Ingredients:
1 kg of homemade or purchased market sour cream
4-5 liters of cold water
Homemade butter recipe:
First, pour the sour cream into a bowl and beat with a mixer at maximum speed. Beat until characteristic grains and "splashes" appear. Once the sour cream has started splashing, it means that buttermilk has separated from it. We continue to beat for just a couple of minutes. Whipping the sour cream until the buttermilk separates takes about 8-10 minutes.
When the buttermilk has separated: carefully pour it into a separate bowl - it will still come in handy, it makes excellent pastries. We wash the sour cream-butter itself with cold water 2-3 times. The better you rinse, the more you will wash out any extraneous muck from it and it will be better stored. Drain the buttermilk and place the butter in another bowl. We wash the oil in the first water, and then in the second. When the water is almost clear, no more rinsing is needed.
Now you can pour out the water and simply form balls of oil with your hands. We squeeze out as best as possible so that no water remains in the oil. Now we will divide the butter into portioned "pieces", wrap it in plastic bags and send it to the freezer. Homemade oil can be stored for a very long time.
Things to know (Q&A)
How do you make your own butter?
Instructions
- Pour a pint of heavy cream or whipping cream into your device or into a jar with a tight-fitting lid. ...
- Once the butter has solidified, pour off the buttermilk and save it for baking (or drink it!). ...
- There you have it-- old-fashioned butter , no churn required!
How do you make homemade butter from scratch?
One Ingredient Homemade Butter
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt, if you like. ...
- Also, if you want a compote butter , add finely chopped herbs, fruit or other flavorings. Get creative!
How is butter made step by step?
One Ingredient Homemade Butter
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt, if you like. ...
- Also, if you want a compote butter , add finely chopped herbs, fruit or other flavorings. Get creative!
How do you make butter with one ingredient?
One Ingredient Homemade Butter
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt, if you like. ...
- Also, if you want a compote butter , add finely chopped herbs, fruit or other flavorings. Get creative!
Is it cheaper to make butter?
It's more than twice as expensive to make your own butter than to buy it. I paid $2.00 for a cup of Breakstone's butter , and $3.59 for enough heavy cream to make 3/4 cup of the homemade--or $4.79 per cup. 14
Can you turn milk into butter by shaking it?
Shake the jar until butter forms. This could take between five to 20 minutes. Once you have shaken the jar enough, the liquid will suddenly separate from the butter . The butter will be a pale yellow lump, and the liquid will be milky. 20
How is milk turned into butter?
One traditional butter -making process begins with making cream. When whole milk sits out, tiny fat molecules float to the top, forming a layer of cream that can be skimmed and collected. To make butter , the cream is agitated (stirred up) so that the fat molecules get shaken out of position and clump together. 20
How much salt do I add to homemade butter?
To make salted butter , sprinkle salt over the butter and knead it in with your hands. Salting the butter : For 2 cups of cream, add 1/2 teaspoon of sea salt for a fairly salty butter , or 1/4 teaspoon for lightly salted; alternately, leave unsalted. Keeps 2-3 weeks in the fridge or 6 months in the freezer.
Why too much butter is bad?
Butter is high in calories and fat, so people should eat it in moderation or replace it with healthy unsaturated fats. Eating a lot of butter may contribute to weight gain and could play a part in raising levels of LDL cholesterol.