How to make butter from cow's milk. How to make your own butter

April 23, 2018

Unfortunately, modern butter with a big stretch it can be called useful product. The fact is that the shelf life of most purchased products is from 30 to 70 days. Natural oil should consist of either heavy cream or sour cream, which have a much shorter shelf life. Accordingly, in the composition butter There are a lot of chemicals that prevent the product from deteriorating. In this case, a worthy alternative may be homemade butter, which every housewife used to know how to cook.

A quick recipe for making homemade butter

To prepare this oil required:

• mixer,
• sieve,
• deep bowl and spatula,
• The only ingredients you need are heavy cream.

How to make homemade butter?

1. Before cooking, the cream must be cooled to approximately 10 degrees.
2. Then, the cream is poured into a mixer with a whisk, and the lid is tightly closed. The mixer must be turned on at medium-high speed and beat for about 7-10 minutes. When the cream begins to whip into a thick mass, releasing liquid, the speed can be reduced slightly.
3. When the oil stops releasing liquid, the mixer must be turned off. Next, the oil along with the liquid is filtered through a sieve. The resulting liquid, buttermilk, can be used to make baked goods, pancakes or pancakes.
4. After this, the resulting oil should be transferred to a deep bowl and mixed thoroughly. It is advisable to do this using a wooden mortar or spatula, then the product will be especially soft.

For lovers original tastes, you can add grated herbs to homemade butter, then it will turn into a kind of snack.

The prepared butter should be stored in a closed container in the refrigerator.

Homemade butter recipe

Previously, when there were no mixers or even whisks, butter was prepared by hand. Of course, this cooking technology takes much more effort and time, however, in this case the oil turns out to be especially soft and uniform.

To create such a product you will need liter of heavy cream.

1. To mix better, the cream should stand in a warm room for an hour. Next, the cream is poured into a deep bowl and kneaded in the same way as the dough.
2. After some time of continuous intensive stirring, the cream will acquire a grainy consistency. After some time they will begin to turn into an oily mass.
3. When this mass becomes more or less tight, the oil must be thoroughly squeezed out of the liquid. Some, in this case, rinse it under cool water.
4. Then the oil must be transferred to a closed container and refrigerated.

How to make homemade butter in a churn

In many villages to prepare large quantities oils use a special wooden churn. This preparation process is very simple: cream is poured into a wooden container and whipped using a wooden mortar.

1. To homemade butter it turned out to be especially uniform and soft, before using the oil of the striker, its container should be doused hot water. Then churn rinse with cool water and dry thoroughly. This feature will prevent grease from absorbing into the surface of the wood.
2. The butter churn is filled with cream to approximately half of the entire capacity of the container. The whipping process itself usually lasts from 40 minutes to an hour.

Taste qualities homemade butter largely depend on the intensity of beating. It is important to remember that if you whip the cream too quickly, the fatty parts of the product will get mixed up and mixing will not occur. But if you don't beat the butter vigorously enough, the cream won't be able to separate into its ingredients.

3. After whipping the cream, the derivative liquid should be removed, and the oil mass should be squeezed out well. Homemade butter must be cooled before use.

We begin to beat the sour cream with a mixer at the highest speed. First, the sour cream becomes thinner.
Then it begins to thicken and “puff up” - this can already be made into a cream. But we have a different task. Let's hit without any rest. The white mass becomes somewhat yellowish and grains begin to appear
Now the grains are even more visible, and the mass is even yellower, but the liquid is still
“didn’t fight back” We hit it further and wait for such “white milk” to begin to stand out




And here is the liquid at the bottom. I think it's called "buttermilk". Of her very good pastries, so we don’t throw it away, but carefully pour it into another container.


Please note: when draining the buttermilk, we do not tamp the butter grains, but, if possible, leave them in a loose state - this will make it easier to rinse. But if you need to “squeeze out” the buttermilk as much as possible, then squeeze it out now...then rinse it somehow...


Let's move on to the final part of the preparation. Fill the bowl with the butter grain with very cold water. Better, of course, boiled. But I always fill it with filtered water and everything is fine. How much to pour is not an important question. Our task is to wash the grain “until clean water”; I do this twice. I pour 3-4 liters and stir well - rinse with oil. The better it is washed, the tastier it will be and the better it will be stored.
This is the first time he washes himself. Drain the water carefully.


But I poured it in a second time and washed it thoroughly again. The water was carefully drained.


Now we take a handful of butter grains in our hand and begin to form them into a lump, removing all the liquid at the same time. Try to squeeze it out as thoroughly as possible, knead this bun in your hands. I advise you to squeeze it out in parts, and not all at once. Precisely for better moisture removal. If the water remains, it will freeze in the thickness of the oil into ice crystals and will “pop” when frying in a frying pan.


Well, I molded the small bells into one big one. She wrinkled it again. Molded into bricks.
The oil is ready.


Paying attention. that I do not add any additives in the form of salt, preservatives, etc. Oil does not need this. I cook from 3 - 4 kg at once, pack it in half a kilo and put it in plastic in the freezer. It lasts a long time!

Economic side of the issue
From 1 kg of sour cream I got 600 g of butter and 200 g of buttermilk. Another 200g of buttermilk was apparently lost during the rinsing process. Anyone who doesn’t want to lose them can immediately squeeze out the butter grains after churning, and then somehow crush them again to rinse thoroughly. If the sour cream is thinner, then about 500-550 g of oil will come out. So calculate the cost yourself.
The emotional side of the issue
Yes, it doesn't come cheap. But we buy meat, sausage, cheese for the same money? Why can't we afford butter?! After all, not much of it is actually spent! And it turns out REAL! Like in distant stagnant places! What is called "the taste of childhood." I don’t buy “homemade” butter at the market. because it's not like that. It is prepared from old peroxidized sour cream (the acid is partially removed during washing) and when stored for a short time it begins to smell foreign... And they mix all sorts of things into it... They add melted lard... In general, I only trust my own butter. It’s harder to falsify sour cream, and you already know who’s capable of doing what

Please advise how you can manufacture good oil at home? Does anything need to be added to it?

At first, I also couldn’t make good homemade butter, although my cow produced very rich milk. Having studied many books describing the technology of making oil, I developed my own, which is most suitable for use at home.

After milking the cow, I filter the milk through 4 layers of gauze and leave it to settle for about two days. Occasionally I ferment the milk, and then the sour cream can be removed after five hours. If I remove the top from one bucket, I immediately put it in the churn and churn. If a couple of buckets of milk have accumulated, then I mix the sour cream removed from them and certainly let it ripen for another 3-4 hours.

I place the ripened sour cream in a bucket with warm water, so that it warms up to 110 (no less!). And when I’m in a hurry, I do it even simpler: I pour a glass of warm water and - into the churn.

There is no need to churn before creating a whole piece, because in this case the oil will not be washed out and there will be impurities in it. The process must be completed when grains of fat appear. That's when I start rinsing.

Each grain of oil is perfectly rinsed and freed from whey. How do they do it? After draining the whey from the churn, I fill it with water at room temperature and again crush the grains. Subsequently, I change the water again and beat the butter again. After rinsing it in two waters, I remove the fat with a slotted spoon onto a plate and squeeze it with the lid of a butter churn. And since the oil was in grains, it is perfectly pressed and shaped, becoming hard. After these manipulations, I take it out into the cold.

Homemade butter It’s great to keep it in a dark place, in slightly salted well water. But it is important that it be completely immersed in water. The oil can sit in it for 20 days, but the water needs to be changed periodically. You can, of course, keep it in the refrigerator, but there it comes into contact with air, which is why it decomposes more quickly.

In summer, the oil comes out rich and has a beautiful yellow color. This is because summer feed contains a lot of carotene (vitamin A), which gives the oil its bright yellow color. Winter product- light, which means low carotene content.

Homemade butter from cream

I also make homemade butter from cream. After removing them from the milk (I don’t have a separator), I let them stand for 3 hours and start churning. Then everything is the same. In this case, you need to churn for a longer period of time than when using sour cream, but the butter comes out sweeter.

A very fragrant butter is obtained from melted sour cream - similar to Vologda - with a nutty smell. Ordinary sour cream is placed in the oven and left until it turns brown. Subsequently, it is cooled and placed in a churn.

For longer storage, you can prepare salted butter. In this case, you need to remember a simple rule: add salt in an amount of 2% of the volume and during the churning process, and not after the oil is produced.

Creamy stuff comes out great melted butter. I put a piece in enamel pan without water. When boiling, I remove the foam, and in order for the non-fat impurities to settle better, I sprinkle a little salt. After about 30 minutes of light boiling, I scoop out the top part with a spoon or let it harden, and then separate the yellow part of the pure ghee from the lower whitish sediment.

You won't get good butter if you feed slop to a cow instead of grain fodder. I would like to make a warning regarding some foods. Feeding feed grains and peas to a cow will cause the butter from her milk to crumble. There is also no need to get carried away with compound feed.

Churn

And now about how to make a butter churn. This simple thing has been serving me for several years now.

To make a butter churn, you can use any significant container (not aluminum): a jar, can or tank. For example, I used a five-liter glass jar for this. The lid of my butter churn consists of two planks. The bottom board fits tightly into the neck, the top one covers the edges on top, for this reason it is 2 cm wider. The planks are connected with screws.

A hole about 8 millimeters in diameter is drilled in the middle of the lid to insert a rod - a wooden stick. A recess was made around this hole in the top board so that the sour cream removed from the jar during the churning process does not spread, but flows back into the jar. The rod penetrates freely into the hole in the cover. The diameter of this stick is one and a half millimeters smaller than the diameter of the hole.

At the bottom, the rod ends in a wooden cross with strips at both ends so that the cross is pressed tightly to the bottom of the can.

If the neck of the container is wide enough, the crosspiece can be tightly fixed to the stem, but if it is narrow, it is best to make a collapsible one and, for greater strength of connection, use a piece of fabric when assembling inside the container.

I fill the jar 1/3 full with sour cream. You can cook up to 800 grams of butter in it at one time. I knock down 20-30 minutes. After the container is filled, I lower the rod with the cross inside, press the lid tightly into the neck and, lifting the rod up and down, churn the oil. This is the technology.

How to make homemade butter? Yes Easy! We are so accustomed to buying all our products in the store that sometimes it seems that the same butter can only be made at a dairy.

Now I will tell you how to make homemade butter. As a child, I often helped my grandmother beat butter. Yes, just beat it. First things first.

Butter is made from cream, i.e. milk fat. Who lives in the village knows that at the top of the home cow's milk, which stands for several hours, cream is formed. This cream is skimmed with a spoon into a separate bowl and stored. When there is enough cream, it is whipped into butter.

Now there is no need to collect the cream and wait several weeks. You can go and buy them at the store, or better yet at the market. But not sterilized.

There are two ways to make homemade butter: by hand and using a mixer. You can also use a blender, but only a hand blender. A glass type blender is less convenient; the motor will clog and may overheat.

How to make butter by hand

For this we need glass jar with a capacity of two or three liters. Pour cream into it. Do not fill the jar completely; there should be some free space left. The jar should be approximately 2/3 full of the jar's volume.

Close the jar with a plastic lid. And then you can sit in a chair, watch TV and whip butter. Just roll the can on your lap. After some time, the fat will begin to form into a separate mass and the buttermilk will separate.

The buttermilk should be separated from the butter as completely as possible. Otherwise, the oil will not be stored for long and will begin to taste bitter. You can drain the oil into a fine sieve and leave it for a while. It is better to cover the sieve with gauze in one or two layers.

The oil separated from the buttermilk must also be rinsed several times with clean cold water.

Yes, it's long. I remember I could sit with such a jar on the porch, churning butter, for several hours.

How to make homemade butter using a mixer

Pour the cream into the mixing bowl. In the case of a hand blender, into a large bowl or pan. Also fill the bowl about 2/3 full to prevent milk from splashing.

Whipping cream should start at the lowest speed. Once the cream begins to thicken, increase the speed. But not the highest. After 1-2 minutes you will see that the cream has become thick, like when whipping ice cream or cake cream.

After some more time, the cream will begin to clump and the buttermilk will separate. Continue whisking. You may want to reduce the speed so that the buttermilk doesn't spill over the counter.

When the buttermilk has completely separated and there is butter in the mixer bowl, drain the buttermilk. Further, as when churning butter in a jar. You need to rinse the oil with cold water.

You can add salt, spices, sugar, honey to the finished butter if you want. But this is optional. I prefer just butter.

Homemade butter should be stored in the refrigerator. If there is a lot of oil, wrap the excess in film or put it in a container and store it in the freezer.

Benefits of homemade butter

If we talk about the benefits, the most important thing is that it is a natural, environmentally friendly product. If you are lucky enough to find your supplier of fresh cream, you will be sure that his cow is eating fresh grass on the forest lawn, then such butter will never compare with any of the most expensive butter from the store.

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

Manually

First, the milk must be strained and poured 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

You can make butter at home 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. Pour the chilled cream into the prepared container and beat it 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. After 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.

Personally

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, pour hot water over the container and then immediately pour cold water over it. 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.