Homemade butter is an environmentally friendly product rich in vitamins and microelements, rather stable in storage. It is used in both daily and dietary nutrition.
It is necessary
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10 l of fresh homemade milk
Instructions
Step 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.
Step 2
Cover the milk dish with a clean cloth and leave it at room temperature for 2-3 days. During this time, the milk will turn sour. In a glass jar, the border between curdled milk and sour cream will be clearly visible.
Step 3
Spoon the sour cream into a separate glass or enamel bowl. This must be done carefully, trying not to mix sour cream and yogurt.
Step 4
Beat the sour cream with a mixer. First, the mixer speed should be at maximum. During the whipping process, lumps 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 mixer speed must be reduced to medium and then to minimum. Whipping should be stopped when the mixer operation becomes almost impossible and the volume of butter stops increasing.
Step 5
Strain the buttermilk from whipping the butter into a separate bowl. It should not be poured out, because This low-fat dairy product is rich in vitamins, mineral salts and can be used in food as a drink, as a base for okroshka or pancakes.
Step 6
Pour cold water into a bowl of butter and, gently kneading the butter with your hands, rinse it. Collect the oil into a lump, drain the water. Repeat this procedure 3-4 times.
Step 7
Shape the washed butter with wet hands, place in an oil can and refrigerate. Store it in a sealed container. If you need long-term storage, such oil can be wrapped in parchment and placed in the freezer.
