Butter is made from cream at home, only you need to use a real country product, and not what is sold in supermarkets. Buy a 3 liter can of milk from farmers. It will settle and cream will form on the surface. They will make a real oil, which contains vitamins and is easily absorbed by the body. But it is sensitive to light and heat, which increase its acidity, and bitterness appears. The oil deteriorates and becomes unsuitable for food.
It is necessary
-
- country milk;
- a spoon with holes;
- mixer.
Instructions
Step 1
Place a jar of country milk in the refrigerator and let it sit overnight. In the morning you will see that a thickening has formed on top - it is the cream that has settled. The fatter the milk, the thicker the cream layer will be.
Step 2
Remove the thick layer from the milk surface with a wide, perforated spoon. Leave some cream in the jar so your milk doesn't go completely fat-free.
Step 3
Transfer the cream to a mixer bowl. Leave for 15 minutes for the mass to reach room temperature and beat better.
Step 4
Turn on the mixer at a slow speed first. Monitor the process periodically. When the cream is whipped and smooth, increase the speed of the mixer.
Step 5
You will see that butter flakes form in the cream and a white liquid separates - this is buttermilk. It can be immediately drained into another container and used for baking, or you can leave it until the end of the process.
Step 6
Beat the creamy mass until a large buttery lump forms and, separately, buttermilk. Squeeze the oil out with your hands and place in an oiler or wrap in wax paper.
Step 7
For long-term storage, the oil can be washed out. To do this, drain the buttermilk, finely chop a piece of the resulting butter and fill it with boiled water. Turn on the mixer. The water will turn white. This leaves the remaining buttermilk. Carry out the operation with water filling several times.
