Homemade butter

OK. how to buy sour cream we will post a video

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

yes, yes, only I take the fattest 42%, from 400g we get 250g butter and 150 buttermilk

[a little salty]

then it always turned out from valio sour cream 42% fat, but it a little salty or something, but still amazing

No, no, no, not salty .... From sour cream, since it is a sour milk product, you get sour butter. And from cream, respectively, sweet and creamy.

Well, of course, but pasteurized cream also works? I forgot to say. that from sour cream president 30% I didn't get butter

Well, of course, but pasteurized cream also works? I forgot to say. that from sour cream president 30% I didn't get butter

They swore at her that she was completely artificial

OK. how to buy sour cream we will post a video

Hurrah! I will wait! And then you never know what,

Well, of course, but pasteurized cream also works? I forgot to say. that from sour cream president 30% I didn't get butter

Cream 35% - "Clover" will definitely work out. Only very chilled
This I "passed" when making ice cream
Carried away - and I look and instead of cream grains and water.
I then really assumed that the cream was bad, but now I understand that it was whipped up to butter

I have been doing this for a long time, I did not even think that someone else would think of making butter at home. This idea came to me when I began to take milk from the owners who keep two cows. I always skim the cream, because I don't like fat milk. I wondered what to do with them, and it dawned on me. I experimented - about 200-250 g of butter was obtained from a liter of cream. I beat it with a blender for about 15 minutes. But I don't rinse it, probably because of this, after a few days the oil has a specific smell. He does not bother me, but my daughter refuses. I don't know what to do with buttermilk. I can't drink it. It's a pity to pour it out. While I give it to the dogs in the yard, another half liter in the fridge, I just can't decide where to apply it

I don't know what to do with buttermilk. I can't drink it. It's a pity to pour it out. While I give it to the dogs in the yard, another half liter in the fridge, I just can't decide where to apply it

With cottage cheese and cheese, buttermilk (whey), you get gorgeous pastries - bread, rolls, pastry dough, pancakes, pancakes, and so on ...

Buttermilk from butter (fatty) is preferably diluted with water 50/50 with water.
You can not dilute the whey and add everywhere instead of water - the dough turns out to be lush! There are enough recipes using whey on the forum.

It is good to drink cottage cheese and cheese whey, you can do that, or you can dilute with fruit and berry juice, lemon juice

Buttermilk is great for baking - it replaces water or milk.
You need to rinse. And in order for the oil to be stored longer, you need to store it under a water seal.
The French butter dish is made according to this principle.
And earlier, freshly beaten butter was put in a cast iron - filled with fresh water and stored in a cool entrance.
So the "French butter dish" is an undeservedly forgotten way of storing butter.
Probably due to the fact that what is sold in the store is so far from natural oil - that they are already stored.

Enlighten what kind of "French butter dish" I always make homemade butter and I hear about this butter dish for the first time

Enlighten what kind of "French oil can" I always make homemade butter and I hear about this oil can for the first time

I myself learned about this option only on this forum from PAKAT.
Here he put a link where they are
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And here is a discussion + a photo of this type of butter dish.
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=1429.1560
I really want one - but so far I haven't managed to buy one

And here is the literal (machine) translation from the Internet auction
This auction is for French Butter Keeper / Butter Bell. It is in pottery with early American white glaze speckled on it. She also has a cock decal on it. It comes in 2 parts, a bell part for butter and a base for water. It contains 1 stick (1/2 cup) butter. You put room temperature butter in the large bell section and put 2 inches of cold water in the base. The water keeps the butter fresh by closing off any air from reaching the butter while keeping it from rancid. The oil keeper is also dishwasher and microwave safe. We've had ours on the table for 2 years and love it. We do this in our store and sell them at various creative exhibitions in the Atlanta / Athens area. Instructions are supplied with an oil keeper. Once you try this you never have to go back to using your butter refrigerator. We have other keepers of butter and kitchen aids in our store ... AMERICA 1 soup ... so please check it out and keep us on your favorite list and thanks for looking ...

I read, absorb ... It turned out to be a very interesting topic ...

It's good to live in the provinces sometimes. Belevskaya apples and marshmallows, Tula gingerbread cookies, Efremov's milk ...
We buy oil from a local plant from Odoev (this is still our blessed Tula region). The plant is small, old, butter is made on old equipment, which does not yet know how to make them high-tech, but only stupidly from cream to our great joy. Dairy products are what little Odoev is proud of. Odoyev oil is very popular in the regional center. Great taste, trust me. My husband often visits Odoyev for work and purchases. They also make chocolate butter, which has only 3 ingredients as far as I remember: cream, sugar and cocoa. I always bake bread with candied orange fruits with this chocolate butter. When they start to "indulge" - I will come to you to practice making homemade oil.

I read, absorb ... It turned out to be a very interesting topic ...

It's good to live in the provinces sometimes. Belevskaya apples and marshmallows, Tula gingerbread cookies, Efremov's milk ...
We buy oil from a local plant from Odoev (this is still our blessed Tula region). The plant is small, old, butter is made on old equipment, which does not yet know how to make them high-tech, but only stupidly from cream to our great joy. They also make chocolate butter, which has only 3 ingredients, as far as I remember: cream, sugar and cocoa. I

Is this butter sold only in your area?

I haven't seen him anywhere else. We don't have it either (in my district city, we are another district of the Tula region). It is sold in Tula in exactly one place (at least it was sold before): in the central municipal market, I don't know where anymore. We buy only directly there, in Odoyev, when my husband goes to work. It is sold by weight, as in Soviet times it is sold in large briquettes and in packs. Even the design on the pack was drawn by a simple schoolgirl (the technologist's niece, it seems, if I'm not misleading). That is, everything is completely peasant-style. The same is designed for the local consumer (in the sense of production volumes).

I haven't seen him anywhere else. We don't have it either (in my district city, we are another district of the Tula region).

How wonderful that at least somewhere there are natural products.
Well, we have to do everything with our own hands
Thanks to the author of the recipe - thanks to her we can make butter at home !!!

I read about chocolate and thought ... I want homemade chocolate butter! Any ideas? So far, I only had to mix cream with cocoa and powdered sugar, and only then beat and make butter. What do you think will work?

Also, they called me Vegan
And they recommended making homemade ....... ... soap

And what, my daughter has long been persuading me to try to cook But first I'll try to make butter

And what, my daughter has long been persuading me to try to cook But first I'll try to make butter

I found detailed instructions on the internet and a bunch of pros and cons
So I'll wait for now.
In the meantime - can create a topic on the forum
"Soap - we cook it ourselves!"

[Lozja]

I read about chocolate and thought ... I want homemade chocolate butter! Any ideas? So far, I have only had to mix cream with cocoa and powdered sugar, and only then beat and make butter. What do you think will work?

Lozja, I sometimes make chocolate butter.

Do not whip cream, cocoa, or sugar. powder.

And keep in mind that sah. powder that is sold in stores (and homemade too) will feel on the teeth when added to the oil. There is also a special powder of very fine grinding, which is not sold in stores.

It will be better to cook thick sweet cocoa, and when it cools down, grind it with softened butter.
Or melt a dark chocolate bar, cool until just lukewarm, and rub with softened butter.

Or melt a dark chocolate bar, cool until just lukewarm, and rub with softened butter.

Perhaps, I will do it with chocolate. Thank you so much!

Good health!

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Butter. The usual natural, namely CREAM butter. Without something superfluous and unnecessary.

It was not easy. ... No, don't get me wrong - I'm not complaining. It's just, it was ... really hard. Once in my childhood I saw how my grandmother, the kingdom of heaven to her, makes butter. But, firstly, I saw it completely indirectly, vaguely, if you like (I really didn’t need it) and, secondly,… secondly, details are very important in the preparation of something tasty. But they, these details, in particular, I just, in general - it's bad when you don't know, but you also forget ... !!!
Having rummaged in recipes and sources, it became clear that an approximate cooking algorithm was not at all clear. That is, the technological chain has developed, but the little things and details ... alas ... alas ....
But! Freckle ...

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... he "knows very little" his job and diligently performs it. Walking in the fresh grass and the spring sun ...

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... receiving positive emotions from communication with the younger generation, albeit small, but also milk-bearing and horned ...

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... and ... "for what purpose are you interested here, comrade? ..." paying attention to the hornless, although with pleasure milk-drinking neighbors ...

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… Three times a day it regularly delivers delicious milk of the highest quality. And it gives out well, I must say.
A cow was born and grew up on a farm, where they were milked exclusively with milking machines, so I had to acquire such a miracle of technology.

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Milking machine, if anyone does not know. We'll talk about him in more detail later.
Until then ... aren't we talking about butter? So….?
So, if butter is butter, then, given that it is the 21st century and, whatever one may say, progress is also present, it was decided to extract the cream using a separator. And do not remove them from the settled milk. And one more point plays a role here. We set ourselves the goal of getting sweet cream butter, so to speak. Therefore, cream is needed not sour, or sour, but sweet. Did you explain it confusingly? Well, I'm sorry. As I could.
That is why the fantastic miracle of the MotorSich company was used ... the separator in general.

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How does he work? With such a noise, whistle and vibration that you have to hold it. Especially when the milk level in the receiving tank drops and the machine, so to speak, no longer feels pressure from above. Then this very tank has to be pressed against the drive.
Since the milk was collected for two days and it naturally stood in the refrigerator, following the recommendations of separation technologies, they warmed it up. Not much. Up to a maximum of forty degrees.

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Then milk is poured into the upper tank of the separator, the machine starts up, spins up (the gyroscope is straightforward) and the milk supply valve opens to the inside of the device. And immediately the return flows from the left tap. Or, more simply, skim milk.
From the right one a little later and in a much thinner trickle cream flows out. Taste, I will report to you, extraordinary…. After all, a natural product is not some nistle cream for coffee. Ugh, God forgive me.

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Then, the cream was put into the refrigerator. For ripening. For the night.
In the morning, on the contrary, I warmed them up. In hot water up to temperature, as I liked the subtracted in one source "... summer river water ...".

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And then the churn was applied. Also, you know, a miracle of technology. I will say a few words about her later.

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It consists of three components. Capacity for churning, drive and pulley with propeller, impeller, that is.

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The cream is poured into the container, the drive with the propeller is put on top of this.

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And the unit turns on in electricity. And he starts to buzz and spin at a terrible speed on the table. You have to hold on.
In the old sources, where we are talking about churns, they say about the speed of rotation of the drum at sixty - seventy rpm, this one ... gives all one and a half thousand. And it does not rotate the drum, but pounds the cream with this metal propeller. In general, it works according to the Chukhonsky principle. So the conclusion is simple - you need to look for a craftsman to make an authentic unit.
After ... I pounded for fifteen minutes or a little more, we have this picture.

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That is, reading the sources, I realized that a certain lump of butter and buttermilk would form. Immediately, as can be seen, a thick homogeneous mixture was formed. A sort of sour cream. The truth is very tasty and aromatic.
The next half hour of knocking and spinning the unit so that the mass somehow fell under the propeller of this very one did not give much result. This sour cream only became more homogeneous. There was no hint of any separation between butter and buttermilk.

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Another fifteen minutes ... something like buttermilk appeared.

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It was decided to stop mocking the product. I put it in trays. I decided that I would stand in the refrigerator - it would thicken. Because the taste, of course, was amazing. Delicate and creamy sweet.

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BUT!!! Matter of chance. We treated one very good and kind person with milk and butter. So he showed and told how to continue the process. Clearly.
And it should be like this.
You will need very cold, icy water.

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Our sour cream (as it turned out, this is the very desired butter), after standing in the refrigerator for a while, it really got lumpy and crumbled under the spoon into lumps - grains.

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We fill it with this very ice water.

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And, stirring, rinse thoroughly. The water becomes cloudy almost instantly.

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Then we fold it back onto a strainer, squeeze it out a little.

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And we repeat the process at least three more times.

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It is necessary to let the rinsing water drain well, which will take with it the remnants of this very buttermilk and all sorts of unnecessary sourness and other impurities. And put the resulting lumps on a canvas.

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And wring it out thoroughly. To remove any remaining moisture.

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Here it is ... real CREAM BUTTER !!!

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Got it !!!

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And we will shape in a tray…. You can, of course, not be molded, it is still more convenient to store and transport in trays.

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Here it is ...

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White. Clean. Fragrant. Delicate creamy taste. Sweet. Moderately fatty.

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Just like that ... with white fresh bread. With sweet tea or, even better, with fresh milk ... !!!

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Angela to you at the meal !!!

[Ivanych]

Ivanych, thank you for interestingly telling everything and showing how butter is made. And your cow is just a miracle, a nurse and a drinker. And we are city-dwellers, we have to make butter from purchased cream, but it is still a joyful and pleasant activity !!! Peace to you!!!

Thank you for your kind words ...

Ivanych! Make your butter a separate recipe! Is a song !

Thank you for your kind words ...

literally today I wanted to exhibit my oil as a separate recipe from A to Z, but Ivanovich was ahead !!!
Ivanych, well, finally Phy got to this site !!! saw your this recipe and others (especially impressed from the Russian oven)
put them on this forum too !!!
your photos are always wonderful and very appetizing !!!
Well, put everyone on your shoulder blades with your Russian stove!
Welcome to the BAKERY !!!
Success to YOU ​​- IVANYCH !!!

[Ivanych]

Ivanych, I bow to you for your work and story. Reads like a poem. Each line glows with kindness and love.

literally today I wanted to exhibit my oil as a separate recipe from A to Z, but Ivanovich was ahead !!!

Ivanych has too many gadgets for milk and there is a separator and a separate churn. Do you have the same katerix technology? I tried to separate the cream from goat milk on a separator and it didn't work.

... a lot of gadgets for milk and there is a separator and a separate churn ...

And what to do then? The freckle is milked every day and a lot of milk comes. It is necessary to process it.
And goat's milk ... Here it is. Freckle's milk fat content is 4.7% and slightly higher. And the cream yield ... from 10 liters of milk, about 1.2 - 1.5 liters of cream. I also tried to separate the goat and ... also practically nothing came of it. Different fat content and different density.

I tried to separate the cream from goat milk on a separator and it didn't work.

Goat milk separates perfectly. I separated it in general on a manual separator of domestic production. Of course, milk should not be boiled, and its temperature is close to that of steam (about 36 degrees). But with a simple settling of goat's milk, the cream is almost not concentrated on the surface (unlike cow's milk).

Ivanych has too many gadgets for milk and there is a separator and a separate churn. Do you have the same katerix technology? I tried to separate the cream from goat milk on a separator and it didn't work.

I also have such bells and whistles (where can you go, after all, your own household) and there are tips on how to do without a separator .. there are enough ways to get out of what .. but the principle is the same ...
it is better to whip goat milk sour with dilution of water ... butter leaves better ...
I look from my own experience, there is a direct dependence on both the goat breed and the feed ...

it is better to whip goat milk sour with dilution of water ... butter leaves better ...

Is it possible in more detail?

today for the first time in my life I made butter. I was just afraid to beat it up, maybe I didn't beat it up a bit. I really liked it, I tried it on a small volume. but in the cartoon I extinguished for 1 hour really ... there are some lumps there - but still I want to try and beat from it ...
it was very interesting and pleasant to receive a real butter ... thanks ...
it's a pity there is not even a French glass oil can on ebay.com - it caught fire right ...

I read the topic with interest.

So, what is the best way to make butter (if you take the ingredients on the market) - from sour cream or from cream? And what will be the difference in terms of taste? I suspect. that butter made from sour cream will be more acidic than butter from cream? is it so or not?

If anyone is from Moscow, share the contacts of trusted moloshnits) Desirable center or yuzao, although in principle I can go to other areas for the sake of a good and high-quality product.

For we do not consume much butter due to our age, and we do not eat with bread, even more so, because fats are with carbohydrates. as you know, well, they terribly lead to obesity, an order of magnitude faster. than other even very fatty foods.

And yet - someone writes. that before churning it is imperative to cool. someone - what, on the contrary, should warm up a little and become room temperature ..

So how is it right - to cool or let it warm up?

[sour cream]

I haven't read the whole Temko, it's too big ... especially the 1st 4 pages about where to buy sour cream)))
I live in Dnepropetrovsk, it is not difficult ...
So ...Made butter for the first time today! ... from sour cream butter! SUPER!!! In the store, I probably will not take any more. I agree with the author that it's better to do it yourself, it's real! and nicely, your bread, your butter, without any E and emulsifiers, especially for children)))
I will do it on Saturday cream, unsubscribe)

So, what is the best way to make butter (if you take the ingredients on the market) - from sour cream or from cream? And what will be the difference in terms of taste? I suspect. that butter made from sour cream will be more acidic than butter from cream? is it so or not?

And yet - someone writes. that before churning it is imperative to cool. someone - what, on the contrary, should warm up a little and become room temperature ..

So how is it right - to cool or let it warm up?

I brought sour cream from the market, I stood on the table for 2 hours, while I was busy ... then I put it in the combine with beaters. 2 ... have already begun to crumble into large lumps ... so next time I will stop earlier, watch ...

From sour cream, the butter turned out to be similar to the taste of this sour cream, a little sour, with a taste of "home" fermented milk (which I don't really like) ... but not much. But I think it will be better with cream (it looks like a store one) because cream is the same fresh milk that separates (and not sour) the taste is fatty, sweetish, without sourness (and, accordingly, without the smell of fermented milk)
I'll unsubscribe on Saturday ...
THANKS FOR THE RECIPE! I am very glad when it is easy, fast and useful!

So how is it right - to cool or let it warm up?

you can start knocking down warm milk, but then pour in ice water .. so, by the way, they always knocked down goats too .. (I didn't like the acidified milk) ...... the principle of what? to separate fat with water ... cold fat does not stick well and floats in small grains. when butter is made by hand, it warms up by hand, sticks together ... but the basin itself, in which the cream, had to stand on ice ..
goat milk is fatter. even when drunk, it is diluted with water. well, when the oil is beaten too

It's very simple ... When you knock off the oil, rinse it in ice water. Just put a lump of oil in a bowl of water and begin to knead and squeeze it again. Well ... like to wash. The water will become cloudy. Drain it. Squeeze out the oil .... as a snowball sculpt ... and squeeze the oil. And so three times ... in general, until it becomes transparent. Then kefir-sour cream taste will go away and only really creamy will remain ... That's all the wisdom.

when butter is made by hand, it warms up by hand, sticks together ... but the basin itself, in which the cream, had to stand on ice ..

I want to try making butter with cream
I don’t understand why put a bowl of cream on ice ...
just cream in a bowl on ice? or when the butter from the buttermilk is beaten off then put it?

[frenchchoko]

I want to try making butter with cream
I don’t understand why put a bowl of cream on ice ...
just cream in a bowl on ice? or when the butter from the buttermilk is beaten off then put it?

it was my grandmother who made butter with her hands, when they did not have electricity either, not that we now have all kinds of devices ... this is me for frenchchoko wrote to make it clearer in principle. about the features of goat milk butter .. well, maybe someone else will come in handy ...
and the girls have already written very well from cow cream about butter ... there is no need for a basin .. just the oil is washed with ice water ... and compressed by hands ... several times .. it is separated in an ordinary combine.

.... is separated in a conventional harvester.

is it separated in the sense of getting lost? ... and oil is separated from water ... right?
I haven't mastered Temko yet. but I think I'll finish reading in a couple of days))) and share)

[cake]

yes, the process of separating fat and liquid is the separation ... the cream is whipped into a foam, and we do not stop there, we keep on spinning ... until the moment when grains begin to form ... this will then be butter ..cake very well, with photographs I described this process at the very beginning of the topic ... only she has sour cream there. and you can take the cream.

oh, girls, I made butter out of cream - delicious-atina))) there is practically no sourness from sour cream (I don't like it, especially when with peroxide sour cream, at the bazaar they mostly do this ... something that has not been sold, for butter ...)
the taste is creamy))) very light sourness, it is felt in the growing oil, in the frozen generally class !!! even my sister liked it. which is critical of the taste of "home", everything stinks to her .... and so, in principle, the taste of cream. which I now buy with a light, light sourness 9 although I know for sure that they are fresh, they make me for a day) but there is a sweetish cream right ... with such people it will be great! so shopping is resting period.
counted 200 gr. worth approx. UAH 22.30 (I buy a liter of cream for 50 UAH) butter is the most expensive, I don’t remember exactly, maybe it costs 21 UAH (I’ll check it in the store), but in any case, I’ll do it for children. So I know what I put there, now is such a time that there are no natures in the store. product))))
THANKS TO THE AUTHOR))) SIMPLY AND WITH TASTE !!! RESPECT !!!

[Cake]

It's time to get out of the bushes. Cake, thank you so much for the recipe! Stumbled upon it in the spring and decided to make butter. It was a battle for butter! Now I don't remember all the details, but I was busy with it three! day. A hundred times I wanted to quit this business, but stubbornness was more stubborn. What I just did not do ... whipped sour cream both at high and low speed, put it in the refrigerator and in the freezer (for a short time), and heated it up to room temperature in the room ... I tried everything ... well, I didn't have grains even though you crack the husband says: "Give it to the dog." Yeah, how am I? Give up? No! I stay until nightfall (but not all the time, she was cooling down, then warming up), I go to bed, the next day everything is over again. And when the mixer said to me: "Give me a break," I decided to try to beat it with my hands ... and everything worked out! I don't torment the mixer anymore, but only make butter with ruts. Since then we don't buy butter in the store! Here's how! And nothing that handles, but tasteful! So thank you honey for seducing me with this recipe. Once again I was convinced: if you suffer for a long time, something will work out. But now I don’t suffer for a long time: I sat down in front of a computer or TV, shook a jar of sour cream ... and voila! the oil is ready.

Cake, thank you so much! I made a piece of butter And it was like this ... After reading the topic up to page 16, I climbed into the refrigerator and took out the old (two weeks) sour cream. With a thought - it still disappears, let me try. Therefore, I did not weigh it. She turned on the mixer at the minimum speed and forgot for 13 minutes - she was explaining Russian to the child. When the sound changed, it approached - sour cream went flakes, white. After another 3 minutes, sour cream began to "spit" and, to me, slow-witted, it dawned on me that it was buttermilk. I drained it, twisted it with a mixer a couple more times - all the oil remained on the whisk. I washed it twice, the second time the water was practically clear. So: sour cream by eye 450-500 grams, butter - 170 grams, buttermilk 234 grams. The butter is white, actually the same color as sour cream, it tastes creamy, with a slight sourness. I have culture shock
P.S. When my husband came home from work, she gave me a spoon with a drop of oil - try it! Determined the oil, without acidity. When asked where he got an inadequate rzhach. After clarifying the situation, his words: "A small fat-and-oil plant, it is not for nothing that you are fond of reading" (this is about the site). Followed by a request to describe in detail the manufacturing method and the question - is it exactly from that sour cream?

[Kukulyaka]

Kukulyaka, Cake has not come to the forum for a very long time. So it is unlikely to answer. Well, this I mean, it's not impolite. You can only hope that one of the modders will answer ...

Dont know. : (Thank you, Hairpin!

kukulyaka, maybe she’s slow-witted, I didn’t understand the essence of your question ... what help is needed if everything worked out great for you ...

Now I brought home butter from the market. I haven't tried it there. In short, it is sour, but without a sour smell. Should I wash it? Will this save the situation? Taste sour Or leave it for baking?

Pointless, didn't help