Homemade products are much healthier than store products, and this also applies to butter. Made from real sour cream, without any additives, it turns out tasty and healthy.
It is believed that the Jews were the first to start making butter, it is mentioned in the Old Testament. In Russia in the 9th century, oil was a popular product; it was even sold abroad. The technology for preparing this product at home has changed little since those times. The raw material is milk from domestic animals: cows, goats, less often buffaloes, zebu, yaks, sheep.
Butter can be obtained from whole milk by preheating it to a temperature of 60 ° C. But this method is not very popular, usually butter is knocked out of sour cream. Milk, warmed to steam temperature, is passed through a separator set for a 1: 8 ratio of skim milk and cream, that is, from 8 liters of milk, 1 liter of high-quality, high-fat cream and 7 liters of skim milk are obtained.
To make the cream settle, turn into sour cream, just put it in the refrigerator. After a day, they thicken and you can beat the oil. There is no separator, it doesn't matter, put a jar of natural village milk in the refrigerator for 12-15 hours, it will settle and cream will form on top, the thickness of the layer depends on the fat content of the milk, you can collect 200-250 g of sour cream from a three-liter jar. Remove it gently with a spoon.
How to make butter from sour cream? Previously, sour cream was churned in wooden churns, which consisted of their containers and crosses; from above, this structure was covered with a lid. Now the industry produces electric churns of various sizes, if you have a small amount of sour cream, you can also use a mixer.
At the beginning of the process, sour cream thickens, puffs, then turns from white to yellowish, the oil grain begins to separate. When the buttermilk has broken off well, collect the butter in a lump, remove from the churn and rinse well in cold water several times. Pound the gingerbread man, beat on it, squeeze it properly to remove the liquid, the less it is in the finished product, the better it is.
