Every housewife can make butter in the kitchen. To do this, you will need only one ingredient - heavy, heavy cream. Shop for this purpose will not work. They are made from heat-treated products, and therefore the process of separating the thick part from the liquid in them is difficult to carry out. But the pets will be just right.

Some housewives have adapted to put various products in the finished oil. The result is a fragrant mass that can be used in different ways. The simplest is for sandwiches. To do this, it is enough to spread it as usual on bread. This oil is also well suited for various dishes. For example, you can put a small piece in ready-made pasta, porridge, stew. But it is even better to cook cutlets with it,. To do this, you just need to put a piece of butter as a filling.

You can store this product in the form of one bar or cut into washers. The latter option is suitable if oil is not required for sandwiches, but for the preparation of any dishes. It is very convenient to get the required number of pieces and make your own culinary masterpiece.

Today we will consider recipes for making butter at home with and without additives.

Homemade butter recipe

Ingredients:

• heavy homemade cream - 1 liter.

Preparation

Cool the cream, for which we send it to the refrigerator for 5 hours. Then we transfer it to a bowl and immediately begin to beat with a mixer, setting high speed. After 10 seconds, the cream will begin to divide into 2 layers - butter and liquid. As soon as we notice this, we reduce the RPM so that the liquid (buttermilk) does not splatter. We take out the resulting oily piece. It is not yet ready for use yet. We put it in ice water, rinse it. Then we change the water and repeat the procedure. We do this 5 times. Squeeze out the oil so that no water remains in it, and form a bar. We put it in the freezer.

Garlic butter - recipe

Ingredients:

• butter - 130-150 g;
• dill - 3 branches;
• garlic cloves - 3 pcs.;
• salt.

Preparation

We take the dill and separate the delicate leaves from its stems. Add garlic cloves to the dill leaves and punch them just a little with a blender. This must be done to chop the food and make the juice appear. We transfer the oil to a blender, add and beat, achieving a mass with a creamy texture and extremely uniform coloring. We pack the garlic oil in foil and put it in the refrigerator.

Fragrant butter - recipe

Ingredients:

• basil - 2 branches;
• - 2 branches;
• lime juice - 1 tbsp. the spoon;
• dried herbs (rosemary, thyme);
• garlic cloves - 1 pc .;
• butter - 90-110 g;
• olive oil - 1 tsp;
• salt.

Preparation

We wash the herbs (tarragon, basil), dry them. We separate the leaves from them - the hard parts are not suitable for this recipe. Cut the leaves finely. We pass the garlic cloves through a press. Add a spoonful of olive oil and lime juice, fresh herbs, garlic, salt to the slightly softened oil. Mix by hand. Form a brick, sprinkle it with dried rosemary and thyme. The fragrant oil is ready!

How can you make butter at home without special equipment, skills from knowledge? In fact, nothing is easier. Any home has an automatic mixer for sure.

And getting heavy cream or thick country sour cream is also not a problem. And fatty milk can also be found on the market - in fact, this is enough, because butter is essentially well-whipped cream, from which maximum moisture has been removed.

We will tell you in detail how you can do it at home in a matter of minutes right now.

Making butter at home is not as difficult as it sounds. To do this, it is enough to take 400-500 ml of heavy cream (from 33% and above). Actually, this is the only ingredient, because natural butter contains only cream.

You can also add a few pinches of salt or sugar - many people just love salted or slightly sweet butter. And from the equipment we only need a mixer.

Here's how to make butter with this recipe:

Step 1. Pour the cream into a sufficiently deep container and turn on the mixer at the highest power. Passing them in a circle, beat the mixture for 8-10 minutes.

Step 2. After this time, it will be noticeable how the cream thickened noticeably and has almost turned into butter. In this case, a little liquid forms on the surface - it must be drained.

Step 3. After that, turn on the mixer again and continue beating for literally 5 minutes. The resulting liquid is removed again.

Step 4. And we will work with the mixer for 1-2 minutes. We get a hard, dense lump that should lie down for half an hour. A little more liquid may come out of it, which also needs to be drained.

Step 5. Actually, this can be finished, but if you like salty or slightly sweet butter, it's time to add these spices. Previously, the product is laid out on parchment in an even layer so that the salt is evenly dispersed throughout the volume. You can also add herbs or some garlic at this stage.

Step 6. Let the product rest for an hour in the refrigerator, after which it can be served. Decorate with herbs.

How to make butter from milk at home

Let's make a reservation right away that butter is made from cream and only from cream. But cream, in turn, can be obtained from milk, but, of course, not from everyone.

Regular purchased milk, as a rule, does not differ in sufficient fat content, therefore, it is better to purchase country milk (cow or goat). Although on the network you can find reviews of housewives that some brands supply such milk from which you can get cream. However, experience shows that in most cases this is not possible.

First of all, we need to make a calculation based on the fact that about 40-50 ml of cream is obtained from a liter of milk. Accordingly, you need to stock up on 4-5 liters, or even a lot of this drink. That is why butter is much more expensive than milk: the whole point is not even in the production technology, which is quite simple, but in the amount of raw materials.

Step 1. Take 1 large or 2 medium containers and pour the milk there, put it in the refrigerator and leave it overnight (preferably 12 hours).

Step 2. If the milk has sufficient fat content, then the next morning a layer of cream is formed, which has a rather thick consistency. Of course, a separator can be used to separate them, but such a technique is not found in every city apartment, so you have to wait 1 night.

We remove this layer with a spoon in a separate container.

Step 3. Further "production" technology is exactly the same. Beat the cream with a mixer several times until the liquid is completely removed.

The resulting lump can be held in cold water for several minutes, while kneading it, as if kneading dough. Then homemade oil will last much longer and at the same time retain its original freshness.

Step 4. Now let him rest in the refrigerator and serve. From 4 liters of milk, you will end up with about 100-150 g of the finished product. Expensive, but tasty, healthy and natural.

Sour cream butter

Lovers of pleasant sourness can try to make butter from sour cream, which is also possible at home. The manufacturing technology is exactly the same - sour cream is whipped several times with a mixer, excess liquid is constantly drained. Here are just sour cream, of course, you need to choose the fattest, ideally the country.

Homemade butter on a churn: a retro recipe

Perhaps someone else has a churn, and someone probably remembers such units that were kept by their grandmother in the village. In fact, the churn is a regular mixer, but only in large sizes. And the technology for making butter at home is exactly the same - beat and remove the liquid.

You can clearly see the whole process in the video.

An invariable attribute of the table for breakfast or lunch is butter. So aromatic, tasty and healthy. We will prepare it at home and please our family.

You will need at least 1 liter of heavy cream or heavy sour cream. Prepare a bowl in which you will whisk the original dairy product. The ideal option is a deep bowl with a rough surface inside, for beating with a mixer. The blender can handle it too, but with a little sour cream / cream as it heats up quickly. Pour the contents of the container with sour cream or cream into the container and cover it with a plastic bag so that the valuable future product does not splash. If you are whipping the cream by hand with a whisk or rolling the can, then you don't need to. Carefully thread the mixer beaters through the plastic. Skip this step if whisking with your hands. Begin to beat at low speed, gradually increasing it to maximum. Using manual methods of whipping - rolling the can or stirring with a whisk / spoon - it is difficult to increase the speed. Try not to reduce it in these cases, at least. The process of the appearance of oil began from the moment when the entire mass in the plate rises and becomes airy. The cream / sour cream color will change to golden or remain unchanged, but with yellow blotches. These are the first signs of future homemade goodies. After 5-10 minutes, you will see a white liquid. This is buttermilk, or buttermilk - a valuable and scarce product. It is rich in nutrients, and baked goods based on it are especially tasty and aromatic. Drain the buttermilk into a jar or other container as it appears. Approximately it will turn out to be 60-70% of the original volume of the source material. You can salt or sweeten the butter at this stage. If you are preparing it for a child, then it is better not to add anything. Collect the oil and transfer it to a cheesecloth or colander with small holes. This is necessary to drain the remaining liquid. Leave it on for a couple of hours.

If you want to extend the shelf life of the oil, rinse it with clean water. To do this, pour a glass 3-4 times into a container with butter, beat and drain the liquid. A point should be reached when the water remains clear after stirring. Transfer the finished oil to a tray and send to the freezer. Store a small piece in the refrigerator in an oil can for no longer than a week.

At the exit, you get 300-350 grams of ready-made delicious homemade butter. The total time taken to cook it varies from 40 minutes to 3 hours. You will see that homemade butter is not as yellow as store oil, it is more “lively”, tastes different, more aromatic. And it is also imbued with your energy and love, which gives your family and friends health and good mood!

Arriving at the supermarket, we are presented with a huge assortment of oils from various manufacturers. But often, even though it is indicated on the packaging that the product is natural and made only from fresh milk, we observe a completely different picture. In fact, there is no butter that was in our childhood, with a creamy delicate taste.

That is why you have to think about this question - is it safe to give it to your child to eat? Once, remembering how my mother-in-law herself made for us fresh, and most importantly, real butter from homemade sour cream, I also decided to make it.

Believe me, making butter at home is not at all difficult, at a price it turns out even cheaper than purchased, and the benefits are 100% more, especially if children are growing up in the family, because you really want to give them only the best.

So, we need nothing at all:

• homemade sour cream - 1 l.

How to make butter at home from sour cream - recipe with photo:

Cool the sour cream in the refrigerator, I leave it overnight.
Next, we transfer it to a container in which it will be convenient for you to whip it.


Beat the sour cream with a spoon, whisk or mixer. I feel sorry for the mixer, because sour cream is thick enough and for him it is too heavy a product. So I use either a spoon or a whisk.
Beat the sour cream until the sour cream begins to turn into a granular mass.

At this point, I remove the whisk and begin to knead the oily mass with my hand. From the warmth of the hand, the mass begins to divide into two parts: the liquid, the so-called chunk, and the oil itself.


Here's a piece we get from 1 liter. sour cream.


Next, we need to rinse our oil under running cold water, kneading it during the rinsing process so that all excess liquid comes out.


Put the finished oil in a tray and level it. We send it to the freezer.



After the oil has frozen, we take it out of the freezer, pour hot water over the bottom of the tray so that the oil can easily slip out of it. Everything, homemade butter is ready.


We cut it into small pieces, pack it in bags and send it to the freezer.

Enjoyable, and most importantly, healthy tea drinking for you and your children with delicious

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

We use it for sandwiches, add, sauces,.

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

Not the most attractive components, right?

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

Do you think this is very difficult? In fact, the oil preparation process is very simple. Read on and see for yourself.

Why is butter useful?

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

But let's not forget that the notorious cholesterol, which some 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 required for the synthesis of certain hormones.

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

Quality oil is quite easy to make 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 quality butter, you can make an even more valuable product - ghee (known as ghee).

The meaning of its preparation is in a long simmering 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 regular 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, pain in joints and back, 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 churn.

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

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

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

Ghee ghee

Homemade sour cream butter (sour cream)

We take 2 liters of good homemade thick sour cream (you can take heavy 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 - this way it will be easier for us to collect the pieces of butter in one lump.

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

At first, the sour cream will liquefy, then it will turn into a lush foam (you can stop at this stage if you are preparing sour cream for 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 yellowish lumps.

The process is laborious, 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 upward.

Sour cream will begin to exfoliate - small grains of oil gradually merge into large lumps.

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

If you love the whey that remains after separating the curd, you will surely like the 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 all the liquid out of it.

If you plan on storing the butter for a long time, you can add cold water to it several times to remove the buttermilk as much as possible.

It is also necessary to rinse the oil if you are going to subsequently heat it - there will be a lot of foam and sediment from the unwashed oil after heating.

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

Buttermilk, which comes out when whipped, will appeal to whey lovers

If you want regular sandwich butter with a bright characteristic creamy aroma, you don't have to fool around with rinsing - squeeze out the buttermilk better and collect the prepared butter in a storage tray.

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

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

Tip: To give the butter a beautiful oval shape, transfer the finished bite into a wide bowl and begin tossing so that the butter hits the bottom and sides of the bowl. Toss and roll the oil for a few minutes, as a result of which it gets rid of excess fluid and takes on a neat, rounded shape.

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

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

Homemade butter will taste more delicious

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

To learn how to make butter from goat milk at home, learn about basic butter making technology.

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

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

Homemade sweet butter

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

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

Depending on the fat content of the 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 butter is made in the same way as sour cream - it is poured into a bowl and beat thoroughly.

I prefer to whip the butter by hand - pour the cream into the 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 your household - this way the time will pass faster, and you will not get bored while you pound the coveted jar.

Tip: Cold cream takes longer to whip, but butter from warm milk may be too thin. Look for a “sweet spot” in which the butter will whisk quickly enough while keeping 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 up into butter flakes.

It will be nice if there are helpers to shake the jar of cream one by one, after all, your hands get tired in the process.

After 20-30 minutes (if the cream is very thick, then faster), you will notice that the butter 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 only need to drain the buttermilk from time to time.

Homemade butter

Hitting the walls of the can will cause the oil to curl into a tight ball on its own.

To make the ball tighter, add a spoonful of very cold water after each draining of the buttermilk. So you will simultaneously wash and cool the oil.

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

Original homemade butter recipes

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

Onion and pepper oil

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

Onion and pepper oil

Bake the peppers in the oven and grind in a blender or food processor along with the onions. Mix thoroughly with oil and lay out on the plastic in an even layer.

Gently lifting the film by the edge, form an butter "sausage" of a convenient thickness (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.

Store tightly packed in the freezer so that it does not absorb the smell of food stored nearby and does not “share” the flavor with other foods.

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, a chopped clove of garlic and a couple of sprigs of finely chopped dill.

Garlic oil

Spiced butter

Combine 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. This 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 as you like.

Add chopped sun-dried tomatoes and a little basil there. Pack in foil 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 oil, 100 grams of salted herring fillets, a teaspoon of mustard, some fresh dill and a teaspoon of lemon juice.

Beat 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 well together.

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 oil

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 wrapped in foil or foil.

You can endlessly experiment with the flavors of homemade butter.