Homemade butter

Bread, pies, pancakes.

What to do with it?

- mainly for dough, baking bread-pies?
- minced meat can be diluted, especially lean beef
- boil potatoes in buttermilk and dilute it with broth when mashed
- meat, again beef, stew in buttermilk
- cook porridge on buttermilk (rice, buckwheat)
- feed to pets


pancakes - yes, you feel good in them - on what they are wound up

[whey recipes (drinks)]

Whey is a unique and healthy drink in itself, which should be used wherever possible.
Including drinking as much as possible - up to 1 liter per day

The topic about serum is whey recipes (drinks) Curd whey, cheese whey, from butter (what is it, and where to find it?)

Serum

from sour milk, kefir, cottage cheese, cheese
from butter - buttermilk, you won't drink a lot of it, it's fatty, and you won't drink water after washing the oil either
for cooking - good

All this is described in the topic, according to the link it is undesirable to scatter all the information on all topics, then we ourselves will ask questions "where did I see"?
And this topic is called "butter"

What to do with it?

Looks like I'm one pervert .... I drink it! And I like to mix it with kefir in okroshka.

Thanks for the comments! I drink whey from cottage cheese and add it to bread. I don't like this one, I'll try to add it to the bread. Or rolls.

[Ilona]

Looks like I'm one pervert ...

Ilona, in an industrial setting, a fermented milk drink is made from buttermilk

how do you drink buttermilk? is this how it is? or do you make something from it? mixing it with kefir, do you ferment it or just mix it? probably not a sour drink?
it really has a lot of useful things and somehow it's a pity to thermally process it

but actually - you have to try ferment buttermilk, albeit with kefir or yogurt

Added Saturday 28 May 2016 06:26 AM

All this is described in the topic, by the link

good selection
only buttermilk is not whey

[Irina]

Irina, Irish, I have a very non-industrial scale, two beer plastic glasses of village cream, we call them sour cream. Therefore, if buttermilk coincides with okroshka, bread, then there, but no, I just drink it. I say, pervert, I like its taste

now I will be a bore sour cream = fermented cream, no matter what way it is extracted from milk

that would have been a bumpkin when they met ...

while I don’t use my butter for the time being, I’m giving out to the children too, no churning of butter for me

Irish, honestly, I know that this is a separator cream. In the village (in the north of the Rostov region) my grandmother called sour cream skimmed from milk, a spoon, my grandmother always collected in a 3-liter jar and kept in the refrigerator. And in the villages around Taganrog, separator cream is called sour cream. And in the city they call sour cream what they sell in jars in the store. Once my grandmother tasted the "city" sour cream and could not say what it looks like, and this is in the Union! And she liked "city" butter and said that it was not greasy, good for a sandwich. Something like this.

[Nikusya]

Nikusya,

Girls, I've separated 3 three-liter cans of milk. It turned out 457 grams of very heavy cream. I poured the cream into a square jar. They stood in the refrigerator overnight, and it turned out to be solid butter. The taste is extraordinary !!! The husband puts the morning porridge, spreads it on the bread. We like it very much.But vague doubts take me over - is it butter? But the cream I got is so thick that I doubt it would have whipped?
For six months I live in the country, I buy milk from a milkmaid. My husband bought an electric separator, adjusted it to the maximum cream density. I did not wash this resulting "oil". In a square jar, as in an oil can, it is cut, spread on a sandwich. Very delicious.
But is this oil?

[Yutan]

Yutan,

It's not butter, it's still cream))). There is a small amount of buttermilk and other ingredients, it is not pure milk fat. But if you like it - what's the difference and why come up with additional work?))) In the village, such fatty cream, which could only be broken off with a crowbar, was diluted with a little milk for whipping. You can simply set the separator to thinner, and then whisk them and separate the pure milk fat - butter.

Our milkmaid came to the yard today. She comes on Sundays and Thursdays. They have all the milk and eggs, everything is fresh, real, the prices are ridiculous: 3 liters of milk (brings in 3 liter bottles, cream in the palm of your hand, I swear!) - 120 rubles, 1 kg of cottage cheese-160 rubles, cream 500 ml - 150 rubles, a dozen eggs - 60 rubles.
I'm bragging about it!
Here you can see how the enemy sneaks up on sour cream (cream)!

Well, and breakfast in a country style (this is milk of this color, I probably did not mix it well, although May's milk is the fattest, then the grass burns out.)

Sorry for the full!

but what kind of flood - a boost to the desire to cook or at least buy natural dairy products

we have about the same prices

20-10 years ago in the adjacent village there was a herd of cows, milk - fill up, then the enti * magnets * flooded everything, on TVs everyone cackles about * dirty * homemade milk, and we didn't have good pastures and mowing - all outskirts were cottaged spoiled the fields and overgrown with construction rubbish, overcrowded with wheels

but this is fantastic - the right butter in production

Oh no, we have ugh, every piece of land suitable for farming in the area is planted! And farms began to appear.

planted with us - vegetable gardens, but there is no pasture for cows

We have a LOT of rivers and rivulets in the area, and along the rivers, domestic goat cows graze, and farmers do not walk.

[Yutan]

Yutan, and you heated the milk for separation? its only pair is separated, that is, the temperature should be. certain, but if you bought chilled milk, warmed it up and separated it, then this warmed milk (later cooled again by you) will not be stored for a long time, as I think .... or am I wrong .... me this moment is heated scares away from buying a separator! since I skim the cream by hand and use the milk for drinking and other needs, it is about 2.5% to taste ...
about whey:
SERUM she is also sprayed with tomatoes (plant), but I don't remember how and when) the Internet will tell ...

I make pancakes on pure whey with soda, very tasty, then they are so crispy ... it must be warmed up for pancakes (or pancakes)
I can't drink it, the bread is completely on whey too, and I also cook the dough "from Anise for 5min" with whey alone, and you can also rinse your hair, put masks on your face, hold your hands in it - your skin loves it! you can take baths if you have your own cow

[NataliARH]

I make pancakes on pure whey with soda, it's very tasty, then they are so crispy

NataliARH, tell me the proportions, at least approximate. Are they thin pancakes or pancakes?

[Evgeniya]

Evgeniya, about .... 1 liter of whey to warm up to lukewarm (nice to your finger), a pinch of salt, sugar 5-6 hours. l, vegetable oil about 50 ml, 1 egg, flour to the desired thickness (I do it on the first grade + about 2 tablespoons with a slide of whole grain), mix everything with a mixer, achieving the desired density, and then add soda 1/2 tsp from the palate. slide and again with a mixer ..... a frying pan (I have the cheapest Ikeevskaya pancake, it's convenient for me to use it) for the first time grease a little rast.butter and heat well, the pancakes are so crispy and with a lot of holes they turn out, my thickness is 2mm (here you will bring the thickness), and their structure is finely porous in the crack ... enough for three people to fill the belly well

I use milk later for drinking and other needs,

where to freeze?

[shlyk_81]

well, no matter how much space, but for the summer there should be enough for the children, only for their needs I need 9 liters of milk (without cream, ready to drink) a week for two, for 2 months I have about it ... I have a freezer for 3 from the wither, a small freezer for 3yash built-in under the table, and a separate 1.85m freezer, I can still use my mother's two freezers (the turquoise is old, and from the wither to 3yasch) use ..... almost everything is crammed, but how does the berry start for freezing - milk will be consumed and, according to calculations, there should be enough space; the boxes of all freezers are different, but on average there are two 4l bottles and 2 3l bottles, but they contain less milk than the specified volume, if the milk is frozen, then we do not top up the bottle to the end, we squeeze it and tighten the lid, and in the freezer it will open it and it will be of the usual size, when defrosting, the milk will not be squeezed out from under the lid

now I take six 3l cans every 4 days, skim the cream off everyone, make butter, boil cottage cheese from the buttermilk, don't pour the whey, I treat my mother to bake bread and leave pancakes with 2.5 liters of milk for the children, freeze the rest, and after 4 days in track. bringing the milkman I leave 7.5 liters of milk, of which 5 liters is used to prepare sour milk for a week for children, due to the financial crisis, milk only relies on children

Added on Tuesday 31 May 2016 2:19 pm

shlyk_81, soda in the dough turned out 4g

4L bottles and 2 3L bottles

smaller bottles = 330ml, 500ml,for me more convenient = porridge for 1 cooking, but there are two of us.

Girls, tell me, maybe not quite on the topic, but still about. I spoon about 400 ml of cream from a can of 3-liter settled farm milk with a spoon. I try to shoot to the very, very divorces, that even after standing in a jar of cream there is about a cm of milk at the bottom. But how to find out, maybe someone knows how much fat is obtained in milk with skimmed cream?

There is infa on the fat content of milk Milk: milk, yogurt, cottage cheese, cheese, butter

Good afternoon, tell me, please, who uses what equipment (brand and model of mixer / harvester, etc.) to whip butter?
And then my blender does not pull, and buying a churn for 7 thousand is expensive. So I'm thinking of buying a proven technique so that it is suitable for oil.

I have an ordinary little BOSHIK, with whisks for proteins and for dough. Here are the whisk for the dough and beat the butter. I keep it on purpose for oil
It turns out great.

Tanya, and I whisk in my Boman with a whisk for proteins, it turns out faster than a K-shaped nozzle.

Hello everyone!!!
The other day I made butter for the first time, bought 2 liters of cream on the market, they stood in the refrigerator for a day, then I pasteurized them, cooled them down and put them in the refrigerator at +1, then began to beat with a mixer, beat almost immediately, I drained the buttermilk, washed 5 times a large amount of cold water, then put it into a silicone mold, the butter tasted a little sour, after freezing this aftertaste disappeared, but that's strange ... I got 2300 butter from two liters of cream! (with a silicone mold), how so? why so much? Everyone liked the oil, next time I want to add a little salt, however, it crumbles a lot, where did I do it wrong?

I had two liters of cream, I got 2300 butter!

it just can't be

if you have drained the buttermilk, then the volume should decrease

cream can just whip, turning into cream, the volume increases, but it is not oil

How could this happen ??? I myself am in shock, maybe there was more cream, three liters ... I did not weigh them before, there was a full plastic bag, it tasted like butter)

Added on Monday 17 Oct 2016 12:53 PM

I ordered 2 liters, initially and 3 liters of milk, my husband habiral, in the market ...

Added on Monday 17 Oct 2016 12:55 PM

And, I understand, you meant that vegetable cream was added to the cream ... this may be, on Wednesday they will bring from the region, also 2 liters, compare ...

Added on Monday 17 Oct 2016 12:58 PM

I whipped them very cold, maybe this is also the case, I did it according to a recipe from the Internet, it was written there that the colder the cream, the more butter it turns out ...

[and]

vegetable cream was added to the cream ... this could be

Luda, lookandthose uh-huh compare

from half a liter of cream, very thick, about 200-300 ml of butter is obtained, I do not wash it out, the oil is not stored

and even more so - I do not pour out a milliliter of buttermilk and washing water (I use no more than a liter of it), I pour everything into a separate vessel

Thank you, it's a pity, of course, that it happened (

: rose: My five kopecks: I got my hebopechka mainly for her ability to make jam, make yogurt and MAKE BUTTER!
On the subject: I buy a three-liter bottle of homemade milk from one cow, Dunyasha. I buy in the morning but milk in the evening. It is fatter and in the jar you can already see how fatty the milk is. Visually, it is half a liter. I put it in the refrigerator for a day.
The cream practically ALL (!) Rises up and I take it off for the process.
So, the oil yield from half a liter of cream is 170-180 grams.
Enough for a week.

[NataliARH]

NataliARH, I am still answering the May message. I heat the milk at a temperature of 45 degrees. (The instructions for the separator tell you how to do it). This year I bought a device for sterilization, heating, and cheese making Kohmaster. It has a timer and temperature sensor with a volume of 29 liters. Placed 3 three-liter cans. He warmed them up right in the banks, then separated them.
Of course, I don't have pure oil. But all summer they ate and froze several kg for future use. Now the summer cottage season has been closed, we have returned to the city. There will be enough butter, I think, for the whole winter. I store it in the freezer. After defrosting, it crumbles a little, that is, it crumbles, but it spreads normally on a bread, fries too, baked muffins on it, also whips normally.

[Yutan]

Yutan, Tatyana, that is, they bought chilled milk, heated it up for separation, and then where is the remaining milk? for cheese or for drinking / porridge you put back in the refrigerator?

Hurray hurray hurray !!! I made real homemade butter myself !!!!
I read the topics, so I wanted to make butter too! There is no separated heavy cream, but there is cream from a 3-liter can of homemade milk! The milk has been in the refrigerator since yesterday, the cream has all gone upstairs. Scooped out with a spoon, it turned out 350ml somewhere. I poured it into a 0.5 liter jar, closed the wax with a vacuum lid for tightness, and let's show my husband the performance "me and maracas"! I watched a movie and whipped cream by hand in a can, in principle, not really hoping for success. 10-15-20 minutes have passed and no clots / grains of oil are visible. I was distracted for 5-7 minutes, then I look - there are oily traces on the inside of the can ... Then I look inside the can - and there !!!! already one big clot floats !!!! Mom dear, this is OIL !!!
Although it turned out to be a hundred grams, but this is my first oil !!! I can do that too!!!
So proud ... !!!
Next time I will try from the skimmed cream from the market, and I will use the mixer. Now the fact itself is important - I made my own homemade butter!
Thank you girls!

[clarens]

clarens, please tell us how to beat butter with a bread machine. I think many will be interested.

As I wrote, I acquired my bread maker for her ability to whip butter. There is such a function. It's just that the handwheel rotates for an hour and the process goes on. To speed up the process, first pour the skimmed cream into a blender with a tall glass (as for a milkshake), turn it on and whisk. 5-7 minutes. I can hear from the sound when the oil granulation started.
then I pour everything into the HP, turn it on, the process after pretreatment in a blender ends in 15 minutes, I drain the buttermilk, I select the butter in a bowl and start rinsing in cold water.
Perhaps the process could be completed in a blender as well. Have not tried.

I translate from the cow language into the human language - in Moscow and the Moscow region.
Remember:

The color of the oil depends on the feed and the season.
In winter, butter is light, almost white.
From spring, when grazing in the meadow and fresh grass, the oil turns yellow and orange.

Milk and dairy products (natural) can swell quickly when:
- the cow ate some kind of grass in the month of May and June.
- the cow was frightened by a thunderstorm - even fresh, daytime milk can swell by evening.

You can check the quality of butter from saleswomen in the market by melting it into ghee.
Put butter to melt. If the oil is of good quality, get butter in the dish on top, buttermilk below.
After cooling, the ghee will look like this:

I am looking for information on how to determine if there is palm oil in the butter and a search on the forum brought me to this post)

I have been taking oil from the same thrush for about two years now. Recently there was a break, the cow was at the start, then there was no time for oil.
And now three times I managed to buy homemade butter. I don’t understand what is wrong, but it’s some kind of plasticine. It remains solid even at room temperature, although we must admit that it is not hot here, about 20 degrees.

I drowned it in a slow cooker, watched if the layer of oil would peel off, hoping that if there were foreign impurities in the oil, they would peel off from the refined butter.
Everything seems to be the same as before, nothing peeled off, except for buttermilk and a very small amount of foam, quite scanty.
And I would gladly rehabilitate this oil, but it seems to me that it is more solid and melted. It smells, melts in the pan, as usual, but it is difficult to remove from the jars.
I thought that it seemed to me, but I told my mother that I bought butter and would soon bring her some ghee, she said that she still had the previous can almost full, very hard and it was not convenient for her to use it.

now I have paranoia, reinforced by opinions from the outside))
I can't ask the thrush head-on. They will refuse me from the doorway) and her milk is delicious and lives on the way from home to dacha.

I have never heated shop oil and I have no idea what a byaka from impurities looks like.
Maybe someone knows?
I have a production - about 2 kg of oil, but if palm oil is present in it and I stuff my relatives and not very young mother with this filth, who already has problems with blood vessels, I will not forgive myself for this

I understand that all my cry is more like "doctor, I have this ...", but suddenly I'm lucky and somebody knows how to calm me down or, on the contrary, approve?))

I wanted my butter. I bought some cream and started whipping. 5,10,15 minutes - nothing changes. Was upset. She took a can, put a spoonful of 500 grams of cream and began to shake her hands. It's hard, but in 15 minutes the butter is ready! Buttermilk was carefully poured into a jar. I washed it with butter, crumpled it and packed it in a box. The liquid stood out slightly. Literally dewdrops. Satisfied !!!! Exit - 175 grams of oil. the cost of cream is 170 rubles. Thanks for Temko and advice!
Oh, I forgot! Parmalat cream 35%. The taste is sweetly creamy.

Please tell me what is the problem and what to do next? ((((

We made sour cream from 1 liter of store-bought 3.1% milk (ultra-pasteurized) and 4 tablespoons of Prostokvashino 25% sour cream. The sour cream is delicious, but not very thick. In the evening, when I was ready, they put it in the refrigerator and in the morning they tried to whisk it in Bosch MUM5 (cold). In 10-15 minutes, she only became 2-3 times larger, she was so lush, but she did not whip. They put it back in the refrigerator ... what did they do wrong and then something might work out or look for the use of this sour cream now?
Thank you

Unfortunately, it will not beat. The original product is not the same.

Butter is so called because it is knocked out of plain cream, or from ghee. And this butter has a creamy taste, a nutty taste.

I can't say anything about sour cream, I never used it for butter
Store-bought milk needs to be tested for quality and additives first before handling it.
If the milk is poorly fermented initially, it means that not everything is good "in the dairy kingdom", milk can be spoiled.

Ghee butter (homemade) (Admin)

Milk: milk, yogurt, cottage cheese, cheese, butter

shop milk and sour cream are often not entirely natural,

In 10-15 minutes, she only became 2-3 times larger, she was so magnificent, but she did not whip up.

try to drain them, or use as sour cream
Cheese product a la "Cream cheese" (frozen) # 30

or look for an application now for this sour cream?

butter beats well from natural cream or sour cream (sour cream is fermented cream), I like sour cream butter - it has a little sourness, cream is sweeter, especially from melted

Yesterday I made butter from cream "parmalat 35%", whipped by hand for 25 minutes. It turned out very well. That's just interesting - the oil is "real". I’m feeding my granddaughter for 5 years. And she just praises: Granny herself did it - tastefully! Yes, even in the garden asks to bake bread! Thank you for teaching !!!

butter from cream "parmalat35%" whipped by hand for 25 minutes.

whipped, it means still more natural cream
Need for invention is cunning # 3826 I didn’t whip up the sour cream in the store and then whipped the market one