Homemade butter

[Piano]

Since the whisk only rotates 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)

PianoThanks a lot for sharing your experience with the blender.
I have just such a blender with the same useless an unusable whisk anywhere.
Now I will try to make homemade butter from sour cream for sure: on Monday and Thursday, homemade milk and sour cream are brought to me so that the spoon tastes and is closer to butter in terms of fat
I have long wanted to try making butter - this is not the first time I've read this topic.
And here is your recipe, and even with my blender, and with just the amount that is convenient for me and will fit in a narrow tall glass from a blender.

[Ipatiya]

Ipatiya, I don't know how the rules go about links to third-party resources. Sent in a personal.

I will transform ...

The shelf life does not affect the process. It's just that the oil that was brought to you is not rinsed well enough. Contains a lot of buttermilk. Or it was not beaten back completely. BUT! According to your description, there is graininess. It means, most likely, it is not washed ...

Inactive links can be

Inactive links can be

I wish I could also understand ... what is active and what is not very ...
Link to a post in your LJ ... is it very active?

Active are like this

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9458.0

And not active such

https://Mcooker-enn.tomathouse.com/in...ic=9458.0

aaaa ... there it is ...
Then like this:
🔗
But there is also part one ... about oil.

The shelf life does not affect the process. It's just that the oil that was brought to you is not rinsed well enough. Contains a lot of buttermilk. Or it was not beaten back completely. BUT! According to your description, there is graininess. It means, most likely, it is not washed ...

Yes, there is grit and liquid too. I think that it is not well enough. We will correct)

Friends! I am for advice: I collected cream from three liters of milk, put it in the cold. Of course, this amount is not enough for oil.
Question: how many days can you collect the cream before you start making butter?

[Irina F]

Irina F,

Irin, I take homemade sour cream every week. So I beat butter from two cans: a week old and fresh, just taken.

Friends! I am for advice: I collected cream from three liters of milk, put it in the cold. Of course, this amount is not enough for oil.
Question: how many days can you collect the cream before you start making butter?

Oh, I don’t even know, I only make skimmed cream, but you probably collected it by hand, I don’t know or it will turn out like that
And from the already separated from 500_600 grams you can get a small piece of butter, from a liter I usually get 480_540 grams, as when.

Girls!! I am so glad!! After reading about the butter, I went to the market in St. Petersburg, bought a kilo of homemade cream and began to beat the butter with a planetary mixer. Someone, lost a page, whipped in a red mixer with pictures.
It turned out exactly 503 grams of excellent oil !!
Mine were just stunned!
TASTY !!
True, golden oil turned out ... but the very fact !!!
Thank you!!! I felt like a needlewoman, thanks to YOU ​​!!!

[sola19]

sola19, oil in Kitchen is ours Scarecrow, Natasha whipped! It's great that you did it !!!
Elena, I put them in a cold place for thickening, I will hope that it will work!
Scarecrow, Natasha, of course, let's see what happens!

Sola 19, congratulations, this is not only tasty and healthy, but also economical. You gorge yourself on homemade oil quickly and it is consumed slowly. Now we need to agree with the milkmaid on stable supplies - so as not to risk making from another sour cream ... there is a different taste and a different result

You fill up with homemade oil quickly and it is consumed slowly.

Sorry, I cannot agree with you. I don't eat store oil at all because it is inedible, but as I made homemade butter, I go to the refrigerator with a piece of bread .. For the third day now I go ..

butter in Kitchen, our Scarecrow, Natasha whipped!

What page? I can not find..

Now we need to agree with the milkmaid about stable supplies

YES .. In St. Petersburg to find a cheap thrush !!! This is nonsense !! And to go to the region, you need to know where! We have such prices !!! In the center there is cream on the market 500-600 rubles. I bought yesterday on the edge of St. Petersburg for 300 rubles a kilo (I wanted 350 ..)
It turned out half a kilo of oil for 300 rubles! I have no question of saving in this case !! Well, or I'm not that quick.

[sola19]

sola19, Natalia, on page 22)

[Irina F]

Irina F, Irin, I make butter from purchased cream 33-35%, you have to make sure that there are no carrageenans in the composition, from 500 ml. cream turns out a decent piece of butter (next time I will cover it), of course this butter we only use for sandwiches, etc., and I put purchased ones in baked goods. I do it in Thermomix, literally 3-5 minutes, I wash it with water. Butter is not stored in the refrigerator for a long time, so I don’t make stocks, it’s better to stock up on cream and, if necessary, make fresh butter, I didn’t make sour cream, I didn’t see 35% sour cream on sale, and I don’t work out of 20%.

[Nadyusha]

Nadyusha, Thank you!
I now have the opportunity to buy homemade milk in large quantities from a proven milkmaid! ... It has long been to this! And now, it happened! Yesterday was the first sample - 3 liters of delicious, fatty milk!
Girls! Here is the taste from childhood! I forgot what real milk tastes like, although for many years I have not taken a long-playing one, before the sanctions they took Valio (albeit with a short shelf life), they specially drove for it. Then it disappeared and I had to pick up at least some, but I was unhappy all the time (.
And now, URAAAA !!!

Natalia, on page 22)

Well, this is me cuckoo! ! I thought that at the beginning or in the subject of another !!

[Irina F]

Irina F, Ira, I am sincerely glad that you have such an opportunity and that your children will have normal dairy products (and even their parents). Yr, you can make your own cottage cheese and cheese (well, even if it's not hard yet). There are so many opportunities for creativity, and given our equipment with all sorts, as the girls say, it will not be difficult for strangers, and it will be a thrill

I also ... have a verified source. Real milk. Horror how beautiful !!!

🔗

And the oil turns out - mind blowing ...

🔗

🔗

[Ivanych]

Ivanych, indeed, Beauty!

Thank you. And the butter?

[Ivanych]

Ivanych, the ladybug is a lovely sight !!!! My dream!!!!! And next, I think so, the owner?)))
And the oil is beyond praise !!!
I have been admiring the pictures for a day and admire the description of the processes in your LJ!
Thank you for sharing such beauty with us !!!

[Ivanych]

Ivanych, Oh, what a wonderful ladybug with snow-white horns, and she knows that she is beautiful, because she is posing.

... a description of the processes in your LJ!

Contact, if anything ... than I can - I will share.

[quote author = sola19. YES .. In St. Petersburg to find a cheap thrush !!! This is nonsense !! And to go to the region, you need to know where! We have such prices !!! In the center there is cream on the market 500-600 rubles. I bought yesterday on the edge of St. Petersburg for 300 rubles a kilo (I wanted 350 ..)
It turned out half a kilo of oil for 300 rubles! I have no question of saving in this case !! Or I'm not that quick.

[/ quote]

Um ... I wasn't talking about cheap, just a steady supply from a good source. And the savings are only in terms of the amount of consumption, when they just started to do it, they also ate it, now they consume it calmly, I do a pound every one and a half weeks, enough for 3 people.

About prices are better in dollars, so it's clearer. We have a liter of heavy cream - $ 2.

[Irina F]

Irina Fwatch my skimmed experience


Butter made from skimmed cream (NataliARH)

collected the cream from three liters of milk, put it in the cold. Of course, this amount is not enough for oil.
Question: how many days can you collect the cream before you start making butter?

from 4 three liters of milk, 2 liters of cream are collected, of which 600-480 g of butter comes out, well, at least a liter of minimum need to collect cream, 7-10 days at the back of the refrigerator are quietly stored only for butter! for the rest the taste will not be the same!

[NataliARH]

NataliARH, thanks, already studied)))

how beautiful !!!

My mother-in-law (her heavenly kingdom) had the same not tall cow, And she was also white with spots, The father-in-law went for a calf, bought it, already went and saw in the corner of the barn a little sack moving, and there the little calf was tiny, white, and some then. They said that he was not a tenant, Father-in-law took it for it. The heifer bought something turned out to be so good, she gave poor milk, was capricious in food, although she grew hefty. And this little bitch grew up like this, short, kurbasten, obedient and affectionate, she gave 8 liters of milk at a time, but very sweet and fatty, The moral cow was sold to younger ones, and this beautiful lady lived with her father-in-law for a long time. What delicious cream separated.

[IRINA]

IRINA, the process is reduced several times if the cream is kept at a heat source! although my patience for 1-1.5 hours of shaking the can for a long time was enough

2 bucks vcheoa - it was 135 oubei, today - 144 ... in St. Petersburg prices are growing so fast?

[NataliARH]

NataliARH, it is difficult to judge from your photo, but it seemed to me that the color is very white? Does it taste like cheese? Crumbles if frozen?

and with us, if my milkman has 0.5l of separated cream 100r, and if in a joint venture or stores nat. products that are 2p and more expensive

[Ivanych]

Ivanych, and oil, and your other photos are just salivary, and only a description of the preparation ...

[Ivanych]

Ivanych, photo with a flash, oil of different colors comes out depending on the season, the cows that my milkman's mother always has yellow oil, and my white sometimes has a slight yellowing ..... in the photo during the cooking process you can see that there is yellow oil

white in his color understanding is from goat cream, where it is really white-white ..... my butter is correct, I have been making it for several years, and I lived in the village, I watched the process, and I know the taste ... If you get it out of the freezer, it should break off, but you get a wooden one from the fridge, it's not a shop margarine ..... I looked at your butter in the BLOG, everything is right!

I also ... have a verified source. Real milk. Horror how beautiful!

A very beautiful cow. And her horns are absolutely extraordinary. Not only are they snow-white, they do not grow like other cows. Come on, is it an overseas breed?

[Bes7vetrov]

Bes7vetrov, thank you, I tried to: A) it was clear and b) someone wanted to do it too ...

Ayrshire breed

yesterday I made butter from skim cream, everything is as usual ...

0.5l contained 450g of cream, cream that stood in the refrigerator, then I kept it at room temperature for 2 days, again they became "worth the spoon" in the refrigerator, I decided to beat it with a tablespoon, because when I bought cream from my milkman this business took 2 minutes , just twisting the spoon to the sides, before the output was 330g of butter, this time it turned out 235g ... as I understand it, the milkman set up the separator for less fatty cream, because he has less and less milk so that the volume of cream sold he did not fall and increased the yield by reducing the fat content ...

it turned out 235g of butter for 100 rubles ... oh, yes, I twisted a spoon for 20 minutes

This is a feat-spoon, I could not ...

[Elena]

Elena, I thought it would be like before in 2 minutes)))

My first experience with a Scarecrow recipe in a planetary mixer with a flat head!

[sola19]

sola19,

I am protesting. I'm not a Scarecrow. I am Scarecrow.

As I understand it, the milkman set up the separator for less fatty cream, since he has less and less milk, so that the volume of cream sold does not fall and he increases the yield by reducing the fat content ...

My parents have cows, and they make butter out of excess milk all summer.Every time it turns out differently. Cream is always removed the same way, but whipped - and butter from the same amount of cream is now 500 grams, then 700. So, maybe your milkman is not to blame.)

Parents do butter like this: skim the cream, heat it to 80 degrees and take it out into the cold. And the next day they whisk. Previously, the bank did it, then they bought the churn.

[mumra]

mumra, Tanya, thanks for the info! very interesting! in my case, this is an option with an increase in volume, I remember when I used to constantly take cream, they were excellent and the output was the same, and then he brought "not the same as always" and said "people are asking for thinner, in creams and soups" .. .. people don’t make butter and don’t know what they were good for and then I didn’t buy cream from him for a very long time, and then I started again (to make butter for future use)

and that the output of oil is different for your parents, so it only calms me down, but I'm still worried "well, why so! and looking for reasons"

I will also try your version of making butter by heating the cream! Thank you!

I am protesting. I'm not a Scarecrow. I am Scarecrow.

I just saw !! This dictionary was corrected on the tablet, infection!
So offended the birthday girl!
Happy Birthday!

Dear forum users!
I started making butter quite recently. I buy milk from a good Jersey cow. Milking with me. I put it in the refrigerator, the cream settles. I drain the return from the bottle using a tube (I have never seen anything done this way, I thought it up myself. It's very simple and quick. You need to stick the tube into the bottle to the bottom and suck from the other end. According to the law of communicating vessels, the return will merge into the dishes placed below the bottle . When the level of the cream drops to the bottom, finish draining. From the skim, I make kefir or yogurt with the help of sourdough.) About 250 ml of cream is obtained from a liter of milk. I don't know what fat content. I usually take 2 liters of milk. Pour 500 ml of cream into an 800 ml jar with a screw cap. I let it warm up to room temperature, and then I start shaking. After 5 minutes, grains of butter appear, drain the buttermilk (or vice versa, it tastes the same, skim milk) and continue shaking a little more. The oil in the jar is made by itself in a piece, it does not need to be collected by hand. I take it out of the jar and rinse it in a large saucepan in cold water, kneading the oil. It turns out 55 -70 g of butter from 1 liter of milk.
In terms of labor intensity, this method of preparing butter is very simple. I don't really understand why you need to ferment the cream when you can do everything from non-acidic ones. At first I tried to knock it down with a mixer, but it turns out much worse, since everything is sprayed and smeared, a lump of oil does not work. And in the jar - the finished product is assembled into a lump without hands, and nothing remains on the walls of the jar.
I wash out the oil quite well, but it still turns out to be inelastic when you just take it out of the refrigerator. And crumbles. I don't know how to get rid of this shortcoming. Maybe someone has already overcome this drawback? Please share information.

it still turns out to be inelastic when you just take it out of the refrigerator. And crumbles. I don't know how to get rid of this shortcoming. Maybe someone has already overcome this drawback? Please share information.
Report an error, clarification or violation

If I'm not confusing anything, then this is just a sign of the correct real oil - it crumbles and is not smeared from the refrigerator. There is only one way out - for a comfortable spreading, get it in advance, perhaps an oiler with a water seal will partially help
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22302.0