Homemade butter is environmentally friendly, rich in vitamins and minerals, a fairly stable product in storage. It is used both in everyday and in diet.
Pick your recipe
You will need
-
10 liters of fresh homemade milk
Instruction manual
1
Take fresh homemade milk. Strain it through cheesecloth, folded 4 times. Milk can be left in one bowl or poured into several clean glass jars.
2
Cover the dishes with milk with a clean cloth and leave them at room temperature for 2-3 days. During this time, the milk will turn sour. In the glass jar, the border between yogurt and sour cream will be clearly visible.
3
Remove the sour cream with a spoon in a separate glass or enamel bowl. This should be done carefully, trying not to mix sour cream and yogurt.
4
Beat sour cream with a mixer. First, the speed of the mixer should be maximum. During the whipping process, clumps of butter are formed, which will stick to the mixer blades. They must be removed by stopping the mixer. As soon as the process of oil formation begins, the speed of the mixer must be reduced to medium, and then to the minimum. Beating should be stopped when the mixer becomes almost impossible and the volume of butter ceases to increase.
5
Filter the buttermilk formed during the whipping of the butter into a separate bowl. It should not be poured, because This skim milk product is rich in vitamins, mineral salts and can be used as a drink, a base for okroshka or pancakes.
6
Pour cold water into a bowl of butter and gently knead the oil with your hands and rinse it. Collect the oil in a lump, drain the water. Repeat this procedure 3-4 times.
7
Shape the washed butter with wet hands, put it in an oil can and refrigerate. Store it in a sealed container. If necessary, long-term storage of such oil can be wrapped in parchment and placed in the freezer.
note
Use only homemade milk or sour cream to prepare the butter. Long-term storage milk purchased at the store is not suitable for making butter.