Natural butter at home from cream, milk and sour cream: secrets of preparation

Butter is a product that we use every day for sandwiches, frying or baking. There is a lot of it in the stores, but it varies in quality. Real butter does not stick to the package, it should be firm when chilled and soft at room temperature, not spreading. It should also not crumble and should not separate into water and foam when cooked.

Today the editorial staff of FoodOboz shares a selection of ideas for making homemade butter, so you know for sure that you are eating a quality product.

Homemade butter from milk

Ingredients:

• milk - 6 liters

Method of preparation

1. Leave the milk in the heat for a few days until cream and kefir are formed.
2. Collect the cream and put it in the refrigerator.
3. Whip the cooled cream with a mixer. When the mixture becomes thick use a wooden spatula to stir in the butter counterclockwise.
4. Stir until a large lump is formed.
5. Give the butter a shape, put it in a bag and leave it in a cold place.

Homemade butter from cream

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Ingredients: ⠀⠀

cream - 3 liters

ice water - 1 liter

Method of preparation:

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1. Pour the cream into a bowl with high walls. Pre-chill.
2. Beat the cream with a mixer or immersion blender on high speed. For the first fifteen minutes, nothing will happen. Then buttermilk will separate from the cream before your eyes. This is a liquid that looks a lot like whey. Drain off the excess.
3. Pour ice water into the butter, stir for five minutes. Drain the excess water. Repeat the procedure a few more times. ⠀
4. Put the butter in a plastic container and put it in the freezer for a few hours. ⠀

Sour cream butter

Ingredients:

• fat sour cream - 3 liters

Method of preparation:

1. The temperature of sour cream should be room temperature, from 20 to 25 degrees. This will make it easier to beat the butter.
2. Put room temperature sour cream in a jar that can be hermetically sealed. Shake well.
3. When lumps begin to form, and then lumps - the butter is almost ready. Transfer the mixture to a colander and squeeze. Transfer to a bowl and add cold boiling water, knead with a spoon. Repeat the process several times. Remove excess water.
4. Shape the butter, put it in a bag and put it in the refrigerator.