Homemade butter

Well, that's the end of the epic. I took it out of the refrigerator, a very hard mass, after half an hour it became a little softer. My husband tried and said: "Nefig mixer torment yourself, leave it as it is, eat it!" The most interesting thing is that this mass turned out to be much tastier than the original cream !!! And to taste, well, pure butter, only soft, such a light version. Oh, sandwich butter !!!
I left half for food, half in the freezer.
I think someone has broken the technology, or me or the thrush, leaning towards my jamb with added water. By the way, I remembered that this is how the cream is made - they whip butter with water, something from the molecular cuisine. So the experience is good so far.
And if you take into account the price of cream (50 UAH / l) and the complete absence of waste, then I am also a winner !!!

I want to write about how I once again made butter.
I collected the cream from two three-liter jars and put it in the cold for 12-15 hours. Then I put them in the oven at a rate of 85-90g (ideally, a water bath is needed for 10 to 50 minutes, but I was sick and did not bother with the bath) for 40-50 minutes.
Then I shocked them down in the snow with salt (the salt really lowers the degree - it burned my finger straight!) To 5g. And left them with such a temperature for another 12 hours.
After that, the cream was knocked out in the combine in 4 minutes.
My husband said that this butter tastes better, I have not tried it, since the post is already.

[IRINA]

IRINA, How interesting! cream in the oven, then chill ... the glass will burst, were there in the saucepan? output more / less about?

[NataliARH]

NataliARH, I did not risk with the glass, I took a metal bowl, on the way out, in my opinion, less buttermilk left and so quickly.
I didn’t weigh anything this time, because I was almost in a semi-delusional state (the flu was strong), did it in fits and starts, raids from bed, because I could not leave the children and my husband without oil.
I will do it next time, I will definitely infuriate the whole thing.

Good day! Very interesting topic !!! Made butter according to the recipe from here, stewed sour cream and whipped butter. I like this recipe better. I just couldn't eat homemade butter.
I have a question about the concept of "May oil", is there something about it that was not specified? Time and storage for May oil is possible.

there is the concept of "may oil"

Where does this concept come from? What is it connected with?
If it is May, then during this period new fresh grass appears in the meadows, and the cows are taken to graze on the "green grass". The milk and butter are light in color from the grass.
But, this applies to domestic cows that graze on fresh grass, and do not stand in barns and feed on hay.

Yes, of course, these are only those cows that walk in the meadow, eat green grass and the oil turns out to be very yellow.

My oil

Girls, I have just arrived from the Vologda region, oil is still being made there in large cubes, so to speak, 40 by 40 cm in size, as in the USSR, and the oil is sold by weight, made in the outback, in the Tarnogsky region, this is oil !!! in St. Petersburg there is no such thing at all, and it has not been for a hundred years.

Soon, too, probably will have to learn how to make oil. Oil lost in the store 82%

May oil is the tastiest. Obviously, because the grass is still young and green. And the fattest. And the colors are very yellow. And the cream is whipped without any heat. Where did this technology come from?

In our city, it is the May oil that is especially appreciated. Because it contains all the vitamins due to the young grass. And the color is really very yellow.

shake glass until it turns blue with the contents

My son-in-law, in immemorial years, put in the morning a can of future sour cream in a cart, in a remote village what roads? right! During the day he will shake him like that, you look, in the evening the oil is ready. Childhood memories ...... A can is rolled from side to side by carriage ......

[Lucilia]

Lucilia, this is exactly the way milk tankers used to do it in Soviet times, they lowered a large piece of gauze into the upper hatch, they took out the cream in front of the dairy, consider it butter. My mother-in-law told me, her milk tanker gave a lift, so she accidentally saw it.

Girls, does anyone make sour cream from cream with homemade milk? Tell me how you, so to speak, process them before the leaven? After all, they cannot be boiled like milk, they curl up ...

I am reporting. She made butter from homemade sour cream and cream. From every 200 grams, 50 grams of butter was obtained. Made with a blender and manually. In any case, the whipping process took no more than 5 minutes. From the cream, the butter seemed tastier, more aromatic.
Only it seems to me that I have a small output of the finished product. The forum wrote that from such a quantity, 125 g of oil is obtained.

Girls, does anyone make sour cream from cream with homemade milk? Tell me how you, so to speak, process them before the leaven? After all, they cannot be boiled like milk, they curl up ...

Why do they fold? If not sour, then boil in the same way as milk ... If in doubt and are afraid to make sour cream from unboiled cream, then remove it from the milk, boil it, cool it to a warm state and add sourdough (for example, a spoonful of sour cream) or just leave it in sour in a warm place.

Girls, have seen the light! Made butter from 500 houses. sour cream - oil yield - 300 g!

[After all, you cannot boil them like milk,]

Girls, does anyone make sour cream from cream with homemade milk? Tell me how you, so to speak, process them before the leaven? After all, you cannot boil them like milk, they roll up ...

Somewhere in the beginning of the topic there is my recipe for "Butter from stewed cream".
Fresh market cream, natural carcass, simmer in a slow cooker for about 1.5-2 hours, they become even thicker (the water evaporates), I cool it down and then beat it as usual. The oil is very tasty.
And there is very little liquid-whey, it evaporates when languishing.

If the cream is fresh and natural, it will never curl. In essence, cream always tastes bland.

What a valuable topic. And the separator goes to me (Neptune). With avito. Maybe in vain? And the mixer would be enough?

Flax, if you need to separate fresh (without acidity) cream, then this is only a separator. The mixer whips but does not separate. And the separator only separates, but does not whip.

[Tatyana]

Fresh market cream, natural carcass-simmer in a slow cooker for about 1.5-2 hours, they become even thicker (water evaporates),

Tatyana, Admin, and from boiled cream you can? And then I have a lot of cream, but I always boil milk, because it comes to me from a cow for half a day ...

There is a difference: just boil milk, or simmer (boil) the cream for a long time

Yes, yes, I understand that there is a difference. I don’t understand - after boiling, you can put them to simmer? Or then the butter won't work?

[Dance]

Dance,
Thank you! Calmed down.
And there is also a manual churn for sale, only 700r. Maybe take it?

[mur_myau]

mur_myau, Len, where will you get so much milk to churn out butter?

[Bridge]

Bridge,
There's a bucket of everything. Volume for home, not prof. And milk on the market at the milkmaid. And the cream is there too. But milk is more interesting to me, I would still get buttermilk for soda nonsense. So you buy her figs, disappeared from sale from everywhere.

[mur_myau]

mur_myau, Helen, throw a link to the churn, your hands are already from the mixer, and the separator separates the warm milk? .... I also wanted to buy, but when I found out that I needed to steam it or heat it to 40g, I changed my mind .... the fat content of the milk was only reduced and not skimmed, but buttermilk is enough for me after beating the butter ... 2 liters remains
Yulia Antipova, Yulchik, you won't remove the cream from boiled milk, then you separated them first, and then boil it .... what's the difference from what to make! at least whip the fatty sour cream (I mean my fermented cream, which was initially boiled), at least raw / pasteurized cream ... the main thing is the fat content, which, after being whipped, goes into butter .... and it seems here in Temka they wrote that someone- I did it after keeping the cream at 90g (or other temp-re) for some time .... in general, do it! only then eu-but cool to the maximum to the temperature of the refrigerator, on the trail. day you will beat butter ...

[NataliARH]

NataliARH,
I bought these from my hands. Announcements are no longer relevant, they are not searched on Avito. But on the links you can see the appearance and read about them.

🔗
🔗

[NataliARH]

NataliARH,
PS Have arrived, you need to get it by mail. Unsubscribe later, as it is.

Made butter according to the recipe from here, stewed sour cream and whipped butter

What does "put out sour cream" mean, please tell me?

Here are girls, my first experience of whipping butter. It turns out I forgot the taste of real butter! So tasty!

Girls, and if you initially add cream / sour cream, and then whip - will it work?

[Tillotama]

Tillotama, Oh, and the serum won't bounce ahead of time?

[Tillotama]

Tillotama, you can even sugar-coat sometimes the sweet cream is interrupted into butter, but it seems to me that salt may not get into the oil, in any case, try it after beating it and add salt to taste, if you need salty!

[home]

I have such a bummer today
Separator cream stuck in a very cold refrigerator, began to taste a little bitter, 2 containers from the market, 500 ml each, closed with other products, dropped out of sight, stood for almost a month
I decided to knock down the oil. And it didn't work
We tortured each other for over an hour. Sharply increased by 2 times, such a cream in the bowl worried, if not for the bitterness, well, okay, and eat the cream.
And it does not fall and does not thicken further
An hour later, it turned a little yellow, a little opal, grains appeared. I was delighted, yeah, now the oil will turn out. Fig tossed some ice cubes. There would have been a snap of oil in the blink of an eye. Not a fig Liquefied, turned yellow a little more, but there is no oil.

Several times I had such that oil does not go astray from home cream, cream and will settle, but I left it, because until now the cream has never stagnated before bitterness. Then I decided to go to the end, which did not work out.

I put the bowl in the refrigerator, it will go, of course, it is not oiled, in baked goods, but homemade products also come with deception.

Or don't know what

Usually the cream is churned for the longest time within 30 minutes.
I knock down with mixing attachments of a bosch hand mixer.

[Irsha]

Irsha, Ira, I've had this with skimmed cream .... I then put this cream in the refrigerator "until it is wooden," then I take it out, stand a little so that either a mixer or a spoon can interfere and I get butter! low-fat cream, apparently caught

low-fat cream, apparently caught

even low-fat natural cream would give butter

and low-fat cream - they are immediately visible, they are liquid

some sellers cheat - add vegetable cream for thickness - have access to pastry shops where cakes are made - then the butter is not given away, the cream only puffs up when whipping

and low-fat cream - they are immediately visible, they are liquid

my opinion:
how to look ... if they were left warm after separation, then they will be thick, and if they were immediately removed into the cold, then liquid

I am sure of my milkman, there were doubts at the beginning, but I realized over time that everything depends on the season and grazing, for example, now the cow came out on fresh grass and the milk even turned yellow

but in the market I would not risk buying milk, unless it is a small town with an abundance of private sector and subsidiary farming ... and this is definitely not about our city))))

I really want my butter, but I ran into a problem in buying high-quality sour cream (Maybe someone from CJSC and South-West Administrative District will tell you the proven places and sellers?

My sister constantly makes butter from sour cream by hand - she just shakes the can. I decided to help her and did it in Kenwood. There was 2.5 liters of sour cream (2360 gr.) It turned out 950 grams of butter. I liked my oil more, it was probably squeezed better, I twisted it until the liquid stopped separating.

But I don't care. So I decided to make it out of cream. On Sunday I bought 6 liters of milk, now I skimmed the cream. From 6 liters, almost one and a half liters of cream turned out. Tomorrow I'll measure the weight. I will do it from raw. If you don’t like it again, then I’ll be warming up. I will report back tomorrow.

It's been a long time since I bought such milk, with such a big sludge of cream - CLASS!

After churning, the butter must be rinsed in cold water, rinse off the whey, and the butter will be tastier when it is purified

oh, Zhenya, just do not pour out either the buttermilk or the water that was washed in the oil, otherwise, as you look at many * training * videos and - the counselors do not flinch with a valuable product of the sewer

a stewed you don't want to interrupt the skimmed cream in butter - before that they turn out delicious and thicken after languishing and cooling

Girls, I'm reporting. With 1298 grams of cream, 351 grams of butter was obtained. Made in Kenwood with a K-nozzle. I forgot to take a photo, I already put it in two containers and put it away. The price is cheaper than in the store, because I take milk at 140 rubles per can!

it turns out, excluding the remaining buttermilk and milk without cream - somewhere around RUB 600 = 1 kg of butter, like so

Well, I counted with milk))) And if you still make cottage cheese from the remaining 4.5 liters ... it's generally free)))
Girls, I'm sitting drinking tea with my bread, with my butter and with my ham!

We have a good sandwich - the main thing from our blanks Oh, the sides and waist, how delicious, super

[Evgeniya]

351 grams of butter

Evgeniya, excellent oil yield! but for some reason, it decreased with the release of the cow on greens before, from a 3 liter jar, there was at least 130 g of butter, now a maximum of 100 g,

I buy six 3 cans of milk every 4 days, I freeze the milk after skimming, because we will live in the country all summer, we have 170 rub / 3l

just do not pour out either the buttermilk or the water that was washed in the oil, otherwise, as you look at many * training * videos and - with the unwavering hand of the counselor, they feed the sewage system with a valuable product

And what to do with it? I've made pancakes a couple of times, they ate mine, but they said that milk tastes better.