Butter made from fresh cream at home

[Cooking is not difficult, the main thing is to do it with love for your loved ones.]

Butter made from fresh cream at home

Category: Dairy and egg dishes

Ingredients
fresh homemade cream

Cooking method

Fresh country milk should be left in the refrigerator for a day or two. This is what good quality milk looks like. Dash-cream. Bank of 3 liters.

Gently pick up the cream.

Here's how many we got. The photo shows a 0.5 liter can.

But that's not all the cream. There is still a layer of 1.5-2 centimeters left in the jar, which is already difficult to remove so as not to scoop up the milk.

Pour the cream into the mixer bowl. Be sure to cover the bowl with a lid or tighten it with foil if there is no such lid. Otherwise the whole kitchen will be in the buttermilk. Enable. Gradually add speed to maximum. It is not necessary to wait for the result, because the cream turns into butter, at least for me, for a long time, within 25-30 minutes.

This is how the cream looks about halfway through the process.

All of the oil will eventually collect on the whisk.

Buttermilk will remain in the bowl, possibly with very small grains of butter.

Put the whisk on cheesecloth. Drain the buttermilk and collect the butter from it.

Strain the buttermilk through a strainer. If there are grains of oil, they will settle on it.

Cooking is not difficult, the main thing is to do it with love for your loved ones.

Note

The site has two homemade butter recipes. But in my opinion, all methods of preparation and raw materials are slightly different.
I dare to suggest my version.

Homemade butter (Cake)

Ghee butter (homemade) (Admin)

I get a lot of cream. I use them for creams, desserts and in cooking. From the leftovers, lately, I make butter. The oil is of fantastic taste and quality. It's almost impossible to buy this in a store. With half a liter of cream, a different amount of the finished product is obtained. Most likely it depends on their fat content and density.
The buttermilk that forms can be used in baking.
So, if you have extra cream, try making butter. Recommend!

Yes, and I adore this oil and I cook it exactly the way you do, Angela!
True, now we are left without homemade milk - something our milkmaid went on strike (very sorry.

[Ira,]

Ira, perhaps it was not she who went on strike, but the cow in the "start". Then they are already milked for some period)

[Angela]

Angela, thanks for the recipe! This is the kind of milk we buy from our milkmaid. I also collect so much cream and such an amount, sometimes a little more. If milk is brought only expressed early in the morning. And if I order a 1-day one especially for collecting cream, then I just leave it in the kitchen for half a day, and then collect the cream. I put them in the refrigerator and from the next day you can use them. The longer they stand, the more dense they become, and then you can simply spread them with a knife on bread like butter.

cream turns into butter, at least for me, for a long time, within 25-30 minutes

The process is greatly accelerated if the cream is kept at room temperature. True, this was not tested with homemade cream, we make 33% of Petmol, we do not store them in the refrigerator at all. But if suddenly the cream is cold, it is whipped into butter for a very long time. After washing, about 320-360 g of oil is obtained from a liter. But the quality jumps - the excellent cream was from Tyumen, now on sale mainly from St. Petersburg. And there is carrageenan in the composition.

Sometimes I buy milk from a cow, heat it and make varenets. I also collected the cream, in the freezer and then used it for sauces.Now I will know how to cook them!
Angela, it took a long time for me to collect with a spoon and I adapted to collect cream from a jar with a medical syringe

The process is greatly accelerated if the cream is kept at room temperature.

Try it with cream at room temperature. Out of habit, I always take cold cream, as for a pastry chef, otherwise you cannot whip them into cream, as they say everywhere. And for butter, they probably don't need cold ones.

it was not tested on homemade cream

Check

And if I order a 1-day one especially for collecting cream, then I just leave it in the kitchen for half a day, and then collect the cream.

the more dense become

So I don't keep it warm, so that they don't turn into sour cream, so that they are thin.

And there is carrageenan in the lineup

What about without stabilizers, albeit natural, as they say?

, for me it took a long time to collect with a spoon and I adapted to collect cream from a jar with a medical syringe

Yes, I'm not a spoon either. The photo shows that I have a pretty little ladle. I bought it like an ice cream spoon. With a spoon, of course, collect tin. And you can use a syringe, but with a large one, you can even adapt some kind of tube, like gasoline is poured

[Angela]

Angela, I also make butter, but more often from village sour cream bought on the market. Butter is instantly beaten from it.
We don't buy oil in the store, there is no oil there.

more often from village sour cream

Well, we have village sour cream and there is collected cream, only fermented. They call it a meeting. And the cream is sold separated. I don’t know what fat content there? Already even butter. And with normal oil and we are already tense. Although in the composition one cream is meant. Almost everywhere something vegetable is added, although they do not write on the labels. There was very good oil from our local plant. Once it was of national importance and exported milk powder and casein. But recently they "learned" how to make butter

Ehhh, my dream is to transfer my family to everything natural, cooked at home. Angela, are you in Ukraine now? That's why I ask that it is very necessary to find a good thrush, a decent one. For some reason, all farmers begin to cheat sooner or later. I took one for a long time for cheese, there was good milk. Gradually she began to skim the cream off him to zero. And now it sells, obviously diluted, but the price is the same and not small. It is very tasty, this oil, it turns out, I always did it that way. And yes, the Chef is right, from cold, oil turns out faster.

Well, yes, we often buy cream, it is liquid, if I don’t make butter right away, then in a day it becomes very thick sour cream. Butter is whipped out of it faster. And if the cream is pasteurized, then the butter is obtained of a different taste, such as the famous Vologda. We lived in St. Petersburg and sometimes bought such oil there. Even then, it was real, delicious.
Angela, thanks for the pictures! You have real milk, a lot of cream and yellow butter.

are you in Ukraine now?

Yeah. And I didn't leave home for a day during this terrible period.

I really need to find a good thrush

This is also difficult for us. They also cheat. Separate and sell. In our villages, right along the road near the courtyards, there are signs for sale. Visible and counting on passers-by. Bought, drove and goodbye. I now have three reliable thrush. They don't do anything with milk. Homemade milk is relatively cheap. Bank for rubles costs 150 rubles. But all by income)))

cold oil turns out faster

I must try, I, how I approach the cream

a lot of cream and yellow butter.

I must try, I, how I approach the cream

So that's the point, for cream and mousse, the cream must be whipped very chilled just in order not to miss the oil, because warm - a couple of minutes and that's it, the mousse has been screwed up

[Kara]

Kara, Irina, have you tried to buy milk from Oleg Sirota? I and all our big family "got hooked" on his cheese.I also buy milk from him, however, I did not notice the cream on it.

Maria, why do I need his cheese if I make it myself? An orphan is a well-promoted brand, I don't need his milk for crazy money.

however, I didn't notice the cream on it.

Still would!
At the same time, I highly respect his merits in the development of cheese making in Russia.

Angela, my proven milkmaid for years, whom I trusted one hundred percent, sold all my cows (5 pieces) in one day, something went wrong in her family and she decided everything in one fell swoop (
Otherwise, I went to her and looked at the cows, and at their content, and with what love she treated them!
And she milked the milk by hand and never separated it! Therefore, there was always cream in half a three-liter can! The yield of cottage cheese was unmatched!
She had two breeds of cows, so she gave me milk to choose from, from whatever you want, says the cows will pour you. But we know each other since childhood)
And now I can't even make up my mind to take milk from another milkmaid! But you really want homemade milk!

I don't have time for homemade cheese making. And the cheese like Oleg's will not work out at my place. Never.

I can't decide to take milk from another milkmaid

You can try it once. But what if?

I don't have time for homemade cheese making. And the cheese like Oleg's will not work out at my place. Never.

Well, then how to look! I can do it, I'm sure, no worse than Orphan. And sometimes it's better, because I know exactly what I'm doing and how.
And our girls from the forum too.
The process and technology are basically the same, the only difference is in the products used

PS: and yes, I work 5/8 (and in fact all 10 hours)

and I adapted with a medical syringe

I have a pretty little ladle

My way of collecting cream may come in handy)))
You will need a jar of milk, an empty jar, and a set for a dropper from the pharmacy.
From the dropper kit, we only need a long tube.
We put the can of milk on the table, we put the empty can below, on the chair.
In a milk can we lower the tube to the bottom and, you can use a syringe, or you can suck it into yourself with your mouth. As soon as the milk fills the tube, lower the end of the tube into an empty jar. The principle of communicating vessels.
The milk from the bottom will be decanted into a new can, and the cream will remain in the milk can.
Watch the level of the cream and hold the straw. Otherwise, you can drain everything into a new jar)))
Further use at your discretion

[Lelka]

You will need a jar of milk, an empty jar, and a set for a dropper from the pharmacy.

you can even adapt some kind of tube, like gasoline is drained

So you can. Lelka, Thank you. Now it is clear how to do this, if that.
In the mozzarella recipe, the girl says that she freezes the milk and collects the cream.

freezes milk and collects cream

Interesting)))
But I haven't tried it.
But like gasoline, I collected all the time, while there was an opportunity to take milk

[Irina F]

Irina F, so we have a similar situation with milk, like yours. They took milk from the hostess, she is Orthodox, diluting milk is a sin for her. The daughter got married, gave birth. The son got married - the daughter-in-law also gave birth. The house is big, everyone lives in the same house. She pulled two cows alone. The children grew up, and the girls, it seems, were in no hurry to help. (I think so, she did not complain) And she decided to part with the cows. We were left without quality milk. They offered us in the village, I just smelled it and fuuuu. I can't ... without words.

Bank for rubles costs 150 rubles. But all by income)))

I lied. I have forgotten how to count. A can of milk costs 65 rubles. But this is not everywhere. There are also a little more expensive, of course.

I celebrated the New Year in Vologda and bought there and brought Vologda butter for gifts. It's really amazing with a nutty creamy taste. We sell farm milk without pasteurization in our market. I don’t know if it will make butter? I don't like the yoghurt made from it, it smells differently.

And I make butter from homemade cream the same way. I tried many recipes from the Internet, but I came up with this method myself. The only thing I do not increase the speed gradually, but immediately cut the speed to 3 out of 4. I do not whip more than 1 liter in my Klatrosh. If I beat 1 liter, then it takes about 25 minutes, if 0.5 liters. - 15 minutes.
We have our own milk, parents keep it, so I'm sure of the quality. The oil yield is always different, in the summer it was 300-320 grams per liter, now 220-230 grams. with a liter. Mom is perplexed, says that in winter the milk should be fatter, although the proximity of calving may still affect.
By the way, I also did not try to whip warm cream, in the trail. I'll try it once.
And yet, if the cream is slightly acidified, then the riccot is obtained from the buttermilk even without any sourdoughs for cheese, which I was very surprised at. I got it by accident, I thought I could boil some cocoa from buttermilk, but it turned out to be a curd, now I always make it. The main thing when boiling is not to interfere with the buttermilk, otherwise the clots will not work.

The only thing I do not increase the speed gradually, but immediately turn on the 3rd speed

Well, I'm here more to save the equipment and not spray immediately. It doesn't matter here.

I don’t know if it will make butter? I don't like the yoghurt made from it, it smells differently.

If you don't like yogurt, you won't like butter either. There must be cream in the milk to make butter.

Yesterday I whipped cream at room temperature. I got it in advance in the morning, and at three o'clock I made butter. Whipped in 5 minutes)

Yes, warm cream quickly whips into butter, so if only cold cream is used for cream or ice cream.
Angela, we found milk, it was cream, just like in your can. I am so happy and clean, this is very important to me. Now I beat a small amount of butter, it tastes fresh.

Well, great)

[Angela]

Angela, thanks to you and the Chef, we took cream in the subway and made butter, it turned out very tasty butter, it cannot be compared with the store one, the cream at room temperature got lost in 10 minutes, I attach a photo

my grandmother kept 2 cows and always made butter herself, after she was gone, I stopped drinking milk and eating butter for a long time, now I buy Avida milk for yogurt and sometimes I drink it, but I hardly eat butter, only for baking, and now I'm waiting for the bread to be baked and be sure to eat a piece of freshly baked with butter

[Olya]

Olya, it turned out great What cream did you make?
I bought Parmalat 35%, thanks to the Chef, he told me that you can whip faster with cream at room temperature. I whipped with Teskomovskaya for 5-7 minutes, manually, but the result pleased.

[Zamorochka]

Zamorochka, Gal, we bought a house in the village, only they do not have carrageenan, and besides, our friend works at this plant. Thanks again to Chief.

[Olga_Ma]

Olga_Ma, Ol, thanks, I will now know what to buy. Yes, I noticed that this carrageenan, and in Parmalat and Patmole.

[Galina]

Galina, Gal, on health, I reviewed the cream in the metro, only it is not in the house, but they are not cheap either

only it is not in the house, but they are not cheap either

And what is cheap now? But you know that this oil was not mixed with palm and other additives. For butters, it's great, since there is no way to buy home-tested cream or milk, you have to do it

[Galina]

Galina, that's for sure, Gal, but I still want to go to the market, buy cream there and try

[Olga]

took cream in the subway and made butter

Olga, to your health! I'm glad it worked out. And that the result is delicious, no doubt.

with room temperature cream you can whip faster

Now, before whipping, we began to put a bag of cream in a bowl with hot water from the tap (of course not in boiling water). Cooking has accelerated even further. And besides, the oil yield increased: if from cream at room temperature it turned out up to 360 g per liter, now - up to 420 g. Accordingly, buttermilk has become less greasy.

[Chef]

Chef, and what is the approximate water temperature? How hot is it? Very interesting.

what is the approximate water temperature?

Now I typed in a bowl of water, measured it with a non-contact thermometer - 41.5^aboutFROM.

Thanks for the information. I'll try too)

By the way, they stopped rinsing. 1 liter of cream is not the right amount for the butter to spoil. We just wring out.

Right now (you can look at the file name) they made butter (here it is not yet pressed):



Of course, you can still squeeze out 10 grams of buttermilk, but here's what's on the scales:



Yes, this butter is not made from village milk, but children do not even touch the purchased butter (a month ago they did an experiment) - the difference is striking, they cannot eat it

Fine. I also do not rinse, but only squeeze. Is it with greens?

And I went to the market on the weekend and bought cream, I got 468 grams of butter from 810 ml of cream, sooooo delicious butter, like in my grandmother's childhood, my aunt confirmed and I did not rinse it either. The cream got lost in less than 10 minutes, I bought it again today, I want to make more melted according to Tanya-Admin recipe

Is it with greens?

Yes, with fresh dill.

In May-June, I always prepare ghee, cork it in jars and put it in the basement. I have a yellowish, fragrant, delicious oil all year round. At other times, the oil is no longer the same. This is the same as eggs, only at this time the yolk is the most saturated.
Of course, you cannot spread ghee on a sandwich, but it turns out incredibly tasty in baked goods and porridge. With this oil, Easter cakes are special, with a unique aroma, taste and color.

from 810 ml of cream 468 grams of butter

Wow way out!

with a unique aroma, taste and color.

Never baked in ghee. But I think it's delicious)

[Angela]

Wow way out!

Angela, I was also surprised, but the butter turned out to be very tasty, I bought more, stand in the refrigerator, tomorrow I will make more butter

345g from two half-liter packs of cream Svitlogorye Belarus.
Washed a little.