I think everyone has heard about the dangers of the composition of butter, which our store shelves are full of. Therefore, I bring to your attention a detailed master class on how you can prepare it at home.
Based on cost homemade sour cream The product will not be cheap, but you will be one hundred percent confident in its quality and composition. And it’s not that difficult or time consuming to prepare, so..
Ingredients:
1 kg of fresh, non-acidic, the thicker the better, homemade market sour cream
deep bowl
mixer
very cold filtered or boiled water(about 5-7l)
Cooking time - 20 minutes.
Preparation:
Place cold (from the refrigerator) sour cream in a bowl.
We begin to beat the sour cream with a mixer on the very high speed. First, the sour cream becomes thinner.
Then it begins to thicken and “puff up” - this can already be made into a cream. But we have a different task. Let's hit without any rest. The white mass becomes somewhat yellowish and grains begin to appear
Now the grains are even more visible, and the mass is even yellower, but the liquid is still
“didn’t fight back” We hit it further and wait for such “white milk” to begin to stand out 
And here is the liquid at the bottom. I think it's called "buttermilk". Of her very good pastries, so we don’t throw it away, but carefully pour it into another container. 
Please note: when draining the buttermilk, we do not tamp the butter grains, but, if possible, leave them in a loose state - this will make it easier to rinse. But if you need to “squeeze out” the buttermilk as much as possible, then squeeze it out now...then rinse it somehow... 
Let's move on to the final part of the preparation. Fill a bowl with butter grain very cold water. Better, of course, boiled. But I always fill it with filtered water and everything is fine. How much to pour is not an important question. Our task is to wash the grain until clean water“I do this twice. I pour 3-4 liters and stir well - rinse with butter. The better it is washed, the tastier it will be and the better it will be stored.
This is the first time he washes himself. Drain the water carefully. 
But I poured it in a second time and washed it thoroughly again. The water was carefully drained. 
Now we take a handful of butter grains in our hand and begin to form them into a lump, removing all the liquid at the same time. Try to squeeze it out as thoroughly as possible, knead this bun in your hands. I advise you to squeeze it out in parts, and not all at once. Precisely for better moisture removal. If the water remains, it will freeze in the thickness of the oil into ice crystals and will “pop” when frying in a frying pan. 
Well, I molded the small bells into one big one. She wrinkled it again. Molded into bricks.
The oil is ready. 
Paying attention. that I do not add any additives in the form of salt, preservatives, etc. Oil does not need this. I cook from 3 - 4 kg at once, pack it in half a kilo and put it in plastic in the freezer. It lasts a long time!
Economic side of the issue
From 1 kg of sour cream I got 600 g of butter and 200 g of buttermilk. Another 200g of buttermilk was apparently lost during the rinsing process. Anyone who doesn’t want to lose them can immediately squeeze out the butter grains after churning, and then somehow crush them again to rinse thoroughly. If the sour cream is thinner, then about 500-550 g of oil will come out. So calculate the cost yourself.
The emotional side of the issue
Yes, it doesn't come cheap. But we buy meat, sausage, cheese for the same money? Why can't we afford butter?! After all, not much of it is actually spent! And it turns out REAL! Like in distant stagnant times! What is called "the taste of childhood." I don’t buy “homemade” butter at the market. because it's not like that. It is prepared from old peroxidized sour cream (the acid is partially removed during washing) and when stored for a short time it begins to smell foreign... And they mix all sorts of things into it... They add melted lard... In general, I only trust my own butter. It’s harder to falsify sour cream, and you already know who’s capable of doing what
Butter is not as difficult to make at home as it might seem at first glance. The quality of the oil will be no worse, or even better, than modern store-bought oil. As I already mentioned in the previous article about oil, not all oil that is sold in modern stores is like this. This time I will tell you how easy it is to prepare homemade butter from whole milk or cream.
Many years ago, when we kept goats, one of the products we made for ourselves was butter. From goat milk it came out clean white, tasty and aromatic.
The recipe for making butter is simple, but the success and amount of butter at the end depends to a large extent on the quality of the raw materials - cream or milk from which the cream will be collected. Secondly, it depends on the temperature of the cream and luck.
How to collect cream correctly
There are so many people, so many opinions, I will describe the method we arrived at experimentally. In the mid-90s there was no Internet in the village yet, and there was no opportunity to search for specialized literature. We used those “tools” that were at hand and those “recipes” that worked.
In my case, the milk was poured into a glass container and placed in the refrigerator (we had three-liter bottles). Usually, after some time (about 6 hours), the fattest part of the milk - the cream - rises to the top and becomes clearly visible visually. The amount of cream directly depends on the fat content of the milk. Usually with three liters goat milk yielded 0.5-0.7 liters of cream. The cream can be collected for several days and stores well. I collected this upper part into a separate container (another three-liter bottle). Yes, a three-liter bottle was a very popular container in households at that time.
A more professional approach is to use a separator for these purposes - a special device designed to distill milk and separate it into cream and skimmed milk. At that time this thing was very expensive, in short supply and not every rural family had it on their farm! Now with the availability of all sorts of “improvers” of everyday life and life, it’s a completely different matter.
Creaming butter
When the bottle is half filled with cream, you can begin the process of whipping the cream. The cream should be cooled to about 8-10 degrees. Colder cream will take longer to whip (until it warms up from the warmth of your hands).
It's easy to whip. Close the bottle with a tight, airtight lid to prevent the cream from escaping. Shake the bottle vigorously until the grains of milk fat come together into grains. The grains stick together and several large lumps gradually form, which can be collected (either with your hands or thrown into a strainer), squeezed out, and rinsed under cold well (or better yet, ice) water.
The remaining liquid from whipping cream is called buttermilk. Buttermilk is highly skimmed milk. It tastes very good, is easy to drink, can be used in making pancakes, dough, or just drink on a hot day.
Beating butter in this way is a very good physical exercise for the main muscle groups of the arms. A couple of episodes of your favorite TV series and the butter is ready! The oil output is small. About 150 grams of butter comes out from 1.5-2 liters of cream. To say that the butter was delicious is an understatement! Bright white, quickly softens at temperature summer day, sweetish in taste and with a great aroma!
Cow butter, unlike goat butter, is pale yellow in color. Oil output from cow's milk slightly less due to the lower fat content of cow's milk. In general, the stiffer the cream, the greater the butter yield.
Now, to obtain butter from whole milk, it is quite possible to purchase a separator at the equivalent price of 5-6 kilograms of butter;). A food processor (about the same price) will whip butter from cream in 5-7 minutes. If you don’t have a cow or goat, but want to try real butter, it’s quite possible to whip the butter from high-fat cream of animal origin, bought in a store.
Try it! It's simple and uniquely delicious!
And here is a video of the “mechanization” of the butter churning process :)
Please advise how you can manufacture good oil at home? Does anything need to be added to it?
At first, I also couldn’t make good homemade butter, although my cow produced very rich milk. Having studied many books describing the technology of making oil, I developed my own, which is most suitable for use at home.
After milking the cow, I filter the milk through 4 layers of gauze and leave it to settle for about two days. Occasionally I ferment the milk, and then the sour cream can be removed after five hours. If I remove the top from one bucket, I immediately put it in the churn and churn. If a couple of buckets of milk have accumulated, then I mix the sour cream removed from them and certainly let it ripen for another 3-4 hours.
I place the ripened sour cream in a bucket with warm water, so that it warms up to 110 (no less!). And when I’m in a hurry, I do it even simpler: I pour a glass of warm water into the skimmed mixture and into the churn.
There is no need to churn before creating a whole piece, because in this case the oil will not be washed out and there will be impurities in it. The process must be completed when grains of fat appear. That's when I start rinsing.
Each grain of oil is perfectly rinsed and freed from whey. How do they do it? After draining the whey from the churn, I fill it with water at room temperature and again crush the grains. Subsequently, I change the water again and beat the butter again. After rinsing it in two waters, I remove the fat with a slotted spoon onto a plate and squeeze it with the lid of a butter churn. And since the oil was in grains, it is perfectly pressed and shaped, becoming hard. After these manipulations, I take it out into the cold.
Homemade butter It’s great to keep it in a dark place, in slightly salted well water. But it is important that it be completely immersed in water. The oil can sit in it for 20 days, but the water needs to be changed periodically. You can, of course, keep it in the refrigerator, but there it comes into contact with air, which is why it decomposes more quickly.
In summer, the oil comes out rich and has a beautiful yellow color. This is because summer feed contains a lot of carotene (vitamin A), which gives the oil its bright yellow color. The winter product is light, which means it has a low carotene content.
Homemade butter from cream
I also make homemade butter from cream. After removing them from the milk (I don’t have a separator), I let them stand for 3 hours and start churning. Then everything is the same. In this case, you need to churn for a longer period of time than when using sour cream, but the butter comes out sweeter.
A very fragrant butter is obtained from melted sour cream - similar to Vologda - with a nutty smell. Ordinary sour cream is placed in the oven and left until it turns brown. Subsequently, it is cooled and placed in a churn.
Can be cooked for longer storage salted butter. In this case, you need to remember a simple rule: add salt in an amount of 2% of the volume and during the churning process, and not after the oil is produced.
Creamy stuff comes out great melted butter. I put a piece in enamel pan without water. When boiling, I remove the foam, and in order for the non-fat impurities to settle better, I sprinkle a little salt. After about 30 minutes of light boiling, I scoop out the top part with a spoon or let it harden, and then separate the yellow part of the pure ghee from the lower whitish sediment.
You won't get good butter if you feed slop to a cow instead of grain fodder. I would like to make a warning regarding some foods. Feeding feed grains and peas to a cow will cause the butter from her milk to crumble. There is also no need to get carried away with compound feed.
Churn
And now about how to make a butter churn. This simple thing has been serving me for several years now.
To make a butter churn, you can use any significant container (not aluminum): a jar, can or tank. For example, I adapted a five-liter bottle for this purpose. glass jar. The lid of my butter churn consists of two planks. The bottom board fits tightly into the neck, the top one covers the edges on top, for this reason it is 2 cm wider. The planks are connected with screws.
A hole about 8 millimeters in diameter is drilled in the middle of the lid to insert a rod - a wooden stick. A recess was made around this hole in the top board so that the sour cream removed from the jar during the churning process does not spread, but flows back into the jar. The rod penetrates freely into the hole in the cover. The diameter of this stick is one and a half millimeters smaller than the diameter of the hole.
At the bottom, the rod ends in a wooden cross with strips at both ends so that the cross is pressed tightly to the bottom of the can.
If the neck of the container is wide enough, the crosspiece can be tightly fixed to the stem, but if it is narrow, it is best to make a collapsible one and, for greater strength of connection, use a piece of fabric when assembling inside the container.
I fill the jar 1/3 full with sour cream. You can cook up to 800 grams of butter in it at one time. I knock down 20-30 minutes. After the container is filled, I lower the rod with the cross inside, press the lid tightly into the neck and, lifting the rod up and down, churn the oil. This is the technology.
When choosing butter, consumers are increasingly getting quality product. In most cases it contains various additives – herbal ingredients, emulsifiers and preservatives. Even the high cost of a product is no longer an indicator of quality. With that in mind, why not learn how to make your own homemade butter? How is it useful for the body? Can this product be harmful? How to make homemade butter from sour cream and milk? Let's look at the answers to these questions together.
Homemade butter - benefits and harms
Benefits of butter
Butter is a source of animal fats, which are simply necessary for normal operation most body systems. Their amount in oil is more than 80%! Although many argue that these same fats are dangerous, nevertheless, it is thanks to them that brain activity improves, hormones are produced, and certain types of vitamins are absorbed.
To get from this dairy product benefits, you need to use it in moderation. Nutritionists agree that the proportion of fat in the body should be 30% of the total amount of substances consumed.
IN chemical composition oil contains such important microelements as calcium, as well as potassium and phosphorus, vitamins A, B, C and D. It turns out that it is necessary for the formation of bone tissue, strengthens the heart, and improves vision. But fatty acids give this product special value; there are more than 150 of them in its composition.
These acids perform important functions - they participate in the formation of new cells, in the process of hormone production, and suppress genes that contribute to the formation of pathological cells. Children need butter to prevent mental retardation. For ulcers and gastritis, doctors recommend eating a little of this product to relieve irritation in the stomach and speed up the healing process.
Is homemade butter dangerous? Is it possible to cause harm?
It was already mentioned above that in butter a large number of animal fats. Although without them human body cannot fully function, they can harm him. Excessive consumption of this product leads to obesity and an increase in the level of “bad” cholesterol in the blood. Which categories of people are not recommended to frequently eat this dairy product?
1. People with heart disease and blood vessels.
2. Suffering from diabetes.
3. People with a high body mass index.
4. If you are allergic to milk protein.
You shouldn’t completely exclude butter from your diet, but you need to know moderation in everything. Moderate use of this product will not harm a person.
Homemade butter - milk recipe
If you want to get a truly healthy and high-quality product that you can give to children without fear, you should spend a few minutes preparing it yourself. Our grandmothers used to prepare butter themselves, without any special devices. WITH modern technology Making it at home is even easier.
This useful product can be made from milk. However, it is better not to use store-bought milk - it is often made from dry powder, and the fat content of such milk is not always suitable. It is best to buy cream or a bottle of cow's milk from the villagers. If it sits in the refrigerator for several hours, the cream will rise to the top. By removing them you will receive excellent basis for making oil.
So, place the cream in a bowl, using a mixer, beat it at the lowest speed. This is done until grains of fat separate from the liquid - buttermilk. It needs to be poured into a separate bowl. If you like to bake pies, add buttermilk to the batter. The separated fat is what we will work with.
Now you need to collect the fatty mass into one lump, knead it with your hands so that the remaining liquid comes out. Almost finished oil, folded into gauze and formed into a bag, rinsed under running water cold water, continuing to knead thoroughly. You need to wash it several times. Now give it to him the required form and put it in the freezer to harden. After a while, take it out and package it in a convenient way. Place some in the refrigerator and the remaining piece in the freezer. Homemade butter that does not contain additives can be stored for no more than 2 weeks.
If you don't have a suitable household appliances, use the usual liter jar. After filling the container halfway with cream, close the lid and shake vigorously until the butter fluffs up. You can also use a whisk.
Homemade butter - how to make from sour cream:
To make something delicious homemade oil from sour cream, you need to choose a good product that serves as the base. Sour cream from the store - no the best option, it does not always have the appropriate fat content, although some manufacturers can still offer the consumer a quality product. To make sure you don’t make a mistake in your choice, buy homemade sour cream at the market. Make sure it's fresh.
The technology for making butter from sour cream is almost no different from what was already proposed earlier. The only difference is thick sour cream It is more convenient to beat not with a mixer, but with a whisk. Then everything happens according to the same scheme - the fat is gradually separated from the liquid that needs to be drained. Collect grains of fat with a spoon, forming the mass into one large lump.
Now use your hands to knead the fatty mass to squeeze out as much liquid as possible. We rinse the fat under cold water, squeezing it on all sides. Do this 2-3 times. When the lump becomes denser, place it in a container, for example, a jellied container. Using a spoon, distribute the product over the entire area of the container, and then put it away freezer briefly for the fat to set. Now you can package it.
Now that you know the recipes for making butter, you can try making it yourself. A good product, if consumed in moderation, will only bring benefits.
“You need not only to know, but also to apply.
One must not only wish, but also do...”
Johann Wolfgang Goethe
To make essential oils at home, you need to know which part of the plant (leaves, stems, flowers, roots, fruits, peel or seeds) to use to make the oil. Amount of essential oil by composition and content of useful components All plants are different. And fluctuates in a range from 0.04 at the lily of the valley until 6% in fennel fruits, and most of all in buds clove tree – 22%.
Raw materials for preparing essential oil
In the same plant healing properties may vary depending on the time of day and the season of collection of raw materials. And also on the method of extracting the essential oil and on the conditions and duration of storage
You can make your own essential oil from plants grown in your garden or from wild ones.
Flowers are collected at the moment of their full opening (calendula, rose, chamomile). Leaves and stems - before the plant blooms (basil, rosemary). If the entire above-ground part of the plant is used, then the collection is also carried out during the flowering period (lavender, St. John's wort, yarrow).
Fruits and seeds are collected when fully ripe (coriander, milk thistle). During this period, the content of medicinal components in the plant (flavonoids, aldehydes, phytoncides) is maximum. This improves the healing properties of oils.
Roots and other underground parts of plants are dug up in the fall (burdock root). At this time, the growing season has ended and the roots are saturated with useful components.
When to collect raw materials
The time of harvesting the plant is also important. It is better to collect plants in the morning, when there is no dew, and in sunny weather. Remember that plants cannot be collected from roadsides, near industrial enterprises. They absorb all dust, dirt and various industrial wastes. Best places for collecting plants - these are forests, mountains, meadows, unplowed fields.
How to dry
Dried raw materials are also used in the preparation of essential oil. Plants need to be dried, just like medicinal herbs, in ventilated sheds or other rooms, on paper, fabric mats, on shelves or boards. Another mandatory condition is the absence sun rays. Under the influence of the sun, essential oils evaporate and disintegrate. useful components contained in the plant. They can also be dried in ovens or electric dryers at a temperature of 30-40 °C. As a result of drying the plantlose more than half of their weight.
Compliance with all conditions for collecting and preparing raw materials guarantees the receipt of high-quality natural oil.
Oils prepared at home are identical in properties to natural essential oils, but are less concentrated and therefore can be used without dilution.
At home, it is better to prepare oils in small quantities and those for which special complex machines are not required. With your own hands you can prepare oil of calendula, lavender, rose, St. John's wort, sea buckthorn, burdock, and from white lily flowers.
Cooking recipes
St. John's wort oil
There are more than 20 types of St. John's wort and only one is medicinal, it is called St. John's wort. St. John's wort is common in the central part of Ukraine. It differs from other species in its narrow leaf shape with a smooth edge and large flowers with elongated petals.
St. John's wort (hereinafter the name St. John's wort is used) is collected during flowering. St. John's wort oil is prepared at home from both fresh and dried raw materials. The dried raw material is threshed, removing the stems.
There are many ways to prepare St. John's wort oil with your own hands based on vegetable oils, such as sea buckthorn, olive, almond, flaxseed, sunflower and others.
Let's look at the 5 simplest and most commonly used methods for preparing St. John's wort oil:
1. Fill 20 g or 2 tbsp. spoons freshly picked St. John's wort flowers 1/2 cup olive oil(100 ml). Leave for 4-6 weeks. Then squeeze, pass through a filter and pour into bottles. Store in the refrigerator. The resulting oil is used for kidney stones, bile duct diseases.
2. Fill 20 g or 2 tbsp. spoons of fresh crushed raw materials 300 ml of olive oil. You can take almond or sunflower. Leave for 21 days. Then squeeze, filter through a fine sieve and cheesecloth. Pour into dark glass bottles and store in the refrigerator or cool place. This oil is used for bruises, abscesses and suppurations.
3.Fill 3 tbsp. spoons of dry crushed raw materials from leaves and flowers of St. John's wort 200 ml of any vegetable oil. Leave in a sealed container for 15-20 days, shaking occasionally. Then squeeze and strain through cheesecloth folded in two layers. Place in the refrigerator. Apply the resulting oil for burns and non-healing wounds.
4.Fill 2 tbsp. spoons of fresh flowers 150 ml of any vegetable oil, preferably almond oil. Leave for 2 weeks in a cool, dark place. Then squeeze and filter. Place in a cool place. Apply for the care of dry and aging skin, to prevent wrinkles.
5. Place 500 ml sunflower, corn or olive oil on water bath. Add 150 g of dried crushed flowers and leaves of St. John's wort. Keep on low heat for an hour. Then leave for two days. Then strain, pour into bottles and place in a dark place.
Calendula oil
To prepare calendula oil, collect the flowers of the plant without pedicels and in a ratio of 1 to 5. Take 1 part crushed flowers and 5 parts vegetable oil poured olive oil. For example, for 20 g of flowers, 100 ml of olive oil. Insist for 3 weeks. Then it is squeezed out and filtered. The oil is used to treat wounds, cuts, and bruises.
Lavender oil
To make lavender oil, flowering stems are collected and tied into bunches. Oil is prepared from fresh leaves and flowers and dried. To prepare the oil, take 2 tbsp. spoons of crushed raw materials. Fill in 200 ml any basic vegetable oil(olive, flaxseed, macadamia, almond). Leave in a dark, cool place for 2 months. Shaking occasionally. At the end of this period, strain the resulting oil and pour into dark glass bottles.
Rose oil
To prepare rose oil, collect rosehip or garden rose petals in the morning with the brightest and most rich smell. Roses should not be treated with any chemicals. On the same day, prepare the oil or rose water according to one of the recipes.
1.Distillation method with steam used in industrial production. A similar mini installation can be done at home.
Only from 5 kg of rose petals a total of 1 g rose essential oil in industrial production.
You will get very little oil, a few drops. But floral rose water is enough.
2. Natural rose water It’s easier to make at home than butter.
Take a wide pan and place rose petals in several rows on the bottom. Pour water so that the petals are completely covered with water. Place on the fire, covering the pan with a lid. When the water boils, do small fire and steam the petals for about 1 hour until they lose their color.
Then squeeze out the petals, strain the resulting rose water and pour into sterile jars. Place in the refrigerator. Such pink water can be stored without losing its smell and properties for a year.
3.This method of obtaining rose water a bit similar to the previous one. Also take a pan, on the bottom of which are placed several layers of rose petals, filled with water. Place a deep bowl or a wide-necked jar in the middle of the pan on the rose petals. The edges of the jar or bowl should be above the layer of water.
Cover with an inverted lid and put on fire. When the water begins to boil, reduce the flame of the burner, and fill the inverted lid with ice cubes. The steam along with the rose essential oils will rise up, settle as a distillate on the lid and flow into the jar.
Heat the pan with rose petals over low heat for an hour. Do not forget to check that all the water has not boiled away. Water can be added. At the end of the process, there will be natural rose water in a jar inside the pan. Store the resulting rose water in a cool place. You can use it for a year or even more, while rose water retains all its healing properties.
Orange oil
If you want to cook orange oil at home, you need to take the peel of several oranges.
- Wash, peel the pulp and chop finely.
- Pour into a jar and fill with any vegetable oil so that the crusts are completely covered.
- Then put it in a dark place.
- After 3-4 days, place the jar with the crusts in a water bath for 30 minutes, while the lid on the jar should not be closed tightly.
- Then strain the resulting liquid and squeeze out the crusts, the oil is ready.
Store in a cool place.
Using the same recipe, you can prepare oil from lemon, lime and tangerine.
How to make citrus water
Natural citrus water At home they prepare it like this:
- Peel 1-2 citrus fruits, wash and cut into small pieces.
- Pour some water into a steamer or saucepan.
- In a double boiler - on a wire rack, and in a saucepan - on a smaller sieve inserted into the pan, pour the chopped peel.
- Cover with a lid and bring to a boil. When it boils, turn it off, let it brew and cool.
- Then pour into bottles and store in the refrigerator.
It must be used within 10 days. This fragrant water is used to cleanse the skin of the face, neck and décolleté, morning and evening.
Attention! When growing, citrus fruits are sprayed with pesticides, just like our apples, the last spraying is usually long before the fruits ripen. And before transporting fruits, exporters coat them with wax or paraffin with preservatives to increase shelf life.
Therefore, before preparing the oil, very wash the peel thoroughly using a brush or kitchen scraper to wash dishes. Then plunge into boiling water for 1 minute to melt the wax. For washing, you can use soap or baking soda. I wash and pour boiling water from a kettle over it.
Another variant— buy fruits grown without the use of pesticides. In the West they are sold in the organic departments of supermarkets. Prices for such goods are usually 2-3 times higher.
Attention! Grapefruit oil at home they don't cook.
Clove oil
Pharmacy clove oil It has high concentration. It must be diluted strongly and only a one percent solution should be used. Who doesn’t want to guess about percentages is better off making clove oil at home. It can be used for toothache and in the treatment of colds. Use it to make ointments and body creams.
For cooking clove oil you will need:
- 2 sterile glass jars with lids;
- olive oil or any base oil;
- clove buds, preferably as fresh as possible
Here are some ways to make clove oil at home:
1. Rub 4 fresh(8 – which ones exist) clove buds. Pour into a jar with olive oil(300 ml). Close the lid and leave to brew for a week.
After a week, strain through two layers of gauze and pour into another prepared jar. Add 4 more crushed clove buds and cover with a lid. Leave it to steep for another week. Strain before use.
2. Rub one glass of cloves, pour into a sterile jar. Fill in vegetable oil(olive or corn) so that it is a few centimeters higher than the clove powder. Close the lid and leave to infuse in a sunny place for two weeks. After two weeks, pour the strained oil into another sterile jar and close the lid tightly.
3. Shredded cloves pour it out into the slow cooker. Fill with any base oil so that it completely covers the cloves. Cook for 3-4 hours at the lowest temperature. Then strain and pour into a sterile jar and close the lid. If you don't have a slow cooker, use the oven at the lowest temperature and a thick-walled saucepan.
The resulting oil store in a cool, dark place, use Within two months.
Melissa oil
Homemade lemon balm oil is used to treat skin, as a base for masks and creams.
To prepare the oil you need:
- 2 tbsp. spoons of dry lemon balm;
- 1 glass of any vegetable oil;
- 200 g jar with lid;
Pour dry crushed leaves with vegetable oil. Close the jar with a lid and place in a warm, dark place for a week or two. Shake occasionally. Then filter through a sieve and squeeze out the filtered raw materials. Store at room temperature.
It is also recommended to watch :
How to make pine oil from pine needles with your own hands
Methods for obtaining essential oils
How to make sea buckthorn oil at home
How to make flaxseed oil at home
Loading...