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Homemade Butter
The real, fragrant with natural cream and with the same taste homemade butter will not be difficult to make, even while living in a city apartment. A beginner can handle this task. The main task is to find a good supplier of farm cow's milk.
If you pour fresh homemade milk into a glass bottle and let it sit for a few hours, you will notice the cream-colored top part - this is the cream. The fattier the milk, the more cream will gather. This is what is used to make real homemade butter.
Preparation time: 24 hours.
Ingredient
- farm cow's milk - 3.5 l.
Preparation
- Prepare the only ingredient. For this, put fresh homemade milk in the refrigerator for a day - it should settle. During this time, the milk fat (cream) will rise to the top of the bottle, and a clear creamy boundary indicating the amount of cream will become visible. Next, before starting work, leave the milk on the table to warm up a bit. The ideal temperature for whipping the butter is 17 degrees.
- Now carefully gather the cream and place it in another jar, the volume of which should be 2-2.5 times greater than the volume of the cream. It is very convenient to do this with an ice cream scoop. Along with the cream, a small amount of milk will likely be scooped up - this is not a problem, but you should try to minimize how much gets into the new jar.
- A total of 0.5 l of cream was collected from 3.5 l of milk, but this amount is not constant and depends on the fat content of the original product.
- Now close the jar with a lid and start shaking it in all possible directions.
- After about 20-30 minutes, a dense lump will clearly become visible - this is the butter.
- Now you need to separate it from the buttermilk (skimmed milk left after the cream). Carefully pour the liquid into a separate container, but make sure that small pieces of butter not stuck to the main lump do not get in (it’s better to leave some buttermilk in the first jar). Add very cold water to the butter, shake the contents of the jar a little, and pour out the liquid again, which can be used later for making pancakes or fritters.
- Now it remains to rinse the butter well, changing the cold water 3-4 times and shaking the jar until the water in it becomes clear.
- Transfer the butter to a bowl and try to pack it as tightly as possible so that the moisture remaining in the pores comes out - this needs to be drained.
- When weighing, the weight including the container turned out to be 579 g. If you subtract it, the net weight will be 579 - 360 = 219 g.
- Give the butter the desired shape by transferring it to a container lined with parchment paper. If a little moisture appears again during packing - drain it.
- Wrap the bar and place it in the freezer.
- After an hour, the real butter can be transferred to the refrigerator.
The taste of regular bread with a piece of such butter cannot be compared to the most expensive equivalent from the supermarket. The delicate creamy aroma is simply amazing.
Homemade butter can be stored in the refrigerator for a week. To extend its shelf life, divide the bar into parts. Keep one in the refrigerator for quicker use, while the others should be wrapped in parchment and hidden in the freezer - there, the homemade butter will last for 6 months.
