How to make butter from milk yourself. How to make butter at home? Cooking method. How to give the finished product the required shape

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Homemade butter tastes noticeably better than store-bought commercial butter, and it only takes 20 minutes of work to make. To give the butter a special flavor, which it does not naturally acquire in all regions, add fermented milk bacterial cultures to the cream to make it more sour.

Ingredients

Heavy cream
Bacteria for buttermilk extraction, yoghurt or mesophilic cultures (optional)
Salt (optional)
Finely chopped herbs, garlic or honey (optional)

Steps

Part 1

Preparing the cream

Start by getting fresh heavy cream. Heavy whipping cream has the highest fat percentage, making it easier to successfully turn it into butter. To give your homemade butter a unique flavor that store-bought butter lacks, try purchasing fresh, raw cream at your local farmers market. If this is not possible, among the remaining options, the best taste will be butter from long-term pasteurization cream (for 30 minutes at a temperature of 63-65 ° C), followed by butter from short-term pasteurization cream (for 15-20 seconds at a temperature of 72-75 °C) and the last one will be butter made from ultra-pasteurized cream (instant heating to 85-90°C without holding).

Do not use cream with added sugar.
The cream's fat percentage will tell you how much butter you can get from it. It is recommended to take cream with at least 35% fat content.
To find local sellers of fresh natural cream, you can try looking for advertisements in local newspapers and notice boards.

If you will be using an electric mixer, chill the large mixing bowl as well as the container of water. A cold bowl will keep the butter from melting. A second cool container of water may also be helpful at this stage, especially if the tap water comes out warm.

Pour the cream into a bowl. Do not fill the bowl to the brim as the cream will expand to include air bubbles before it turns into butter.

Add bacterial cultures to the cream to enhance the flavor and make the butter easier to whip (optional). If you skip this step, you will end up with “sweet butter,” which is sold in the vast majority of cases in stores. If you want to give the butter a more pronounced taste, which it has in continental Europe, add some lactic acid bacteria to the cream to create "sour butter". Lactic acid bacteria accelerate the breakdown of fat and liquid, which reduces the time of churning the butter.

Let the bacteria-inoculated cream sit at room temperature. If you have added fermented milk cultures to the cream, leave it at room temperature for 12-72 hours, checking its condition every few hours. Cream that has begun to sour will become a little thicker, foamier, and acquire a sour or pungent odor.

Part 2
Extracting butter from cream
1. Whip the cream. If you have a butter churn, rotate the crank for about 5-10 minutes. A high-quality butter churn quite easily and effectively whips cream into butter. If you have an electric mixer, use the whisk attachment and run the mixer on low to prevent splattering. Otherwise, seal the cream in a glass jar and shake it. If a mixer usually whips cream in 3-10 minutes, then shaking in a jar produces butter in about 10-20 minutes.
  - To speed up the extraction of oil by shaking, first add a small clean glass ball to the jar.
  - If your mixer only has one speed, cover the bowl of cream with cling film to prevent splatters from flying around.
2. Watch how the cream changes consistency. During the whipping process, the cream will go through several stages.
  - At first they will become foamy or slightly thicker.
  - Then the cream will begin to hold its soft peak shape. When you remove the cream from the mixer, there will be a slight rise on its surface with a sloping top. It is at this moment that you can increase the rotation speed of the mixer.
  - The whipped cream will then form an elastic texture.
  - Next, the cream will become grainy and take on a very pale yellowish tint. Reduce the speed of the appliance before the cream starts to separate to prevent splashing.
  - Eventually, there will be a sudden splitting of the cream into butter and buttermilk.
3. Drain the resulting buttermilk into a separate container and save it for use in other recipes. Continue to knead the butter and drain the liquid as it appears. Stop creaming the butter when the mixture looks and tastes like butter, or when the liquid stops coming out of it.

Butter is a product of mass demand. Everyone buys it, always and everywhere, except that now, due to leaked provocative information about the composition of store-bought oil, people are more careful in the process of choosing this product. However, bad news for large producers may be good news for entrepreneurs who want to start their own small oil production at home. Of course, it is easier to start such a business if you live in a rural area, however, a city resident can open his own small business by finding bona fide suppliers from nearby villages. Of course, such a product will cost twice as much as a store-bought one, but the standard of living is rising, and the demand for homemade oil remains consistently high. Moreover, although you will have to purchase raw materials regularly, the cost of the required equipment is low and can be easily used at home.

Required Ingredients

Butter can be obtained from milk (using a cream separator) or from ready-made cream. If we are talking about preparing butter just for yourself or for your family, the second method is beneficial, because buying ready-made cream on the market is easier and cheaper than purchasing a separator. But even in this case, it is worth paying attention to their density. However, this option is not suitable for business - it is unlikely that you will find a person or even people who will supply you with liters of a finished and 100% high-quality product every day.

Consequently, entrepreneurs who plan to set up butter production need to regularly purchase milk. Even if you yourself live in a rural area and you have cows, it is unlikely that they will be able to produce 100 liters per day, and from this volume it turns out about 10 liters of cream, which, in turn, turns into about 5 kg of butter (these calculations are approximate, since the volume of cream obtained will depend on the fat content of the milk, which, in turn, will depend on the season, period, and the cow itself). Consequently, you will still have to purchase products from your fellow villagers. Remember, neither a high-quality separator nor the most modern butter churn can compensate for the shortcomings of the raw material, which means you need to find people who will sell you really tasty, full-fat milk. If you live in the city, try to find suppliers in the nearest villages - this is where you can buy high-quality and inexpensive raw materials (if these same people take the goods to the market and you buy milk there, the price will be significantly higher).

Milk is necessary for the production of “classic” butter. However, you can also use original recipes. Housewives add peanuts, chocolate, herbs, pepper and even cranberries to the butter. However, it is unlikely that such oils will sell out en masse, which means that you can add regular and a little chocolate butter and, perhaps, a little “experimental” product to your assortment. After this, it will be possible to monitor the dynamics of demand.

Necessary equipment

To make butter at home you will need:

Separator. It is used to obtain cream from milk. Such equipment costs from 3.5 thousand rubles. A home separator does not take up much space (it is usually about one and a half times the size of a regular food processor or slow cooker) and is easy to use.
Containers for milk and cream. To collect the cream produced by the separator, ordinary plastic kitchen containers are best suited (they can also be used to cool the butter), while for processed milk (skim milk) larger containers, such as buckets or basins, are needed.
Homemade butter churn. The butter can be whipped by hand, without any equipment, but this is too labor-intensive for large production volumes. That is why entrepreneurs need to purchase a butter churner, which can be manual or mechanical. Of course, you need to purchase mechanical equipment, the only drawback of which is that it depends on the electrical network. The main advantages are the speed of the process, shock resistance, and vibration protection. In addition, they are quickly disassembled and the parts are easy to clean. The prices for such machines vary, but the simplest (but at the same time effective) of them can be purchased for 5 thousand rubles. When choosing a butter churn, pay attention to its capacity.
Vacuum packer for home. As you know, oil easily absorbs odors, and this can be avoided by properly packaging the products. Vacuum packers are inexpensive (from 4 thousand rubles) and easy to use. Oil in sealed packaging can be stored even in a refrigerator filled with food.
Packaging bags, containers, spoons, knives.

Step-by-step production technology

In general, the entire process of producing butter at home can be divided into two stages: obtaining cream from milk using a separator and whipping the cream in a creamery. Below you can find detailed step-by-step instructions for each of them.

Stage 1. Extracting cream from milk

Assemble the separator. This is done according to the instructions. Adjust the correct level of fat content of the cream (the amount of fat should not exceed 35%).

Prepare two containers, a smaller one for the cream and a larger one for the skim milk.

Pour the milk into a special basin on the separator (can be found in the instructions).

Keep an eye on the cream and milk skim containers; if one of them is full, replace it.

Leave the resulting cream to cool in the refrigerator (it should thicken at least to the point of thick sour cream before whipping). The amount of skim milk will be about 10 times more than cream, and this product can also be used to generate additional profit, for example, you can make cottage cheese.

Important! Pasteurization of cream will get rid of any harmful bacteria, neutralize the “cow” smell and increase the shelf life of the final product. The heating temperature of the cream will depend on the type of butter, so to obtain sweet cream butter they are pasteurized at 85-87 °C, and for sour cream butter - at 90-92 °C. Remember, you cannot bring the cream to a boil. If you decide to pasteurize the product, do it after receiving it, and only then put it in the refrigerator.

Stage 2. Production of butter from cream

The cream is poured into a special container of the butter churn. The drum begins to spin, whipping the cream and separating the buttermilk. If the buttermilk churn has an outlet for buttermilk, use a special container; if not, you can separate the butter manually.

Remove the resulting dense lump of butter. If it does not form (which can also happen for a number of reasons), you can whip the cream yourself. Using a mortar, or by hand, as shown in the picture, you need to carefully squeeze the oil out of the buttermilk, by hand or using gauze. Buttermilk can also find its own buyer, or it can be used in your kitchen - they make excellent baked goods with it, or simply drink it (it has many useful properties).

Rinse the butter in cold water, then pack it into molds. Leave to cool in the freezer.

As mentioned earlier, oil easily absorbs any odors. To avoid this, you can pack the bars using a home vacuum sealer. The oil is stored at temperatures from +2 to +5 degrees Celsius.

Sales areas

So, you have understood the technology for producing butter at home, calculated the costs and possible profits. But where to sell such products?

Acquaintances and friends. Don't underestimate the effectiveness of word of mouth. Invite your relatives, friends, and acquaintances to try the first batch. You can even give the first small blocks to try for free. If your butter is truly delicious, you can be sure that they will return as regular customers and bring their friends with them.
Markets. This is perhaps the most obvious answer to this question. Such products are most often presented in the markets. It should also be mentioned that there you can sell not only butter, but also, for example, skim milk cottage cheese.
Your own store. There is no need to describe the advantages of such a place for selling homemade oil.
Restaurants and cafes of medium and higher class. Offer your products for testing in establishments where owners and chefs are truly interested in the quality and taste of their dishes. Perhaps one of them will become your regular customer.

Conclusion

Of course, producing oil at home requires certain investments and constant purchases of raw materials, which, however, cannot be compared with investments in any other business. Of course, you should start small, gradually expanding your customer base and production volumes. But at the same time, the process of making this tasty and natural product itself is not very complicated, but promises a good, constant profit. If you are interested in this home business, this is already an indicator that you should try yourself in this field.

For many years people have been making butter at home. But today, homemade butter is a rare treat with a great, fresh, creamy taste and silky smooth texture. It is a great way to rediscover the magical properties of milk. The principle of making butter at home is quite simple: you need to whip the cream for a long time until it turns into butter!
The tools for making butter are the simplest and you are sure to have something in your kitchen. This could be an immersion blender with a whisk, or a food processor, or a stationary blender, or a planetary (stand) mixer, or even an ordinary glass jar with a tight-fitting lid.
About making homemade sweet butter here. Now it's time to write about sour butter.

To prepare butter, in addition to cow's milk (or rather cream), you can use any other milk - buffalo, camel, goat, sheep or horse. Here, as they say, everything depends on your capabilities.
But today we will not just make sour butter, but first we will prepare sour cream at home. This is an intermediate step in making cultured butter, and you can stop there if you wish. Homemade sour cream made with your own hands is also indescribably delicious!

Sour butter differs from sweet butter in its richer aroma and slightly more piquant taste. Cultured butter is made by fermenting the sugars in milk (lactose) into lactic acid before the cream becomes butter. To put it simply, the cream is first fermented in a warm place and then whipped. Simply fermented cream is sour cream. Although in fairness it must be said that it is better to ferment cream with the addition of special starter cultures. This way the result will be much more predictable - the finished starter contains only certain “correct” bacteria.

When fermenting cream without a special starter, leave the cream at room temperature for 12-24 hours or until the cream begins to look shiny and taste good. A little sour. But you shouldn’t leave them to ferment for longer than 24 hours, otherwise they will taste too sour. And if your room is too hot, then 12 hours may be too much. Therefore, you will have to monitor the cream and taste it periodically.

To make butter, we need very good cream: we need fresh or pasteurized cream with a fat content of 33-40%. The fattier they are, the more butter you can get from a liter of cream. Ultra-pasteurized or sterilized cream is not suitable for making butter - cream changes its structure when heated at high temperatures and butter will never be made from it. Well, the composition of the cream should also be completely natural, i.e. only whole cream. And no thickeners or vegetable fats. And here the first problem awaits you. There are usually no such creams on store shelves. I once wrote about ice cream cream. The article identifies brands that generally sell heavy cream in Russia. But 99% of them are not suitable for making oil. So welcome to the farms for the cream. This is now the only option where you can buy this.

If you suddenly decide not to waste time looking for cream and fermenting it, but decide to make butter from sour cream, then when choosing sour cream it is worth considering that the sour cream should be as natural as possible, made only from cream with the addition of sourdough. If the sour cream contains thickeners, starch (even if this is not written on the package), vegetable fat and other rubbish that should not be in a good sour cream, then you may not get any butter at all or you may end up with very little butter and an unsatisfactory taste. . At the same time, you will be able to evaluate the quality of the sour cream that you are used to buying. Making butter will be a better test for sour cream than the “Test Purchase” program.

Homemade cultured butter was traditionally produced in Europe. For some reason it was not so popular in Russia.

Preparation time: 30 minutes
Total preparation time: 1 day
Number of servings: 500 g

The nutritional value*

*Per serving (GDA system)

Calorie content: 179Kcal 9%
Fat: 20.3g 31%
Us. fat: 12.8g 64%
Proteins: 0.2g 0%
Carbohydrates: 0g 0%
Fiber: 0g 0%
Sugars: 0g 0%

Ingredients

Cream with fat content from 33 to 40%: 1 liter (4 cups);
Salt: 1/2 tsp. (optional);

Cooking method

To ferment, you will need a plastic or (better) glass or ceramic container with a wide neck and a lid. For example, if you have baking pots collecting dust, then they will finally come in handy.
So, if you have fresh natural raw cream and you are 200% confident in the health of the cow from which it was obtained, or pasteurized cream, then put the sourdough starter into the cream (according to the starter manufacturer’s instructions) and let the cream stand in a warm place (28-33 degrees) for about 8 hours. If the temperature is below 28 degrees, the cream will take longer to ferment. It is especially not recommended to exceed the temperature, because... Sourdough is live bacteria that will die at high temperatures.
If your fresh (unpasteurized) cream comes from a cow that you are not sure about and have never seen, then do not risk your health and pasteurize the cream first. It is necessary to pasteurize at a temperature of 60 degrees for 30 minutes or at a temperature of 70 degrees for 20 minutes. It is usually pasteurized in a thick-walled pan in a water bath so as not to overheat the cream. And for this you definitely need an immersion thermometer. The contents of the pan must also be constantly stirred to ensure uniform heating and the temperature must be monitored. Then let the cream cool to 33 degrees and add the starter according to the instructions.
I specifically write about pasteurization of milk, because... Most likely, the cream that you will be able to buy will be from a farm or from a private farm. And in this case, the quality and purity of the cream will depend on the conscientiousness of the farmer himself.
If you don’t have a special starter, then pasteurize the cream, pour it into a bowl in which it will ferment, and leave it in a warm place for a day.
When the cream has completely fermented, you can tell by its appearance - the cream will thicken. And it will no longer be cream, but sour cream!
If you have enough willpower and you don’t eat your homemade sour cream right away, then we continue further. Cool the sour cream to 16 degrees by briefly placing it in the refrigerator. For best results, the sour cream should be approximately 16 degrees Celsius before whipping. Sour cream that is too warm will produce butter, but it will be too soft and it may be difficult to retain it on the filter fabric. Those. Oil may seep through the holes in the fabric and be difficult to collect. But if sour cream is too cold, butter will not form. Well, more precisely, it will form, but only when the oil warms up, and I’m afraid your patience will not be enough.
Transfer the sour cream to a blender, food processor, stand mixer bowl, etc. and start whisking. In this case, various transformations will occur with sour cream. At first it will be white and fluffy, then it will turn into a dirty white heterogeneous mass, and only after that small scattered pieces of yellow oil the size of a grain of rice will appear. This will take from 5 to 8 minutes. At this stage you need to stop whipping and turn off the equipment.
Let the oil sit for about 5 minutes. The liquid, called buttermilk, will separate from the butter during this time. Place a fine-mesh sieve or cheesecloth over a medium bowl. To be safe, I use a nut milk bag with a sieve - not a single grain of butter will escape through it.
Transfer the butter and buttermilk to a sieve and let the buttermilk drain into a bowl. Never throw away buttermilk - this is also a valuable dairy product. You can use buttermilk to make pancakes, hash browns, cookies, bread, etc.
Our next task is to remove the remaining buttermilk from the oil and make its structure homogeneous. To do this, you can transfer the butter to a large bowl filled with cold water and mash the meat thoroughly using a fork or mashed potato masher. I add ice cubes to the water so that the water is really cold and the oil does not stick to the walls of the container and the fork. If you have a potato press, you can run the oil through it. Change the water and repeat in clean water. The oil must be washed until the water becomes completely clear. As a result of these manipulations, there will be no hidden cavities filled with buttermilk in the oil, and the shelf life and fat content of the product will increase.
If you are making salted butter, now is the time to add the salt. In order for the salt to be evenly mixed in the oil, drain the water from it and then stir for about 10 minutes. With a mashed potato press, things will go faster - just pass the butter and salt through the press 5-6 times. Salt will enhance the flavor of the oil and extend its shelf life.
At this stage, the butter can be shaped into any shape - you can make a simple rectangular block or put the butter in a silicone cookie cutter. To obtain the shape, you can also use ceramic baking dishes, terrines, ramequins. There are even special presses, molds and stamps for oil.
When you're done, wrap the butter in wax paper and store it in the refrigerator.

Storage

The finished butter can be stored in the refrigerator for several weeks. For longer storage, wrap the butter in a double layer of plastic wrap or place in a plastic container. Well washed, salted and sealed, butter can be stored in the freezer for up to 9 months. For example, I store butter for future use in the summer, while milk and cream are abundant and rich in vitamins.

Homemade butter evokes an association with childhood; you will never forget that delicate taste of a piece of butter. Involuntarily, everyone remembers the painfully familiar wooden tub of sour cream. Everyone who keeps cows and goats asks the question: “How to make homemade butter?”

Homemade butter from cream

Homemade oil is, first of all, a natural product that you will not find on store shelves. Manufacturers can make high-quality oil, but they are not prohibited from adding dyes, preservatives, emulsifiers and other substances.

You can make butter from cream at home in 10 minutes without any effort. To prepare a healthy product you will need 300 ml of cream, the output will be approximately 80-100 grams of butter. Let's look at the recipe step by step:

Preparation of ingredients. Skim the cream from homemade full-fat milk using a mini ladle or a regular tablespoon. Pour the cream into a half-liter jar, but the cream should occupy no more than two-thirds of the container. Close the jar.
Forming a piece. Start whipping the butter: to do this, turn the container over so that the liquid inside hits the bottom and the lid alternately. The whipping process takes up to 10 minutes; the procedure must be stopped when pieces of butter form on the glass. The result should be a piece of creamy product.
Oil washing. Drain the jar and rinse the oil with cold water until the water runs clear.
Lightly salt the butter, wrap it in foil and put it in the refrigerator - this will keep it longer.

Note: skim milk should be at room temperature. If you whip warm cream, the butter will turn out liquid; cold cream, in turn, will whip for a long time.

Problems with self-cooking

When whipping butter at home, you may encounter the following problems:

Sour taste. If the butter does not taste fresh, there is only one reason - the milk was over-seasoned before collecting the cream;
Soft butter. Incorrect cream temperature selected;
Liquid is released. The salt has not been pressed out well or the salt has been absorbed unevenly.

Advice! Buttermilk is ideal for baking or making ricotta cheese.

Butter churn to the rescue

Not everyone can beat a natural product on their own, but butter in a churn is a win-win option. To prepare you will need:

Cream. The main ingredient that needs to be kept cool for several days, but not more than 72 hours.
Separator. Using this device, cream is separated from milk; it can be used either manually or automatically.
Churn. Homemade butter in a churn turns out elastic, tasty and tender.

Separate the cream from the milk using a separator, let it settle, then pour it into the churn and turn it on. In half an hour the oil will be ready. After whipping, it is not recommended to immediately take out the butter; you need to leave it for a few minutes so that the buttermilk has time to drain. It is better to wash the resulting product with milk so that the taste is not lost.

The container for sealing must be dry and clean, rubbed inside with salt. For long-term storage, melt the butter in a cast-iron bowl and skim off the resulting foam with a wooden spoon. When the oil becomes transparent, this is the final sign of readiness.

Goat milk butter

Many goat farmers ask the question: “How to make butter from goat milk.” It's no secret that not everyone succeeds in churning butter from goat milk. The problem is that it sits for a long time and it is difficult to get sour cream from it. Experienced goat breeders have developed a beating method against all odds.

First, after milking, boil the milk well, put it in a cool place, and after two days the cream should form, from which the butter should be whipped.

In our online store there is a butter churn, which you can buy at an attractive price on favorable terms. When we are asked the question: “How to make butter?”, we confidently answer “very simple, if you have a butter churn at hand.” Placing an order is completed in a few clicks, delivery is carried out in any convenient way. You will also find other interesting products here.

April 23, 2018

Unfortunately, modern butter It’s a stretch to call it a useful product. The fact is that the shelf life of most purchased products is from 30 to 70 days. Natural butter should consist of either heavy cream or sour cream, which have a much shorter shelf life. Accordingly, in the composition butter There are a lot of chemicals that prevent the product from deteriorating. In this case, a worthy alternative may be homemade butter, which every housewife used to know how to cook.

A quick recipe for making homemade butter

To prepare this oil required:

mixer,
sieve,
deep bowl and spatula,
The only ingredients you need are heavy cream.

How to make homemade butter?

Before cooking, the cream must be cooled to about 10 degrees.
Then, the cream is poured into a mixer with a whisk, and the lid is tightly closed. The mixer must be turned on at medium-high speed and beat for about 7-10 minutes. When the cream begins to whip into a thick mass, releasing liquid, the speed can be reduced slightly.
When the oil stops releasing liquid, the mixer must be turned off. Next, the oil along with the liquid is filtered through a sieve. The resulting liquid, buttermilk, can be used to make baked goods, pancakes or pancakes.
After this, the resulting oil should be transferred to a deep bowl and mixed thoroughly. It is advisable to do this using a wooden mortar or spatula, then the product will be especially soft.

For lovers of original tastes, you can add grated herbs to homemade butter, then it will turn into a kind of snack.

The prepared butter should be stored in a closed container in the refrigerator.

Homemade butter recipe

Previously, when there were no mixers or even whisks, butter was prepared by hand. Of course, this cooking technology takes much more effort and time, however, in this case the oil turns out to be especially soft and uniform.

To create such a product you will need liter of heavy cream.

To mix better, the cream should stand in a warm room for an hour. Next, the cream is poured into a deep bowl and kneaded in the same way as the dough.
After some time of continuous intensive stirring, the cream will acquire a grainy consistency. After some time they will begin to turn into an oily mass.
When this mass becomes more or less tight, the oil must be thoroughly squeezed out of the liquid. Some, in this case, rinse it under cool water.
Then the oil must be transferred to a closed container and refrigerated.

How to make homemade butter in a churn

In many villages to prepare large quantities oils use a special wooden churn. This preparation process is very simple: cream is poured into a wooden container and whipped using a wooden mortar.

To homemade butter It turned out to be especially uniform and soft; before using the striker oil, its container should be doused with hot water. Then churn rinse with cool water and dry thoroughly. This feature will prevent grease from absorbing into the surface of the wood.
The butter churn is filled with cream to approximately half of the entire capacity of the container. The whipping process itself usually lasts from 40 minutes to an hour.

The taste of homemade butter largely depends on the intensity of whipping. It is important to remember that if you whip the cream too quickly, the fatty parts of the product will get mixed up and mixing will not occur. But if you don't beat the butter vigorously enough, the cream won't be able to separate into its ingredients.

After whipping the cream, the derivative liquid should be removed, and the oil mass should be squeezed out well. Homemade butter must be cooled before use.