Homemade butter

cream "parmalat 35%"

Read the composition on the package. Parmalat cream of high fat content is intended for decorating baked goods; the composition may contain a stabilizer to keep its shape. And besides, there is also a mura in the composition - read carefully

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

Admin,

We make good yoghurts from the same milk, the cottage cheese turns out to be delicious, and the day before yesterday we made 250 ml of sour cream for a sample, it also turned out delicious. We would love to make it from cream, but while we are looking for options for making our own cream))), as soon as we start making our own cream, we will immediately start trying butter from them. There are many who make from sour cream on YouTube and it looks superb (I don't know the taste))))

Irsha, thanks. Let's dig in and study))

There are many who make from sour cream on YouTube and it looks superb (I don't know the taste))))

Yes, I don't mind. It's a matter of personal taste and preference. I am very calm about the tastes of others
Naturally, I offer what I cook myself - and then ... a matter of taste

Yes, I don't mind. It's a matter of personal taste and preference. I am very calm about the tastes of others
Naturally, I offer what I cook myself - and then ... a matter of taste

Admin,

And if you buy a separator and make cream, then the result for butter will always be perfect? Or will everything still depend on the quality of the milk? That is, the separator will produce cream from any milk, maybe a little less fatty or more fatty?

Who could tell which model of the proven separator (not very large, even the smaller the better)?

Thank you!

And if you buy a separator and make cream, then the result for butter will always be perfect?

If you have a cow or you can buy natural milk (from under a cow) at a low cost, a bucket at a time, there is no point in driving the separator for the sake of 3 liters.

any milk separator will give out cream, maybe a little less fatty or more fatty?

From not store-bought, for sure, store-bought milk is * bubbly *, stabilized, it doesn't have sludge like the market one, it is homogeneous.

[high-quality market, fatty milk]

And if you buy a separator and make cream, then the result for butter will always be perfect?

Apparently, you have no idea the ratio of raw milk to cream obtained from it.
Upon availability high-quality market, fatty milk, it will look like this:



The milk will settle, the cream will rise to the top, and they will be clearly visible on the surface in a thick layer. And then they can be drained into a bowl.
I have already shown once what a layer of cream in homemade milk - in a 3-liter jar, about 1-1.5 cm!
So draw your own conclusions - how much milk you need to have, and how much cream you get

And so ... you can have such a jug on hand, it will always come in handy at home Separator jug ​​for removing fat from broths

If you have a cow or you can buy natural milk (from under a cow) at a low cost, a bucket at a time, there is no point in driving the separator for the sake of 3 liters. From not store-bought, for sure, store-bought milk is * bubbly *, stabilized, it doesn't have sludge, like the market one, it is homogeneous.

Yes, we still have the option to buy milk from a cow. Well, I think so that if I want to get 0.5 kg of butter, then it will come out of 1 liter of cream, and a liter of cream will come out of 10 liters of milk, that is, I buy 10 liters and make a drain. oil 0.5 kg, is about everything right?
Only now I thought that 10 liters of milk is more expensive than ready-made real 0.5 kg butter ...

Well, I think so that if I want to get 0.5 kg of butter, then it will come out of 1 liter of cream, and a liter of cream will come out of 10 liters of milk, that is, I buy 10 liters and make a drain. oil 0.5 kg, is about everything right?

The yield of butter also depends on the fat content of the separator cream, and not only on their amount. It is easier to calculate the milk yield. About 1 kg of butter comes out of 20 liters of homemade goat milk. Cow's milk is less fatty. The output will be smaller.

Only now I thought that 10 liters of milk is more expensive than ready-made real 0.5 kg butter ...

From (approximately) 9 liters of skim milk (skim milk), you will cook more kg of cottage cheese, and there will still be whey left.
In addition, after separating the butter, you still have buttermilk. It is very good to cook porridge on it or add to bread when baking.
In general, milk is waste-free in all respects. You will definitely not be at a loss.

Who could tell what model of the proven separator (not very large, even the smaller the better)?

They are all roughly the same size. Good separator Motor-Sich.

[the right amount of quality market cream]

Only now I thought that 10 liters of milk is more expensive than ready-made real 0.5 kg butter ...

Right!
And you also need to think about where to attach the milk from the separation of the cream - such an amount!
For cottage cheese, yogurt, porridge? Your family will master "such a mockery" of themselves, constantly eat and drink milk
Or let them go to milk baths

It may be easier to buy right away the right amount of quality market creamspecially for oil

And high-quality butter is always expensive.

[the right amount of quality market cream]

The yield of butter also depends on the fat content of the separator cream, and not only on their amount. It is easier to calculate the milk yield. About 1 kg of butter comes out of 20 liters of homemade goat milk. Cow's milk is less fatty. The output will be smaller.
From (approximately) 9 liters of skim milk (skim milk), you will cook more kg of cottage cheese, and there will still be whey left.
In addition, after separating the butter, you still have buttermilk. It is very good to cook porridge on it or add to bread when baking.
In general, milk is waste-free in all respects. You will definitely not be at a loss.
They are all roughly the same size. Good separator Motor-Sich.

By the way, thanks, we were just looking for where you can apply the reverse. And then on YouTube, someone pours it into the sink))) but you can make cottage cheese, but we love cottage cheese)) We really want buttermilk too!

Right!
And you also need to think about where to attach the milk from the separation of the cream - such an amount!
For cottage cheese, yogurt, porridge? Your family will master "such a mockery" of themselves, constantly eat and drink milk
Or let them go to milk baths

It may be easier to buy right away the right amount of quality market creamspecially for oil

And high-quality butter is always expensive.

In the markets, we are afraid to buy something (not in Russia), but there is one supplier whom we trust, here his butter costs 15 per kg (separated), and cream 20-25 per 1 kg! It seems strange, no?

[Admin]

Admin, Well, thank you! And the truth is, where is my head! It seems like I'm trying to read the composition, but here I didn't even think about it. It was an interesting experience for me.
We buy homemade cottage cheese and sour cream. I ask 1 kg of sour cream, the seller - for butter? It may not work.
Very interesting why?
I didn't buy it.

Very interesting why?

Because sour cream is pampered with both thickeners, and vegetable oil (especially palm oil), and chalk, and ...
After all, if simple milk is pumped with additives and thickeners, it will also turn into cream, sour cream

In general, milk is waste-free in all respects. You will definitely not be at a loss.

with a reasonable approach to business and the desire to constantly process milk-reverse-buttermilk-whey

but, of course, buying once a week 10 liters of milk from a private trader - and having all the dairy products out of your hands (except milk) - it's still easier than keeping a cow

the seller for butter? It may not work.

heh ... he knows, the seller knows the quality of his products

I have been making butter for a long time and only from cream. I buy from one saleswoman, proven over the years. From 1 liter of cream, 800 g of butter is obtained.

[Separator "Motor-Sich"]

Separator "Motor-Sich"

But I don’t know what kind of * dirt * the author of the video says, after work all the parts are soaked in warm water, rinsed, it turns out such * milk * water, it goes to the cattle, a good owner will not pour it down the drain.

And then everything is washed in warm water with soda.

My mother-in-law had a manual separator. We were on vacation when we were with them, I was happy to fiddle with the separator. She also made cream on a max screw, and she also made 1 liter with 10 liters of milk. Half of the return (when the children came on vacation) was left for * milk * - i.e. It was used as milk: to drink it like milk, for porridge, for pancakes, for dough, for mashed potatoes, for yogurt, the rest was used for cottage cheese, again whey for dough. She started any dough on whey. At first it was a wonder for me - how is this dumplings and manti dough and not on the water (in 80g I was bled, and, like a girl in the apartment, I learned a lot of useful and interesting things from her). Having such heavy cream and butter is not necessary

I have been making butter for a long time and only from cream. I buy from one saleswoman, proven over the years. From 1 liter of cream, 800 g of butter is obtained.

Today, butter was used from 30% of farm cream. From 900 grams of fresh cream, 550 grams of butter came out.
Earlier I tried to beat butter from the same, but thickened almost to a solid state, cream. The output was about 700 grams.

Yesterday I looked at the Test purchase on the First, just in the subject.
My observations were confirmed - there a farmer aunt said that butter, according to GOST, should be whipped from ripe cream.
Personally, it seems to me that butter made from ripe cream is much tastier than from fresh.
Link to YouTube. Watch from the 6th minute.

Hurrah! I just made my butter too. Today I bought 0.5 liters of cream on the market from a woman from whom I buy homemade milk. The cream was the freshest. It was necessary, of course, to keep them in the refrigerator for at least a day, but I was so impatient to make butter, that I took a chance and made it now. I did it according to the method of Natasha (Chuchelka) in the kitchen machine. Everything worked out great. The only thing was that the cream was still quite liquid and was whipped until thick for a long time. And then zip and immediately the oil on the nozzle. Butter turned out 304 g and buttermilk 134 ml. I washed it, wrung it out and put it in an oil can. Next time I'll let the cream ripen for at least a day.

Girls! I ask for advice urgently. I finally decided to make homemade butter, bought heavy cream. I set it to languish (yes, we are not looking for easy ways ...), after a couple of hours I noticed a thick yellow foam on the surface. She probably should be, the cream is fat. It's just that there is a method from ghee, girls whip butter, I decided to darken mine, because I'm not sure of the cleanliness of my milkmaid.
Now confused: what to do with this foam? It seems that it should be, but it's not clear.
Put it in the refrigerator, and then beat with it in butter? Or foam separately, cream separately?

I did it according to the method of Natasha (Chuchelka) in the kitchen machine. Everything worked out great.

Having reached this place, I was already horrified to read about the second tester ... of the washing machine! This is me about my enchanting story of whipping butter in a washing machine, described somewhere here on the forum ... But, thank Buddha, you are a reasonable and not as creative user of washing machines as some (we will not point fingers))). With butter you))).

[Nata]

Nata, similarly, but what, you and some other way are? I remember the current washing machine)))

[eye]

eye,

It's just unforgettable, unlike the usual mixing method))).

[Nata]

Nata, students remember the teacher's mistakes best of all)))

I tried to find for myself the least time-consuming and effortless way of extracting oil from sour cream. In the bank (my daughter did it in the country) - long-tedious, but clean.
The mixer (500 W) is 3 times longer than the plastic dough attachment of a CONVENTIONAL combine with a bowl (900 W). Well, all the splashes inside the bowl remain.
I concluded that a mixer is worse than a can - a very “dirty” way. A combine is just a song. The oil yield is exactly the same for all methods.
By the way, I drink buttermilk - I like it more than kefir.

And I have a question about cream and kefir. I bought some heavy cream, homemade, thick as butter. I want to try souring it on sour cream and then you can taste some of this butter from it ... or is it better to just whip the cream with a mixer?

[Palych]

Palych,

If you sour - get sour butter. If made from cream - sweet cream. Here, choose how you like best.

[Scarecrow]

Scarecrow, and where is the exit more? I don’t know yet what is better / worse ... I’ll probably do it with ghee, I took the cream "from my hands", I must somehow disinfect them just in case.

[Palych]

Palych,

In principle, this should not affect the output. Because butter is milk fat, which will not become more or less. The only thing is that in an acidic environment there is something connected with bound water (the cottage cheese may turn out to be more or less moist, but there seems to be a connection with proteins). I made from sour cream (because I bought sour cream from my milkmaid) I like much less than from cream.

Girls, I won't master the branch yet - very little time, then I will definitely read it. I make sour cream from 20% of store cream and my own sourdough. It turns out great. I can turn the can upside down. The question is, can you whip butter out of such sour cream or not?

Thanks to the author and everyone who shared their experience! This is my first experience with oil

Girls-boys, I will raise the topic, how is it better to keep such oil in the freezer and how much can it lie there as much as possible? Chipped oil, washed 3 times to clean water? Do I understand correctly that freshly prepared and packaged in small pieces can lie at -18 to 1 year?
Does it make sense to pack with a vacuum cleaner?

[LiudmiLka]

LiudmiLka, I make from village sour cream (I take from the same milkman). Whisk with Kenwood. 10 minutes and you're done. the last time I was too lazy, I poured 4 liters of sour cream into a 6.7 liter bowl. It should be divided by half. Butter was beaten off, the kitchen was all done with buttermilk, despite the closed lid. Oil yield after washing and hand pressing in small doses -1470 grams. I put everything in a mold and in the refrigerator. I am saving up for the winter. I will probably evacuate. It seems to me that this is safer.

[Marina]

Marina, the oil can lie in the freezer for a long time, but why? Biggest up to fresh grass. And this is less than a year.
I make butter all the time, we haven't bought it for many years. I can vacuum it, if I store it in the freezer of the outpost refrigerator, it dries, and if in other freezers, then I wrap it in foil. Pulls nothing, keeps well.
For longer storage and frying from summer milk, I melt the butter and cork it in jars. In the summer, I stock up butter for the whole year.

[marika33]

marika33, Marinochka, now I'm cooking until the first herb .... it turns out that it will last until May? How much oil do you need? I still have 7 kilograms for two, I want at least 10-12 + a couple of liter cans for 2

[kartinka]

kartinka, Marina, I cannot say how much oil should be prepared. I harvest a lot, 2 more families of daughters, for them too. In the summer, the milkmaid brought us 2-3 liters of sour cream every week. The oil yield is good, there is not much buttermilk. But I don't count anything, I don't remember. Now she has sold the cow, we are taking it from another, the issue with sour cream has not yet been resolved.
I hardly eat butter, but my husband eats. I prepare about 2 liters of ghee. I will definitely leave it for the cakes. But still not enough for a year, this year I had to buy once in the store and this was enough. What is there instead of butter, I do not know.

but we don't eat it all the time. Excluding the posts, Wednesday and Friday.