Homemade butter

[aynat]

aynat
How much did you take butter?

We have oil on the market at 180 and 300 rubles / kg. Mine turned out to be about 230r / kg!

And today I also made mayonnaise (for the first time). After the butter, the husband said:
- the next stage - will we buy a goat on the balcony?
- nope, I don't like goat's milk, it's better a dwarf cow ...
- aha, and a separator!

Two clubs !!!
What does oil have to do with it? Did you take sour cream for 230 rubles / kg?

Nooo, sour cream 60r / 500ml (glass), cream 160r / kg, my 720g can cost me 112r!

The other day I bought kibbutz sour cream, a whole liter. She stood in the refrigerator for a day and became such that the spoon bends when it is knocked out of the jar. And you don't need to make butter: you can cut sour cream with a knife and put it in layers on the bread Tasty-u-u-uchaya

Mine was like that too, even if you cut it with a knife. And the son tried and said that he did not need this - he was used to the store ...

Who likes what

[aynat]

aynat Judging by your description of the process, your sour cream was not cold enough before churning and the buttermilk was simply driven back into the butter. Well, like in a cream, put butter and condensed milk, for example, and knock everything into a homogeneous mass. And then your buttermilk separated, and then again combined with the oil grain. But, fortunately, this did not bother you, and you washed the butter safely. The exit is excellent! So the sour cream was good too! (y) Because of such a bad output, there would be no oil !!!! Next time, try to take it colder.
Caprice , and what is fed to cows in Israel ?! There is also a desert ... The cow needs a lot of food. In our villages, 200 poods of hay is prepared for each cow for the winter.

[aynat]

aynat Judging by your description of the process, your sour cream was not cold enough before churning and the buttermilk was simply driven back into the butter. Well, like in a cream, put butter and condensed milk, for example, and knock everything into a homogeneous mass. And then your buttermilk separated, and then again combined with the oil grain. But, fortunately, this did not bother you, and you washed the butter safely. The exit is excellent! So the sour cream was good too! (y) Because of such a bad output, there would be no oil !!!! Next time, try to take it colder.

Cake, sour cream and cream were from the refrigerator, and I drained the buttermilk as it formed (so as not to splash), it turned out to be 160 ml ...

[OIL SIMILAR TO VOLOGODSKAYA IN A MULTI-COOKER]

Then there is nothing to look for "from good to good"! (y) Eat homemade butter for health!

I am finally here with a report on my experiment.

OIL SIMILAR TO VOLOGODSKAYA IN A MULTI-COOKER

When I say "similar to Vologda", I do not mean taste, but technology, even more precisely, the principle of production. And how much it tastes like, I can't say, I've never tasted real Vologda.

So. I came to the house of the milkmaid and bought cream from her right from under the separator. For the experiment, I allocated 1 liter. They were very liquid and sweet. I poured it into the multicooker. I put it on the "Extinguishing" mode for 2 hours. In the process, I measured it 2 times with a thermometer (scale 200 *) - the temperature was stable at 85-86 *. 2 hours passed. The cream was slightly yellowed (well, a little bit) and somehow thickened, as if I had sprinkled it with starch. Precisely starch, because their appearance has become some kind of jelly-like. But nothing stuck to the saucepan and did not burn.
Keeping in mind that I need 98 * at least for a short time, I switched to "" Steam cooking. At a temperature of 95 *, the cream boiled. I waited a minute, mixed, closed the lid and turned it off. Until the end of the day, the cream slowly cooled in a slow cooker.
In the evening I put it (the cream was no longer pouring, it was thick) into another saucepan and put it in the refrigerator "for ripening."
In the morning, cold began to knock down in the usual way. They got off very well, quickly. The buttermilk separated as usual. Washed with cold filtered water. Oil yield is as usual.
My impressions of the product:

Continuation is worth waiting for about impressions

So, I continue. My impressions.

The consistency of the cream has changed after stewing in a slow cooker. Keselike, even slightly transparent. But they did not exfoliate at all and did not curl up. The smell was bright, it smelled like boiled milk and something else ... I don't know, oily or something ... I can't formulate ...

When whipping, they were no different from ordinary cream. But the oil was appreciated by EVERYONE! It turned out a little yellower than usual and fragrant. It smelled like OIL !!! All the eaters liked it.
All volunteers were asked the same question: "Do you feel the nutty taste?" Only the husband out of politeness said "yes" The rest categorically refused such an epithet. They said that the taste is very pleasant, but it is definitely not a nut.
My findings. I will continue to make such butter in the future if I get guaranteed fresh cream. Sour, I think, will curl up, go flakes.
Firstly, I really liked the brighter taste and smell, although it cannot be called intrusive, just some "new notes".
Secondly, it is an additional guarantee of product safety. after all, it went through a rather long heat treatment.

Well, so. Who wants to try, go for it, you will not regret it!

Thank you

Now I know how well whipped sour cream tastes ...
I wanted to buy butter, it’s on sale, but they took out the unsalted butter, one
salty left ... I decided to try to make butter from sour cream, we have it 14%, 500 milliliters, beat 1 (one) hour, it didn't even stratify ...
I dined with whipped sour cream, with a piece of my Borodino bread ...
It tasted almost the same, only it became more homogeneous ...

[Ghee Butter from Admin.]

Ghee Butter from Admin.

I also ventured to make butter from ghee.

Initial product: fresh cream - 500 grams - market
The output of the finished oil product is 250 grams.
The cost of the finished oil is 200 rubles

Pour the cream into a multicooker saucepan and put on the Stew mode for 2 hours.
Remove the valve, so that the cream does not boil, but only bubbles a little, languishes.

At the end of stewing, cool the cream and put it in the refrigerator until it cools completely, so that it becomes cold. I put it overnight and beat the butter in the morning.

The cream was so greasy that in the morning I got just such a mass - ready-made butter mixed with buttermilk without whipping, they didn't even pour out when the bowl was tilted.



The cream was whipped up to grains very quickly, the buttermilk was not enough - only 50-70 ml, I didn't even measure it. Buttermilk is also thick and creamy. It turns out that excess moisture from the cream evaporated during the stewing of the cream.





Then I washed the grains in clean water. It didn't take a lot of water (see a jar), the oil immediately strayed into a dense and even lump. I washed the oil once.



Here is such a piece of butter as a result, weighing 250 grams



The taste of the butter is wonderful, there is indeed a hint of "nutty" aftertaste.
I liked this butter better than raw cream.
I suppose it makes sense to make this oil at home.

Buttermilk also turned out to be creamy and thick and to the taste of baked milk, useful when baking pastry chefs and bread.
It is convenient to whip butter in such a bowl. The bowl itself is metal, but it is installed on a plastic stand that fits snugly in one place, and the shape of the stand allows you to tilt the bowl itself in different directions, and it will remain in this position until you change it to another.
The lid of the bowl has a hole in the center, which allows, when whipping, products not to splash out and hang on the walls of furniture and other objects near the bowl.
There are also plastic bowls (with this shape of the lid) - see the first photo above.

[Caprice]

Caprice , and what is fed to cows in Israel ?! There is also a desert ... The cow needs a lot of food. In our villages, 200 poods of hay is prepared for each cow for the winter.

Time to know that the Israelites built a country in the desert, turning the desert into an oasis

And take me to butter makers! Today I bought a separator sour cream (cream obtained through a separator), whipped it for 7 minutes with a mixer, drained the buttermilk, washed it 2 times and that's it!
Separator cream took 12 hryvnia per 0.5 liter jar. There are no scales, but approximately it turned out 300 grams (a full bowl, and the capacity of the bowl is 350 ml. I will put the photo tomorrow.

[ukka]

ukka , well done!
Did the butter like it? not working in vain?

[Cake]

Cake the taste is delicate, creamy, just yum-yum !!! Dotsya says - Mom, the butter is real !!! Some kind of smack in the store.
I ask myself why I haven't made butter before, because in our city there is an opportunity to constantly buy separator cream. Probably laziness got in the way!

[Cake, Admin]

Cake, Admin,
what are you clever.
In general, I also want this oil! I'll go shopping for cream the other day ...

And here is my butter, as promised.

[ukka]

ukka , the beauty!!! Most likely, you will not buy any more!
Do eaters agree to such a beauty?

[Cake]

Cake, of course agree !!! How can you refuse such a yummy?
I knew that butter is made from separator cream in the village, and I bought cream and homemade butter at the station market. But that you can whip cream with a mixer and get butter - I didn't get it ...
Cake, Admin Thank you very much for the recipe, and for the topic and for your work in teaching such non-interpretations as me!

To your health! Bread and butter is OUR ALL !!!! Children will remember their home all their lives where there was the MOST DELICIOUS BREAD AND THE MOST TASTY BUTTER! And on the forums to look for "the same" recipe from childhood!

Girls, thanks for the kind words

I would add that children will also remember dairy products - their homemade cottage cheese, igurt, cheese, baked milk

How delicious and homemade - fresh bread with butter and warm baked milk

The taste of childhood turns out

[Admin]

Admin, I'm here at my leisure that's what I thought ... And we make bread ourselves (yes, what a !!!), and cheese. and dairy products, and mayonnaise. and ham .... How could we contrive to learn how to make eggs HOME? So as not to store, pale, tasteless ... scrambled eggs from them like a fly swatter ... And yellow, fragrant, tasty! Maybe it will work out, eh?

Now we will wait until Panasonic releases an electric chicken combined with an electric rooster ...
Interestingly, what are we going to lay?

Wait! Imagine my face when my friend said that she ordered a mechanical goat ... She did not take a mechanical cow, because it is big ... Then she explained that they make soy milk.

There is a photo?

Not yet, she asked her acquaintances to bring her from Germany. Already bought, but not yet delivered.

Question to Tortyzhka.
Can you beat sour cream not with a mixer, but with a blender? It's just that there is no mixer at home, and I don't want to spoil homemade sour cream.
I make mayonnaise with a blender

Mayonnaise is liquid consistency all the time.

The butter is whipped from cream, at first it is liquid, then immediately a cool butter is obtained.

In this situation, wide and high blades are needed like a mixer, which rotate around themselves.
The blender has a different nozzle design and a small rotation area.

And then what blender? There is a glass and there is a submerged one - both are inconvenient.

Although, you can always try

It turns out that the farm needs different devices, my mixer was unclaimed for a long time until I began to beat the butter

It is clear you need to buy a mixer

This is no longer a topic about butter - go to the topic about mixers

I made butter several times, and now the question arose, can the amount of butter depend on the fat content of the cream or on something else?
I took thick sour cream from the woman and out of it, beat it for a very long time, but the waste was about 250 g of buttermilk from 1 liter, and yesterday I took it, beat it easily and quickly, but a lot of buttermilk ... from 1250 ml, only 360 g of butter came out, and everything else is 750 ml buttermilk somewhere

Tell me how to choose the right one, please !!!

You need to buy the fattest cream from trusted sellers.

In the market, no one will tell you the fat content of cream, it is not measured there.

Look again at the topic, each has indicated the amount of raw cream and the yield of finished butter and buttermilk and compare.

Good luck!

Thank you, Admin! I will try to find the reason why your thrush speaks about 160 g out of 500 ml, and many do much more.
And I also have a completely different way out, although the cream looks the same + the whipping time is completely different all 3 times.

Looks like you need not to be lazy and collect from milk itself

The milkmaid said 160 grams, and from the melted cream of the same milkmaid I got 250 grams of pure butter for 500 grams of cream

Believe only yourself, when you beat the butter, you don't have to.
The amount of butter depends on the amount of cream, its fat content and the density of the milk.

Ladies, 160g of butter is obtained from 500g of sour cream, of course, more from cream. Whipping time depends on the freshness of the product and the cow.

Thank you for the clarification.

Today I made butter from one liter of sour cream, about 400 grams came out.
(maybe more, no electric scales, covered) oil. My husband and I sat down and counted, it turned out that a pack of butter cost us 4 hryvnia. In the store, the exact same pack of 200gr costs 9grn, I took a liter of sour cream 8hryvnia (1 dollar). I bought ordinary rural sour cream, though not at the bazaar. Didn't add cream. Two such excellent bars of oil came out of a liter. So Super!
Advise what to do with the liquid that has moved away from the sour cream, in principle, not much of it came out.

In her bread, or in her pancakes!

Eve, excuse me, but where are you buying sour cream at such communist prices ???

On Borschagovka 0.5 l - 9 UAH.
Today I took milk and sour cream from a woman (she says that she lives near Berdichev). So from 500 g of sour cream, 296 g of butter and 150 ml of buttermilk came out.

The oil is delicious! thank you all for the advice !!!

[Egg butter for sandwiches]

Egg butter for sandwiches

200 g butter at room temperature
4 boiled eggs
Additives:
dill, sprat, smoked sausage, garlic, parsley

Grate eggs.
Grind with butter at room temperature.
Add dill, garlic (you can do something else). Salt a little if the oil is not very salty.

I added about 6 eggs per 200 g of butter, I don't like butter in a thick layer, it turned out to be a very pleasant sandwich.

Eve, excuse me, but where are you buying sour cream at such communist prices ???

On Borschagovka 0.5 l - 9 UAH.
Today I took milk and sour cream from a woman (she says that she lives near Berdichev). So from 500 g of sour cream, 296 g of butter and 150 ml of buttermilk came out.

The oil is delicious! thank you all for the advice !!!

You need to know the place, if it's serious in the Chernihiv region, we just go from Ostra and call in to a woman for milk and sour cream, in Kiev prices Cosmos

You need to know a place, if it's serious in the Chernihiv region, we just go from Ostra and call in to a woman for milk and sour cream, in Kiev prices Cosmos

Yes, really, the price is class. I buy sour cream at the bazaar for 9.50 - 10 UAH per 0.5 liter. But I still won't give up homemade oil

Thank you so much for the idea! Not to say that I myself could not have thought of this, but you summed up this whole process, described ... After reading Temka, I immediately ran to the market and bought sour cream. Everything turns out fine, the output is about 400 g of butter from 1 liter of sour cream (when more, when less). I am very satisfied. Now, with peace of mind, I give the children what they ask. Buttermilk makes excellent bread. So no waste production.
As for the price, here in Cherkassy I buy homemade sweets for 14 UAH per liter (it is profitable for anybody)

Rusya, don't you have milk for 3 UAH per liter ???

Cherkasy has always amazed me with the huge price of cottage cheese. Everything is cheap, milk and individual products, but here's the cottage cheese ..... in Chernigov 5 UAH, in Kiev 7, and in Cherkassy - 10 UAH. Or was it that I was so lucky with the sellers?

This is what I notice that the residents of Ukraine are especially happy. For some reason, you have such a bias - homemade natural oil is significantly lower than store spreads. A wonderful skew!
Russians in the provinces, like me, also in principle. Lucky-oil turns out to be equal at the price of good quality store (200-250r kg) But here is Moscow ..... That's where, girls, the price-space is 30 bucks per kilo-what else to call ??? !!!

I am very glad that my advice will help someone's children get real butter in porridge and for a sandwich! FOR HEALTH !!!!

Buttermilk (the same water after churning) goes great in baking. Consider it milk in the recipe (conventionally).

Natala, what kind of curd are you asking about? about home? We have homemade cottage cheese on average at 20 UAH per kg. As for cheap, I would not say the prices are the same as in Kiev, since you happen to be in the capital, that is, with what to compare. It depends on what. Well, in general, like everywhere else