I will not write about the percentage of the starting products - I did not measure it, I don’t know. I am sure that all dairy products send me good ones.

I take 2 liters of homemade sour cream. (You can use heavy cream.)

I move it to a bowl and start whipping. I put a small "watch" next to you so that you can see how long it took me to cook the butter this time.

I advise you to use not slippery dishes, but a little rough. Otherwise, it will be difficult to collect the oil into a single lump.

Since I haven’t bought a churn yet, I still use a blender. With such a volume of work, it overheats a lot. Therefore, if you are not sure of its "stability", it is better to take sour cream or less cream. So that the apparatus does not burn out.

You can use a mixer, harvester. You can stir in a bowl or saucepan with a fork, spoon, pestle. And you can pound in the bank. You will see all the variety of ways in the video at the end of this post.

After five to ten minutes from the start of whipping, depending on the amount and temperature of sour cream or cream, there is confidence that "the process has begun." The light, dense fat mass rises higher and coalesces into larger and larger lumps.

Today it takes me more time (15 minutes), as I have to periodically wash my hands and take pictures.

Not to be confused with the whey that is left over from the curd! The serum is liquid, often greenish. And not so tasty. By the way, both products are very useful.

I carefully pour the oil can into a suitable dish, squeezing it to the maximum. I cherish this very valuable product to the last drop.

At this stage, I advise you not to "crawl" with a blender anymore, but collect the oil into a single lump with clean hands. If desired, rinse thoroughly with cold water in a bowl or sieve / cheesecloth before collecting.

Once upon a time, I poured the resulting butter several times with chilled water in order to finally rinse it. This way it lasts longer and tastes better. Now I do not always do this. But if I'm going to overheat it, then I flush it.

Sour butter in Russia was called Chukhonsky, kitchen or sour cream. This type of butter was made by churning sour cream or sour milk. Chukhonskoye oil was used primarily for culinary purposes.

If I want to make of it honey, chocolate, pepper, garlic, herring, with herbs, then I will definitely wash it to clean water. Many of the oil obtained at home is salted. I do not do this, since I hardly use salt and sugar. You do what you like best. For children, I would not salt too.

And here is the finished product - delicate delicious butter! More photos can be found in my article, where I cook and much faster.

Because of the pictures and because the sour cream is very cold, this time it took longer than usual: 40 minutes for 2 liters of sour cream. I don’t want to warm up, I can miss it and spoil it. Usefulness must be protected.

As you can see, the result is 750 grams of delicious homemade butter.

Buttermilk came out 1.25 liters. Part of it is drunk right away - delicious! The rest is in the refrigerator. There are many ways to use the oil can. And in baked goods, and in okroshka, and for lush dumplings or pancakes - but wherever you want!

In the videos, you will see that someone is pouring buttermilk into the sink. Very sorry.

For many of us this thick drink is much healthier than oil. In our area, you can't even buy a shop oil can, let alone a homemade one. This is a deficit. Many do not even know what it is. I do not know if she is anywhere in Kiev. Surely there is - the city is big.

Do not pour out - drink to your health! It is very tasty, especially made from fresh sour cream. Well, if the sour one has learned, then bake bread or something else on it.

I put the butter in a plastic container, level it. I put some in the oil can. The rest is in the freezer. It will harden a little, - I will turn it over and cut it into portioned cubes, so that it is convenient to take it if necessary.

I could not resist, took out my plastic dish from the freezer. To show you. There is oil, washed and unwashed, for different purposes. Stored very well. Storage times depend on the temperature in the freezer.

I forgot to say about the price: 60 hryvnia for 2 liters of sour cream. But I myself began to pay so much to the hostess for the simple reason that I gave up cottage cheese and it became unprofitable for her to send me only milk and sour cream. She sells 25 hryvnia a liter. I took milk for 15 hryvnia per three-liter. Now I'm paying 20, just to send it.

Why refused cottage cheese, some of you will ask. I answer. Cooking fresh at a time. Fresh cottage cheese and whey have an alkalizing effect, while stale ones acidify the body. If you want to lose weight or don't want to gain weight, do the same.

As usual, at the end of the article I post a playlist with the most, in my opinion, interesting videos.

P.S.: When using sour cream, it is better to pour the butter out. Rinse the oil thoroughly. Better to melt it or bake something on it.

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To the record "Butter at home" 56 comments

Irina, how great you are doing! Eh, even a cow on the balcony of the backwater)). Have you tried to do it from store sour cream? It is difficult to find “homemade” milk in Moscow.

1. Irina, thanks for the recipe for homemade butter. My mother-in-law knew how to cook, but I haven’t learned yet. We buy homemade sour cream and cream. I will definitely try to repeat it! By the way, I also became interested in the independent preparation of homemade feta cheese, mascarpone and ricotta. Otherwise, it is not always possible to buy these expensive cheeses, and there are many recipes based on them.

   Irina, while reading, drooling. Your oil, of course, cannot be compared with the store oil. Last year I had a chance to try such butter, they bought it from the hostess when they were resting in Crimea

   Irina, thanks for this article. We also constantly take home dairy products. I'll try to make butter from sour cream. Surprised by the exit from 2 liters - 700 gr. Good sour cream.

2. Farmers have been bringing all the milk to our yard for 20 years already. Very good milk, sour cream, cottage cheese. I buy everything, but I didn't make butter at home. You need to try, otherwise there is almost no real oil in the store now.

   I myself have never tried to do this. But the taste itself is one of the first childhood memories.)) Like many children, my grandmother lived in the village.)) And butter, cottage cheese - it was all so delicious!

   When you try homemade butter, you don't want to eat later. it's good that I have the opportunity to buy homemade cream and beat it into butter.

3. It's great when you can eat your butter. I also buy country milk all the time, but they drink it so quickly that sometimes I don't have time to make anything out of it.

4. I remember whipping butter at my grandmother's in the village, in the early 2000s, everything was so elementary: cream was poured into a special pot, a spatula for whipping and a gear mechanism was attached to the hemp and sit and twist the handle for an hour, and probably homemade butter is ready, milk from under your cows, everything is homemade .. Not like everything is purchased now, blender-schmenders, etc ...

5. Hello! Now I'm making butter with a spoon. At first everything was fine, crumbs appeared and buttermilk came out. I poured the buttermilk and started stirring, but the consistency of the resulting product is like liquid sour cream, it does not look like butter. I'm afraid to rinse. What to do?

6. Hello, my question is: I am afraid to drink fresh cow's milk due to the possibility of contracting brucellosis and other diseases.
   If in industrial production dairy products undergo some kind of processing (i.e. sour cream, and butter can be eaten without fear - I'm not talking about the taste and various additives, namely, about bacterial safety). Then if you make milk from a cow and make sour cream and cream yourself, it turns out from them you can also get sick. How can you process sour cream, cream and cooked butter so that you can eat without fear for your health.

7. Hello girls,
   I bought farm oil at the market, I was at first delighted, delicious, delicious, it smells of delicate cream, 250r a pound. But they sell it for some reason always melted, somehow it is very airy, completely loose, after the freezer it is very crumbly, also less dense than ordinary butter. Maybe someone knows what the matter is. Is this a fake, or just an unusual way of making butter?

8. Irina, thank you very much. Thanks to your detailed story, I decided to make the oil myself. We have a car regularly, twice a week, with excellent homemade dairy products - there is a queue for them that I have not seen since the Soviet deficit. But these guys, farmers, stopped making butter, because they even take out everything in the form of sour cream for a clean one. And I already got hooked on their oil in the spring. But I always thought that making butter is some kind of procedure inaccessible to mere mortals, requiring special equipment. I decided only thanks to you. It turned out great, I'm very happy!

   But here's what I will add. When I was buying sour cream, I told the hostess that I wanted to make butter myself. And she said that fresh sour cream does not whip well, you need to sour it. “Better yet, freeze and beat the ice cream once,” she added, when I asked in confusion how exactly to “acidify” :)) In general, that's what I did - I put the sour cream in a plastic container for the freezer, froze it, froze it once. Whipped perfectly.

   The only thing is that at the stage when the oil tank began to separate, the mixer stopped coping, I gave him a rest, then I literally did a couple of scrolls - I was afraid that my favorite mixer would break. And so it seems to me that more liquid would stand out if she continued to beat. How important is it?

   All the best, thank you again!

9. girls three years ago moved to live in the village, slowly started a farm, korovoks. now I can’t live without cream and homemade butter. I planted the whole family) my little ones cottage cheese on both cheeks. so now I supply my friends in the city)))

   A very useful recipe, for a long time I myself have been making yoghurts, cottage cheese, and sour cream, but I have never tried butter. Correctly, the users above note that it is difficult to find homemade sour cream in Moscow, it is unrealistic to find. But you can cook) I think with such sour cream and butter it will be tastier. I take special starters, called Aibi, I order Probiotics on the website. For a liter of sour cream, you will need 1 liter of cream and 1 stick of starter culture, I just stir it in a slow cooker overnight. In the morning there is such sour cream that the spoon will not fall, and the sourdough contains only useful bacteria characteristic of sour cream, no stabilizers and thickeners. On the same site, consultants advised special starter cultures for yogurt and cottage cheese, produced by Bakzdrav, we liked it very much. So now we go to the store only for milk, and they bring starter cultures to the house) But at home there is always fresh and natural sour milk, now if I learn how to make butter myself, in general, there will be beauty.

   Leave your comment

Choosing butter, consumers are increasingly receiving a low-quality product. In most cases, it contains various additives - herbal ingredients, emulsifiers and preservatives. Even the high cost of a product is no longer an indicator of quality. With that in mind, why not learn how to make homemade butter on your own? How is it useful for the body? Can this product be harmful? How to make homemade butter from sour cream and milk? Let's look at the answers to these questions together.

Homemade butter - benefits and harms

The benefits of butter

Butter is a source of animal fats, which are essential for the normal functioning of most body systems. Their amount in the oil is more than 80%! Although many argue that these very fats are dangerous, nevertheless, it is thanks to them that brain activity improves, hormones are produced, and certain types of vitamins are absorbed.

To benefit from this dairy product, you need to consume it in moderation. Nutritionists agree that the proportion of fat in the body should be 30% of the total amount of consumed substances.

The chemical composition of the oil contains such important trace elements as calcium, as well as potassium and phosphorus, vitamins A, B, C and D. It turns out that it is necessary for the formation of bone tissue, strengthens the heart, and improves vision. But the special value to this product is given by fatty acids, there are more than 150 of them in its composition.

These acids perform important functions - they participate in the formation of new cells, in the production of hormones, and suppress genes that contribute to the formation of abnormal cells. Butter is essential for children to prevent mental retardation. For ulcers and gastritis, doctors recommend eating a little of this product in order to relieve irritation in the stomach and speed up the healing process.

Is homemade butter dangerous, can it be harmful?

It was already mentioned above that butter contains a large amount of animal fats. Although the human body cannot function fully without them, they can harm it. Excessive use of this product leads to obesity, an increase in the level of "bad" cholesterol in the blood. Which categories of people are not recommended to eat this dairy product often?

1. People with a sick heart and blood vessels.
2. Sufferers of diabetes.
3. People with an increased body mass index.
4. If you are allergic to milk protein.

You should not completely exclude butter from the diet, but you need to know when to stop in everything. Moderate use of this product will not harm a person.

Homemade butter - milk recipe

If you want to get a truly healthy and high-quality product that you can give to children without fear, you should take a few minutes to cook it yourself. Our grandmothers used to cook butter themselves, without any special equipment. With modern technology, making it at home is even easier.

This healthy product can be made from milk. However, it is better not to use store-bought milk - it is often made from dry powder, and the fat content of such milk is not always suitable. It is best to buy cream or a bottle of cow's milk from the villagers. If it stands in the refrigerator for several hours, then the cream will rise to the top. Taking them off gives you a great base for making butter.

So, place the cream in a bowl, use a mixer to whisk it at the lowest speed. This is done until the fat grains separate from the buttermilk liquid. It must be drained into a separate bowl. If you love baking pies, add buttermilk to the dough. The separated fat is what we will be working with.

Now you need to collect the fat mass into one lump, knead it with your hands so that the remaining liquid comes out. Having folded the almost finished oil into cheesecloth and forming a bag from it, rinse it under running cold water, continuing to knead it thoroughly. You need to rinse it several times. Now give it the desired shape and put it in the freezer to freeze. After a while, take it out, pack it in a convenient way. Place part in the refrigerator and the remaining piece in the freezer. Homemade butter, free from additives, has a maximum shelf life of 2 weeks.

If you do not have suitable household appliances, use a regular liter can. After filling the container halfway with cream, close the lid and shake vigorously until the butter beats. You can also use a whisk.

Homemade butter - how to make from sour cream:

To make delicious homemade butter from sour cream, you need to choose a good product that acts as a base. Sour cream from a store is not the best option, it does not always have a suitable fat content, although some manufacturers can still offer the consumer a quality product. In order not to be mistaken in your choice, buy homemade sour cream on the market. Make sure it's fresh.

The technology for making butter from sour cream is almost the same as that already proposed earlier. The only difference is that it is more convenient to beat thick sour cream not with a mixer, but with a whisk. Then everything happens according to the same scheme - the fat is gradually separated from the liquid that needs to be drained. Collect the grains of fat with a spoon, scattering the mass into one large lump.

Now act with your hands, kneading the fat mass to squeeze out as much liquid as possible. We wash the fat under cold water, squeezing it from all sides. Do this 2-3 times. When the lump becomes denser, place it in a container, for example, a jelly container. Using a spoon, spread the food over the entire area of ​​the container, and then put it in the freezer for a short time to allow the fat to set. Now you can pack it.

Now that you know the recipes for making butter, you can try making it yourself. A good product, if consumed in moderation, will only benefit.

Ingredients

• Cream with a fat content of 33 to 40%: 1 liter (4 glasses);
• Salt: 1/2 tsp (optional);

Cooking method

1. For fermentation, you need a plastic or (better) glass or ceramic container with a wide mouth and a lid. For example, if you have dusty baking pots, then they will finally come in handy.
2. So, if you have fresh natural raw cream and you are 200% confident in the health of the cow from which it was obtained, or pasteurized cream, then put the sourdough starter in the cream (according to the sourdough manufacturer's instructions) and let the cream stand in a warm place. (28-33 degrees) for about 8 hours. If the temperature is below 28 degrees, then the cream will ferment longer. It is especially not recommended to exceed the temperature, because sourdough is a living bacteria that will die at high temperatures.
   If your fresh (unpasteurized) cream is from a cow that you are not sure of and have not seen it in your eyes, then do not risk your health and first pasteurize the cream. It is necessary to pasteurize at a temperature of 60 degrees for 30 minutes or at a temperature of 70 degrees for 20 minutes. Usually pasteurized in a thick-walled saucepan in a water bath so as not to overheat the cream. And for this you definitely need an immersion thermometer. The contents of the pot must also be constantly stirred to ensure uniform heating and the temperature must be monitored. Then let the cream cool to 33 degrees and add the starter according to the instructions.
I am specifically writing about milk pasteurization, because most likely, the cream that you manage to buy will be farm or private. In this case, the quality and purity of the cream will depend on the conscientiousness of the farmer himself.
3. If you don't have a special starter culture, then pasteurize the cream, pour it into a bowl in which it will ferment, and leave it in a warm place for a day.


4. When the cream is finally fermented, you can tell by its appearance - the cream will thicken. And it will no longer be cream, but sour cream!
5. If you had enough willpower and did not eat your homemade sour cream right away, then continue on. Chill sour cream to 16 degrees by placing it in the refrigerator for a short time. For best results, sour cream should be about 16 degrees Celsius before whipping. Too warm sour cream will make butter, but it will be too soft and it may be difficult to keep it on the filter cloth. Those. oil can seep through the holes in the fabric and be difficult to collect in a lump. But butter is not formed from too cold sour cream. Well, more precisely, it will be formed, but only when the oil warms up, and I'm afraid your patience will not be enough.
6. Transfer the sour cream to a blender, food processor, table mixer bowl, etc. and begin to whisk. At the same time, various transformations will occur with sour cream. At first it will be white and lush, then it will turn into a dirty white heterogeneous mass, and only after that will small scattered pieces of yellow oil appear the size of a grain of rice. This will take 5 to 8 minutes. At this point, you need to stop beating and turn off the technique.










7. Let the butter sit for about 5 minutes. A liquid called buttermilk will separate from the oil during this time. Place a fine mesh strainer or cheesecloth over a medium bowl. For reliability, I use a bag for nut milk together with a sieve - not a single grain of butter will escape through it.


8. Transfer the butter and buttermilk to a sieve and drain into a bowl. Do not throw out buttermilk in any way - it is also a valuable dairy product. Buttermilk can be used to make pancakes, pancakes, cookies, bread, etc.



9. Next, our task is to remove the remaining buttermilk from the butter and make its structure uniform. To do this, you can transfer the butter to a large bowl filled with cold water and rinse the meat thoroughly with a fork or mashed potatoes. I add ice cubes to the water so that the water is really cold and the oil does not stick to the sides of the container and the fork. If you have a potato press, you can run the oil through it. Change the water and repeat everything in clean water. The oil must be rinsed until the water is completely clear. As a result of these manipulations, no hidden cavities filled with buttermilk will remain in the oil, and the shelf life and fat content of the product will increase.


10. If you are making salted butter, now is the time to add salt. In order for the salt to be evenly mixed in the oil, it is necessary to drain the water from it, and then stir for about 10 minutes. The press for mashed potatoes will go faster - just pass the oil and salt through the press 5-6 times. The salt will enhance the flavor of the oil and lengthen the shelf life.
11. At this stage, the butter can be shaped into any shape - you can make a simple rectangular block or put the butter in a silicone cookie cutter. You can also use ceramic baking dishes, terrines, rameken to get the shape. There are even special presses, molds and dies for oil.


12. When you're done, wrap the butter in wax paper and store in the refrigerator.

Storage

The finished butter can be kept in the refrigerator for several weeks. For longer storage, wrap the oil in a double layer of plastic wrap or place in a plastic container. Well washed, salted and hermetically sealed butter can be stored in the freezer for up to 9 months. For example, I harvest butter for future use in the summer, while milk and cream are abundant and rich in vitamins.

Butter is neither a separate food product, nor a separate dish. Meanwhile, without it, it is difficult to imagine modern cuisine, 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 extremely fresh raw materials of the highest quality.

Whipping cream is a way to reduce the fat / water content in a mixture of fat and water. The separated whey is used for baking. It should be remembered that a product made with your own hands has a short shelf life.

Ingredients

You will need for 250 g of oil:

• 300-500 g homemade cream

Preparation

1. The difference in grams of homemade cream is due to the fact that sometimes you can buy thick, heavy cream, and sometimes - liquid. But do not confuse them with a store-bought product - supermarket cream is good only in addition 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. Place the cream in a food processor bowl or in a deep container if you plan to beat it with a mixer.

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

3. Begin whisking at the highest speed of the technique. For heavy cream, 10-15 minutes is enough and the volume of buttermilk released will be equal to 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 pour out the buttermilk that stands out from time to time (do not pour it out - pancakes and pancakes baked with this whey are incredibly tasty)!

4. Put the finished whipped butter in 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 solidified, remove the container and transfer the layer of whipped homemade product onto parchment paper or into a storage bag. Wrap it up and tie it up, 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 much.

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

Note to the hostess

1. Serum as a base for pancakes was tried to be used, probably, by all housewives, but few people use its full potential in other areas of cooking and in cosmetology - home, of course. Buttermilk with pomegranate, tomato, or citrus juice makes an excellent marinade for too tough meat. Low-calorie breakfast supporters fill it with corn flakes and muesli. In tandem with crushed rhubarb pulp or grated pickled cucumber, it turns into a mask for blackheads and similar problems of oily skin. And there are so many recipes for serum hair balms that there is, perhaps, for every case and every type of hair.

2. If you add hot buttermilk to the curd, excess acid will be removed from it.

3. It is advisable to freeze the finished oil not in one large piece, but in several - about one hundred grams; if the family is large - in 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 will be silicone, intended for baking muffins. The foil wrapper will protect the product from absorbing foreign odors.

4. From a mixture of cream, skimmed from goat's and cow's milk (1: 4), butter is also made. It is this proportion that is recommended so that the fat content corresponds to GOST - about 72%.

April 23, 2018

Unfortunately, modern butter at a stretch it can be called a 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, the shelf life of which is much shorter. Accordingly, the composition butter there are a lot of chemicals that prevent the product from spoiling. In this case, a worthy alternative might be homemade butter, which every housewife knew how to cook before.

A quick recipe for homemade butter

To prepare such oil required:

• mixer,
• sieve,
• deep bowl and spatula,
• only heavy cream is needed from the ingredients.

How to make homemade butter?

1. Before cooking, the cream must be cooled to about 10 degrees.
2. Then, the cream is poured into the 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, while releasing liquid, the revolutions can be slightly reduced.
3. When the oil ceases to emit liquid, the mixer must be turned off. Further, the oil, together with the liquid, is filtered through a sieve. The resulting liquid, buttermilk, can be used to make baked goods, pancakes, or pancakes.
4. After that, the resulting oil should be transferred to a deep bowl and mixed thoroughly. It is advisable to do this with a wooden mortar or spatula, then the product will turn out to be especially soft.

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

The finished oil should be stored in a sealed container in the refrigerator.

Homemade butter recipe for homemade butter

Earlier, when there were no mixers and even whisks, butter was prepared with one's own hands. Of course, this cooking technology takes much more time and effort, 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. further, the cream is poured into a deep bowl and kneaded in the same way as the dough.
2. After some time of continuous intensive mixing, the cream will acquire a granular consistency. After a while, they will begin to turn into an oily mass.
3. When this mass becomes more or less tight, the oil must be well 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, for the preparation of large quantities oils use a special wooden churn. This cooking process is very simple: cream is poured into a wooden container and whipped with 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 with hot water. Then churn rinse with cool water and dry thoroughly. This feature will prevent grease from absorbing into the wood surface.
2. The churn is filled with cream to about half of the total volume of the container. The whipping process itself usually lasts from 40 minutes to an hour.

The flavor of homemade butter largely depends on the intensity of the whipping. It is important to remember that if you whip the cream too quickly, the fatty portions of the product will break and the mixing will not occur. But if you don't beat the butter vigorously enough, the cream will not be able to separate into ingredients.

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