Content

• Ingredients
• Steps
• Part 1 of 2: Preparing the cream
• Part 2 of 2: Getting Butter from Cream
• Tips
• What do you need
• Additional articles

Homemade butter tastes noticeably better than commercially-made butter, and it only takes 20 minutes to make it. To give the butter its special flavor, which it does not acquire naturally in all regions, add cultured lactic acid cultures to the cream to make it more acidic.

Ingredients

• Heavy cream
• Buttermilk extraction bacteria, yoghurt or mesophilic cultures (optional)
• Salt (optional)
• Finely chopped herbal spices, garlic, or honey (optional)

Steps

Part 1 of 2: Preparing the cream

1. 1 Start by getting fresh heavy cream. The heavy cream for whipping has the highest percentage of fat, making it easy to successfully convert it into butter. To give your homemade butter a unique flavor that store-bought butter lacks, try buying fresh raw cream from your local agricultural market. If this is not possible, among the remaining options, butter from long-term pasteurization cream will have the best taste (for 30 minutes at a temperature of 63-65 ° C), followed by butter from short-term pasteurization cream (for 15-20 seconds at a temperature of 72-75 ° С) and the last will be butter from ultra-pasteurized cream (instant heating up to 85-90 ° С without aging).
   • Do not use cream with added sugar.
   • The fat percentage of the cream will tell you how much butter you can get from it. It is recommended to take cream with at least 35% fat content.
   • To locate local sellers of fresh, natural cream, you can try looking for classified ads in local newspapers and bulletin boards.
2. 2 If you will be using an electric mixer, refrigerate a large bowl of the appliance and a container of water. A cold bowl will keep the butter from melting. A second, cool container of water can also be helpful at this stage, especially if the tap water is warm.
3. 3 Pour the cream into a bowl. Do not fill the bowl to the brim, as the cream will expand due to the inclusion of air bubbles before turning into butter.
4. 4 Add bacterial cultures to the cream for a more pronounced flavor and to make it easier to whip the butter (optional). If you skip this step, you will end up with "sweet butter", which is sold in the vast majority of cases in stores. If you want to give the butter the more intense flavor it has in continental Europe, add some lactic acid bacteria to the cream to create a "sour butter". Lactic acid bacteria accelerate the breakdown of fat and liquid, which shortens the whipping time of the butter.
   • A simple way to add fermented milk cultures to cream is to use or buttermilk, or plain yogurt with bacteria already present there. Use one tablespoon (15 ml) of the chosen product for every 240 ml of cream.
   • Alternatively, you can purchase a mesophilic lactic acid bacteria starter for cheese making. Add ⅛ teaspoon (0.6 ml) of starter culture for every liter of cream.
5. 5 Let the bacteria-inoculated cream stand at room temperature. If you have added fermented milk cultures to the cream, leave them at room temperature for 12-72 hours, checking their condition every few hours. The cream that has begun to acidify will become a little thicker, foamy, and will acquire a sour or pungent odor.
   • To get regular sweet butter without the addition of lactic acid bacteria, simply leave the cream until it has warmed up to 10-16ºC. This will make them easier to whip and still be cool enough to make the butter thick and easy to handle in the later stages.

Part 2 of 2: Getting Butter from Cream

1. 1 Whisk in the cream. If you have a churn, rotate the churn for about 5-10 minutes. A high-quality churn quite easily and effectively whips the cream until butter is obtained. If you have an electric mixer, use a whisk attachment and run the mixer at low speeds to prevent splashing. Otherwise, cover the cream in a glass jar and shake it. While the mixer usually whips cream in 3-10 minutes, shaking in the jar will produce butter in about 10-20 minutes.
   • To speed up the shaking method, add a small, clean glass ball to the jar.
   • If your mixer only has one speed, cover the bowl of cream with cling film to keep the spray from flying.
2. 2 Watch how the cream changes its consistency. During the whipping process, the cream will go through several stages.
   • At first they will become foamy or slightly thicker.
   • Then the cream will begin to hold the shape of a soft peak. When removing the mixer from the cream, a slight elevation with a sloping top will remain on their surface. It is at this moment that the mixer rotation speed can be increased.
   • The whipped cream is then formed, which forms elastic textures.
   • Further, the cream will become grainy and take on a very pale yellowish tint. Reduce the rotational speed of the appliance before liquid begins to separate from the cream to prevent splashing.
   • Ultimately, the cream will suddenly split into butter and buttermilk.
3. 3 Drain the resulting buttermilk into a separate container and save for use in other recipes. Continue to knead and drain the oil as it appears. Stop whipping the butter when the mass looks and tastes like butter, or when the liquid stops coming out of it.
4. 4 Rinse the oil in cold water. Leaving buttermilk in the butter will go bad very quickly, so this step can only be neglected if you intend to eat the butter within 24 hours.
   • Pour ice-cold or chilled water into the oil.
   • Mash the oil with clean hands or use a wooden spoon.
   • Drain the water through a sieve.
   • Repeat the procedure until the water is completely clear. This will require at least three washes, and sometimes even more.
5. 5 Squeeze out the remaining liquid from the oil. Use your hands and the back of a spoon to squeeze out any remaining water from the oil. Also drain it through a sieve.
6. 6 Add salt or other ingredients to the oil (optional). If you prefer salted butter, add edible sea salt to it; try ¼ teaspoon (1.25 ml) for every 120 ml of oil. Homemade butter is delicious in and of itself, but you can try a variety of additives for a change. Consider using dried herbs or minced garlic. You can even make a sweet, creamy paste by mixing butter and honey until smooth.
   • Be aware that oil with additives may taste noticeably more pronounced after being frozen and thawed.
7. 7 Store cooked butter in the fridge or freezer of your refrigerator. Homemade butter usually keeps its freshness in the refrigerator for up to a week, and it will last up to three weeks in the freezer if you have thoroughly squeezed all the buttermilk. Plain unsalted butter in the freezer will not lose its excellent qualities for about 5-6 months, while salted butter can be stored for up to 9 months before it starts to change in taste.
   • Unlike many other foods, tightly packed butter will not change its texture after freezing.

Tips

• When using a stand mixer, do not use more than a liter of cream. With some practice, you will learn how to determine the readiness of the oil by changing the sound of the instrument's motor.
• If you are preparing butter by hand, shake the cream vigorously. It's also fun if your friends are involved.
• Add salt to the oil to give it a slightly different flavor.
• You can speed up the oil rinse by mixing water and oil in a blender, but you risk melting the butter.
• If you have the opportunity to purchase raw milk, it can be left at room temperature for about a week, skimming off the top of the cream daily. The resulting cream will be slightly acidic from live lactic acid bacteria, so you can make sour butter from it without the need to add any other ingredients.

What do you need

• large bowl;
• sieve;
• rubber spatula or wooden spoon (optional);
• or churn (recommended);
• or electric mixer;
• or glass jar for canning.

Additional articles

How to beautifully break a relationship with a girl How to make time go faster How to deal with people who humiliate you How to enlarge your ass How to massage your feet How to remove sweat stains from caps and hats How to cool yourself without air conditioning How to play beer pong How to increase your high jump How to calculate the power consumption of an electrical appliance How to make a girl laugh How to plant succulents from leaves How to heal bruised ribs How to find a four leaf clover