLOGDA OIL

Tula gingerbread cookies, Orenburg shawls and, of course, Vologda butter are known far beyond the borders of Russia. It is impossible to pass by the wooden barrels and clay pots, on which the famous inscription "Vologda oil" flaunts. For more than a hundred years it has been captivating people with its taste. How did this miracle come about?

The invention of the world-famous butter is associated with the name of the Russian cheese maker Nikolai Vereshchagin, who is also the founder of the first Russian cheese dairies. He was also the brother of the famous battle painter Vasily Vereshchagin, but this is so, by the way.

Nikolai Vasilievich, although he finished the course at the Naval Cadet Corps, retired at the age of 26 and settled in the family estate. While living on his father's estate, he became involved in farming and drew attention to the abundance of flooded meadows and pastures with rich forbs.


The meadows are no worse than in Normandy
Vereshchagin immediately began to look for a place where he could learn how to make cheese. He tried to get acquainted with this process at existing cheese dairies. But all attempts were unsuccessful. The main masters who directed this business were almost exclusively foreigners. They did not allow Russian workers to study production. Everything was kept in the strictest confidence. "Teach you Russians what is left for us Swiss to do in Russia?" - Nikolai Vasilievich heard.

But this turn of affairs did not stop Vereshchagin. Having borrowed two thousand rubles from his brother, he went to study in the country of the Alps. And in addition to his hobby for cheese making, he also took a closer look at butter making there. And already in August 1865, after returning to Russia and settling in the village of Gorodnya, Tverskoy district, he opened a cheese dairy there, in a peasant hut, buying milk for her from the neighboring peasants.

In 1870 Vereshchagin came to Paris to attend the World Dairy Exhibition. There, his attention was drawn to the oil, which had a nutty-like aroma. This taste was given to milk, and then to butter, some types of herbs that grow in the French province of Normandy.

And then a very interesting thought arose in Nikolai Vasilyevich's head: “What if you try to get the original oil in Russia as well? After all, the meadows in the Vologda province are no less rich in herbs ”. No sooner said than done: after returning home, he began to work on a recipe for such an oil.

But the experiment failed the first time. The butter did not taste exactly as expected. It tasted bitter and smelled like mud, not nuts. Nikolai Vasilievich personally checked all stages of the work. And what do you think turned out to be? The oil took in the smell of the water it was rinsed with. To prevent this from happening again, Vereshchagin decided to boil the water, and, to be sure, pasteurize the cream. As a result of pasteurization of the cream, it acquired a specific, delicate and very pleasant taste and aroma, vaguely reminiscent of the taste of roasted nuts, which is now called "nutty".

This butter was very different in taste and aroma from butter made from raw cream. This is how a new technology of production from "hot cream" was born, and Nikolai Vasilyevich worked to improve it until the end of his days. The oil obtained in a new way, the "author", being a humble man, did not name it, but gave it the name "Parisian".

In St. Petersburg, having highly appreciated the advantages of this oil and having learned the technology of its production, Russian buttermakers began to produce this oil, calling it St. Petersburg oil. From here it went abroad. So for a long time, this type of oil retained a double name, which penetrated into literature: Parisian, as N.V. Vereshchagin called it, and St. Petersburg, at the place of its sale. In 1939, by order of the People's Commissariat of the Meat and Dairy Industry, "Parisian" butter, as having nothing to do with Paris, was renamed into "Vologda".

What are the features of the preparation of this famous product? For the manufacture of Vologda butter milk with special properties is required. Plus, only fresh cream with a clean, fresh, sweetish taste without foreign tastes and smells, a certain fat content. The temperature of their pasteurization in closed containers should be 97-98 ° C in order to retain the aromatic substances that create the taste of the oil in them. Fast cooling, physical maturation and churning, and then washing the finished oil with boiled water.

According to the state standard, butter must contain at least 82.5% fat and no more than 16% moisture. Real Vologda oil is prepared mainly in the summer. It is impossible to store Vologda oil for the winter: its shelf life is one month. On the 32nd day, it is declared simply premium oil. Naturally, with this technology, the price of this oil has always been the highest both in the domestic and foreign markets.

Assortment of oils from Vologda
The right to use the brand "Vologda" was given to the educational and experimental plant named after Vereshchagin from the village of Molochnoe, Vologda and Sheksninsky dairy factories. Only these three companies currently have the right to produce this oil. However, oil is often sold under the name "Vologda", which has nothing to do with the Vologda region at all. And sometimes under the "Vologda" brand they produce products that can hardly be called margarine. Therefore, in order to insure against fakes, pay attention to the manufacturer's address. You should know that real Vologda oil comes only from Vologda

HA HA! ABOUT THIS TECHNOLOGY THE BAKERY GIRLS JUST DIDN'T KNOW. RU! Now they will be a little brainwashed, puzzled over the entire arsenal of kitchen equipment and zababakhat such oil. that the whole of Vologda will cry! I'm not even talking about Paris and Normandy

[Cake]

Cake, the quality of the butter will be even better if it is not whipped from sour cream, which is fermented cream, but from high-fat cream, kaymak ...

Pakat, you are definitely right! But high-fat cream and kaymak are much more difficult to buy Fresh cream. even very oily, liquid and very difficult to understand: they are liquid because they are fresh or because they are diluted. If the sour cream is only slightly sour, then when washed, it leaves and the butter tastes absolutely "oily".

Caprice, you won't believe it! Packs in bulk, where it is large, it is proudly written "Peasant sweet cream butter 82%" And at the back it is meeeeeely so "Vegetable-creamy spread" Composition: little vegetable hydrogenated, emulsifier. flavor identical to natural, acidity regulator. preservative.
And so on all packs, only the percentage of these substitutes is different .... Maybe I go to the wrong stores? But when you take this "Peasant" in your mouth, it will smear on your palate with plasticine and you can wash it off with only 2 cups of hot tea!
So perestroika ended, the era of surrogates began

No oil wasted! His even heaps! But here's the quality and components ...

And about nostalgia, then it is not.

One can only regret the time spent in queues (we never made butter and we didn't need to). Packed in the freezer!

Caprice, you won't believe it! Packs in bulk, where it is large, it is proudly written "Peasant sweet cream butter 82%" And at the back it is meeeeeely so "Vegetable-creamy spread" Composition: little vegetable hydrogenated, emulsifier. flavor identical to natural, acidity regulator.preservative.

It's still good when the spread is written at least a little, and we have only a "proud" inscription, and worse than an honest good margarine.

To stay informed and understand the terminology. I propose a small theoretical educational program.

Until recently, butter, especially Vologda butter, was the pride of the domestic food industry. The high quality of Russian oil made it possible to export this product to many foreign countries.

However, today butter is losing its position on our table, yielding to "lightweight", fat-free options - margarines and spreads. In pursuit of a healthy lifestyle, we forget about the beneficial properties of butter, which contains fat-soluble vitamins A, D and E necessary for the body, as well as fatty acids. In addition, butter is a source of energy that we cannot do without, especially during the cold season. The consumption rate of butter is 30g per day.

On the shelves of stores today you can find a huge number of names of butter. To really be healthy, butter must be of good quality.

Butter: GOST.

Russian butter is produced in accordance with GOST 37-91 “Cow butter. Specifications "and GOST R 52253-2004" Butter and butter pastes from cow's milk. General technical conditions ".

In accordance with GOST 37-91, the following types of butter are produced:
Unsalted butter - moisture content not more than 16%, fat content not less than 82.5%. Unsalted butter is produced from sweet cream - from pasteurized cream without the use of pure cultures of lactic acid bacteria, and sour cream - from their use.
Salted butter - moisture content not more than 16%, fat content not less than 81.5%, is produced from pasteurized cream with the addition of table salt. Salted butter can be sweet or sour cream.
Vologda butter - 82.5 fat, moisture content no more than 16%, is produced from fresh cream of the first grade, pasteurized at high temperatures. The consistency of Vologda oil should be homogeneous, dense and plastic, the surface of the oil in the cut should be shiny, dry in appearance. Vologda oil has a limited shelf life of 30 days, after which it is sold as unsalted sweet cream butter. Vologda butter is not divided into grades; if it does not meet the requirements for this type of oil, it is also referred to as unsalted sweet cream butter.
Amateur butter - moisture content not more than 20%, fat content not less than 77%. Homemade butter can be sweet and sour cream, salty or unsalted.
Peasant butter - moisture content not more than 25%, fat content not less than 71.5%. Peasant butter can be sweet and sour cream, salty or unsalted. Peasant butter is produced without washing with water, which allows to preserve biologically active substances and slow down the oxidation processes.
The cut surface of all types of oil, with the exception of Vologda oil, must be slightly shiny, dry in appearance, or with the presence of single tiny droplets of moisture. The color of butter is from white to yellow, uniform throughout the mass.

In accordance with GOST 37-91, the quality of the oil is assessed on a 20-point scale. According to its organoleptic characteristics, the oil is subdivided into the first and the highest grade. For "Extra" Class, the overall mark must be at least 13 points. For the first grade, the overall score is 6-12 points. Oil with an overall rating of less than 6 points must not be marketed.

Butter with the following defects is not allowed for sale:
rancid, moldy, cheesy, fishy, ​​chemical, bitter, musty, greasy taste and smell;
pronounced crumbling, soft, loose, layered, flour consistency;
significant deformation of briquettes, unreadable marking.
GOST R 52253-2004 “Butter and butter pastes from cow's milk.General technical conditions ”does not cancel the effect of GOST 37-91, which sets requirements for a specific range of oils manufactured in Russia and the CIS countries. GOST R 52253-2004 establishes general requirements for quality and safety indicators of cow's milk butter without including specific assortment names.

In accordance with GOST R 52253-2004, the following groups of oil products are distinguished:
butter with classic fat content - from 80.0% to 85.0% inclusive,
low fat butter - from 50.0% to 79.0%,
oil pastes with a mass fraction of fat from 39.0% to 49.0%.

Household manual butter churn Neptune - 460 rubles.
There are also electric churns and milk separators, everything for the stinging ...

[Cake]

Cake, and why wash grains of oil with water? I saw in the village how my grandmother made homemade butter from cream and sour cream in a manual churn made of wood and then pulled out a lump of butter that had adhered to the mixer. But nothing was washed there.

All good health!
Pakat, the churn is a good thing. I do not argue .. Noeto already for those. who has a couple of three cows on the farm
For those who need a kilo of oil. and a mixer will do just fine!

ks372, in the classification of oil according to GOST (my previous post), it was said that
PEASANT OIL differs in that. that it is not washed. and immediately wring out.
Well . could be so. But my opinion is that milk protein should be removed and only milk fat should be left. Then the oil is stored in the refrigerator for more than a week, no foreign tastes are formed. there are no white flakes in a frying pan when melting; butter tastes better in porridge. Special. it seems to me. you need to wash the oil, if the sour cream is sour, then the sourness will go away with the washing.
Although, of course, everyone has their own taste, and if you are used to eating "grandma's" butter, then just squeeze the buttermilk and that's it.
In my step-by-step production, I did not show HOW TO make butter, I showed HOW I DO IT. Surely there are many other techniques and methods of making it. Share. talk about them, and others will choose as they like best. In any case, the result will be tastier and healthier than in the store.
Just don't redraw from other books JUST RECIPES, okay? let's share our own experience, not theory!

As Tortyzhka asks, from personal experience :) I have been beating the maslo myself for many years. Only when the mixer bought in the "heavy 90s" was covered at the very first attempt to whip butter, I do it this way.
Fresh fat homemade milk. put it in the refrigerator. Cream is settled on it (at least half a liter, sometimes more). Gently pick up the cream with a tablespoon and leave it warm. Began to thicken, ready. Sour cream must be kept in the refrigerator for at least a day. Before whipping the butter, I transfer the sour cream to a 3-liter bottle (it should be at room temperature). We take a husband as a labor force and he whips the contents. Pour sour cream no more than one and a half liters, otherwise it will be difficult to beat. The biggest challenge is catching the whipped butter from the jar and transferring it to a bowl of cold water. Without hesitation, I thoroughly wash out the oil with my hands, changing the water several times. If the sour cream is sourish, you can add a drop of soda when washing the oil, it will remove the sourness. Well. The oil has been washed, wrung out, put in an oil can. And further. The quality of sour cream, the speed of whipping, the amount of finished butter and its color depend on the quality of the milk, that is, the feed for the cow and the milkmaid. Checked repeatedly.
BON APPETIT!

[Hairpin]

Hairpin, churning oil without a mixer - what a simulator! You are with your husband himichka ask: how does it feel to shake a glass bottle until it turns blue with its contents? and even try to drop it!
No, seriously, the method of "shaking out butter from sour cream" is certainly difficult. And this with that. that from a can of milk-cream, at best, 0.5 liters, and from these 0.5 liters of butter 200-250g Then you need to take 2-3 cans of milk at once, but this is also inconvenient ... although someone can ... if you make cottage cheese right away, then it is
If there is no mixer, then you can put sour cream in a saucepan and sausage it with mashed potatoes.A little longer than the mixer will work, but also effective. And it will be easier to take out the oil. Immediately, the task is to smear the valuable product as little as possible on the dishes. That's why I do everything in one bowl.
obgorka_gu , and you just try it on occasion, it’s interesting! And by the way. for children informative. Last year a friend brought her daughter to me. who was born and lived all her 10 years in New York. So my friend asked me to show her exactly how everything grows and where the products come from - milk, eggs, etc. It was funny, of course, to look with what eyes the child looked at the process of milking a goat and in English to dad in America on the phone he told "where does her milk flow from" Our children have not yet become so urbanized, but sometimes it is necessary to educate them

[Speaking of fats, and the controversy about them.]

Speaking of fats, and the controversy about them.

Information from Michel Montignac's book "Eat - to lose weight"

The daily intake of fat in all its forms should not exceed 30% in the diet.
It is considered ideal if saturated fatty acids (meat, pork products, butter, all dairy products), 50% - monounsaturated (goose fat, olive oil), and 25% - polyunsaturated (fish, sunflower, rapeseed, corn oil, etc.).

According to Montignac, butter in the human diet should not exceed 10 grams per day.

Thus, even Michel Montignac, the famous nutritionist of the world, does not completely exclude butter from the diet.

Eat everything for health - but know when to stop!

brief composition of 10 grams of butter. (compare with Sea Buckthorn 100 grams)
Protein 0.05 grams (1 gram)
Fat 8.25 grams (5.40 grams)
Carbohydrates 0.08 grams (5.70 grams)
Calories 74.75 kcal (74 kcal)

In terms of calories, 10 grams of butter are equal to 100 grams of sea buckthorn berries!

100 grams of butter contains:
Vitamin A mg. - 1.00
Vitamin B2 mg - 0.10
Vitamin D, μg - 0.20
Vitamin E, mg - 2.20
Vitamin PP, mg - 0.05
Iron, mg - 0.20
Potassium, mg - 15.00
Calcium, mg - 12.00
Magnesium, mg - 0.40
Manganese, mcg - 2.00
Copper, mcg - 2.50
Sodium, mg - 7.00
Phosphorus, mg - 19.00
Zinc, mcg - 100.00

[Ann @]

What's a genius, take it higher !!! A person who threshes sour cream with a mixer for 15 minutes is worthy of at least a master of minds, or even I am not afraid of compliments for myself, the apogee of the human mind !!!!!

Ann @ , good health to you and your children!

I did it more than once, and not even with a mixer, but as my mother taught with her hands. I sat down in front of the TV set with a deep bowl, and while the movie was going on, knocked butter down in 30 minutes. It is good to add such oil to pasta, mashed potatoes. I store it in the refrigerator.

But I didn't succeed

I beat sour cream for more than 50 minutes - here, look what was in the bowl in the pictures below. I blame the sour cream itself - probably there was little fat (25%).
Well, in general, everything went wrong from the very beginning - when I put the sour cream in the mixer bowl and put it on the bed, I realized that washing in the dishwasher made the bowl bent and now it hits very hard when rotating. In short, I had to hold the mixer in my hands.
At first, the sour cream noticeably thickened and whipped, then it began to turn yellow and become more liquid. Well, then - that's it. This is how I beat it for the last 15 minutes. It was evident that in it the smallest pieces of butter, well, just microscopic, were floating in milk (in color and consistency). This is clearly visible on the mixer whisk. No large grains, no buttermilk alone. At the end, and began to bubble ...
What I did wrong? Was the mixer too fast? Or am I still missing?

MargoL
You need to take real, country sour cream (from under a cow, her fat content is about 50%), nothing will come of it from the store.

Market sour cream.

MargoL
So you are so "lucky" with "real" sour cream. How did you know that it is 25% fat? if it `s not a secret...Maybe it was not village sour cream, but draft, as in "Soviet times"?

[oleg9979]

oleg9979
Yes, I have the only market near my home where you can buy at least something not from civilian supplies, I don't even know what else to call it)).
And there are only 3 thrush. Two had sour cream. One has a sign "sour cream 20%", the other - "sour cream 25%". Well, I chose ...

And how can you determine the fat content of sour cream at home?

MargoL
Unfortunately, you were not sold sour cream, but if I may put it that way, a cocktail, well, people need to earn money. Now it is difficult to find a good product, butter is not mixed with anything, milk, sour cream, diluted. So, if there is no acquaintance, honest, real milkmaid, from a village that sells its own goods, I do not advise taking anything. Such is our retribution for the benefits of civilization. We would live in a village ...

))) Well, where can I get an honest milkmaid from? Moreover, the proven

then share whether anyone in the North-East Administrative District or the CAO has a proven milkmaid! I won't rest until I make the butter myself.

[MargoL]

MargoL , I do not know where you can get an honest milkmaid. But what they sold to you is anything but sour cream. Draw conclusions, what are you paying for!
I also do not know at all how to determine the fat content of sour cream at home. I ought to ask Yandex. I know that sour cream comes from cream, and cream comes from a separator. In the separator there is such a SCREW, twisting which you can adjust the fat content of the sour cream. so the fatter the sour cream, the less it is from a certain amount of milk. And the more skimmed the milk remaining after separation. And from this milk, tasteless dry cottage cheese is obtained (well, casein is pure!) Although, of course, there are amateurs for such ... Or who is vigilant about the figure (health). Therefore, each milkmaid during separation establishes a certain compromise between liquid (thick) sour cream and dry (fatty) cottage cheese. Or, in other words, a compromise with conscience and profit.
And further. buttermilk - it's not like a transparent serum. namely like milk! Look closely at my photo - there is a WHITE opaque liquid in a plastic glass!
Please don't put your result in the sink! Still, drain those grains of oil with a sieve or gauze and rinse them. Let it be a little. And freeze the buttermilk and then, in parts, defrost it, put it in bread or other pastries. If you really don't feel like it, then along with butter, into bread.
"Than in a basin - it is better IN US!"
Yeah .... it's hard for you there. in the capital ... At least we have "thinner asphalt" now, but sour cream. And if such a fufel is rubbed in the market, then they can easily get it in the eye (I'm not exaggerating!)

[MargoL]

MargoL, walk around the market and see who sells homemade cow milk. The thicker the layer of cream on the jar, the fattier the milk. Buy it and skim the milk yourself. Boldly knock butter out of this.

Caprice, you are absolutely right - this is the best option! But then it will be necessary to take more milk. And yet, you know, while the milk is being transported, it is shaken, and if the hostess who has just arrived does not have a "waterline" on the can, this is not yet an indicator of poor quality.
But your varinat is the most win-win in terms of detecting counterfeit!

[MargoL]

MargoL, walk around the market and see who sells homemade cow milk. The thicker the layer of cream on the jar, the fattier the milk. Buy it and skim the milk yourself. Boldly knock butter out of this.

I have a different problem. I bought cream (not sour cream) at the bazaar, thick, it doesn't fall out of the can!

I wanted to make butter, but they pulled out of my hands, took large spoons and said that it was already very tasty and they would not allow the product to be translated!

And I so wanted to try the butter, but I'm stubborn, I'll go to the market!

Sometimes sour cream is "pampered" with starch or flour to make it thicker. Then these impurities are tasted, a flour aftertaste.

[Cake,]

Thank you for your participation, my dears!

Cake,
Frankly, I poured this baida. I think it is really incomprehensible what is mixed there.The smell has become such, completely unpleasant ... In general, I did not even dare to try. About buttermilk - I looked at your photos and I understand what you want to say. But I didn’t have such a liquid at all, I’m sure. And there was also a thought to drain - but there the grains were so small that perhaps it was necessary to do this through blotting paper.

Caprice,
I think the milkmaids were not real in this market)). That is, from some dairy plant, and not from their own cows. I don’t know how to explain. The market I was in was, as it were, in two parts - one covered, the other - stalls on the street. Stationary places are equipped in a closed one, sellers are brought - they sell. Maybe by summer they will bring their milk to open shelves ... In general, the market needs to be changed, that's what. I will collect information about where we still have markets nearby.

Cake,
I would like to see who would have put that aunt in the eye))) She had so much arrogance and rudeness ... I almost changed my mind to buy from her. But it would be necessary ...

Luysia
I would have your problems

Admin,
By the way, I thought about it. I can hardly determine the taste - I just do not know what homemade sour cream should taste like. But in appearance it reminded me of whipped cream with a thickener. But I can't even believe it somehow. Naive me)))

girls. I traded sour cream in the city for 10 years, they brought me 2 buckets of cream from under the separator from the village (they were so hard when I pulled them out, the spoons were bent), and then with the help of milk and some technological methods. I made 4 buckets of sour cream out of them. delicious, but sour cream. Of course, I also made butter, sometimes sour cream remained unsold. I traded on the principle that fresh butter is better than not fresh sour cream.
Now I have moved to live in the countryside and wanted to buy myself sour cream for butter, and, alas, "bad nims." I didn't find anything for butter - there are no stupid milkmaids, they are already selling sour cream.
What can I do, they are cream, hard, dense, fatty, and as much sugary, they will turn out.
If the seller writes the fat content of sour cream, it is no longer suitable for butter, everything is already loose. We had a spontaneous market - there were visitors from the village - they could find what they needed. They have no time to deal with "chemistry". And if a person has a permanent place in the market, most likely this is already a business.
And you can also directly ask the seller if the oil will work out, quietly and in a whisper. and I think they will answer honestly.

Caprice, you are absolutely right - this is the best option! But then it will be necessary to take more milk. And yet, you know, while the milk is being transported, it is shaken, and if the hostess who has just arrived does not have a "waterline" on the can, this is not yet an indicator of poor quality.
But your varinat is the most win-win in terms of detecting counterfeit!

So, you shouldn't go to the market too early. Let the "waterline" settle. By this option, I myself knocked butter down with a mixer in 1991, when there was no oil in the stores. True, we had a thrush, one might say, super-tested: the mother-in-law in those years kept cows

I bought sour cream today, I was looking for the thickest (out of 3 buckets for the whole market)
It was dumb at once to make from kg, I decided to train in half (you never know what kind of sour cream), but my aunt did not deceive, beat at least 5 minutes before separating the liquid, sour cream was all over the kitchen (she is still there, I hasten to unsubscribe), it splashes great , from 0.5 kg of the product we got 100 ml. buttermilk and about 340 gr. oils, the rest washed away.
Now about the taste. I have not tried the cooled one yet, but there is still sourness, I read that I washed it badly, let's take it into account. The best part is that my hands smell like that ... Now I'm waiting for hardening.

In the topic about yogurt, I found the recommendations of Admin (where and from whom she buys dairy products). So on Thursday I'll go there)). I'll tell you about the result.

I decided to experiment, took 500 ml of cream, 35% fat,
I didn’t see them again, I started beating them ...
I beat them for about 15 minutes, and they were all liquid, got angry, changed the nozzle, put it on whipping, added half a glass of powdered sugar, a bag of vanillin and got a thick whipped cream.
And since there was nothing to this cream, they used it with coffee, like coffee latte ...
But now I know that it’s impossible to knock out our cream and butter, how much they lie, it’s not known, a lot of all sorts of rubbish has been added ...

I decided to experiment, took 500 ml of cream, 35% fat,
I didn't see them again, I started whipping them up ...
I beat them for about 15 minutes, and they were all liquid, got angry, changed the nozzle, put it on whipping, added half a glass of powdered sugar, a bag of vanillin and got a thick whipped cream.
And since there was nothing to this cream, they used it with coffee, like coffee latte ...
But now I know that it’s impossible to knock out our cream and butter, how much they lie, it’s not known, a lot of all sorts of rubbish has been added ...

But you have come up with a delicious thick cream, it will come in handy

And I realized that making homemade butter is not profitable. What kind of product is it that is eaten in tech. almost 2 packs of oil for almost 2 days This is not a grateful business, I tell you, the result is immediately evident (read: on the face and waist)

[MargoL]

MargoL
I wrote several times already, but I will duplicate
Village milk in Moscow can be bought at the Koptevsky market on Saturdays before lunchtime (120 rubles per 1.5 liters) and at the Timiryazev Academy (38 rubles per liter).
What market did you buy from?

[Pakat]

Celestine! This is because for a long time homemade PUMPING oil has not been eaten! As with bread, at first the excitement. and then everyone will calm down and feel their "elitism" only when the store bread is bought!
I in the same way with cottage cheese "bought" My homemade cottage cheese ate from a kilo in a month, although I took the market one. fatty. And then, after I made "Lola's Curd Cake", the curd "flew" with a terrible force. At first I was glad that the useful product was being used. and then, by simple calculations. I found out that it is "expensive" to eat a full multicooker every day. Now only for the weekend.
Pakat, your impatience let you down! They would not have gone anywhere, they would have stratified as cute !!! Yes, there is a "lush cream" phase in the process, but then the mass settles and turns yellow. Next. if this happens, be patient. And it will work out.

[Cake]

Cake , of course I will try again, I will put the whiskey on from the very beginning and I will thresh to the bitter end, it did not work with the shoulder blades ...

[Hairpin]

I wrote several times already, but I will duplicate
Village milk in Moscow can be bought at the Koptevsky market on Saturdays before lunchtime (120 rubles per 1.5 liters) and at the Timiryazev Academy (38 rubles per liter).
What market did you buy from?

Hairpin,
Thank you! I bought at Lianozovsky, it is closest to me.
I looked where Koptevo was. It turned out to be the Timiryazevskaya-Vodny Stadium. Damn, I thought it was somewhere in the Southeast
And in the Timiryazev Academy - where to look ??? I have never been there, as, incidentally, at the Koptevsky market ... I'm not sure if I can get to the market on Saturday before lunchtime - we have a family day, so everyone is used to it. What time can you buy at the Academy? Before lunch too?

[About Timiryazev Academy]

About Timiryazev Academy... Tram 27 (or buses 22 and 72) stop Pasechnaya street. When you exit, there will be a forest on one side of the road and a street in the middle of the forest. Follow it. On the right side there will be a two-story building (vivarium). Come in and ask where the milk is given. They only give it in the morning at eight, but it's cheap.
In general, there are many interesting things. There are seedlings, honey ... Well, in short, there are cows, pigs ...

About the Koptevsky market... Trams 23 and 27 and bus 114. There is a pavilion for dairy products. And one point - with a claim to be natural. This point is visually different from everyone else. Today I dropped in (half past five in the evening), there was milk (from under the cow). Both melted and unheated. And looked at the sour cream. She's there 300 rubles - kg. So we can wait while I taste their sour cream. If you get the oil, then it is natural.

Only Koptevo is Voikovskaya after all ...

[Hairpin]

Hairpin, thanks again for the details!

I just typed the Koptevo area in Yandex maps, and he highlighted it to me on a large map ... Well, just such a chip. So I could easily miss - I just looked at the familiar words next to it. The main thing is, I roughly figured out what part of Moscow was.

at 8 I definitely won't get there ... I'm sending the child to school. It's a shame. Well, maybe I'll try in the summer ...
I'll go to the market. Tomorrow, if possible. I am going to Butyrsky, there is not so far and to Koptevsky (still not the repair of Leningradka ...). So if I buy sour cream, I will write off the result))

But I realized that making homemade butter is not profitable

It is, in fact, not a profitable occupation, churning butter. In 1991 I simply had no choice. In stores, the shelves were empty. Like grittsa, "you will become cancer yourself without fish." But for now, why do that?

[Caprice]

Caprice, WELL IT IS IMPOSSIBLE to eat this store oil! no way !!!! I have tried everything that is sold in all price categories. I'll make a reservation that these are "simple" stores, I haven't been to the elite "Gourmet" ... And we don't have grocery boutiques in the city either. And my .... summer habit in the morning bread + butter + coffee does not give me other options for breakfast! And I bought a good coffee maker, and the bread maker makes good bread, but the butter-plasticine is flavored and that's it! And such a heaviness in the stomach !!! I put 200 g in an oil can and it is enough for a week. I eat every day, the rest of the household is optional.

[Cake]

Cake
And how much sour cream to take for the verification stage? Well, if it turns out like MargoL?

And the fact that it will turn out twice as expensive ... But on myself, HO-RO-SHEN-KOY, I do not save! Then I will save on doctors !!! Yes, maybe!

[Hairpin]

I bought sour cream today, I was looking for the thickest (out of 3 buckets for the whole market)
It was dumb at once to make from kg, I decided to train in half (you never know what kind of sour cream), but my aunt did not deceive, beat for at least 5 minutes before separating the liquid, sour cream was all over the kitchen (she is still there, I hasten to unsubscribe), it splashes great , from 0.5 kg of the product, 100 ml was obtained. buttermilk and about 340 gr. oil, the rest washed away.
Now about the taste. I have not tried the cooled one yet, but there is still sourness, I read that I washed it badly, let's take it into account. The best part is that my hands smell like that ... Now I'm waiting for hardening.

Hairpin, that's how Celestine did. Conclusion: take a bowl smaller, but with the sides higher. so that good does not scatter around the kitchen. And rinse thoroughly!

Yes, I kept thinking to go beyond Celestine ... that is, take 250 grams. But it may be less than the critical minimum ... That's how greedy I am !!!

[Hairpin]

Hairpin, don't be afraid, in extreme cases, you will interrupt the cream ...

[MargoL]

Something at MargoL the cream did not work ... But we are neighbors (Lianozovo is closer to me than Canada).

[MargoL]

MargoL
Can I give you a hint how to get to the academy and to the Koptevsky market from Lianozovo? In general so. Go to the other side of the Savelovskaya railway. Bus 179 runs there. He just goes to Voikovskaya. If you need to go to the academy, then leave the stop. cinema Baikal and there you can change to a tram or walk a couple of stops. There you can also change to bus 114 and tram in the direction of the Koptevsky market. Or take bus 179 further and walk to the market. The hairpin will tell you what stop, I think it will be possible to go from the maternity hospital 27. And in Lianozovo, too, now I will never buy sour cream, thanks for the warning on time. I just wanted to go there, buy sour cream and make butter. I am waiting for a report on your trip to Butyrka

[27 maternity hospital]

Or take bus 179 further and walk to the market. The hairpin will tell you what stop, I think it will be possible to go from the maternity hospital 27.

The stop is called 27 maternity hospital... There are a couple of blocks from it along Koptevsky Boulevard to Koptevsky Market.

It is, in fact, not a profitable occupation, churning butter. In 1991 I simply had no choice. In stores, the shelves were empty. Like grittsa, "you will become cancer yourself without fish."But for now, why do that?

Yes, it is interesting ))). And, besides, there is a guarantee that there is nothing superfluous in the product.