Butter at home

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Milk cream is better to buy on the market, they should be very fat (at least 33%). I didn't have the opportunity to buy homemade cream, so I bought them in the store, their fat content was 35%.

2. Step 2:

   

   Before you start cooking, the heavy cream must be cooled. Pour the cream into the container in which you will beat them. It is better to take the container with high sides so that when whipping, splashes do not fly out of its limits. Put the container with cream in the refrigerator. Corollas (classic and for kneading dough) it is also better to put it in the refrigerator, this will speed up the whipping process. Also put the water in the refrigerator, it should be icy.

3. Step 3:

   

   Start whipping the cooled cream at the highest speed, using the classic whipping nozzle. When the cream begins to thicken, gradually reduce the speed. The cream should start to gather into lumps

4. Step 4:

   

   Depending on the quality and fat content of the cream, after about 10-15 minutes from the beginning of whipping, a white liquid will begin to separate from the cream – this is buttermilk. In appearance, it will resemble a serum. The usual whisk will change to a spiral dough nozzle, and continue whipping cream for another 5-10 minutes.

6. Step 5:

   

   Using a wooden spatula, try to collect all the creamy pieces into one lump. In a separate jar, drain the buttermilk. It is not useful for making butter, but it can be used to make pancakes, bread, dumplings and other dishes.

7. Step 6:

   

   Pour 100 ml of ice water into the oil and beat it for 5 minutes using a kneading nozzle, Drain the water and repeat this procedure 3 more times. This procedure helps to remove the remaining buttermilk from the oil.

8. Step 7:

   

   Drain the water for the last time, thoroughly mix the resulting oil with a wooden spatula. It should come together in a single mass.

9. Step 8:

   

   Cover the rectangular container with polyethylene and put the oil in it, tamp, level and shape the oil. Close the container with a lid and put the oil in the freezer for 1 hour.