Homemade butter

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

It is already useless to rinse. And I do not really represent this procedure at this stage. Make ghee and everything will be ok. The milk fractions will go away (you use them in the dough), the fine ghee will remain.
The heating process can be accelerated and facilitated by using a refrigerator. When the butter melts and a precipitate forms, then you can hold it on the fire for a while, and then cool and refrigerate. Carefully remove the sealed top, and a sediment with a small amount of oil will remain at the bottom. It is in the dough, and the top can still be melted until transparent and there will be Ghee butter or just plain ghee.
Thus, I insure myself against burnt sediment.

[673 g butter]

I wanted to make butter. I reread the whole topic!
I bought thickened cream on the market (there were also flowing ones nearby) for 240 rubles per 1 kg... The flowing cream cost the same.
At home I weighed everything well - it turned out to be 965 g, because in one disposable glass there was not enough 15 g, and the glasses themselves weighed 10 g each (I bought 500 g - 2 glasses) ... I'm meticulous :-) Next once I buy it in a disposable plastic bag ...
On the advice from this topic, I first froze the cream (read on - sour cream, since it was originally called sour cream by the saleswoman. Only then, when I asked what is better to whip butter, she replied that cream and "sour cream" are one thing and the same, only flowing cream - morning, and evening "sour cream"). The cream tasted very tender, absolutely without sourness! I froze it without a doubt, since I myself freeze my son's extra biolact, then I put it on a sieve with gauze, in the morning a transparent serum drips from the bowl, and on gauze - the most delicate cottage cheese (ala mascarpone). And there is no need to heat or curl anything. The same is done with kefir.
So I’ll tell you further: after a couple of hours (obviously early, I had to let it freeze completely) I took out the sour cream and threw it into the bowl. Freezing also helped to transfer the sour cream into a bowl completely without losses :-) I walked in circles, poked with a fork, grinded it so that it would defrost faster.
At the same time, she boiled filtered water, allowed it to cool, poured it into an ice mold, and put what was left in the refrigerator for further washing the oil.
I could not wait until the sour cream becomes room temperature. I'm impatient. Began to beat with a mixer while still cool. The mixer literally a minute later whipped up sharp standing peaks (not into cream, but on the contrary, everything thickened), then began to wrap a thick mass on the corollas, skid, then the mass began to crumble in large quantities. Whipped at minimum speed. Then the crumb got smaller and buttermilk began to appear. Then again the mass began to gather on the corollas, I regretted the mixer - I took the crush that I got from the electric meat grinder - they push the meat with it. It turned out to be a very handy thing! In total, I beat it with a mixer for 3 minutes literally!
I didn't save up the buttermilk, I immediately poured it out so that it wouldn't sprinkle. She pounded with a crush, drained the buttermilk. 5 minutes, maybe less. When the buttermilk ceased to stand out, it fell asleep with ice, began to interfere with the crush, then spat and began to rinse the butter with her hand. It was almost white, the consistency of plasticine. I poured the cloudy liquid, poured it with cold water from the refrigerator, rinsed it, drained the already transparent one. I poured everything that merged, but here and there the water droplets still glittered ...
Weighed empty 100 g disposable molds, spread out the butter, weighed again.
I managed 673 g butter and 251 g buttermilk... This is from 965 g of sour cream. 41 g was lost somewhere (licked a spoon, maybe washed it with rinsing second water). The buttermilk is light cocoa color. Not greasy at all, delicate taste. I put it in the refrigerator - I'll bake bread in a bread maker on it!
I left 1 mold of butter in the refrigerator, the rest in the freezer.
Recalculated the cost - 1 kg of butter turns out 356 rubles... I take a 180 g pack of butter in the store for 55-59 rubles. My butter came out 180 g - 64 rubles! I'm shocked, I thought it would be much more expensive! I thought that if only I could do it for a small child, I myself would manage, since it was expensive. And here it is available to me too :-)

Now about the taste and smell. There is a creamy smell, but if you bury your nose in the butter itself. Taste ... The taste is not pronounced when you try it - delicate, like sour cream was. But there is no usual rich creamy taste. I began to suspect the purchased oil in special additives that give it taste ... At the same time, a light color - I always believed that the oil should be yellowish. I would never buy white. And here my - almost white ... Again doubts arose in the purchased oil - add dyes ?! What about the price? It turns out that there is no real oil for less than 400 rubles per 1 kg ?! After all, I have my own price, count it out - 356 rubles. for 1 kg. But with a wrap it will be even more expensive ...
What then did I manage to buy in a store for 90 rubles recently? for 500 g ?! Scary to think!
Slowly but hardens in the refrigerator. It's too early to judge, but I don't think it will harden much.
It's already night. Tomorrow I will try with tea on bread.
I thought, maybe it should be salted in order to give a more pronounced taste?!
But anyway I'm immensely happy with what I did; as natural as possible for me; not expensive!
I feel like a sorceress :-) Thanks to everyone (especially the one who offered to freeze sour cream) who shared their experience! I'll think about darkening sour cream / cream in the oven before freezing - maybe it will be tastier ?! Only, probably for this purpose it would be better to take those flowing cream ?! Or is it right that those that have already matured and thickened ?!

cream and "sour cream" are one and the same, only flowing cream is morning, and "sour cream" is evening

Cream - drained from the settled not sour milk, sour cream - swept away, removed from sour milk from curdled milk. Dairy product guides say that sour cream is fermented cream. It is very easy to make sour cream of any fat content at home using natural separator cream, which can also be made of the required fat content either during separation or, if we buy cream, diluted with milk.

And here mine is almost white ...

The cream is white, while it is fresh. They stand, wind up, grow old - turn yellow: girl-yes: One familiar cow-owner did just that - she will accumulate separator cream and do not know how much they stand in her refrigerator, the yellow ones will become stale. Butter will come off - also yellow - and she is surprised - because the children do not want to eat it ... I don't have my own cow, and it certainly won't exist, but I always take natural milk and sour cream with cream too, since the conditions of a small town allow it. True, in the last 2 years I notice this - not all the cream gets off the butter - it becomes cream, but there is no delamination - such a smooth mass is obtained. I began to suspect that the sellers were adding something for beauty to their cream. Yes, they add - vegetable cream, having access to confectionery production, and we have a bunch of private confectionery. And until the vegetable cream was readily available, pork fat was added, which also made it cheaper * homemade cream *

But anyway I'm immensely happy with what I did; as natural as possible for me; not expensive!
I feel like a sorceress

So do I. I share your joy. I also try to take products in a more natural way

So, it's still worth trying to take the cream, the ones that were fluid, and try whipping butter out of them ?! Although the taste of what I bought under the guise of sour cream was not at all sour cream, familiar to me.
As far as I understand, it will still not be possible to avoid all substitutions ... It's a pity ... I wonder, but on an industrial scale, when they produce butter for sale, they also use diluted cream ?!
But all the same, at least I will avoid dilution and touch-up at the stage of butter making ... Yes, and I will know the taste whether I took fresh cream or not ...
Today I tasted butter and bread - delicious! But there is no pronounced creamy taste. How can I explain this ... It's like making soup with and without Galina Blanca cubes. In both cases it is tasty, but the soup with cubes will be tastier due to flavor enhancers ... So it is here. Hence the question: can some flavor enhancers be added to the purchased oil, or have I become too suspicious?

It's like making soup with and without Galina Blanca cubes.

That is the whole essence of the current taste preferences - there are no taste enhancers in homemade food. And the children of the present in the bulk will rather ask for rastishka with chupa-chups and sausage. And the natural separator cream, they should already be thick when sold - after all, the hostess did not drive milk through the separator before going to the bazaar, at least yesterday, but the cream should thicken in a day. If they sway in a jar, they will almost remain like that, we don’t take cream on an industrial scale and why, for our rather big money, we also wait for the product to be ready for use. And the thicker the cream is initially, the more profitable it is to make butter from them. In our market, homemade cream is sold in plastic 0.5 l glasses with lids. I feel the container - it is well punctured - watery. tight container - normal Taste and color of CREAM oil cannot differ in taste from the original product. And the butter from homemade sour cream is also delicious - here it is just * with taste * - a slight sourness is present .. The yield of butter from sour cream is certainly less than from thick separator cream, but buttermilk is also good for business. In general, I wash the oil a little - not much at a time it turns out - normally and without much washing - I collect a lump with a silicone spatula, squeeze it along the walls and into a container. If you still want * taste * - you can either add oil or add some butter. pepper in the end

[Alinenokk]

Alinenokk, of course, after you have already washed it in cold water and drained the water, it is better to add some salt and rinse it with your hand again so that the salt spreads evenly over the oil. Without salt, it tastes really neutral.
About hardening - for some reason, many believe that since the oil from the refrigerator is oak for a long time and it is not possible to smear it, then this is bad oil. And if you take it from the refrigerator and it is immediately soft - then this is good. This has always been strange to me. The real oil from the refrigerator is oak, it needs to lie at room temperature for a long time, up to an hour, so that it can be smeared on bread. And all sorts of spreads with the addition of vegetable oils - yes, you take it and immediately smear it, no problem. I try not to buy this at all. Except for baking.
And yet, yes, real butter is cheaper than 100 UAH for ours, and 400 rubles. on your money for 1 kg can not be well, in any way, I was told a long time ago, before I made my first butter myself.

But mine is smeared from the refrigerator! Not soft, but if you try, you can smudge ... What does this mean ?! That my cream was diluted with something vegetable?
Next time I'll add some butter to the butter ...

But mine is smeared from the refrigerator! Not soft, but if you try, you can smear ... What does this mean ?! That my cream was diluted with something vegetable?
Next time I'll add some butter to the butter ...

Not necessary! But it is quite possible. And also, perhaps, you have not completely recaptured the buttermilk, it is, in principle, difficult to recapture it all. But rather the first. So I once bought a separator sour cream for butter specially from one guy in the market, he said - you will try and come to me again. Well, I tried to make butter and really felt the difference with all the previous sour cream that I took from other sellers.The difference was noticeable precisely in the pieces of butter, which was then washed in cold water, it did not in fact crumple like plasticine, it floated in buttermilk in pieces such as breasts, and it was difficult to sculpt it into a heap. And it tasted to me somehow more real, or something. In general, I would have come back to that man again, but I didn’t find him anymore.

And I also knocked butter out of cream, in which I am sure for sure, because I collected them myself, and milk from relatives, without additives 100%. True, it turned out a little bit, how much there it will be, if you collect cream from 3 liters of milk - from a cam. I kept this cream in the refrigerator for 2-3 days so that it thickened, and then I made butter. True, it is difficult to beat off buttermilk in a combine harvester from such an amount, but the butter turned out like that, more yellow, by the way, than with separator sour cream.

Try to buy fresh liquid cream, keep it for 2-3 days in the refrigerator, just smell it periodically so that it does not start to deteriorate. Then make butter out of them. It just tastes sour from sour cream, and creamy, more delicate from cream.

And I definitely had plasticine!
So, next time I will take it from another saleswoman ... I have no acquaintances in this industry, I will go to more or less decent cream / sour cream by typing ... I wonder if I can find it?

And I definitely had plasticine!
So, next time I will take it from another saleswoman ... I have no acquaintances in this industry, I will go to more or less decent cream / sour cream by typing ... I wonder if I can find it?

You don’t bother too much with this, at one time I regularly bought sour cream and made butter, and so only once I had it not with plasticine when washing. All other times - like yours. I don’t know exactly what it depends on, but in any case, it’s better than store-bought oil.

When we milk the butter we have made, I want to buy cream, the one that flows, and make butter from ghee.
Based on this, I have a question: after purchase, first put the cream in the refrigerator for a day - to ripen and thicken, or first darken in the oven (there is no multicooker), and then put it in the refrigerator for ripening ?!
It seems that liquid cream will be easier to heat, although I could be wrong.
If I understood correctly, it should be put into the oven for at least 4 hours at a minimum temperature. Only now, my minimum temperature is not indicated. It's just that I have it in the middle between 150 and 0. Is it 75? And, be sure to cover ?!
I will have a long process: let's say, after the purchase, I first put it to ripen in the refrigerator. Then I will sink it, then let it cool down and go into the freezer (I firmly believe that this will only benefit the further whipping up the butter), then take it out and let it come to room temperature. A couple of days will definitely go away :-)

The cream should not be liquid, but market cream, thick and fresh. If completely fresh, it is advisable to keep them in the refrigerator for 24 hours.
Then simmer for a couple of hours - I languished in a slow cooker. A lot of liquid will evaporate from the cream.
Bring to cool, cool in the refrigerator and then beat in butter

Well, yes, market-based. I just call them relatively liquid, because when I bought them, some were fluid, flowed down in a thick stream from a spoon, while others were viscous, barely superimposed into a glass ...
I want to buy exactly the ones that flowed so that they thicken with me, and not from the saleswoman, just in case ...
It is clear, then, first to ripen in the refrigerator, and then to heat. And if the container is closed - how will the liquid evaporate ?! or in an open container is it possible?
Thank you!

Oh, I made butter. I just did not expect, I decided - I will try it, it will not work. I bought a box of market sour cream, weighed 450 grams at home. Whipped with the simplest Scarlett mixer with a power of 200 watts. about 4 minutes, such a yellowish butter turned out to be 250 gr., buttermilk poured 100 gr., the rest apparently left with water (I poured it out for making bread). The price is certainly more expensive than the store price, but not too much. The best thing in the store is 180 gr. 100 rubles, I got 250 gr. 120 RUBI think it's great, especially since I don't need it in wagons, and the difference is not too big, and the oil is guaranteed to be natural. Thank you!

[stewed butter]

Made stewed butter
I bought 1060 g of thick-flowing cream for 250 rubles. (1 kg-240 rubles). I wanted them to thicken at my house. For 6 hours in the refrigerator - the spoon was already standing. It would have been necessary to leave to thicken / ripen for a day, but there was not enough patience :-)
I put it in the oven on the lowest gas possible. I will not say for sure, because after 150 - I already have no divisions. In the process, I measured everything with a special thermometer. Often interfered.
I held it for 3 hours. The cream stirred, but did not boil actively. The temperature of the cream was 80-85 C. At the end, they began to boil and I turned off the stove. The smell was very appetizing! The color turned pale yellow.
After cooling, I put it in the freezer overnight. When evaporated, it took 218 g.
In the morning, when they defrosted (picking with a spoon for fidelity and speed)

She immediately began to crush it with a plastic pestle from an electric meat grinder. The mass was smeary and thick, the mixer would not have coped. After a couple of minutes, the mass thickened, became as if dryish, crumbly.
After another couple of minutes, it became wet

And a minute later, buttermilk appeared

Buttermilk was constantly drained. By the end of the "kneading" the butter became thick again, it became difficult to mix, the buttermilk almost did not drain. I poured it a couple of times with water from under the filter (and it should have been cold, boiled from the refrigerator ... Again, I didn't have enough patience!), I washed it with my hand. The oil was smeared with a general tender mass, there were no grains.

She laid out the container with cling film, shifted, weighed. Exactly 700 g came out! The container itself weighed 43 g.

I put it in the freezer for a short time, then took it out, cut it into pieces, into cling film and back.
In the photo on the left, stewed butter is yellow, and on the right is butter made from raw cream.


Of course, I liked the stew more! The process itself did not cause any inconvenience, because it was interesting! And the yellow color and pronounced smell / taste - very pleased. From raw cream, the butter was almost tasteless and odorless, but here it is really tasty! In addition, with heat treatment it is somehow calmer ...
As a result, out of 1060 ml of cream for 250 rubles. (1 kg - 240 rubles) I got 700 g of butter. During evaporation, the weight of the cream decreased by 218 g, buttermilk came out 130 g. 12 g buttermilk can be seen washed out with water.
Total price of my oil 357 rubles per 1 kg... Per 180 g - about 64 rubles... The price is acceptable for me.
(I poured out the buttermilk, because the last time I ruined the bread - it did not rise on my buttermilk).

Today I whipped butter from the cream that I removed from the milk.
I ruined my mixer 2 years ago, when I once again made butter from the separated cream.
Then I bought butter from the modlock for a long time, but it still satisfied my taste every other time.
In addition, the problem of recycling cream from homemade milk is very acute. I buy 4.5 liters every week, if boiled with cream, the cream floats in a saucepan and then along with the hay. it makes me nervous. Therefore, I wait until they are infused, drain, boil the milk, but where do I put the cream?
Sometimes I cook something, and sometimes they just turn sour with me.

in general, today I whipped with a blender. Well, with grief, I beat it up a bit. I didn't think about the fact that you can hold and freeze in the oven beforehand. I'll try next time.
Maybe there is an option to freeze the cream you bought for one week, and then another part the next week - and all together to darken in the oven and whip?

[NOSE]

NOSE,
Once upon a time, in my youth, when I had no experience of housekeeping, I bought a three-liter jar of cream, the cream seemed stale, sour. My friend's mom advised me to shake the jar until the butter begins to stray, to collect into lumps. I didn’t believe it, but I did it anyway, and the butter began to go astonishingly quickly. Then, when the oil was completely knocked out, washed it in cold water several times, collected it in a tight lump and put it in the cold. The oil turned out to be very tasty, everyone liked it.
Try it, the can can be both liter and two-liter.

And a few years later, when I moved to Russia, I had to buy a cow, learned how to take care of the animal, milk, distill milk through a separator, make butter in a churn. To make the butter tasty and not go rancid, the cream is heated to 80C to kill bacteria (pasteurization). Then the cream is cooled until warm and fermented. And only after a few hours, when the cream is fermented, they are cooled and butter is knocked down.
I learned all this by reading the magazines of the Household Economy and many other books, the Internet did not yet exist.

Margarita, what if you freeze the cream beforehand? What will happen? Are they grains?

Girls and who knows where to buy market sour cream in Moscow, Moscow region?

[Margit]

Margit, and how the cream is fermented? And how to understand that they are fermented? You described everything so deliciously ...

[NOSE]

NOSE
I have never frozen cream, frozen only fermented baked milk and sour cream, then thawed and got a tender homemade mascarpone, I learned this here thanks to Lanochka.
svetta
Cream is fermented in the same way as milk to get kefir or yogurt. You get sour cream, very thick and tasty, tastier than the store.

[Margit]

Margit, Thank you. And what do you ferment with?

By the way, about fermentation - how to ferment? Or just to stay warm? go some kind of leaven? ate YES what?

Oh!!! Girls, infected !!! I read 2 pages and realized that 3 days ago, having bought milk, I removed 300 grams of cream. She quickly poured them into a 700 g jar. I shook it while I was reading 3 more pages - well, I think it's garbage !!!! The cream is probably not the same !!! They hang out with slurry and that's it !!! And then the magic - the slurry seems to have become even thinner and the lump dangles !!!! I poured the buttermilk into the cold water a lump - OIL !!!!!!!!!! THE SIZE OF THE BARS GOT AS A LITTLE MORE FILLING !!!! wonders!!!! I will make butter - we have a good milkman !!!

Margarita, what if you freeze the cream beforehand? What will happen? Are they grains?

By the way, about fermentation - how to ferment? Or just to stay warm? go some kind of leaven? ate YES what?

NOSE, if you need a sweetish butter without sourness, then freezing is what you need if there is not enough cream from one go ... So you can collect as much as you like ...
Taking them out of the freezer, I usually pour boiling water over them, and then pour it all into ice water and beat it ... The butter is obtained as from freshly picked cream and the color becomes brighter ...

Well, if sour oil is boring, then it is enough to hold it in a cool place for several days without unnecessary additives ...
Fresh cream is difficult to whip, for at least a day to stand in a cold place for quick whipping ...
You can whip cream without water, especially for those interested in buttermilk, but this butter does not last so long, preserving a pleasant milky sweetness!

I also came to hang out with you))).

My husband brought 1 kg of homemade sour cream from our milkmaid (her products are amazing). Remembering my previous fiasco with the washing machine (yes, I wanted to whip butter in it))), I decided not to get rid of it anymore and use a mixer. Everything took me ... 15 minutes. Of these, I did something for 3 minutes))). In short. Sour cream does not taste sour, only slightly sour. She did not make it immediately after purchase, but also kept it in the refrigerator for two days. Outright sour cream was exactly 1 kg. The milkmaid is not a mess here)). I poured all the sour cream straight from the refrigerator into Kitchen's bowl, put the batter attachment (it is also often called K-shaped) and set to the second speed (Kitchen has 6 of them, I think). It is stupid to put a wire whisk, in my opinion, then you will be tortured to collect this oil from it. Kitchen ruffled this sour cream very moderately. After a while, it began to resemble whipped cream, then began to granulate. Then the buttermilk began to separate and the butter was collected in chunks on the hook. I threw in 2-3 ice cubes and did not turn it off. I think that this amount of water will not really spoil the buttermilk.Buttermilk has separated all, the butter is collected in one piece on the hook. I poured the buttermilk through a sieve, and poured the pre-prepared water into a bowl with a piece of butter (a liter mug was in the refrigerator) and threw ice cubes into it (a small tray of ice was enough for the whole procedure). I rinsed the oil quickly in this water, blinded it with my hands into a "bun" and into an oil can. Everything.
PS: the oil is completely yellow and beautiful, with a pronounced taste, as befits oil. This butter is sour-creamy, since it is it that is made from fermented cream (which is sour cream). Butter made from just cream is sweet and creamy.

The oil turned out to be exactly 500g.

I got 450 grams of butter and 400 ml of buttermilk from 1 liter.
Attention, question: having licked the spoon, I realized that the sensation of sunflower oil in the aftertaste haunts me ... I am at a loss - my own milkmaid, fresh-flowing-sweet cream, where does the taste of sunflower come from?

I got 450 grams of butter and 400 ml of buttermilk from 1 liter.
Attention, question: having licked the spoon, I realized that the sensation of sunflower oil in the aftertaste haunts me ... I am at a loss - my own milkmaid, fresh-flowing-sweet cream, where does the taste of sunflower come from?

Most likely, sunflower cake is added to animal feed to increase the fat content of milk

there it is, perhaps ... she herself would not have guessed, thanks, I will know ...

amazing butter kitchen = bravo !! Natalya = a hundred brAvs !!

For brava - grand merci * scuffs *

To be honest, I was getting ready for the adventure of washing oil grains in a hundred waters, etc., like in the first post. But everything turned out to be so fast and simple that ... amazing))).

But everything turned out to be so fast and simple

especially when using ice water or ice cubes

especially when using ice water or ice cubes

I think that this is somewhat different .. Although ice, of course, is necessary and important))). It was whipped, like in old village churns - in one piece (well, there was not exactly one, but 2 or 3 large ones), which I just blinded together. Therefore, it was just necessary to wash it from above in one motion and that's it, no more ordeals. No "porridge" of small oil balls, because at speed the oil breaks down into grains. And the fenk is, as far as I understand, that the speed of the nozzle was not high. Even as a boy in the village, my dad whipped butter for my grandmother with a churn. There, such blades rotated in a container, as in a water mill. And the drive is manual. Well, how fast can you twirl your hands? So in it, the oil also settled in large chunks on the blades, then just my grandmother (my great-grandmother) removed it from them, sculpted one large lump, washed it in ice water and that's it. Tomorrow my husband will bring some village sour cream - there will be experience # 2, I will unsubscribe later.

And the fenk is, as far as I understand, that the speed of the nozzle was not high.

: girl-yes: we study the origins of everything - and it will be easy and simple for us = completely agree

I came to show the process. As it all happens with Kitchen. And it happens ... exactly 15 minutes. Last time I did not lie in time, blurting out offhand))).

This is how the homemade sour cream I buy looks like. It is, of course, brought almost to the consistency of ordinary sour cream, but it is definitely fatter all the same. If pure village cream or sour cream fermented from them, then only knock them out of the container with a drill. When you pick it out of a can, the spoons bend, and it tastes like eating butter. I know I did. Therefore, I clearly understand that this sour cream is diluted to obtain a lower fat content and a consistency more familiar to us. You can, of course, talk to a milkmaid about cream or undiluted sour cream. I think that it will sell without problems, it will simply be more expensive and the oil yield is greater. But! I don't need it anymore. We take milk on Wednesdays and do not have time to eat 400-500gr. oils that are obtained from this sour cream.Today I made a fresh one, and put a piece of last week in the freezer. I will accumulate such "stubs" - I will overheat and make ghee. It has a very long shelf life and is very fragrant.



I begin to knead. Not fast. 2 speed. A kind of ordinary sour cream (only thicker than the store one, of course).


8th minute. Begins to resemble whipped cream, the furrows from the nozzle do not float immediately, as at the very beginning. and they keep "peaks". Then this effect gets stronger and stronger.



10th minute. Begins to grain. The whipped cream effect disappears, and a damp, lumpy "porridge" appears. The quality of some photos was not very good, but you can see it. Here I switch to the first speed, because the buttermilk separates more and more and "spits" mercilessly.



But, in fact, the oil is collected. I throw in a couple of small ice cubes (better with crumbs, of course, otherwise it hammers these cubes into the bowl - be healthy) and always close the bowl with a lid - buttermilk can spill out decently.



15th minute. So the butter came together in a piece. Not with many grains, but with one large piece clung to the hook. The oil is ready, it remains to rinse.



I drained all the buttermilk, now I will pour a liter of ice water with ice cubes. I quickly rinse it with my hands, blind the "bun" and put it in the oil can. Everything!


Final result. No different from the previous one. Neither type nor weight (again 500g). Yellow, fragrant sour butter.

Natasha, thank you, everything is clear and understandable.

[however, he could do butter from cream!]

is everyone familiar with such a whisk?
Poor thing, he won't even beat the dough on the patches, the omelet is difficult, he can't meringue either - he sprinkles it in a bowl and that's all ...however, he could do butter from cream! now everyone who has this strange whisk can taste homemade oil himself, with a minimum of soiled dishes (in a manual mixer - and then two whisks need to be washed!)
one detail: since the whisk turns only in one direction, while whipping the cream, I made a circular motion with the blender in the opposite direction. My result: 485 grams of butter from 600 ml of cream in 4 (four) minutes at high speed. Whipped in a cocktail glass (tall and narrow)

[Piano]

Piano, Elena! And what was the temperature of the cream? And what is the consistency? I really want to learn from your experience, because I have exactly such a blender and it would never even occur to me to whip butter with this whisk (I never used it at all)

I would not have guessed either - I came across a video where a woman whips butter with a whisk from a blender WITHOUT a BLENDER - holds a whisk in her hand ... so I decided to double-check. The cream was fresh from the bazaar, stood on the table for half a day - room temperature is 24-25 degrees, fresh - flowing, separated in the morning, of high quality. from the mixer and then there was more splashing and washing, try it!

[Piano]

Piano,

This whisk is great for whipping up the whites. He masters it all!)))

This whisk is great for whipping up the whites. He masters it all!

just not with me, my squirrels are peacefully wandering in a bowl for an indefinitely long time with a constant weakly bubbling result without a hint of foam ..... can a mantra be read?

[Piano]

Piano, I have exactly the same blender, the whites do not whip quickly, but they whip! I even made a cream Wet meringue with this whisk, I thought the blender would die, but it survived !!!

Friends! Came to you with a question


This is the kind of oil they brought me from the village. They said the butter was made from sour cream.
You see, it is grains, the taste is incomprehensible, like oily, with a clear sensation of liquid.
The question is: what can I do with it (or with it)? It's a pity, they brought a lot, a large package. I don't know if it can be used in this form in baked goods, where is butter in the ingredients?
I ask for advice !!! , you are welcome.

[Irina F]

Irina F, take ice water and very well, rinse it several times, kneading, changing the water. You achieve plasticity and color with taste, namely cow butter. A detailed story about the process with pictures ... in general, the address was dropped in a personal ...

[Ivanych]

Ivanych, Thank you!
It's just that there is such a situation, it has already been in bed for a while, the most important thing, I don't know how long ... Maybe a couple of weeks until it came to me. Will it not affect the process and taste-quality?

[Ivanych]

ABOUT! I went and read it !!! Ivanych, what can I say -beauty and yummy !!!! And the description, and the photo ...
I will turn my under-oil into something more real !!!

[Ivanych]

A detailed story about the process with pictures ... in general, the address was dropped in a personal ...

Ivanych, there are a lot of curious ones, and especially after Irina F.'s response. Please give me a link for everyone!