What kind of cream can be used to make butter? How to make butter from cream

“You need not only to know, but also to apply.
One must not only wish, but also do...”
Johann Wolfgang Goethe

To make essential oils at home, you need to know which part of the plant (leaves, stems, flowers, roots, fruits, peel or seeds) to use to make the oil. Amount of essential oil by composition and content of useful components All plants are different. And fluctuates in a range from 0.04 at the lily of the valley until 6% in fennel fruits, and most of all in buds clove tree – 22%.

Raw materials for preparing essential oil

In the same plant healing properties may vary depending on the time of day and the season of collection of raw materials. And also on the method of extracting the essential oil and on the conditions and duration of storage

You can make your own essential oil from plants grown in your garden or from wild ones.

Flowers are collected at the moment of their full opening (calendula, rose, chamomile). Leaves and stems - before the plant blooms (basil, rosemary). If the entire above-ground part of the plant is used, then the collection is also carried out during the flowering period (lavender, St. John's wort, yarrow).

Fruits and seeds are collected when fully ripe (coriander, milk thistle). During this period, the content of medicinal components in the plant (flavonoids, aldehydes, phytoncides) is maximum. This improves the healing properties of oils.

Roots and other underground parts of plants are dug up in the fall (burdock root). At this time, the growing season has ended and the roots are saturated with useful components.

When to collect raw materials

The time of harvesting the plant is also important. It is better to collect plants in the morning, when there is no dew, and in sunny weather. Remember that plants cannot be collected near roadsides or near industrial enterprises. They absorb all dust, dirt and various industrial wastes. Best places for collecting plants - these are forests, mountains, meadows, unplowed fields.

How to dry

Dried raw materials are also used in the preparation of essential oil. Plants need to be dried, just like medicinal herbs, in ventilated sheds or other rooms, on paper or fabric mats, on shelves or boards. Another prerequisite is the absence of sunlight. Under the influence of the sun, essential oils evaporate and the beneficial components contained in the plant disintegrate. They can also be dried in ovens or electric dryers at a temperature of 30-40 °C. As a result of drying the plantlose more than half of their weight.

Compliance with all conditions for collecting and preparing raw materials guarantees the receipt of high-quality natural oil.

Oils prepared at home are identical in properties to natural essential oils, but are less concentrated and therefore can be used without dilution.

At home, it is better to prepare oils in small quantities and those for which special complex machines are not required. With your own hands you can prepare oil of calendula, lavender, rose, St. John's wort, sea buckthorn, burdock, and from white lily flowers.

Cooking recipes

St. John's wort oil

There are more than 20 types of St. John's wort and only one is medicinal, it is called St. John's wort. St. John's wort is common in the central part of Ukraine. It differs from other species in its narrow leaf shape with a smooth edge and large flowers with elongated petals.

St. John's wort (hereinafter the name St. John's wort is used) is collected during flowering. St. John's wort oil is prepared at home from both fresh and dried raw materials. The dried raw material is threshed, removing the stems.

There are many ways to prepare St. John's wort oil with your own hands based on vegetable oils, such as sea buckthorn, olive, almond, flaxseed, sunflower and others.

Let's look at 5 of the simplest and most commonly used methods for preparing St. John's wort oil:

1. Fill 20 g or 2 tbsp. spoons freshly picked St. John's wort flowers 1/2 cup olive oil(100 ml). Leave for 4-6 weeks. Then squeeze, pass through a filter and pour into bottles. Store in the refrigerator. The resulting oil is used for kidney stones, bile duct diseases.

2. Fill 20 g or 2 tbsp. spoons of fresh crushed raw materials 300 ml of olive oil. You can take almond or sunflower. Leave for 21 days. Then squeeze, filter through a fine sieve and cheesecloth. Pour into dark glass bottles and store in the refrigerator or cool place. This oil is used for bruises, abscesses and suppurations.

3.Fill 3 tbsp. spoons of dry crushed raw materials from leaves and flowers of St. John's wort 200 ml of any vegetable oil. Leave in a sealed container for 15-20 days, shaking occasionally. Then squeeze and strain through cheesecloth folded in two layers. Place in the refrigerator. Apply the resulting oil for burns and non-healing wounds.

4.Fill 2 tbsp. spoons of fresh flowers 150 ml of any vegetable oil, preferably almond oil. Leave for 2 weeks in a cool, dark place. Then squeeze and filter. Place in a cool place. Apply for the care of dry and aging skin, to prevent wrinkles.

5. Place 500 ml sunflower, corn or olive oil on water bath. Add 150 g of dried crushed flowers and leaves of St. John's wort. Keep on low heat for an hour. Then leave for two days. Then strain, pour into bottles and place in a dark place.

Calendula oil

To prepare calendula oil, collect the flowers of the plant without pedicels and in a ratio of 1 to 5. Take 1 part crushed flowers and 5 parts vegetable oil poured olive oil. For example, for 20 g of flowers, 100 ml of olive oil. Insist for 3 weeks. Then it is squeezed out and filtered. The oil is used to treat wounds, cuts, and bruises.

Lavender oil

To make lavender oil, flowering stems are collected and tied into bunches. Oil is prepared from fresh leaves and flowers and dried. To prepare the oil, take 2 tbsp. spoons of crushed raw materials. Fill in 200 ml any basic vegetable oil(olive, flaxseed, macadamia, almond). Leave in a dark, cool place for 2 months. Shaking occasionally. At the end of this period, strain the resulting oil and pour into dark glass bottles.

Rose oil

To prepare rose oil, collect rosehip or garden rose petals with the brightest and most intense aroma in the morning. Roses should not be treated with any chemicals. On the same day, prepare the oil or rose water according to one of the recipes.

1.Distillation method with steam used in industrial production. A similar mini installation can be done at home.
Only from 5 kg of rose petals a total of 1 g rose essential oil in industrial production.

You will get very little oil, a few drops. But floral rose water is enough.

2. Natural rose water It’s easier to make at home than butter.

Take a wide saucepan and place rose petals in several rows on the bottom. Pour water so that the petals are completely covered with water. Place on the fire, covering the pan with a lid. When the water boils, turn the heat to low and simmer the petals for about 1 hour until they lose their color.

Then squeeze out the petals, strain the resulting rose water and pour into sterile jars. Place in the refrigerator. Such pink water can be stored without losing its smell and properties for a year.

3.This method of obtaining rose water a bit similar to the previous one. Also take a pan, on the bottom of which are placed several layers of rose petals, filled with water. Place a deep bowl or a wide-necked jar in the middle of the pan on the rose petals. The edges of the jar or bowl should be above the layer of water.

Cover with an inverted lid and put on fire. When the water begins to boil, reduce the flame of the burner, and fill the inverted lid with ice cubes. The steam along with the rose essential oils will rise up, settle as a distillate on the lid and flow into the jar.

Heat the pan with rose petals over low heat for an hour. Do not forget to check that all the water has not boiled away. Water can be added. At the end of the process, there will be natural rose water in a jar inside the pan. Store the resulting rose water in a cool place. You can use it for a year or even more, while rose water retains all its healing properties.

Orange oil

If you want to cook orange oil at home, you need to take the peel of several oranges.

• Wash, peel the pulp and chop finely.
• Pour into a jar and fill with any vegetable oil so that the crusts are completely covered.
• Then put it in a dark place.
• After 3-4 days, place the jar with the crusts in a water bath for 30 minutes, while the lid on the jar should not be closed tightly.
• Then strain the resulting liquid and squeeze out the crusts, the oil is ready.

Store in a cool place.

Using the same recipe, you can prepare oil from lemon, lime and tangerine.

How to make citrus water

Natural citrus water At home they prepare it like this:

• Peel 1-2 citrus fruits, wash and cut into small pieces.
• Pour some water into a steamer or saucepan.
• In a double boiler - on a wire rack, and in a saucepan - on a smaller sieve inserted into the pan, pour the chopped peel.
• Cover with a lid and bring to a boil. When it boils, turn it off, let it brew and cool.
• Then pour into bottles and store in the refrigerator.

It must be used within 10 days. This fragrant water is used to cleanse the skin of the face, neck and décolleté, morning and evening.

Attention! When growing, citrus fruits are sprayed with pesticides, just like our apples, the last spraying is usually long before the fruits ripen. And before transporting fruits, exporters coat them with wax or paraffin with preservatives to increase shelf life.

Therefore, before preparing the oil, very wash the peel thoroughly using a brush or kitchen scraper to wash dishes. Then plunge into boiling water for 1 minute to melt the wax. You can use soap or baking soda for washing. I wash and pour boiling water from a kettle over it.

Another variant— buy fruits grown without the use of pesticides. In the West they are sold in the organic departments of supermarkets. Prices for such goods are usually 2-3 times higher.

Attention! Grapefruit oil at home they don't cook.

Clove oil

Pharmacy clove oil has a high concentration. It must be diluted strongly and only a one percent solution should be used. Who doesn’t want to guess about percentages is better off making clove oil at home. It can be used for toothache and in the treatment of colds. Use it to make ointments and body creams.

For cooking clove oil you will need:

• 2 sterile glass jars with lids;
• olive oil or any base oil;
• clove buds, preferably as fresh as possible

Here are some ways to make clove oil at home:
1. Rub 4 fresh(8 – which ones exist) clove buds. Pour into a jar with olive oil(300 ml). Close the lid and leave to brew for a week.
After a week, strain through two layers of gauze and pour into another prepared jar. Add 4 more crushed clove buds and cover with a lid. Leave it to steep for another week. Strain before use.

2. Rub one glass of cloves, pour into a sterile jar. Fill in vegetable oil(olive or corn) so that it is a few centimeters higher than the clove powder. Close the lid and leave to infuse in a sunny place for two weeks. After two weeks, pour the strained oil into another sterile jar and close the lid tightly.

3. Shredded cloves pour it out into the slow cooker. Pour in any base oil so that it completely covers the cloves. Cook for 3-4 hours at the lowest temperature. Then strain and pour into a sterile jar and close the lid. If you don't have a slow cooker, use the oven at the lowest temperature and a thick-walled saucepan.
The resulting oil store in a cool, dark place, use Within two months.

Melissa oil

Homemade lemon balm oil is used to treat skin, as a base for masks and creams.

To prepare the oil you need:

• 2 tbsp. spoons of dry lemon balm;
• 1 glass of any vegetable oil;
• 200 g jar with lid;

Pour dry crushed leaves with vegetable oil. Close the jar with a lid and place in a warm, dark place for a week or two. Shake occasionally. Then filter through a sieve and squeeze out the filtered raw materials. Store at room temperature.

It is also recommended to watch :
‎How to make pine oil from pine needles with your own hands
Methods for obtaining essential oils
How to make sea buckthorn oil at home
How to make flaxseed oil at home

Many people use butter every day. They make sandwiches with it, use it as an additive to porridge or pancakes. And although you can buy butter in any store, some people still cook it at home - simply because it turns out much tastier. This product is prepared from ordinary homemade milk or from cream.

How to get cream from milk?

To from cow's milk prepare cream at home, you only need one component - this whole milk. There are two ways to make cream: manually and using a separator.

Manually

First, you need to strain the milk and pour it into a prepared clean container, which can be a deep bowl or glass jar. After this, you need to put it in the refrigerator and let the product sit for 24 hours.

After this time, you need to take out the milk and very carefully remove the cream that has formed on the surface using a regular spoon. Afterwards they can be put back in the refrigerator or used for their intended purpose. If you collect cream this way, its fat content will be approximately 28%.

Separator

If you have a separator at home, then it is much more efficient to use this particular device. It must be placed on the very edge of the table and secured on a stand specially made for this. It is important that the separator itself is vertical.

Since only warm milk is suitable for this procedure, it must be heated to 40 degrees and strained thoroughly. After this, you need to pour it into the milk receiver and turn on the separator. Then you need to start turning the handles and slowly increase the speed. After the sound signal you need to open the tap. Milk will flow into the drum. Accordingly, the cream will go into one vessel, and the milk into another. This will already be a low-fat product.

Before finishing separation, add a little more separated milk. This is necessary to ensure that the cream comes out completely from the drum.

Cooking recipes

Prepare butter at home you can different ways. Usually a mixer is used for this, but you can beat delicious product and manually.

Using a mixer

To prepare properly tasty and high-quality butter at home, you will need a mixer, a deep bowl and a sieve. Butter requires only one component – ​​cream.

When making, you must strictly follow the step-by-step instructions.

1. Before starting work, you need to cool the cream a little. Their temperature should be 8–11 degrees.
2. Chilled cream should be poured into the prepared container and whipped at the highest speed. The procedure itself will take very little time - 8-12 minutes will be enough.
3. When the mass begins to thicken and liquid comes out of it, the whipping speed can be reduced.
4. Once the liquid stops being released, the mixer can be stopped. The finished oil must be filtered through a sieve. The liquid that drains is perfect for preparing any baked goods.
5. The butter must be transferred to the prepared bowl and mixed so that it ends up very soft.

You can place the oil in the refrigerator or freezer.

With my own hand

Back in the old days, when there was no trace of modern technology, butter was whipped by hand. This method will not appeal to those who like to do everything quickly, but the butter turns out to be very delicate. To prepare it, just take 1-2 liters of heavy and heavy cream.

1. If in the previous recipe the cream needed to be cooled, here, on the contrary, it needs to be put in a warm place. Then they need to be poured into a deep bowl and begin to mix well. This will take a long time, but the result will exceed all expectations.
2. When grains of oil begin to appear, you can exhale - the process is almost complete. A couple more minutes of stirring and these crumbs will turn into a thick buttery mixture.
3. It must be thoroughly squeezed out of excess moisture and placed in the refrigerator.

After some time, the oil will harden and can be used for its intended purpose.

In the churn

Very often in villages people did not have enough time to produce large quantities of oil. To make their work a little easier, people prepared it in special churns made of wood. Preparing such oil in this device is as simple as possible.

1. First, you need to pour the container hot water, and then immediately pour cold. Then you need to wipe it dry. This must be done so that the fat from the oil is not absorbed into its surface.
2. Next, pour the cream into the churn. They should only fill half of the entire container.
3. After they are ready (the beating procedure usually takes no more than 1 hour), the separated liquid must be filtered. You can use an ordinary sieve for this. The resulting oil must be placed in a cool place.

When it cools and thickens, it can be used for its intended purpose.

How to give the product the desired shape?

To give the oil beautiful shape, you can take a fairly deep vessel and roll him on it for a while. A little later you can get a smooth oval piece out of it.

You can also just pour oil into silicone mold and leave it to harden.

To properly prepare homemade butter and preserve it for a long time, you need to choose quality products. As you know, it is quite difficult to know the quality of a store-bought product, so it is better to prepare it at home. But choose good products much easier. The fat content of such oil will be much higher, and accordingly, it will be tastier.

Hi all! Today I prepared a wonderful and delicious recipe butter from milk at home, all in the article with detailed description and photographs. Be sure to try it, and I’m sure that in the future you will refuse the store-bought one.

Butter - benefit or harm prevail? This question worries many, and I can say with confidence that adequate consumption of high-quality and fresh oil has a beneficial effect on the body.

It is necessary to limit its consumption for those who suffer from atherosclerosis and some other pathologies. In general, butter is an irreplaceable and very tasty product! If it is made from cream of sufficient thickness or from milk from your own cow, then the taste and quality will noticeably improve!

Ingredients:

1. Cream - it is better to choose those with a fat content in the range of 33-40% - 1 liter

2. Salt or granulated sugar – 0.5 tsp. It is not necessary to put this, it all depends on your desire

Therefore, you can cook homemade oil from just cream, which it is advisable to make yourself from cow's milk. It is not difficult.

Cooking method:

1. If your cream is unpasteurized and there is no special starter for sour cream, then you need to pasteurize it and pour it into a bowl where it will ferment, and leave it for 24 hours in a warm place.

Pasteurization is quite simple: you need to pour them into a pan with thick walls and leave them in a water bath on fire, stirring, for half an hour at a temperature of 60 degrees or for 20 minutes at 70 degrees. When the cream has cooled to 33 degrees, add a special starter or leave it for a day.

2. When the cream turns into sour cream, which can already be eaten and many delicious things can be prepared with its addition, you will need to put it in the refrigerator for a while (or on the windowsill if it’s winter outside) so that it cools down to 16 degrees.

3. Now put it in a blender or food processor (you can also use a mixer) and beat until small yellow pieces of butter, the size of rice, appear. This usually takes 6-8 minutes. Stop the beating process and leave for about 5 minutes. At this time, a special liquid will separate - buttermilk, also used in cooking. To prevent the butter from escaping along with the buttermilk, add gauze and a fine-mesh strainer.

4. Next, transfer the butter to a bowl of cold water (you can even put ice cubes in it) and knead it using a fork or a special accessory for making puree. Drain the water and repeat the procedure again, but this time in a clean place.

5. All that remains is to add salt or sugar as desired and transfer the butter to a plate, give it the required shape and pack it in wax paper, in which it should be stored.
That's all, bon appetit!

6. As a result, we get a very tasty, healthy and GOST-compliant product with a fat content of 72.5 to 82.5%, which can then be used to make cheese. The shelf life of this oil is several weeks. And if you include salt in the composition and seal it tightly, and rinse it thoroughly before that, then the shelf life increases to 7-8 months.

This oil is great for sandwiches and for adding to dough and cooking. various dishes and snacks.

Based on it, you can prepare many “delicacies”, recipes for which you will find on our website. Don’t be afraid to experiment and do something new, because masterpieces are born from experiments!

Use only high quality and fresh food. Discuss recipes, share them with your friends and win cash prizes! See you again!

Until I get the site administration to remove the recipe or correct it, I will make my own adjustments.

1. The recipe is wrong! Whipping the cream takes a maximum of 7 minutes. Start beating at first speed, then go to 3, then when you see buttermilk, reduce it again to 1, otherwise it will splatter.
But that is not all! We drained the first batch of buttermilk, continue whisking, draining a new batch. We stop only when the mass stops releasing liquid. But after this, the oil must be washed in cold, purified, preferably distilled, water. Until the moment when it is transparent. If you have beaten out all the buttermilk before, once will be enough. If the water is cloudy, repeat the procedure. It is best to drain the oil in a colander with a very fine mesh or holes.
After rinsing, you can beat the mixture again with a mixer to knock out the remaining water. This will extend the life of the product.

2. You can add salt to taste (it is also a light preservative), sugar, but ALWAYS add dried herbs, never fresh. This is a good base for mold and various pathogenic flora! “Spreading” is, of course, good, but do you need it? You will never be able to comply with sanitary and hygienic requirements at home, even if you sterilize all tools and utensils. With dairy, you're playing the lottery.

2. After forming the mass and an hour in the freezer, cut into pieces. Not into HALVES, but into pieces, which you use within 3 days in the refrigerator. Without preservatives, without preliminary pasteurization of products, you will not be able to protect your body.
Shelf life is not 6 months in the freezer. The shelf life is limited by the expiration date of the cream! Considering that you will not sterilize containers and tools when making butter, breaking the seal of the packaging (by opening a bottle of cream), then even less. If you place finished products in the freezer, shelf life no more than a month and 3 days in the refrigerator. 5 days maximum, but at this moment even I, a physician by training, will not give a guarantee.
In connection with all of the above, if you have a small family, use no more than 300 ml of cream! This volume is enough to obtain about 160 - 200 grams of oil. If your family is large, increase the portion. Play it safe, cook the mass more often, it’s not that labor-intensive!

3. Never take cream from the market! You don’t know the manufacturer, what the cows were sick with, whether they were given antibiotics, whether the period after antibiotics was met when the milk cannot be sold to the buyer. Buy products that have an expiration date, for example, in stores that sell organic products. Yes, there are also questions, but at least a small amount of confidence in the purity of the product is present. Everything is whipping normally, the author misinformed you!
At the market, you cannot track the transportation of dairy products from the supplier to the point of sale. Under what conditions did it take place? The “fresh” milk is often out of date!

5. A question arises for the site moderators: why are such home-grown grief - the authors and their recommendations - subject to moderation?

6. Why doesn’t Rospotrebnadzor monitor such sites for the quality of information published in publicly available sources?

Answer

Making your own butter is not as scary as you thought.

To make butter at home, you will need cow's cream (collected using a separator) or sour cream (also called "collected cream" or "collected sour cream" in the markets). Separating cream will produce sweet cream butter, and sour cream will produce sour cream butter. Both will be delicious and good for baking as well as making ghee (aka Ayurvedic Ghee) or brown butter.

There are only two ingredients - cream or sour cream.

If you have a stand mixer, place the cream or sour cream in it and attach the mixing attachment. If you don’t have a mixer, then place everything in a deeper bowl and take a regular hand mixer (you can also use an immersion blender, but with a whisk attachment).

Next, I wrap the mixer with film, because during the whipping process, liquid begins to separate from the cream (it is called “buttermilk” or “butter”), and the mixer begins to splash it around the kitchen. If you beat with a regular mixer, then as soon as you see that liquid has appeared, reduce the speed.

Photo: lovekitchen.me

As soon as the fat (this is oil) begins to stick to the mixer attachment or whisk, turn it off. After this, take a sieve, place it in a bowl or pan, and pour the butter into it along with the buttermilk - the latter can be poured into a jar and put in the refrigerator. In itself it is very useful. I know that some people even drink it, but I prefer to cook pancakes with it or use it for baked goods.

Photo: lovekitchen.me

Next you need to rinse the oil well (if you do not plan to store it for more than a few days, you don’t have to rinse it). To do this, place a sieve with oil under running water as cold as possible, rinse well, helping with your hands. Rinse until the water that passes through the oil becomes completely clear. Collect all the oil into one whole, squeezing as much as possible with your hands.

Photo: lovekitchen.me

Now you need to remove the remaining excess liquid from the oil and give it shape. To do this, divide it into the number of parts you need. Then take one such part and place it in a clean cold jar(I first put the jar in the refrigerator), take it in your hands and start shaking it - up and down or away from you and towards you - so that your oil hits the walls. Excess liquid will begin to come out of it, and the surface will become smooth. Do this until absolutely all the liquid comes out of the oil. Take the oil out of the jar - it's ready.

Photo: lovekitchen.me

Then you can use it for its intended purpose, or simply wrap each piece in parchment paper. Already in paper, using a rolling pin, you can beat it a little, giving it a rectangle shape that is more convenient for storage.

From 1 liter of separating cream I get 700 g of butter. There is usually a little less sour cream. I also want to say that cream or different cows can produce butter of different colors - from light creamy to bright yellow.

Photo: lovekitchen.me

If you do everything correctly, your butter will not crumble when cutting, it will be exactly like the photo below. You can store it in the refrigerator, and if you prepare a lot at once, it is better to leave in the refrigerator only what you are going to use in the near future, and put the rest in the freezer.

Photo: lovekitchen.me

There is an easier way to remove excess liquid. After washing, place the oil in a sieve or colander, first lining it with linen or cotton cloth, squeeze well, place something heavy on top and leave for a while.

This way, the excess liquid will go away on its own, but the butter will crumble very much when cutting. And it’s inconvenient to store it in such a large piece. Therefore, I recommend using this method only if you need the oil exclusively for making ghee or brown butter, and also if you will immediately use it in baking.

Photo: lovekitchen.me

And about how to make delicious butter from stewed cream, the kind that is great to spread on bread, how to make salted and all kinds of flavored butters from it, and how to heat the butter that I prepared today (or cook Ghee butter) in the oven - I'll show you another time.

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