How to make butter at home?

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

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

To begin with, the milk must be drained and poured into a prepared clean container, which can be a deep bowl or a glass jar. After that, you need to refrigerate it and let the product settle for 24 hours.

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

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 secured on a specially made stand. It is important that the separator itself is upright.

Since the milk for this procedure is suitable only warm, it must be heated to 40 degrees and thoroughly filtered. After that, it must be poured into a molokopriyemnik and include a separator. Then you need to start turning the knobs and slowly increasing speed. After the beep, you need to open the tap. Milk will go to the drum. Accordingly, the cream will go to one pot, and milk - to another. This will be a low fat product.

Cooking butter at home can be a variety of ways. Usually a mixer is used for this, but you can also beat a tasty product manually.

To cook properly tasty and high-quality butter at home, you will need a mixer, a deep pot and a sieve. Component for butter need only one - cream.

In the manufacture you need to strictly follow the step by step instructions.

1. Before starting work, cool the cream a little. Their temperature should be 8-11 degrees.
2. Chilled cream should be poured into the prepared container and beat them, including the highest speed. The procedure itself takes very little time - it will be enough for 8–12 minutes.
3. When the mass starts to thicken and liquid is released from it, the speed of beating can be reduced.
4. After the liquid ceases to stand out, the mixer can be stopped. The finished oil must be drained through a sieve. The liquid that drains is perfect for making any baking.
5. But the oil should be transferred to the prepared bowl and mixed so that it turned out very soft in the end.

You can put the oil in the refrigerator or freezer.

Back in the old days, when there was no trace of modern technology, butter was beaten with hands. This method does not like those who like to do everything quickly, but the oil is very gentle. To cook 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 should be put in a warm place. Then they should 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 the grains of oil begin to appear, you can breathe out - the process is almost over. Another couple of minutes of mixing, and these crumbs will turn into a thick oil mixture.
3. It should be well wrung out from excess moisture and placed in the refrigerator.

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

Very often in the villages people lacked time to produce large quantities of oil. To make things a little easier, people cooked it in special butter churns that were made of wood. Cooking this oil in this device is as simple as possible.

1. To start, you need to pour the container with hot water and then immediately pour it over with cold. Then you need to wipe it dry. This should 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 tank.
3. After they are ready (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.

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

In order to properly prepare homemade butter and preserve it for a long time, you need to choose high-quality products. As it is known, it is rather difficult to know the quality of the store product, therefore it is better to cook it at home. But to choose good products is much easier. The fat content of this oil will be much higher, respectively, it will be tastier.

In order to better preserve such a product, it must be decomposed into small bags of 40–100 grams. This one-time portion can be used immediately, and the oil will not crumble, because it will not have to be cut.

The shelf life of such a product is small, if you just put it in the fridge. To extend it a little bit, you need to wrap the finished oil in a film, and also put it in a container. If done correctly, this product can last up to 8-10 months, but only in the freezer. However, it is even more convenient, because frozen butter is easy to lubricate bakeware, for example.

As can be seen from all of the above, anyone can cook butter at home. This can be done in different ways, as long as the chosen option is liked by both its ease of preparation and taste.

To learn how to make butter at home, see the video below.