Homemade butter

Sorry, the prices are as of last spring. Homemade cottage cheese, ordinary.

In the market, I was advised not to buy homemade butter, since many people not only add lard, as they said here earlier, but buy expired butter (spread), roll it into a different form, slightly grease it outside with homemade oil and go for 33 UAH / kg (price Chernigov) ~ $ 4.5

Cake, well, I would not say that homemade butter is cheaper than shop oil: homemade oil comes out 45 UAH. (6 $) / kg., And you can buy natural (according to GOST) oil for 40 UAH. ($ 5) / kg. The spreads are naturally even cheaper. The simple point is that when you knocked down the butter yourself, you know that there is definitely nothing but cream (sour cream) there. Well, the process itself captures

Rusya, where do you buy natural (according to GOST) oil? or what is it called?

I know one dairy, where cream 35% costs 20 UAH 1 liter, compared to Kiev prices, just for nothing

Rusya, where do you buy natural (according to GOST) oil? or what is it called?

There is a stall on the Minsk market selling the products of the Shostka plant, including butter "Creamy" according to GOST 72% fat (in any case, the taste is very similar to natural)

I know one dairy, where cream 35% costs 20 UAH 1 liter, compared to Kiev prices, just for nothing

I would not say that for nothing, I buy homemade cream for 25g kg.

Once again, when buying cream for butter, the saleswomen tell me that I need to whip cream at room temperature. ??? This time I decided to try it, the cream stood on the table for 3 hours, and when I started whipping it, it took just 1 minute to twirl it with a whisk (I whipped it by hand), it turned out to be a wonderful butter, from 500 ml of cream -294 grams.

Once again, buying cream for butter, the saleswomen tell me that I need to whip cream at room temperature. ??? This time I decided to try it, the cream stood on the table for 3 hours, and when I started whipping it, it took just 1 minute to twirl it with a whisk (I whipped it by hand), and it turned out to be a wonderful butter, from 500 ml of cream -294 grams.

And my aunt told me that it would be warm for butter, and cold for cream
I whipped warm, 3-5 minutes is enough.

And I warm "beat-beat - did not break" Although I also knew that cold, only for cream. That's strange ... Oh, okay! The main thing. what fresh natural oil in a few minutes at home!
And I also know what experiment I did? I put cold cream in a planetary mixer (Kenwood Kitchen Machine Major) This is such a voluminous whisk spinning along two paths. Began to beat and watch. Buttermilk seems to start to recede. then it disappears, then it seems to stratify again and again homogeneous ... I suffered for about 20 minutes, and then it dawned on me: the mixer drives the buttermilk back into the butter grain and it turns out like cream again. Then I turned the mixer to the "less than average" position and the oil broke off after 30 seconds. Conclusion: on powerful mixers, adjust the beating speed, otherwise you will still be driving the cream on a bowl

[Butter from ghee, double - regular]

Butter from ghee, double - regular

There were 2 0.5 liter cans of the freshest cream.
She simmered in a slow cooker for 2 hours, chilled in the refrigerator, beat with a mixer.
And all the same, after languishing, the cream remained liquid.

It turned out 445 grams of nutty butter and baked milk.
And a glass (200 ml) of very fatty whey will go into bread.



I liked the ghee more.Regular raw cream tastes good but has a raw butter flavor.

Advice and nuance: the cream was the freshest and therefore had a liquid consistency, which is not very good for heating and whipping butter. It is better to keep such cream in the refrigerator for 2-3 days until they are completely thickened (a spoon is worth it), only then heat and beat them.

The butter and I whipped very well, but I had to do it longer than usual.

But what a gorgeous cream made of liquid and ghee cream turned out, very thick and well whipped and increased in volume!

[Admin]

Admin, gorgeous oil
For some reason I am afraid to keep fresh cream in the cold for 2-3 days. They still begin to sour, and I'm afraid that they'll just curl up about languishing in a slow cooker.
What do you think. can better melt fresh at once. and then keep it cold for 3 days and beat the butter? Or will all this pleasant taste disappear?

My previous butter (I don't remember the post) was also made from ghee.

And when I'm in Wednesday I received a fresh batch of milk from the milkmaid for my dairy and set to stew the cream right away - I still have it liquid, but greasy.

I call the milkmaid and call her for a showdown - what a deal.
She confessed that the last time she gave me heavy cream (the spoon is worth it), which had been with her for 2-3 days and had time to thicken - which it should be - the cream has matured.

On Wednesday she gave me the freshest cream, freshly whipped and of course still liquid.

I unknowingly let them stew as soon as possible, but it would be necessary to withstand them for 2-3 days too.

Last time I simmered just 2-3 days of heavy cream in a slow cooker. The result is gorgeous - the photo shows how thick they turned out even after languishing, and after the refrigerator it was impossible to shake them out of the cup And there was practically no serum after languishing - everything was melted!

If the cream is not sour (spoiled), then you can boil it.

This time I smelled fresh and liquid cream, but they remained liquid, from Wednesday they stood in the refrigerator, only this morning I started whipping. Outta good!

Butter tastes completely different

Check out my previous post on butter - there is a photo of stewed cream
I found it here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9458.0

Post 101 by Admin:

I am unlikely to make oil myself, if for the sake of sports interest or there really is a need for it.
I buy ready-made butter from a milkmaid, it seems to me it is cheaper than doing it myself.

I refute myself - I will make butter at home - I will, especially from melted cream.

Hello everyone. I read about oil and decided to pamper my family with homemade oil. I bought homemade sour cream from a milkmaid, though for some reason it is with grains. I lost half a day, got soiled a bunch of dishes and the mixer could not stand such abuse - it broke. In the end, nothing worked for me. I do not know why. At first, everything whipped well, liquid began to separate and even looked like grains. and then everything was mixed into a cream. Now, instead of butter, there is a thick thick cream in the fridge, I don’t know where to put it now. whipped warm methane. What's wrong?

I beat the sour cream with a mixer for about 7 minutes.
And what grains were in the sour cream?

The grains are very small, because of them, the sour cream looks heterogeneous. They are not felt on the tongue, but they are clearly visible.

The grains are very small, because of them, the sour cream looks heterogeneous. They are not felt on the tongue, but they are clearly visible.

I haven’t come across this.

And I also know what experiment I did? I put cold cream in a planetary mixer (Kenwood Kitchen Machine Major) This is such a voluminous whisk spinning along two paths. Began to beat and watch. Buttermilk seems to start to recede. then it disappears, then it seems to stratify again and again homogeneous ... I suffered for about 20 minutes, and then it dawned on me: the mixer drives the buttermilk back into the butter grain and it turns out like cream again. Then I turned the mixer to the "less than average" position and the oil broke off after 30 seconds.Conclusion: on powerful mixers, adjust the beating speed, otherwise you will still be driving the cream on a bowl

Maybe you have the same situation.
I whisk it by hand with a whisk, it only takes me 2-3 minutes.

Thank you very much for the recipe!
My neighbor at the dacha has got cows, I've been here all summer with children, so I bought a separator, made cream and cottage cheese from skim milk, and now I read your top and made butter today
And the fat content by the way on the separator is regulated, it's just who makes it more profitable for them for sale, of course, so that the more output is correspondingly less fatty.

And I also know what experiment I did? I put cold cream in a planetary mixer (Kenwood Kitchen Machine Major) This is such a voluminous whisk spinning along two paths. Began to beat and watch. Buttermilk seems to start to recede. then it disappears, then it seems to stratify again and again homogeneous ... I suffered for about 20 minutes, and then it dawned on me: the mixer drives the buttermilk back into the butter grain and it turns out like cream again. Then I turned the mixer to the "less than average" position and the oil broke off after 30 seconds. Conclusion: on powerful mixers, adjust the beating speed, otherwise you will still be driving the cream on a bowl

similarly. I don't trust bazaars. The Ukrainian manufacturer made butter from 30% cream "for health", the price was 31-38 UAH. drove the mixer all day. mixer cheap scarlet in 20 min. was so hot that it was impossible to handle. did 5 approaches in the first day. First, the cream rose, then turned into strong, then fell off, a lot of air bubbles and that's it. once a small grain appeared and then disappeared. Got upset. I read the forum in the morning, turned on the lowest speed and voila. After 10 minutes, oil was obtained. The results of the process are a lot of fun:
1. The cream turned out to be normal, otherwise I have already sinned on it.
2. The mixer is also bullshit, but it turned out to be plowed normally. Respected Scarlet.
3. The oil is delicious. The exit is about half. 500g of butter came out from a liter of cream

[novac]

Well, that's good! In the ranks of buttermakers,
Making oil is easy and simple. Use the remaining buttermilk liquid for baking your bread. Especially chic baking turns out
novac , and your mixer is bullshit. and useless cream ... "Not flour, but HAND!" an acquaintance who had held the post of shift senior at the bakery for many years loved to talk. So start your criticism with yourself!

Hurrah! I managed! I made the butter myself!
Cake! Thank you so much for the science!
I bought a 05, liter jar of cream, knocked it down in a food processor literally 2-3 minutes, it could have been longer, but I was afraid. The yield is 180 g of butter and 150 ml of buttermilk. I haven’t eaten such delicious butter since childhood!

[Irina_hel]

Irina_hel , in the context of this topic I just want to say:
"You can't spread thanks on bread!"
It is immediately obvious that you are an economical and prudent hostess - you started with a half-liter jar. now, I think, you can buy more!
Agree on the market that you will come to a certain day and hour and leave the can or the balloon, let the milkmaid make a "special order" for you. They willingly agree to this, because guaranteed sales in today's competition is a big deal. She will try to make you a regular customer. And you will immediately fill more butter, pack it into cubes and into the freezer.
Great appetite and good health to you and your loved ones!

[Cake]

🔗 Yes, the moderators will forgive me for using other people's emoticons, but this is exactly what I am experiencing now. I MADE OIL !!!! Cake, well, just no words !!! If a month ago someone told me that I would make my own butter, I would have laughed in my face! And what was the reaction of the family !!!! The mother-in-law refused to believe it for a long time. I all thought that I was kidding, they say I bought it at the market. Mom is delighted - finally, the daughter will feed the children with real oil. And husband? Well, that's without words. A dumb scene! And special thanks for that!

I also tried the first time from 0.5 liters of fat separator sour cream. So I got 230 gr. oilseed.Story! And despite the fact that 100 grams costs 6.09 UAH. At the family council, we decided that we were switching to a nature product. It's worth it. And to do it - well, it turns out quite simple! Well, like - ruin the sour cream

But I just want to ask, can the obtained buttermilk be added to bread instead of water or milk 1: 1?

And even need

Something I didn’t work like "Vologda" oil .... To celebrate, yesterday I bought 2 half-liter cans of market cream. I decided to try to make only one jar ghee (and suddenly it won't work). She warmed them a little in a saucepan with a thick bottom on the smallest fire of the smallest comfy. They let me bubbles a little. Just in case, I constantly stirred them with a metal spoon and calmly held onto it, that is, the heating temperature was low. Leave to cool on the stove overnight. In the morning before work, I put the saucepan and filtered water in the refrigerator. In the evening I decided to get some butter, took out a saucepan, tried to beat it up ... almost asphalt ... you try to stick the whisk in, but they stop. Somehow with the help of a spoon (I almost bent it) I scooped out the contents. Then I broke everything into crumbs with whisks ... but there is no buttermilk ... As I understand it, there are 2 options: either I evaporated it all or warm it up at room temperature and it will appear. Or maybe add cold water and beat in it, and then squeeze out ...
Eh ... it turned out messy ... but can someone tell me what to do

[Nata333]

Nata333 , just don't panic! You will succeed!
To make butter from ghee, it was useless to heat it on the stove. You PASTEURIZED the cream in this way (which is not superfluous !!!), but the BREAKING process is different ... Next time, try to put the saucepan (closed) in the oven on very low heat and keep it for 5-8 hours. The cream will look like baked milk.
With your pasteurized cream, you can quite get butter. They were very cold in the refrigerator. do not mix them with water - it will scatter from the mixer throughout the kitchen. Let the cream stand at room temperature, warm up. Then mash them vigorously with your hand until soft, and then the mixer will do a couple of minutes! If the cream is so frozen. that the spoon bends (everyone envies you!), then there will be a little buttermilk. Almost everything is oil. Work with a mixer. until the buttery grain turns yellow. Then drain the buttermilk. and rinse the oil 2-3 times.
Everything will work out!

[Cake]

Cake, I already understood that the number did not come out with heating. This is how I used to make baked milk with increased fat content, while the water evaporates - it becomes pinkish, fatty and sweet. But sometimes I did it in a thermos - the taste and color did not differ, but there was "no loss of volume."
So, back to butter ... I saw your post already today at work, and yesterday I tortured myself and "butter" at my discretion. Now, instead of old jambs, new ones appeared. Indeed, when the saucepan stood on the table, liquid appeared at its bottom (like melted ice cream). I tried again to beat this crumb with the whisk of a mixer ... and it gathered in 2 oil cylinders and that's it. I picked this mass out of the corollas with a spoon - it is all the same going. I poured a little icy water (I managed to shove a bottle of water into the chamber and got ice ... thawed a little - a little and poured it), picked up the oil on the table ... Once again I got the "oil" from the corollas, squeezed it with a spoon (the consistency of plasticine). She poured the milky liquid, poured the thawed water again, kneaded it with a spoon, decided that it was enough to mock him for today, squeezed the "butter" and weighed it: out of 485g of cream, it turned out to be 332g of almost butter. It looks like butter, but I’m sure I didn’t add it, and I don’t know how to fix it. While it was soft, I tried it ... the taste is certainly excellent, but the consistency is not like butter ... not a monolith, but the smallest grains of butter. With strong pressure, for example with a knife, liquid appeared, but it was not possible to squeeze out more with my hands.When I took it out of zone 0 in the morning, it was very hard, visually cut like butter, and tasted the same grain. Can you tell me how to overcome it, I still can't guess how to beat it, but not with a mixer for sure.

Made butter today. Tasty. True, in Rostov-on-Don they sell homemade products for 250 rubles per kg, and sour cream - 100 rubles for 500 g, and it turns out that there is no economic benefit, but for that I know that fresh and no garbage is allowed there

From 520g of sour cream, 340g of butter was obtained. And why did I take not the thickest, but liquid, because I know that liquid and white is fresh sour cream, and then it will lie down in the refrigerator - it becomes yellow and thick. When on the next. whipped the day - she stood with a stake - my sour cream

Moreover, I didn’t expect the oil to break off SO quickly, VERY informative. Still impressed
Thank you so much for this wonderful theme!

And I made a conclusion a long time ago - to cook at home with high quality and tasty - has never been cheap.

My second experience of making butter made me worry too. Whipped sour cream in three passes. Each one is not less than 15 minutes long. I was forced to take breaks because I was afraid for my mixer. Sour cream whipped as if I beat it with sugar. Increased in volume, became so airy, but to switch to oil, well, no way !!!! I thought that everything, nothing will come of it. But all the same, my patience and mixer, knocked out this butter !!!!! I think it’s sour cream, something wasn’t clean with it .... I won’t take any more there.

[artisan]

artisan ,NOSE , I congratulate you on your new "skill". Interestingly, not for long, very tasty - this is OUR OIL! Let the relatives be surprised, the husband is proud, the strangers are jealous And let the children remember their home, where the most delicious BREAD WITH BUTTER is in the world!
To your health!

[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 ...

Maybe someone can tell you HOW to determine the quality of cream and sour cream when buying them on the market?
I really do not want to buy a mixture of these products with various unwanted additives.
Thank you very much in advance!!!

In advance please!
1. For the price. It (sour cream) will be more expensive than the store one ... three times, probably;
2. Immediately ask the saleswoman whether the sour cream will be whipped into butter or not. Well, there is no reason for them to lie. Bring back to bring what you get after beating.
3. On the counter there should be milk, butter, sour cream, cottage cheese, and so on without store packaging. But oil should cost ... if in Moscow, then ... it seems, 600 rubles kg.

In advance please!
1. For the price. It (sour cream) will be more expensive than the store one ... three times, probably;
2. Immediately ask the saleswoman whether sour cream will be beaten into butter or not. Well, there is no reason for them to lie. Bring back to bring what you get after beating.
3. On the counter there should be milk, butter, sour cream, cottage cheese, and so on without store packaging. But oil should cost ... if in Moscow, then ... it seems, 600 rubles kg.

Thanks for the answer.
I live in Alma-Ata.
In our markets, the likelihood of knowing the quality of cream by price or guaranteeing it is a threat to the seller is very small.
If you ask whether it will beat or not, they will answer that I am only a seller, and not a milkmaid or a milkman, they say, buy and try, then you will tell us WHAT you did, but don’t bring back, because no one twisted your hands, didn’t force you to buy.
For conflict situations, there are always good fellows and, in extreme cases, representatives of the authorities.
It is possible, of course, for this whole "holiday of life" to find a "council for a day or two or a week", but it will cost more than a couple of dozen buckets of the most natural cream.
For example, I was told that honey can be tested with iodine. If you lubricate the tip of the needle, poke it into a drop of honey and a dark blue color will appear around the needle, which means that the honey is not pure, but diluted with carbohydrates (sugar, starch, etc.).
I, approximately, had in mind such a method when I asked.
But I liked your method too.
I will apply it when visiting the markets of civilized countries ...

[Here, I found something on this topic. Maybe someone will come in handy:]

Here, I found something on this topic. Maybe someone will come in handy:

"I never, in principle, have a special attachment to fresh milk. I loved cold, from the store, diluted ... In short, the kind that every resident of a big city is used to. But I had a little daughter, and the question arose not only about the freshness of the products nutrition, but also about their quality.As long as I bought natural cow's milk from a neighbor, I was confident in the quality of milk.

But one day a neighbor's cow calved, and I went to the market for fresh milk. Equipping me for the journey, a neighbor revealed to me several dairy secrets, or rather, the secrets of dairy vendors. These tricks helped me then to choose the perfect fresh milk, and therefore I, as they say "in secret to the whole world", will tell you about them too. I hope, thanks to my advice, you too will only buy good milk and dairy products.

In particular, if you are offered homemade cream on the market, pay special attention to its consistency and be sure to try it. Real fresh cream should stretch out of the spoon in a thin trickle and taste a little sweet. Keep in mind that ordinary sour cream diluted with water is often passed off as natural homemade cream. Don't be fooled!

When buying sour cream, remember: there should not be any lumps in the sour cream, and if there are, then this is very suspicious. Some enterprising owners add cottage cheese grated with kefir to sour cream for volume, but you can easily determine this both in taste and in appearance. The main thing is to try! Sometimes they try to pass off low-fat sour cream as fat, for which some add starch or flour to it. In order for such sour cream to acquire the color of a natural product, a yellowish dye is added to it, a bit of saffron or carrot juice is added.

But such tricks can, if desired, be determined by taste. However, most often the composition of such sour cream becomes clear only during heat treatment: after all, then it immediately breaks down into whey and curd flakes. There were cases of mass poisoning with sour cream, which one craftsman made from milk powder and mixed fat. Can you imagine how careful you need to be when choosing dairy and sour milk products on the market?

For cottage cheese, there are also ways to check quality and freshness. The most important thing is that all grains of cottage cheese should be uniform in color. If the curds are yellowish in places, then you are dealing with stale, windy curds. But pinkish cottage cheese is much more dangerous, because such a shade indicates the violent growth of microorganisms, therefore, this product should not be eaten in any case.

And now the secret is milk. Most often in the market, whole cow's milk is sold in glass jars or plastic bottles. I personally don’t take milk in plastic 1.5 liter bottles. Why? And you try to wash such a bottle! Even with a brush! I would not vouch for the sterility of such a bottle, especially since it cannot be sterilized.

So, we turn our attention to milk in glass jars. If there is natural whole cow's milk in the jar, then on top, approximately two or three fingers wide (who has which fingers), there will be a layer of cream. If the cream in the milk is present in the form of a thin film on the surface, then such milk is passed through the separator and cannot be called whole.

Many unscrupulous milkmen add soda, soap, honey, gypsum, acetylsalicylic acid and other ingredients to milk so that the milk does not turn sour. You can check for impurities with an ordinary litmus test. The blue litmus paper should turn red if there are chemical impurities in the milk, and the more intense the color change, the more impurities in the milk. And the red litmus paper turns blue when soda is present in milk.

Good luck, health and delicious milk! "

Thank you very much for the recipe !!!
The butter is very tasty
I tried to make it according to the same recipe, but from boiled sour cream - it turned out even better! We call this in stores - Solodko-vershkovo (sweet-creamy) - more delicate in taste, slightly sweetish. The main thing is to wash well. I do this in a food processor, in the same place where I beat the butter. Drain the water 5-6 times and onto a linen towel. After 15 minutes into the refrigerator, the water will be absorbed into the towel and that's it - the oil is ready, you can freeze it or eat it)))

[mina30]

mina30 , to your health! I am very glad that you liked it and that you have adapted household appliances for this work. And then one of my acquaintances still beats with a crush in a pan for 2 hours. Then the hand hurts for a week. And she considers it a "feat in the name of the family"

I know one dairy, where cream 35% costs 20 UAH 1 liter, compared to Kiev prices, just for nothing

Can you share your address?

Thank you very much for the recipe !!!
The butter is very tasty
I tried to make it according to the same recipe, but from boiled sour cream - it turned out even better! We call this in stores - Solodko-vershkovo (sweet-creamy) - more delicate in taste, slightly sweetish. The main thing is to wash well. I do this in a food processor, in the same place where I beat the butter. Drain the water 5-6 times and onto a linen towel. After 15 minutes into the refrigerator, the water will be absorbed into the towel and that's it - the oil is ready, you can freeze it or eat it)))

Excuse me, put the oil in the refrigerator with a towel?

Can you share your address?

There are no such prices anymore, I used to buy in Ostra (Chernih region).

Excuse me, put the oil in the refrigerator with a towel?

You can do it without a refrigerator, just let the water drain completely on the table. Isn't it hot in your kitchen for the butter to melt and absorb?

I realized thanks!

And I warm "beat-beat - did not break" Although I also knew that cold, only for cream. That's strange ... Oh, okay! The main thing. what fresh natural oil in a few minutes at home!
And I also know what experiment I did? I put cold cream in a planetary mixer (Kenwood Kitchen Machine Major) This is such a voluminous whisk spinning along two paths. Began to beat and watch. Buttermilk seems to start to recede. then it disappears, then it seems to stratify again and again homogeneous ... I suffered for about 20 minutes, and then it dawned on me: the mixer drives the buttermilk back into the butter grain and it turns out like cream again. Then I turned the mixer to the "less than average" position and the oil broke off after 30 seconds. Conclusion: on powerful mixers, adjust the beating speed, otherwise you will still be driving the cream on a bowl

Girls, help! I did everything like Tortyzhka, only I didn’t wait for the butter, the cream didn’t turn into anything anymore, I thought that I’d use God bless him in stewing something, for example stuffed cabbage, instead of sour cream, but when I took out refrigerator, I was horrified, all this incomprehensible mass froze like butter, I had to cut it, now I don't know where to use it, not cream or butter, but it tastes sour like sour kefir. It's a pity to throw out a liter!

Overheat. The buttermilk will go away, but the butter will remain. There is always a use for ghee

To melt, would it melt or boil? Thanks for the good advice.

no, just melt

Hello!
For an hour, together with my wife, they whipped sour cream bought on the market (30% fat) with a mixer.
Sour cream, as you wrote, became thick and lush.
We prepared for the appearance of lumps, but ... after 45 minutes. sour cream became thinner. In an hour, it's almost like water.
We doubted and dropped this case!

Singer-You need some real rustic cream. You most likely bought a factory product with the specified fat content.Natural cream has a fat content of about 50-55%, and the butter from them, by whipping, is obtained in 3-5 minutes (depending on the fat content, thickness of the cream, and possibly their temperature).
For example, I buy cream in the market from a friend of the milkmaid, 1 kg of cream costs 160 rubles. I whip the cream for about 3-5 minutes, from 1 kg of cream I get about 620-650 grams of wonderful, aromatic butter.
The cost of oil is about 250 rubles.
Factory butter (if you can call it that), and not next to homemade butter.
So, find a good thrush, and you will be happy, good luck!

[Singer]

Singer, it's hard to tell you something without a photo. Obviously something in cream Try to buy from another milkmaid and. preferably in another market. There are a lot of dishonest sellers now, they falsify what they can (and cannot!) It is quite possible that homemade sour cream was diluted with "state", and there are stabilizers and homogenizers (so that the product does not delaminate during storage0. And these substances do not allow you to "stratify" everything) butter and buttermilk. I hope you didn’t throw away your failed experiment, but bake something or eat it. It’s a pity that the butter didn’t work out. But it’s definitely not you, not the mixer. And not the technology!
By the way, the last time my oil didn't want to fight back either. I ran into a horse-monger (almost my friend is already!) And she said that now some cows are going to launch, others are new cows, they are generally feeding the devil-something-hay at the end. and the spring is late, the grass will not wait soon. that's "stretching" the feeding ... In short, a hundred reasons!
If you don't want to risk more. then buy again the cream sometime in May, when there is a steady heat and grass.

Thanks everyone for the answers!