Homemade butter

Apprr
Beat the sour cream for 20 minutes. she got pissed off and only .. specially bought for the experiment in Ashan as much as a liter of state farm sour cream from OOO SKhP Losevo from Svetogorsk. wrote that the fat content is 30% ... heee .. I read four pages at first and about the same from the end and was ready for the fact that nifiga would not work out for me, but hope (bastard) glimmered in me and it seems that until now I haven’t died yet. I’ll go still torture the mixer or something ... at least it would have stratified .. otherwise it’s not even interesting somehow ..

I keep thinking, but where can I buy real sour cream from us? and remembered that somehow long ago I decided to pamper myself and bought a little sour cream and cottage cheese by weight at the Sytny market. I don’t remember how much it cost, but I remember that I was toadying for a long time .. sour cream was, by the way, thicker than this state farm and was yellowish and not white ... I’m not a lover of cottage cheese, but I mixed this one with sour cream and ate it like a dessert, stretching the pleasure
hmm ... if such sour cream needs to be used for butter, then I probably just gobble it up

py. sy. after about ten minutes the picture has not changed ... hey hey hey ... okay, I didn't get the butter .. I'll go and try to make yogurt. I wanted to try for a long time
in the end - on the night of the 13th - something else needs to be spoiled, for example, milk ...

[Gin]

Gin, butter, then butter ...
You have to buy cream, for whipping, and the fatter the better ...
And sour cream is already fermented cream and butter will not work out of it ...

I wanted to experiment. negative result is also a result
but how can it not work? won, in the first post it even turned out from fat market sour cream
in general, here's my task - to find real cream

[Pakatic]

Pakatic, you are wrong, I whip butter from personally collected sour cream, now Kenwood is working, and earlier in the bottle they whipped everything in turn ...

[himichka]

himichka, it's just that called, sour cream, and this is cream ...
When fatty milk settles, milk fat, light fraction, floats, and skim milk - return, collects below ...
Here you are from above and collect, sweep this cream ...
Sour cream, sweep away from the word ...
And if the milk is very fat, there is a lot of cream and they are drained ...

I know all this, you yourself understand, the profession obliges, but ...

The reverse is formed during the separation of milk; cream of different fat content is obtained separately. In our market, "skimmed sour cream" is in vogue, that is, cream diluted with milk. What am I doing? The cream that I collect from the milk by hand turns sour in the heat and tastes like sour cream, in contrast to the cream that is skimmed, surrendered even after thickening ...

[himichka]

himichka, I worked as a mechanic in setting up dairy factories, I made a lot of separators, I can imagine the process of separating milk fat ...
But cream and sour cream have existed much earlier than mechanical separators did. Milk separation, a natural process under the influence of gravity. Kaymak is a very heavy cream that has existed in the east for millennia. Sour cream too, first self-fermentation of cream, and then artificial, with old sour cream, fermented foods, last longer.
All nomadic, pastoral peoples had this, these skills were not lost when they settled ...

HURRAH!!!
I got maslichko! The first time! The whole process took 20 minutes!
True, the output of the finished product turned out to be not the best - 160g. oil from 500 ml. cream. Today I will try to make butter from ghee.
A sense of pride overwhelms me! Thank you very much Tortyzhka!

[Cake]

Cake Thank you very much for the oil recipe!
I cooked it yesterday
Here is a photo
The mood has lifted for the whole day, it turns out it's not at all difficult
Now I want to try it with melted cream.

Today I decided to try it with melted cream. The cream in the mult was stacked well, I cooled it down and started making butter, but it doesn't whip. I put it in the refrigerator and I'll try for another hour ... I was so sure that everything would work out, but here ...

Hurrah! Everything worked out for me, I took the mass out of the refrigerator, it was quite solidified, hard, and as soon as I turned on the mixer, grains immediately formed and buttermilk left.

[DJ]

DJ, Congratulations!

[NatalyaN]

NatalyaN Thank you!

I also tried making butter. Whipped sour cream not separator, but the one that is collected by hand from the cans, we call it "zbyrana" sour cream. From about 5 l cans, 220 g of butter and 260 ml of buttermilk were obtained.
Here I want to clarify how to determine HOW MUCH you need to whip?
That is, the buttermilk is starting to go away, I immediately drained it and it turned out to be about 140 ml. Seemingly ready-made grains of butter, BUT I decided to spin it some more and the buttermilk went another 120 ml. The grains became even yellower. Even I stopped there. Washed and weighed.

[Admin]

I liked this business and decided to add some cream for the so-called. Vologda oil.
I sent it to the MV for 2 hours of extinguishing and left home on urgent matters.
Upon arrival, there was a slightly thickened mass of champagne color in the saucepan, and on the valve A LOT of foam residues. I realized that the cream was boiling. How much I don’t know. The temperature was 70 * C in a saucepan.
And then I read to the post Admin... but I haven't removed the valve!

Now I think to let them cool down or drown some more?

This is where Admin wrote this, I don’t remember what it’s about

If the flight is normal, let them drown as long as necessary. Cream behaves well in the cartoon, quietly so. After all, at any time you can look under the cover and see

[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.

Right here
I decided not to stew the cream anymore, set it to cool. Let's see what comes out

Understood

Good luck, delicious butter is made from such cream

After another awful shop oil, I got to the pen, to the market and bathed real sour cream. The saleswomen assured me that butter would quickly beat up from such sour cream, and I decided to try it. The most amazing thing - it worked! Very quickly the buttermilk fought off with a mixer, I drained it, washed it 2 times and molded butter balls, put them in silicone muffin tins and sent them to the freezer.
I didn't expect butter to be so easy to make at home, now there is a complete boycott for the store. From 500 grams of sour cream, 220 grams of butter turned out, I did not weigh buttermilk, it turned out to be excellent pancakes.

I read about homemade oil and decided to make oil at home on my own. because the market in our area only 30% fat did not dare to beat it and took for this purpose the store "President" 40% whipped easy buttermilk did not measure the finished product from 400 ml of sour cream received 230 gr. Buttermilk will be used for bread tomorrow. The resulting oil was washed 2 times with cold drinking water with the addition of ice. Thank you so much for the recipe! And the family's verdict was simple: there will be homemade butter. Yes, and the daughter who reacts strongly to purchased sausages of butter has forgotten something like that when her stomach hurts ... Apparently, something strange and not suitable for eating is added to the purchased something ...

For several months now I have been making butter at home using cream from the market. It turns out more expensive than the store, of course. But I know that THIS is oil.

Tell me, please, did anyone try to beat sour cream with a blender (whisk)? And then the mixer will not appear soon (((

Tell me, please, did anyone try to beat sour cream with a blender (whisk)? And then the mixer will not appear soon (((

.
If I were you, I would not do this, there is a possibility of ruining the whisk itself, I also initially exploited it for other purposes (see the instructions), after a few months, one by one, the rods began to break off right in the whipping process, it's good that I didn't hit none, I had to order a new whisk (or rather a part of it).

While I am sitting at home with a small child, there is no opportunity to look for market products. But the recipe is so contagious that I tried to make it out of store sour cream. Valio took 42% - everything worked out!
From a 500g pack of such sour cream, 210g of butter and 150g of buttermilk came out.

I'm new here. Tell me, should the sour cream be at what temperature for making butter? Today I tried to make room temperature from the market (150 rubles / 0.5 kg) because the cream was still there .. 50 minutes suffered ... the mixer almost died What am I doing wrong? Help me please

I have half a liter of separator sour cream, it is so fat that it is difficult to pick it with a spoon. The second week is worth it and I don't know where to attach it. This is how the separator works for the mother-in-law, they will not adjust in any way so that the sour cream can be made. Will this work? She is something like that - half butter, almost half - sour cream.

[Lozja]

Lozja ! The butter is whipped from such cream perfectly, only the mixer should not be weak, but more powerful!

[Lozja]

Lozja ! The butter is whipped from such cream perfectly, only the mixer should not be weak, but more powerful!

Thanks, I'll try tomorrow. A 400W mixer will hopefully hold up.

Pamagite!
In general, somehow everything turned out in the reverse order for me. I started whipping this very fat separator sour cream, of course, no more liquid state, and then there was no splendor due to the very thick and fatty sour cream. Immediately went grains and literally in 3 minutes buttermilk began to separate. I, a turtleneck, did not immediately drain it, I thought that it was somehow suspiciously fast and I probably needed more to separate. She turned on the mixer again, and it took back and everything combined into one mass. And no matter how much I beat it, it's just like whipped butter, but in fact it's still sour cream. And the buttermilk does not want to come back. I put it in the refrigerator again. I'll try again later.

I finished off this oil yesterday. Chilled several times, then beat until it was buttermilk. This sour cream already behaved like butter - it immediately solidified in the refrigerator and crumbled under the hands, when whipped it looked like whipped butter. In general, I still drained a little buttermilk, then my husband said that it was already butter, so that I would not suffer further and rinse it. I washed it several times with cold water, squeezed it out and got oil. True, it turned out white, not yellow. But delicious, today we ate our bread with our bread - super.

Straight in general - he made oil with one hand, removed with the second!

Hello everyone. I want to share my personal experience on whipping butter, it whips me very well. quickly - just before whipping the sour cream, I put it in the freezer until it freezes completely, and then I take it out and put it to completely melt and start whipping with a mixer (or you can just pour this sour cream into the jar, close the lid and shake it a couple of times - yes, yes! only a couple of times !!! and not 40 minutes, the main thing is that the sour cream becomes at room temperature !!!) and everything is fine right away, and most importantly, it will quickly exfoliate, and then rinse it in the refrigerator.

I also want to share my joy. I read all the posts and really wanted to repeat this wonderful homemade oil. I bought 500g cream at the Dorogomilovsky market. I put it in a liter jar, screwed on the lid and shook it for 5-7 minutes. As a result: homemade bread with homemade butter. Girls, many thanks to everyone, especially Tortyzhka for the open topic, and to everyone who shared their experience in such detail.Now I have a new Wishlist - a slow cooker, because there is an acute shortage of butter from ghee

Those whose mixer "died a heroic death" ...

save, 40min "the fighters hand prick tired" and there is still no butter, you can continue or hope died, or maybe the sour cream is wrong ???

I make with cream 35%
Started making from warm -20 minutes - no effect
Maybe they need to be cooled in the refrigerator?

I make with cream 35%
Started making from warm -20 minutes - no effect
Maybe they need to be cooled in the refrigerator?

Be sure to chill and only then whisk! Then the buttermilk will quickly go away and there will be little!

Be sure to chill and only then whisk! Then the buttermilk will quickly go away and there will be little!

How much should you refrigerate?
Now they are already cold and probably 20 degrees (I guess)
After boiling, a couple of hours passed

save, 40min "the fighters hand prick tired" and there is still no oil, you can continue or hope died, or maybe the sour cream is wrong ???

Respond !!!!
Did you get butter or not?

I report
the cream stood in the freezer for 30 minutes.
Whipped butter on KM Kenwood 10, whisk attachment
01-22 speed 6th
01-25 - the cream began to thicken


01-26 - thick cream

01-28 - cream consistency as for cream

01-30 began to separate buttermilk



switched to 3rd speed

01-31 the buttermilk has separated from the butter
the oil has gathered in a lump on the whisk



Total
From 500 ml of cream (Cream "Brooks. Those that are bottled on the farm. Without preservatives)
happened
Buttermilk 200 ml,



butter 202 grams
100 ml is evidently smeared over the slow cooker during simmering
Truth tormented not long 2 hours on HI-cream did not even have time to brown.
Here is my first butter

Butter turned out to be soft, as the cream is fresh today.
But I couldn't wait a day until they ripen
I really wanted to try.
Probably from the "ripe" cream butter will be thicker and more will turn out.
In the absence of a "French butter dish", I poured the finished oil with cold boiled water and put it in the refrigerator

I got up in the morning, saw the topic about butter, found 2 packs of 500 ml Parmalat cream 35% in the wardrobe - the shelf life was running out and decided to try it for the sake of curiosity and ... lo and behold - the oil turned out to be washed it 2 times, squeezed it out with all its might and in the hall-nick. Whipped in kenwood like Zvezda Askony

and ... lo and behold - the oil turned out washed it 2 times, squeezed it out with all my might and into the cholnik. Whipped in kenwood like Zvezda Askony

Congratulations !!!!!!
From the morning I visited my oil. It froze perfectly under the vodka and became as it should be. They ate rice porridge with their own oil!
Tasty !!!!!!!!!!!!!!!!!!
Thanks to the author of the topic - I would never have dared to do this - if not for this topic.
I always thought that it took
1) separator
2) churn
3) at least 25 liters of milk
And everything turns out to be subject to my not very skillful hands
Friends are really having fun
I bake bread
Mayonnaise making my own
I can talk about a bread maker, a multicooker, and a Kitchen machine with a blender for hours!
Yes ! These are the scorpions we are, addicted to nature !!!!!
Also, they called me Vegan
And they recommended making homemade ....... ... soap

and I put the sour cream in a three-liter jar and close the lid. after 5-10 minutes not fast but clear dangling of hands to the left to the right))) oil is obtained. I drain the oil can. I pour some cold water there and rinse it out. only sour cream should be good.

and I put the sour cream in a three-liter jar and close the lid. after 5-10 minutes, not fast but clear swinging of hands from left to right)))
only sour cream should be good.

5-10 minutes manually!?!? This is YEAA !!!!! Respect!
Where can I get her good sour cream.
And I remember PAKAT wrote that if there is a choice, then it is better all the same cream
A question for connoisseurs
Can you get butter from goat milk?
It seems like I heard that due to the special structure of the product - the cream there, it seems, does not separate.
And you can only make cheese, cottage cheese and yogurt, and of course pure milk.
This is so or everything is from the OBS area

I took it from a friend. BUT IF HUSBAND IS CHESNO BEATS ALWAYS.)))) YES, it was and when that 4 minutes I specially marked time

Respond !!!!
Did you get butter or not?

this time no, the sour cream was clearly very bad, then it always turned out from valio sour cream 42% fat, but it is a little salty or something, but still amazing

I took it from a friend. BUT IF HUSBAND IS CHESNO BEATS ALWAYS.)))) YES, it was and when that 4 minutes I specially marked time

What a fine fellow your husband !!!!!! Well this is what kind of strength you need to have!
To do in four minutes (!!!) what a powerful kitchen machine did in ten minutes

this time no, the sour cream was obviously very bad, then it always turned out from valio sour cream 42% fat, but it is a little salty or something, but still amazing

From that Valio that is sold in the store in lilac jars-cups?

and there it is just not strength there, not strong blows and not fast. but clear. just good sour cream

and there it is just not strength there, not strong blows and not fast. but clear. just good sour cream

That's it
Or maybe you will write a Master class according to your husband
After all, not everyone has a mixer, and homemade butter -: nyam: this is great.
Again, it is useful!
But what about without strength - in such a short time?
Amazing!
Although - I saw the mayonnaise as the guy made with a fork
And it didn’t seem to get in the way.