Homemade butter

At the very beginning of the forum, on the first pages, GOST was given for butter. It says at the end that crumbly oil is not allowed for sale. And how do they achieve necrosis? After all, in the GOST there are no additives of vegetable and other rubbish.

[Tatiana M]

Drain the return from the bottle with a straw

How cool you came up with!

Tatiana M, we leave homemade oil after the refrigerator to lie down at room temperature, and then with a three spoonful of it - excess water is released, which remained in it after washing. We drain the water, again three. In general, until the droplets stop appearing. And put it in the refrigerator, then we get a normal dense oil. But immediately after whipping, all the water cannot be removed from it.

And we also make from non-acidic cream. Only, as I already wrote, we first heat the fresh cream on the stove not to a boil, but to 80 degrees. Then we cool it, and the next day we make butter. Previously, they did not heat it, they made it from sour cream, from sour cream, and the butter was not so tasty.

Earlier, when my mother was alive and we had our own cow, I made butter a couple of times. To remove the remaining liquid from the finished product, the flakes of oil taken from the liquid were immediately transferred to an aluminum bowl and, shaking the bowl from side to side, like shaking a sieve, sifting flour, knocked the butter into a kind of dense oval lump ... the remaining liquid at the same time separated by themselves ... To chat with a bowl for literally ten seconds, the liquid came out, drain it, continue this shaking, drain it again, and so on until the drops cease to stand out ... If everything is done correctly, we will get a beautiful oval shape of the correct shape a lump of oil in which there is almost no liquid at all. Such butter looks good on the table, does not crumble when cutting, it spreads well.
Many years ago I saw the transfer of how homemade oil is made in the Alps, so there, after this procedure, the already knocked down oval smooth ball was "marked" with a special roller made of wood, applying a pattern and brand name of the oil manufacturer. How I wanted to find such a roller, I just had no strength !!! But I never found it ... but now I met special wooden molds for oil, beautiful ... but now I no longer need
In our area, butter was made from fermented cream ... I think this is not on purpose, but only because fresh milk itself is stored for a rather short time ... but the ayran or uyran remaining from the production of butter was one of the most coveted summer drinks ... and young boiled potatoes and uyran with small yellowish flakes of oil that couldn't be harvested and chopped greens floating in it were the most delicious summer food !!!

Thanks for answers!
One of these days I will try to make butter from pasteurized cream, I will try to heat them not to a boil. And then I will knock water out of the resulting oil with a spoon. I will report the results!

I don't really understand why you need to ferment the cream, if you can do everything from non-acidic ones.

Tan, everything is very simple. There is butter and butter, and there is butter and butter.
Two different ways to prepare butter.

I have been taking milk from a woman in the market for a long time, we became friends. She said that heating the cream produces more butter.

Here is my butter made from milk, cream!
I knocked down Kitchen in a mixer (thanks Chuchenka). Everything worked out great)
Now I will do it all the time!

Irina, tell us in more detail how you did it, how much cream you managed to collect and what kind of butter did you get? And then there is kitschen on the farm, there is also a milkmaid, rnshioa also try to make butter, but the husband wants exactly sweet and creamy, as in the store to taste.

[Tatiana M]

Tatiana M, today I tried to make butter according to your method, I shook warm cream at room temperature in a jar, after 5 minutes they became one oily-creamy substance, no matter how much I shake it further - the grains of oil did not appear in any way, I then put it in a saucepan, with a spoon beat it, beat it with a whisk, nothing happens, put this cream in the refrigerator, tomorrow we'll see how to make it on butter and buttermilk

Was it raw or pasteurized cream?
Yesterday I made butter from pasteurized cream for the first time. I got the same thing as you. This white creamy lump had to be knocked out with a spoon for a long time until all the buttermilk came out of it. The result is butter.
The method I described last time involved raw cream. They get lost in a lump much easier, almost immediately separating from the buttermilk. I don’t know why this happens. But the taste is different. Now I have two jars: with raw butter and pasteurized. I will taste it.

[Tatyana]

Tatyana, raw, only stood warm for a long time, until after the refrigerator we left

[Natasha]

Natasha, I, probably so careless, did not measure or weigh anything.
This is my first experience and there were solid shoals!
This means that she collected the cream twice, from 9 liters of milk. True, with one can it turned out like this - it did not stand for a long time and I collected what had accumulated in a short time. The cream stood in the cold, and then I took it out and put it in the warmth for a day - it thickened, but nothing left, and I, fearing that they would be sour, put it in the refrigerator. Then she threw the chilled cream into the mixer and, as Natasha Chuchelka described the process, she did so. Description, if anything, on page 22.
It also turned out to beat the cream several times - since I was carried away by the process, I completely forgot about the time, and I had to go to school for my child! I stopped the mixer and rushed to school. She arrived, finished off the buttermilk until it appeared, drained it and went after the other children. And now, when I returned, I finished it completely!)
These are the adventures!)

[Tatiana M]

[Tatiana MSo, from the skimmed cream, I made 1 option according to your method, 2 option according to the usual - ferment, cool, stir, here is a photo:


from above in a 0.5l can and into the layer. containers butter and buttermilk by 1 method, in a saucepan by 2m.

as I wrote, according to the 1st method, it almost immediately became one butter-cream mass, the oil did not want to get any further, I put it in the refrigerator, got it on the trail. day, it moved away from the state of "colom" and I turned it into butter with a spoon pretty quickly

the difference is that according to the 1st method, the butter does not achieve, it turned out the same as according to the 2nd method, but there is like a part of the whipped cream, so it crumbles and is poorly cut due to the presence of non-fatty fragments (and therefore it turns out on the contrary less), but it did not reach the end and did not want to achieve it, according to the 2nd method everything went well

from 0.5lslouk 450gr cream butter came out 310gr for each method
Irina F, so it's not interesting to notice everything, weigh me especially the time of turning butter from cream worries, maybe only I get it for a long time from the removed beat .... did not go into the water and cream .... put on the battery? it just does not leave at room temperature, to the battery and wrap it up! if anything, write me very good. interesting!

[NataliARH]

NataliARH, well, I beg your pardon. Next time I will definitely weigh everything!
I put the cream from the fridge in the oven with the light on and warmed it up a little (10 minutes). They stood there for 12 hours. They thickened. But I was scared that they would be very sour, so I removed them to cool, and then I beat them. Bila, I repeat with a stationary kitschen mixer, a total of 15 minutes.
After the piece of butter was thrown into the water, it almost remained transparent! I was very surprised, because I was waiting for the turbidity from the first washing.
The taste is very neutral, probably we are used to the store with all sorts of additives, although I always tried to buy expensive oil (I thought at least somehow to protect my family), Vologda, for example, in a yellow-green pack.

Natalya, do your two types of oil differ in VKS?

I do not put raw cream in the heat, but simply keep it at room temperature for several hours. I tried it at different temperatures - both cold and warm creams go down much longer. But regardless of this (that is, the longer I knock down or it turns out faster), the result I always get (and I have already made butter 15 times) is the same - a creamy ball in a jar. Moreover, there is almost no buttermilk in it. I drain the buttermilk and shake the lump some more. After that I wash it with cold water and that's it. The oil is not white, but yellow, there are no fragments in it. But this only applies to raw cream. Next time I'll attach a photo.

Yes, about the proportions. From 1 liter of milk, about 250-300 g of cream is obtained, from which 55-70 g of butter is churned. The butter is always of the same quality, just the amount is different due to the different fat content of the milk.
By the way, in the morning I tasted butter made from almost boiling butter and raw cream. The taste is slightly different. Perhaps, the warmed ones are tastier. True, if you eat it with bread, then the difference in taste is not felt. The taste is different from the store. Homemade has a less pronounced taste, it tastes more tasteless, or something. I do not know why. Maybe not because of the flavors, but the factory technology is still more accurate. There, the cream is heated not approximately to a boil, but to a predetermined temperature, then quickly cooled, then knocked down somehow in a special way. All this, I think, affects the taste. Of course, this only applies to expensive natural oil made in accordance with GOST

**

Top left is butter made from hot cream, top right is from raw, and below, for comparison, is shop butter. It is even less yellow.

[Tatiana M]

Tatiana M,

Moreover, there is almost no buttermilk in it.

250-300 g of cream, from which 55-70 g of butter is knocked off

generally a strange thing! and where then 200gr disappears in the photo you have a good oil, in my 1st method there are also no inclusions, that is, they are invisible to the eye, how can I explain it ... like whipped cream in butter was evenly distributed, in general, it did not achieve why then, I won't do any more tech ...

From 1 liter of milk, about 250-300 g of cream is obtained

a lot of cream! I have 500 ml of cream from 3 liters, that is, not immediately after milking, milk is brought to me in the morning and there it is some jars of yesterday's morning and yesterday's evening, that is, the cream has already risen well to the very top and there are less of them, but fatter ...

I do not put raw cream in the heat, but simply stand at room temperature for several hours

I put it in the warmth - this is a completely different method for me, today I did it with skimmed cream, which moved to room temperature ... and such an infection came out ...
do you skim cold cream? how many hours can you stand? mine, even in 3-4 hours, do not move away much after the chill ...

and cold and warm cream is knocked down much longer.

yes, I used to shake the cold ones for 1-1.5 hours in the bank

CatNat, Natasha are certainly different! both in taste and in appearance, the second yellow butter, and the first spread with cream turned out the buttermilk from under it in the photo does not look like buttermilk, I will try again later using the method Tatiana M, but I would not say that my butter, even by milk peroxide (and in fact I even get a liquid according to my method) is sour! not even at all, such a good oil, it seems to me it will sour if it is badly squeezed out of the remnants of buttermilk and rinsed badly (also squeezing and washing) ... somehow my relatives gave me 1-1.5kg piece of country butter, that's disgusting was probably badly washed, and it tasted bitter and sour, I gave it back to my mother-in-law, I don't know what she did with him, she didn't send it to the village for sure))))

[Irina F]

Irina F, you succeeded in whipping time from skimmed cream = skimmed cream, and I cannot understand why skimmed in 2p is less fat, I will puzzle further))))

do you skim cold cream? how many hours can you stand?

I bring home the milk of the evening milking, still warm. I put it in the refrigerator. By morning it settles. I pour it through the return tube. I leave the cream on the table for several hours in the jar in which I will knock it down. When they get to room temperature, I start shaking the can. Tomorrow I'll take pictures. Today I just brought 2 liters of milk from the evening milking. They are already in the refrigerator.

generally a strange thing! and where then 200gr goes to

The rest is buttermilk. I add it to the return, in the bottle. It is the same. I add sourdough and make kefir!
The layout is as follows: 1 liter of milk = 55-70 g of butter, and the rest is reversed (ie, subsequently kefir. Very convenient, two in one is obtained).

on the first, everything is clear, which means mine are longer, so there are less of them (cream) ... yes, you can without photos and so everything is clear)
on the second message - you wrote that buttermilk stands out very little when churned (this is what I quoted) and the amount of cream is 250-300g from 1l, butter comes out 55-70g, I mean that more buttermilk should be 200 grams per portion of 55g butter .... this is not a little, well, okay, not the point

another thing is interesting, why do you call the milk from which the cream was skimmed ... return this skim milk after complete separation, immediately it is less fatty just 2-3%, ordinary milk for yogurt and kefir and other sour milk is the same then, I also ferment such milk ... only buttermilk from butter, I don't add, why is it there ... we introduce microorganisms with sourdough and the buttermilk is no longer pure composition ...

only I don't add buttermilk from butter, why is it there ... we introduce microorganisms with sourdough, but buttermilk is no longer a pure composition ...

So I make sweet butter. Buttermilk in this case is the same skim milk. It does not differ in taste from the shot. It's not sour yet. Therefore, I add kefir or yoghurt starter. If it is fermented without sourdough, then you get yogurt, and I don't really like it.

it is clear that everyone has their own methods, I also don’t like yogurt

Girls!
I want to lay out the whole process of churning butter from raw cream. Maybe someone will advise how this process can be improved to make the oil more plastic, so that after the refrigerator it is as soft as peasant Vologda oil from the store. After all, there is quite a lot of buttermilk in peasant butter. Why is it plastic?
(I apologize that some of the pictures are sideways. I don't know how to rotate them. They are normally located in my computer, but for some reason they turned when downloading)
1. I have 900 ml of milk from yesterday's evening milking, the milk has been kept in the refrigerator all night. It can be seen that the cream is slightly less than half.

2. With the help of a simple device made of a tube and a jug, as well as the law on communicating vessels, I separate the cream from the milk.

3. It turned out 500 ml of milk and 400 ml of cream.

4. The cream will naturally warm to room temperature within 2 hours.
5. I start shaking right in the bottle. After 3 minutes, the oil clipping process began.
After another 2 minutes, the oil was cut off.

6. Drain the liquid (buttermilk or reverse, don't know) and keep shaking. The oil is collected in a lump, the liquid continues to stand out, I drain it.

7. After a few minutes of shaking, the liquid ceases to stand out, I shake the oil out of the bottle. It comes out easily as it is very soft.
As a result, we got 300 ml of skim milk. I add it to what's left of the skimming. There will be kefir!
8. I wash the lump of oil in a container with cold water.

The oil turned out 85 g. This is a lot, usually less. The cow ate something satisfying Dowsechek - this is what gathered from the walls of the plastic bottle after I cut it. If knocked down in a glass jar, nothing remains on the walls.

9. I knock out the oil a little with a spoon, a few more drops of liquid stand out.

ten.I transfer the oil to a small bowl and build a water seal oil can. I will try to keep the butter on the table, not in the refrigerator.

Very good exit weight, must be tried.

how much cream! The cow is a record holder, I have so many:


yes, the weight is excellent oil! it seems to me that this is not from the method, but such a cow! my milkman's mom has a cow giving straight yellow milk, and the butter from it is even yellower .... tomorrow they will bring milk to me, I will try again according to your method ..... I look at the photo with buttermilk from butter, it seems to me or is it not gray ? little white? or the fotik gave it ...

I look at the photo with buttermilk from butter, it seems to me or is it not gray? little white?

She is white. This is a low fat milk. Why should it be gray?
And the yield of butter, I think, really depends on the fat content of the milk. It is given by a little Jersey cow. They say they have such super fat milk.

read, write that from 5% begins and "In countries breeding Jersey cattle, there are many cows whose milk fat content exceeds 8%. And the cow Mary, for example, a participant in competitive tests in England, she was 14%." if I start a cow, then only such a normal maximum 6% seems, now and try not to hunt according to your method, I know what is the reason! super lady! okay, I'll take a chance, I know that you won't have to shake the jar for more than 1.5 hours

Dear ones! I hasten to report!
Means like this: there was 720g of cream, cream I skimmed from two three-liter cans of milk. I took off the cream late last night, at 11 o'clock. We stood until morning at room temperature. Then she began to beat them. Let me remind you that I do it in a Kitchen stationary mixer, with a K-shaped nozzle. After 10 minutes of work, nothing happened to the cream, after 15 minutes, too! Tada I got angry, turned on the highest speed, ran to my baby, which lies with a broken leg (baby 3.5 years old), I come running after 5 minutes and, lo and behold, I see butter and buttermilk !!!
I quickly poured it out, knocked it out a bit more, threw in the ice for about 30 seconds. Then I stayed with ice water and! voila - a piece of butter 210g, buttermilk 430g.
The process did not take a picture, more once, I ran from a sick child to butter and back.
I will explain why I am describing in such detail. Last time I skimmed the cream several times, in total I collected a week, twice. Then I put them in a warm place (very warm) for 12 hours. The cream thickened, but I was afraid of the sour taste in the butter, so I cooled it down and made butter. The process went much faster, but! The taste of my butter is not very good!
Then I decided that I would try from immediately skimmed cream, though a little bit let them stand in the kitchen.
Well, this oil tastes much better!
Look)

[Irina F]

Irina F, Irin, how much does 3 liters of milk cost you? That is, you get 720 g of cream. with 6 liters of milk, I'm not special, but it seems to me a very good way
6 liters of milk = 210 gr. butter, 430 gr. buttermilk, 5.3 liters of milk (1.5% fat, the most useful, by the way, fat content).
You can make all sorts of spreads with herbs, garlic, pepper ...
Store excess oil in the freezer.
In short, you will soon be like Matroskin

[Nadia]

Nadia, I take milk for 60 rubles a liter. The milkmaid is proven, she has 4 cows, now they are giving two milkmaids, my milkmaid says that the milk will be even tastier! She has jersey cows and Irishka alone.
I come and take the pair!
It's easier for me, I live in the village!), Well ... almost in the village)

I will try to keep the butter on the table, not in the refrigerator.

and how it turns out?

Thank you very much to everyone who shared! When I was reading the topic, there was a can of boiled country milk in the refrigerator. With a spoon I took off the dense (I don't know what - cream or sour cream, but absolutely not sour) it turned out 270g. With a mixer, it whipped instantly, immediately began to turn yellow and collect into lumps, but so far without separating the liquid. I was afraid to beat with a mixer longer, began to knead with a spoon and immediately buttermilk appeared, but it stood out so actively! I poured everything three times with cold water, washed it until transparent. Weighed - 109g. Everyone liked the taste, it doesn't smell like anything unpleasant, the taste of delicate butter. I didn’t expect it to be that simple. I bought the village butter a couple of times, no one liked it, it was sour and the smell was not very good, I put it in the baked goods and felt it in the baked goods. I think that the butter was made from sour sour cream and was not washed.

and how it turns out?

Fine. The oil is smeared.True, it falls out of the small bowl all the time, does not want to hold on to the walls. I don’t know how it holds in an oil can with a water seal.

I made one more time from skimmed non-acidic cream, 500ml of cream was whipped into 300g of an oily mixture, similar to butter, but not butter and even buttermilk separated, but this mixture I didn't want to get into butter anymore ... I'm finishing my mopping with non-acidic cream , I will do as I did ..... and I added that oily mixture when whipping the next batch of butter according to my method ...... not the same cow at the milkman! apparently the fat content does not allow us to get well-knocked out oil, well, okay, we will be content with what we have

whipped into 300g of an oily mixture, similar to butter, but not butter and even buttermilk separated, but this mixture no longer wanted to get into butter

Yes, a really mysterious story. I make sweet cream butter every week, and I only had this story once, with pasteurized cream. I then finished them off with a spoon in a glass.

[NataliARH]

NataliARH,

Not enough. My thrush from the same cow periodically has to whip butter for 40 minutes or more an hour. Even intermittently. I could not find patterns. The first time I quit. counting. that she started to juggle. The second time I showed more persistence and it nevertheless whipped, but after a line of whipping time. Then it was whipped again after 15-20 minutes, as always before. So it happens ...

I have been making butter for 4 years, if once a week it is + - 1.1kg, if 2p per week - 500-600g each, at the very beginning I did not make it from sour, but shook it for 1.5 hours, 1.5 years my husband and I endured) ))) then with a mixer, and it also worked for 1 hour, and finally I thought of increasing the fat content by separating part of the liquid from the cream during fermentation, I will do so, in the absence of such a cow that gives extra fat milk!

Girls, can you make butter from store-bought heavy cream? Or from fat store sour cream?

[Maria]

Maria, it will turn out, only all preservatives and vegetable fats (if the original product contains them) will go into oil, I got a low-quality one, so I didn't like the oil

Could it be the temperature of the whipped cream? My whipping time depends on the temperature. If the cream is at room temperature, then churn into butter in 5 minutes. I'm not exaggerating. True, I always beat a little, that is, I take cream from 2 liters of milk.

[NataliARH]

NataliARH, what is so disgusting? And I wanted to try to do it.

I'd rather make wholesale from 2-4 liters of cream than many times, for a little while, and so at night I don't have much))))

Yes, I only do it for myself, we live together with my husband, he doesn't eat butter. And I myself want fresh butter, so I do a little

[Maria]

Maria, you can and should try, I just tried it once, went to the dairy department, chose the most fatty sour cream, it looked like a village sour cream, it came out with a terrible smell of iodine, I tried it purely for fun, you can - you can't. .... it's hard to find 100% real sour cream, that is, there is no point in making butter from it, but it's worth a try! purely for the experience and the cooking process!

more options to find high-quality cream, it's better to make

Why is it so disgusting?

First you need to study the composition of the product on the package with cream. Usually there is not only cream, but also all sorts of emulsifiers, dyes and stabilizers. This is disgusting. But if only cream, then you can

[Masinen]

Masinen, Masha, it all depends on the cream, from 33-35% Parmalat and Petmola (just look, what would not be in the composition of the thickeners), a very delicate tasty butter comes out, in Thermomix it is made with a butterfly for 5 minutes at most.