Broken oil. Butter at home recipe from cream with a mixer. Garlic oil with dill

How to make butter at home and be sure of the quality of the product, because butter is an indispensable part of the daily diet of many people?

We use it for sandwiches, add sauces,.

Alas, even expensive oil often contains dyes, flavors, stabilizers ...

Not the most attractive components, right?

A 100% guarantee of quality can only be obtained if you prepare butter with your own hands from proven home (farm) milk.

Think it's very difficult? In fact, the process of making butter is very simple. Read on and see for yourself.

What is useful butter?

It would seem that butter is pure fat. What use can it be? Only, and even cholesterol.

But let's not forget that the notorious cholesterol, which some people are so afraid of, is synthesized by our own body.

And if it is so harmful, why does our body produce it?

Studies have shown that cholesterol is essential for the synthesis of certain hormones.

In addition, without cholesterol, the body cannot properly absorb serotonin - the absence of which causes depressed mood and even depression.

High-quality butter is quite easy to prepare at home.

And the fact that some vitamins are fat-soluble and are absorbed only in combination with vegetable or animal fats, you probably know from school.

If you already have good quality butter, you can make an even more valuable product - ghee (known in the world as ghee).

The meaning of its preparation is long languishing over medium heat, as a result of which moisture and protein are removed from the oil, and only pure fat remains.

Ghee, unlike ordinary butter, can be stored without a refrigerator for years, and its healing qualities only improve.

But still, it is better to keep it in a dark and cool place in a tightly sealed container - this way the oil will oxidize less.

Both ordinary butter and ghee can be used both internally and externally - for massage, as a nourishing face and body cream.

It is believed that ghee enriches the body with solar energy, so it is useful for colds, joint and back pain, migraines,.

Why not try making butter at home?

Butter (and ghee even more) enhances the effect of other medicinal substances, so it is useful to mix it with spices, dried fruits and nuts.

How to make butter from sour cream at home?

The answer to the question: how to make butter at home in 5 minutes is simple - in a butter churn.

Special devices allow you to whip sour cream or milk-cream mixture to the state of butter in a matter of minutes. The fatter the original product, the faster you get the oil.

If you don’t have a churn, you will have to do with improvised means: a blender or mixer.

If this technique is not available either, do not be discouraged - you can beat the butter even in an ordinary jar, but for this you will have to work hard.

Clarified butter ghee

Homemade sour cream (sour cream)

We take 2 liters of good homemade thick sour cream (you can take thick homemade cream - the fatter the better) and pour it into a saucepan or a wide bowl.

It is better that the surface of the dishes is not completely smooth, but a little "velvety", rough - so it will be easier for us to collect pieces of butter into one lump.

Beat sour cream with a mixer or blender at maximum speed for 15-20 minutes, until it starts to take "grains".

At first, the sour cream will begin to liquefy, then it will turn into a lush foam (you can stop at this stage if you are preparing sour cream for a cake or pastries, but we continue to work for butter).

And only after that you will notice the stratification of the product and the formation of small lumps of yellowish color.

The process is labor-intensive, the blender and mixer will be very hot, and a low-power device may even burn out.

If you are not sure about the reliability of your household appliances, it is better to beat the butter by hand - with a fork, whisk or spoon.

To diversify the taste of the product, you can add spices and herbs to it.

Gradually, the oil will begin to separate from the liquid, rising up.

Sour cream will begin to delaminate - small grains of butter gradually merge into large lumps.

The liquid that forms during the process is drained into a separate container. You won’t need it for butter, but you shouldn’t pour it out - it’s buttermilk (buttermilk), a very tasty and valuable dairy product.

If you like whey left after curd separation, you will definitely like buttermilk - it is even tastier and healthier.

When the oil is already clearly visible, stop whipping it and begin to gently knead with clean hands washed in cold water.

Turn over and press the oil lump to squeeze out all the liquid from it.

If you plan to store the butter for a long time, you can soak it in cold water several times to get as much of the buttermilk out of it as possible.

You also need to rinse the oil if you are going to thaw it later - there will be a lot of foam and sediment from unwashed oil after thawing.

Be sure to rinse the butter if you want to add chocolate, herbs, or other flavors to it.

Buttermilk that stands out when whipped will appeal to whey lovers

If you want a regular sandwich butter with a bright characteristic creamy aroma, you can not fool around with rinsing - squeeze the buttermilk better and collect the finished butter in a storage tray.

If desired, the oil can be slightly salted, but this is also not necessary.

This method is best for beginners, as sour cream churns into butter more easily than fresh cream.

Tip: To give the butter a nice oval shape, transfer the finished piece to a wide bowl and start tossing so that the oil hits the bottom and sides of the bowl. Toss and roll the butter for a few minutes to get rid of the excess liquid and to take on a neat rounded shape.

How to make butter from cream (milk) at home?

Many people are interested in how to make butter from store-bought cream at home, because it’s far from always possible to buy high-quality farm milk, and even more so homemade cream.

Homemade butter will taste better

Fortunately, store-bought cream is also suitable for making butter. To do this, you will need to take the product of the maximum fat content that you can find (at least 30%).

To learn how to make goat milk butter at home, learn basic butter making techniques.

Regardless of which animal's milk you take as a basis, the cooking sequence will be the same.

The result will depend primarily on fat content. The higher the fat content of the milk-cream mixture, the faster the oil will separate from the whey.

Sweet homemade butter

To get butter not from sour cream, but from sweet cream, take fresh milk and put it in the refrigerator overnight to let the cream stand.

Or, if you already have ready-made, collected from fresh (not sour) milk, use them.

Depending on the fat content of milk, the layer of the resulting cream can be different - from a couple of centimeters to a third, or even half of the can.

Unlike sour cream, sweet cream whips worse (longer). But believe me, the result is worth the effort.

Even store-bought cream is suitable for making homemade butter.

Sweet cream butter is made in the same way as sour cream - poured into a bowl and beat thoroughly.

I prefer to whip the butter by hand - I pour the cream into a jar, close it with a regular plastic lid and start shaking the jar.

In order not to waste time in vain, during the cooking process, you can watch a movie or entertain yourself with a conversation with the household - this way the time will pass faster and you will not get bored while you beat the treasured jar.

Tip: Cold cream takes longer to whip, but warm milk butter can be thin. Look for a "golden mean" in which the butter will whip quickly enough and still hold its shape.

It is important to understand that the jar should not be full - do not take more than two-thirds of the capacity, otherwise you will not be able to "shake" the cream properly and it will not curl into butter flakes.

It would be nice if there were assistants to shake the jar of cream in turn, after all, the hands get tired in the process.

After 20-30 minutes (if the cream is very thick, then faster), you will notice that the oil has begun to separate. From now on, the process will go more fun.

The butter will stick together into larger and larger lumps, and you will only need to drain the resulting buttermilk from time to time.

homemade butter

Due to impacts on the walls of the can, the oil itself will curl up into a tight ball.

To make the ball firmer, after each draining of the buttermilk, add one to two tablespoons of very cold water. So you simultaneously wash the oil and cool it.

A video on how to make butter from milk at home will help you make sure that it is really simple and everyone can do it.

Original homemade butter recipes

To make the most delicious sandwich butter, the finished product can be flavored with additives.

Onion pepper oil

Ingredients: half a sweet red pepper, a few stalks of green onions and 100 grams of butter.

Onion pepper oil

Roast the peppers in the oven and chop in a blender or food processor along with the onions. Mix thoroughly with the oil and spread evenly on the film.

Gently lifting the film over the edge, form an oil "sausage" of a thickness convenient for you (so that it can be easily cut with a knife), roll it tightly and pack it in the same cling film on which you wrapped the butter.

Keep tightly packed in the freezer so that it does not pick up the smells of food stored nearby and does not "share" the flavor with other food.

Garlic oil with dill

Garlic oil can be an ideal addition to boiled potatoes.

To prepare it, mix 100 grams of oil with a pinch of ground nutmeg, chopped garlic clove and a couple of sprigs of finely chopped dill.

garlic oil

spice oil

Mix 100 grams of butter, 1 tablespoon of wine vinegar and a teaspoon each of oregano, rosemary, parsley and sea salt.

Pack carefully and store in the freezer. Such oil is suitable not only for sandwiches, but also as a base for sauces or as an addition to baked vegetables.

Cheese butter

Mix 100 grams of butter and 3 tablespoons of grated cheese of several types: parmesan and mozzarella.

You can add emmental, gorgonzola, dorblu, cheddar - at your discretion.

Add chopped sun-dried tomatoes and a little basil there. Pack in a film or foil, store like other types of oil - in the freezer.

Cheese butter

Herring oil with mustard

To prepare this oil, take 100 grams of butter, 100 grams of salted herring fillet, a teaspoon of mustard, a little fresh dill and a teaspoon of lemon juice.

Blend everything thoroughly in a blender until smooth.

mushroom oil

Fry 100-150 grams of mushrooms together with one onion in butter, salt and add a pinch of fenugreek (fenugreek).

Transfer to, add 100 grams of butter there and beat everything together well.

mushroom oil

cranberry oil

Mix 100 grams of oil with two tablespoons of cranberry puree, a tablespoon of maple syrup and a teaspoon of grated lemon zest.

Spicy Horseradish Butter

100 grams of oil, 4 tablespoons of chopped horseradish root, 1 teaspoon of ground hot pepper, half of red or yellow sweet pepper, 2 tablespoons of tomato paste, salt.

Beat in a blender until smooth and freeze, tightly packed in a film or foil.

You can experiment with the tastes of homemade butter endlessly. step by step recipe with photo

Butter is neither an independent food product nor a separate dish. Meanwhile, without it it is difficult to imagine a modern kitchen, especially for children. The high calorie content of high-quality oil is leveled by a high degree of assimilation. For cooking at home, you will need only the freshest raw materials of the highest quality.

Whipping cream is a way to reduce the content of the latter in a mixture of fat and water. The whey that separates is used for baking. It should be remembered that a product made by hand has a short shelf life.

Ingredients

You will need for 250 g of butter:

• 300-500 g homemade cream

Cooking

1. The difference in grams of homemade cream is due to the fact that sometimes you can buy dense, thick cream, and sometimes liquid. But do not confuse them with a store-bought product - cream from a supermarket is only good to add to coffee. To create butter, you need a homemade dairy product with a fat content much higher than 33%! They can be found in the markets. Transfer the cream into the bowl of a food processor or into a deep container if you plan to whip it with a mixer.

2. Add salt immediately to help separate the buttermilk from the whey.

3. Start whipping at the highest speed of the technique. For heavy cream, 10-15 minutes is enough and the volume of buttermilk released will be 1-2 tbsp. l., but for liquid cream, the whipping time will increase significantly and will be about 25-30 minutes. At the same time, you will need to drain the buttermilk that stands out from time to time (do not pour it out - pancakes and pancakes baked with such whey turn out to be incredibly tasty)!

4. Put the finished whipped butter into a prepared container, which can be easily broken or removed after freezing. Then place in the freezer for 1 hour.

5. After the butter has set, remove the container and transfer the layer of whipped homemade product to parchment paper or to a storage bag. Wrap it up and tie it, and then place it in the refrigerator. In this way, you can prepare a larger amount of oil, but remember that you need to store it in a freezer in a separate compartment if you do not plan to taste it right away, as it absorbs various aromas very strongly.

Add butter, the recipe for which you already know, to any side dish or simply spread on bread or toast.

Note to the owner

1. Probably all housewives tried to use whey as the basis of pancakes, but few use its full potential in other areas of cooking and in cosmetology - at home, of course. Buttermilk with pomegranate, tomato or citrus juice will be an excellent marinade for meat that is too tough. Supporters of low-calorie breakfasts fill her with corn flakes and muesli. In tandem with crushed rhubarb pulp or grated pickled cucumber, it turns into a mask for blackheads and similar oily skin problems. And there are so many recipes for serum hair balms that there is, perhaps, for every occasion and any type of hair.

2. If hot buttermilk is poured over cottage cheese, excess acid will leave it.

3. It is advisable to freeze the finished oil not in one large piece, but in several - about a hundred grams; if the family is large - with bars of a slightly larger size, 200 grams each, like standard store packs. Therefore, it is better to lay it out for solidification in several separate molds. The best would be silicone, designed for baking muffins. The foil wrapper will protect the product from absorbing foreign odors.

4. Butter is also made from a mixture of cream removed from goat and cow milk (1: 4). Just such a proportion is recommended so that the fat content corresponds to GOST - about 72%.

Many people use butter every day. They prepare 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. Such a product is prepared from ordinary homemade milk or cream.

How to get cream from milk?

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

Manually

To begin with, the milk must be filtered and poured into a prepared clean container, which can be a deep bowl or a glass jar. After that, it must be put in the refrigerator and let the product stand for 24 hours.

After this time, the milk must be removed and very carefully remove the cream formed on the surface with a regular spoon. After they can be put back in the refrigerator or used for its intended purpose. If you collect cream in this way, then their fat content will be approximately 28%.

Separator

If there is 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 fixed 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 carefully filtered. After that, it must be poured into the milk receiver and the separator turned on. Then you need to start turning the knobs and slowly increase the speed. After the beep, you need to open the tap. Milk will flow into the drum. Accordingly, the cream will go into one bowl, and the milk into another. This will be a fat-free product.

Before the end of the separation, it is necessary to pour in a little more separated milk. This is necessary so that the cream comes out completely from the drum.

cooking recipes

There are many ways to prepare butter at home. Usually a mixer is used for this, but you can whip a delicious product by hand.

With a mixer

To cook the right tasty and high-quality butter at home, you will need a mixer, a deep bowl and a sieve. There is only one component for butter - cream.

When manufacturing, 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 them, turning on the highest speed. The procedure itself will take quite a bit of time - 8-12 minutes will be enough.
3. When the mass begins to thicken and liquid is released from it, the whipping speed can be reduced.
4. After the liquid ceases to stand out, the mixer can be stopped. The finished oil must be filtered through a sieve. The liquid that drains is perfect for making any pastry.
5. The oil must be transferred to the prepared bowl and mixed so that it turns out to be very soft in the end.

You can put the oil in the refrigerator or freezer.

personally

Even in the old days, when there was no modern technology at all, butter was whipped with hands. This method will not appeal to those who like to do everything quickly, but the oil is very tender. To prepare it, it is enough to take 1-2 liters of thick and heavy cream.

1. If in the previous recipe the cream had to be cooled, then here, on the contrary, they must be put in a warm place. Then they must 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 oil grains begin to appear, you can exhale - the process is almost over. A couple more minutes of mixing, and these crumbs will turn into a thick oily mixture.
3. It must be well squeezed out of excess moisture and placed in the refrigerator.

After a while, the oil will harden, and it can be used for its intended purpose.

In a churn

Very often in the villages, people did not have enough time to produce a large amount of butter. To make their work a little easier, people cooked it in special churns, which were made of wood. Cooking such oil in this device is as simple as possible.

1. To begin with, the container must be poured over with hot water, and then immediately poured over with cold. Then it must be wiped 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 fill only half of the entire container.
3. After they are ready (the whipping procedure usually takes no more than 1 hour), the separated liquid must be drained. You can use an ordinary sieve for this. The resulting oil must be put in a cold 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 a beautiful shape, you can take a rather deep bowl and roll it on it for a while. A little later, you can get a smooth oval piece out of it.

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

To properly prepare homemade butter and keep 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 product, so it is better to cook it at home. But choosing good products is much easier. The fat content of such oil will be much higher, respectively, it will be tastier.

The separated liquid can simply be drunk like milk, or you can bake something out of it. This is also very beneficial.

The shelf life of such a product is short if it is simply put in the refrigerator. To extend it a little, you need to wrap the finished oil in a film, and also put it in a container. If everything is done correctly, then this product can be stored for up to 8-10 months, but only in the freezer. However, it is even more convenient, because it is easy to grease baking pans with frozen butter, for example.

As can be seen from all of the above, anyone can cook butter at home. This can be done in many ways, the main thing is that the chosen option is liked by both ease of preparation and taste.

See the video below for how to make butter at home.

What is real butter made of? And it consists of only one component - cream. This natural butter, made from cream alone, is almost impossible to find in our stores. Despite the fact that on the shelves of large supermarkets, as a rule, you can find a dozen or more varieties of oil from different manufacturers, it happens that there is not a single natural one among them.

Do you want a natural product? Make it yourself. Moreover, oil at home is prepared very simply, easier than you might imagine. We only need a mixer and cream for this. But the cream should be good, preferably homemade and full fat - at least 33 percent fat.

Preparation of natural butter

1. Place the cream in a bowl. Fresh cream is runny, but cream that has been in the refrigerator for a couple of days becomes thick.

2. We begin to whip the cream first at high speeds.

3. At first, no visible changes occur.

4. After a minute and a half, we will see that the cream has thickened slightly and ripples have begun to form on them, like on water.

5. After another minute, we see that the cream has noticeably thickened.

6. Cream thickens even more. Switch the mixer to a lower speed, otherwise the cream will splatter.

7. The cream begins to gather into lumps, and in some places the liquid, the butter, is already beginning to separate from the lumps.

8. Separation becomes more and more obvious.

9. And even more explicit.

10. Our oil turned out to be yellow, and the oil was transparent.

11. We collect the hard part into a lump.

12. We take out. If our cream has already turned sour before use, then the acid will remain in the oil, and the oil will have a neutral taste.

13. Next, we need to rinse the oil lump well in very cold (right icy) water. We do this by changing the water several times. In the process of this procedure, we just give the shape of a lump.

14. So, from 500 ml of cream you get about 280 ml of butter and 220 grams of butter. The yield will depend on the fat content and quality of the cream. Butter can be used to make dough for dumplings, pancakes, dumplings, bread, and just drink. This is a healthy drink.

15. This is how we got a lump of butter.

Making butter at home is not that difficult. There are many options for creating it from sour cream, cream, etc.

I was lucky, literally a few stops away from me lives a pleasant grandmother, from whom I gladly buy fresh sour cream, cottage cheese and milk. I asked her to set aside 500 g of fresh cream for me, and she selected the fattest ones for me. Honestly, I don’t know the fat content of this dairy product, but it’s definitely more than 33%, since the cream was so thick that even a spoon standing in it was difficult to remove.

I put the cream in the refrigerator and my family ate 100g, so I had to make butter with 400g of cream, but it had almost no effect on the yield - I got about 350-380g of fresh butter.

Remember: the fatter the cream, the less it is necessary to whip the product, and the more oil will come out of it.

To make homemade butter, use these products.

Transfer the cream to a bowl with high sides so that the entire kitchen does not become oily while whipping, and start whipping the cream with a mixer at medium speed.

After 3-4 minutes, you will notice how the mass begins to thicken, and liquid is slightly separated from it. If you whip thick sour cream, then you will need more time for this effect.

By the way, the buttermilk released is very fragrant, and whipping sour cream produces much more of it at the exit. Don't rush to throw it away, buttermilk is a great ingredient for baking pancakes, pies, etc.

From the cream of buttermilk, about 1-2 tablespoons turned out, and therefore there was no point in bothering with its storage - I just merged it!

As soon as the buttermilk is separated, add salt to the butter and beat again with a mixer - 1-2 minutes.

The resulting homemade oil has a delicate salty aftertaste. I laid it out in two bowls: one for food, and the second, which is larger, I sent to the freezer in reserve.

This dairy product is best savored with brown bread - the taste is simply incredible. I recommend trying to cook butter at home on your own - both cheaper and healthier!

Facebook

Twitter

In contact with

Classmates

Google+