Butter made from skimmed cream

Butter made from skimmed cream

Category: Culinary recipes

Ingredients
cream skimmed from a can of country milk

Cooking method

• A recipe for those who make butter from unseparated cream, that is, collects cream by hand from a can of real milk, as I do.
• It is easy to get butter from thick cream (country sour cream)! It is enough to stir them with a spoon for a couple of minutes, but turn such liquid into oil - it's worth working hard. For a long time I beat them in the bank, as our grandmothers and all children did at that time. But this process is long, since the cream is not separated, I was shaking the jar from 45m-1.5 hours ..... I was shaking it, but what if you want something natural! After about 2 years, this business began to strain me greatly. My husband and I shook together, sat down at our favorite series with two cans and off we go (every 8 days)! Then I began to make them with a mixer, constantly beating them, they first increase in volume by 3.5 times, and after 1-1.5 hours they turn into buttermilk and butter. I did this for a while, and then I came up with my own method to increase the concentration of fat in the cream and thereby reduce the whipping time. My father-in-law (he shook jars in my childhood to get butter) made me a manual churn, real, what it should be, how glad I was, but it flowed ((((((((((and soak it in water each just before the process, then wash, dry, and so on in a circle, I did not want ... and so ...
• In a container, usually a 2-3 liter jar, collect the cream. One 3-liter can of milk collects 300-500 ml of cream, while the milk becomes about 3% fat to taste. I collect them either with a large syringe pear about 0.4 l (just first remove the top heavy cream with a spoon) or with a small scoop spoon with a bent handle up. At a time I have about 1.5 cream with 9 liters of milk, and so once every 4 days, put the cream in the coldest place in the refrigerator. I am used to picking 2 liters of cream, that is, in the next. since I add another 0.5 liters of fresh delivery to the 4-day ones, pour the cream not all the way, otherwise they will run away from the can, close the lid and put it to the battery, wrap it with a warm blanket, I put the can on something warm like a rug. We are waiting for 1-2 days until the liquid separates, usually in a day everything is already separated.
• 
• We put it in the refrigerator for a day until the cream is completely solidified.
• Now, in a jar of heavy cream, make a hole to the liquid and pour it into a container. Set aside.
• 
• Put the heavy cream in a high saucepan and beat with a mixer at high speed, depending on the fat content (as well as the season and period of milking the cow - has recently calved or is already coming to the end of the period of milk production, I don't know what to call it .... to "start" when cook, probably) it takes 10-15 minutes (I noticed), the liquid is separated - buttermilk and grains of butter, if the mixer nozzle is single-blade, then the oil will not be grains.
• 
• Well, then, as usual, we collect the grains of butter with a tablespoon into one whole, and pour the buttermilk into a container with the liquid drained from the jar. I pour the oil 3 times with cold water for rinsing, and fill it in containers, put it in the freezer. I put the frozen oil in a bag, sign the number and batch number and put it in the freezer.
• 
• We use buttermilk as needed or make whey + cottage cheese. To do this, we leave it alone for several hours, and then heat it until the yellow whey separates, the cottage cheese will not be dense, soft .... put the saucepan in cold water or just leave it until it cools, then the cottage cheese will thicken at least a little, but you can collect it hot. .... drain the top whey (after cooling, the top cottage cheese goes to the bottom), and then strain the rest through a small strainer in parts, or put a towel in a large colander and pour everything there, let it drain.
• 
• Dear housewives, can anyone tell me how to get dense cottage cheese from such buttermilk !? This one suits me too, it goes great for baking, pies / cakes / cheesecakes, but if there is another option, please share!
• Thus, from 2 liters of skimmed cream we get 600-480 g of butter, 1 liter of whey and 300 g of soft cottage cheese

I make cottage cheese from real, village milk, and so, I put a 3-liter jar with coarse milk in a cold oven, and bring the temperature in the oven to 110 C, as soon as the curd begins to separate the whey, turn off the oven, let it cool, gently stir the curd in jar, pour it into a colander and let it stand. This is how cottage cheese is made in the Tula region, I was taught by the seller of cottage cheese, the cottage cheese turns out to be "juicy", layered and very tender, I make it from whole milk, I don't skim the cream.

[Olesya]

Olesya, thanks for the recipe, I can make from milk, I am interested in buttermilk!

Natasha, and what also get cottage cheese from this thing

[Olesya]

Olesya, thanks for the recipe, I can make from milk, I am interested in buttermilk!

Natasha, see the recipes here:

Cream - Mozzarella / Cecil - Ricotta / Philadelphia (master class) (katerix)



Morning with a Peasant, which began with ricotta ...

Natasha, I sit and envy You your own cows? How many healthy and tasty things can be prepared, if my own farm is decided, I will retire, go to the village and raise cows, and weed a vegetable garden

[Tatyana]

Tatyana, I remember this temka when katerix made it, here my cottage cheese (creme) is similar to the recipe for "Philadelphia" made from cheese whey from Ekaterina-katerix, only I do not have rennet, lim. acids and salts ..... I tried to add lemon, it was even worse with it, THANKS FOR THE REMINDER! I'll try the owl in buttermilk. add an enzyme, maybe it will be better ... but everyone cooks cottage cheese from milk or + sour milk, but there are no recipes from buttermilk ... I even asked my milkman how they cook cottage cheese from buttermilk, he also said that once at a time not necessary

Irina, with me on "you", I even signed under the photo! no, I live in an apartment, my husband and I have relatives in the village, when someone from my acquaintances goes there, they give us milk, I took care of his daughter (froze it), and then I found a joint venture on the website for mothers in our city and for exactly a year I was buying food there in sufficient quantity for my family from a very excellent farm, which decided to enter the market through a joint venture and young mothers ... and then I found a milkman and now I have been friends with him for 3 years, I am listed with him as a wholesale buyer in dairy I take four 3 liters of time (then I make rennet cheese, we have an excellent temka for cheeses), and then the milk starts to decline and it becomes less and less ... I would be glad to keep a cow, but for this we need to move to my house, to take the children to school / kindergarten, to take care of the cow, I have 9-12 liters every 4 days, and it will be 10 liters twice a day, this is very hard work! although when he is in joy, it is not so stressful!

Oh, thank you, they will soon carry milk to us (we agreed on the farm). I plan 9 or maybe 12 liters per week, if given. With cream, I always have a problem with so much sour cream, bake, then you can't get through more than one door, beat butter too. And the sour butter? I used to whip just the gathered sour cream, and you need to get used to the taste.

[alive]

in baked goods, pies / cakes / cheesecakes, it goes great,

I feel sorry for this alive stick cottage cheese into baking, for this I either use a store cheese, which does not shrink from a vegetable base, or I will buy a homemade one at the bazaar, although it is not recommended to reheat boiled cottage cheese due to the formation of casein, and by the way, it can be used to compact the cottage cheese or cook it, even in a water bath, or just weigh it in a bag - the excess liquid will go away and the cottage cheese is not boiled.

[K. Marina]

K. Marina, it's great that you've found real milk! I have been eating homemade butter for a long time, so everything else seems to me wrong, but mine is OWN! I did not notice the sourness, the only negative for those who smear the butters is that it is difficult even to cut off real butter by taking it out of the refrigerator, and even more so to smear it on the bread!
Irsha, Irina, I buy cottage cheese from a dairyman for food, and this one in baked goods "what the doctor ordered" should not be whipped with a blender, it is especially good for cheesecakes ...I didn't know about reheating, thanks! I will study this moment! it will not work to boil the cottage cheese, its acidity is apparently different, it will dissolve immediately, but weigh it out - yes, then there will be a dense spread, with herbs or other delicious

[qdesnitsa]

qdesnitsa, missed message! yes, get cottage cheese .... low fat cottage cheese! although at home he has a very small% ... 1 can)))

The first time I made butter from store-bought cream. And today I made it from cream, which I removed from real farm milk. From 700 ml of cream, 136 g of delicious slightly yellow butter turned out. I don't know if this is normal or not enough. I knocked down with a blender for 15 minutes.

[Natalia]

Natalia, with 2.1l you would get 408g of butter, the output is even lower than mine (my edge is 2l-480g), perhaps, when the cream was removed, the can of milk did not stand for a long time in a motionless position and not all the cream rose to the top, if I had the milkman brings in in the morning (about 8.00), then I do not take off before lunch, but better in the evening ..... or when you skimmed the cream, scooped up the milk .... or they already removed from you did not stand for several days or a week in the refrigerator. ......... and 700ml of cream is how much milk has been removed?

[NataliARH]

NataliARH, Natalia, 6 liters of milk stood in the refrigerator for two days. Then I skimmed the cream, skimmed everything, this is definitely very neat, since the last time there was a failure. The cream stood in the refrigerator for two more days. And then I made butter. The cream was still running. Maybe you had to wait until they thicken? I wonder if you keep the leftover buttermilk in the refrigerator, it won't make butter yet? It looks like liquid cream.

means you have 700ml with 3 liters of milk, this is a lot, so the fat content is good! and stood well .... and the oil output does not confirm this

try next. once they are kept warm or near a heat source, as I described in the recipe, they will ripen and the yield should increase! hope!

I think it will not be possible to collect butter from buttermilk, but you can check if all the butter has left the buttermilk by heating ... there will be whey + curd + yellow butter melted on top (if the butter is not whipped well)

you need to whip (beat) the cream a little after the butter has already separated .... so for sure, so to speak! buttermilk it should be so slightly dirty white

Natalia, in any case, a start has been made, and we will find out the reason!

[Natalia]

Natalia, thank you very much! And then I was already worried that the milk is not correct. From next time I will take into account the mistakes.

[Natalia]

Natalia, I just noticed that you write from 3L, and I wrote from 6L.

oh, I beg your pardon, I overlooked, then 700ml is normal .... I will shoot today and specifically measure again how much it comes out!

I poured the milk into a wide pan to make it easier to remove later. I just removed it with a spoon from the surface. Until the moment when divorces began to appear.

That is, did you have it (maybe for you?) in the refrigerator in a saucepan for 2 days? but it's easier for me to collect from a jar, there they still rise to the top as they are collected, and in a saucepan the surface is large ...

Come on. The first time I could not get them out of the bottle, I decided to play it safe, poured them into a saucepan. Next time I will pour it into the jar.

aa, from the bottle, of course

now I was making butter ..... everything is as in the recipe, only in the refrigerator the separated cream and liquid stood for several days (I never had to deal with them, and they didn't get any worse, so they were waiting), apparently, it makes sense to keep them longer , it turned out 550g, although the last time it was 480g, maybe just more fatty cream got into cans with milk

what I love about butter made from unseparated cream, and the fact that it is free with all the other benefits! work doesn't count ...
Payment:

-to collect 2 liters of cream, I need four three-liter cans of milk, I have 3 liters of 150 rubles, it comes out 600 rubles

- if I buy ready-made cream, then for 100r 0.5l the output (yesterday was) 235g, but they were less fatty, the separator was adjusted so that the output was the same and% less ..... it used to be 330g ...Let's count the maximum 330g of oil costs 100r

- so my 480g of oil (let's take the worst option) cost 145r

- at the same time, our milk became not 12 liters, but 10 liters, worth 600 rubles

-we subtract the cost of oil 600-145 = 455r are the remaining 10 liters ..... 1l 45.5r

- by the side method, we get 1 liter of whey, we have a good one, 1l 17r and cottage cheese 300g soft .... the milkman sells cottage cheese at 180r / kg, he is not dry, but not as soft as mine is ... . count on its price .... it turns out to be 54 rubles

- it means that by the method of milk processing we got 455 + 145 + 17 + 54 = 671 rubles out of 600 rubles ...

It is necessary, of course, to count the store prices, our low-fat cottage cheese costs 200r / kg, milk 2.5% 1l 51r, whey 1l 17r, butter more or less decent for my taste 250g 85r (produced by the German national region in the Altai Territory, the firm "Brücke")
we have milk 510r + butter 163r + cottage cheese 60r + whey 17r = 750r if you buy the same amount of products in the store

It is clear that it is beneficial (in my case), but I do it not because of the benefits, but because of the naturalness, like everyone else! Now I began to buy separated cream additionally, and I make butter from both, because the milkman is going to move to the suburbs ..... at least I will make a small store for the kids!

[Natalia]

Natalia, thanks for such a detailed report! I could not resist, I used it to calculate at our prices:
Payment:

- to collect 2 liters of cream, I need four three-liter cans of milk, I have 1 liter of 85 rubles, it comes out 1020 rubles

-if I buy ready-made cream, then for 140r 25% cream (I do not know if it is possible to make butter from such) 275g, if we take 330g, then 168r ... we will calculate the maximum 330g of butter costs 168r

-so my 480g of oil (let's take the worst case) cost 244r

- at the same time, we did not have 12 liters of milk and 10 liters, costing 850 rubles (85 rubles per liter)

-we subtract the cost of oil 850-244 = 606r are the remaining 10 liters ..... 1l 60.6r

- by the side method, we have 1 liter of whey (I have not seen it on sale) and 300g soft cottage cheese .... farm cottage cheese at 400r / kg, we will count at its price .... it turns out to be 120 rubles

- it means that by the method of milk processing we got 850 + 244 + 120 = 1214r .... + whey out of 600 rubles

It is necessary, of course, to consider store prices, we have low-fat cottage cheese (differently everywhere) about 250 rubles / kg, milk 2.5% 1l about 80 rubles, I don't know whey, 82.5% butter for about 200g 80r
we have 800r milk + 132r butter + cottage cheese 75r = 1007r + whey, if you buy the same amount of products in the store.

As can be seen from the calculation, buying 12 liters of farm milk, I spend only 207 rubles more than if I bought ready-made dairy products in the store. And after processing it turns out to save 2 times in general. And if you take into account the quality of the products sold in stores, then in general the benefits are obvious!

Maybe I got it wrong in the calculation, of course

Natasha, I'll check the calculations later

your prices are more expensive, this is understandable, but my dairyman was also caught cheap))) if you take others through the websites of the joint venture and nat. products, the prices there are exorbitant ... they sell homemade butter for 900r it was a long time, wait and did not look ...

I just brought the photos without a flash, so that the oil color can be conveyed to Ivanich, the whole Temko asked about the color ... it still didn't come out believable, but it's better)


Well, and my stores, which have been randomly accumulated, I use it everywhere, both in baking and so in cereals, I used to give the excess to my mother, and since I don’t give the cow ... now, I have accumulated ... pieces from 200-250g

[NataliARH]

NataliARH, good day! And I thank you. True, I am a "hurry" ... and made a "super fast" oil. Not so long ago I moved to live in the village and we have dairy products on Fridays (supposedly from the farm). I bought 12 liters of milk yesterday, the cream settled for about 17 hours. Of course, I collected a few of them (although the sellers claim that the milk is not skimmed) ... only 700 grams, poured them into the mixer bowl ... turned it on and left to go about my business. After 20-25 minutes I collected 230 grams of excellent-tasting butter. Now I was greatly puzzled by the search for good milk in the area. And my husband was very scared of my offer to buy a cow. True, he offered a less "expensive" option - GOAT! So let's think! And again, Thank you so much for the recipe ... next time I will follow exclusively your recipe.

What stocks !!! The main thing is to use it at the time. I remember that during perestroika there was a supply of butter and margarine in the freezer. So it turned yellow after six months anyway.

[Elena]

Elena, oh, yes, thanks to me for that! You didn’t follow my method)))) the village is good! and that the neighbors have no cows? strange amount of cream from 12 liters! maybe it's a little pasteurized? in it, the cream is more evenly distributed over the volume of milk, but on the surface it also appears in a smaller quantity (about like yours) .... to buy a cow is not to take a dog)))) feed, milk 2 times, mow hay (or buy , but it's very costly .... I asked my milkman, I also thought about the cow), clean up after her, they get sick .... the goat will be better, but if a stinking one comes in ... although many say if from the goats keep it separately, it doesn't stink .... goats have such oil! unreal snow-white! but even the cheese can be made on an enzyme (like a store cheese, it melts when heated) ... dreams-dreams

Natalia, even today’s 4 pieces are not visible, in another freezer they lay in molds hardened ... I follow the expiration date! as on a pack of butter (my favorite) the expiration dates are written, I keep it! I have a refrigerator and freezers without setting the exact temperature, just from higher to lower, so my thermometers live there, I follow the weather

[NataliARH]

NataliARHThank you for encouraging me to experiment. And in the village all the cows were "fattened" 15 years ago. There is only one goat, and she is 19 years old and the owner keeps her out of gratitude. Otherwise, it will be hard with a cow - I understand that myself, so if we decide - then goat, though I was told that ideally we should take two, otherwise if one - then she will be "bored". But I don't know - is it boring to live? or give milk?
Yes, and in our present times, we will still have to plant a vegetable garden (though I’m not at all ready to plant potatoes), and plant animals (although I have no experience at all ... well, except for dogs ... and then for the soul).

[Elena]

Elenawhat village is not rustic so you drive a goat to visit a 19-year-old, let them be friends
potatoes are the simplest! to plant a soul for a mile - to spud "sunbathe" - to dig is also fun!
good excuse for children at school - we are digging potatoes
is the garden big?

potatoes are the simplest! to plant a soul for a mile - to spud "sunbathe" - to dig is also fun!

Especially beetles are fun to collect every day.

beetles, yes ... that's how lucky ... we don't have them at our dachas, but grandmother has billions in the village

[NataliARH]

NataliARH, There is no vegetable garden as yet ... last year, at the insistence of my mother-in-law, I bought one greenhouse and made several beds ... so the land is + -30 acres ... but about potatoes ... our land is very heavy, so that I will give up this pleasure for now.

[Elena]

Elena, 30 acres is wonderful, excellent village size! on the "backs" of my grandmother's cannabis, when I was younger (during school time), my mother told me that they ate hemp seeds in childhood, well, I didn’t know that there was nothing there .... I tried it - they are delicious, and now I buy hemp flour myself, I use it in baking ...

and it grows potatoes everywhere, we have loam in our dachas - my darling grows! and berries and vegetables, but at my grandmother's salt marshes, it is very difficult there with berries ... no matter how much they planted, they did not grow!

fruit and berry planting pleases me .... planted once, and then just harvest, Victoria does not count, you need to tinker there, but it's worth it
with such a spoon I collect cream, a convenient angle of inclination


when I pick it up, nothing spills out, it’s wrong with the dining room ...


Well, this is the amount of cream in a 3L jar, I measured the 520ml removed from one jar, too, as milk stains start, so I stop shooting

[NataliARH]

NataliARH, good day! In recent years, my hands have apparently become not from where they need to grow ... and the desire has disappeared in full. So I go and meditate - "I want ... I need!" ... Moreover, not long ago a third grandson appeared ... and this son has not married yet ... so the prospect is "still the same"! The only thing that pleases is the gorgeous fields around the village, which are not yet inhabited, the grass is excellent for mowing and Ivan-tea mowing ...so we will still take the goat ... "we will drink milk!"

[NataliARH]

NataliARH, a comfortable spoon. Where to get such a thing? And then I only have a small ladle.

[niamka]

niamka, I beg your pardon for getting in ... it seemed to me that this is a simple "big" spoon from old stocks (I still have those from my mother, only tea ones), but cleverly bent.

[Borisyonok]

Borisyonok, with grandchildren you don't work out a lot in the garden))) let the mothers work in the garden, and you and your grandchildren, everyone will get a job change - and this is also a rest for a goat!
NataliaLena is right, I got this spoon from my grandmother, it is silver and initially bent like this (probably for sugar), its volume is a little more than a tea spoon, but it is convenient to collect and not so long! I used to collect the heavy cream from above with a tablespoon, and then sucked out the rest with a huge pear syringe, washed the pear like this: first, I just poured 1 tsp soda into the glass with a slide, and immediately sucked this foamy liquid into the glass a pear, so in a few steps the glass leaves, then washed it with cold water, sucked it off with a pear for a long time, more than a year, my husband kept telling me that there is already mold! and as the spoon appeared, I cut that pear - perfectly clean!

[NataliARH]

NataliARH, Natalia, I don’t feel like a pear, it’s unappetizing. I'll try a similar spoon for households. shops to search.

[Natalia]

Natalia, well, I bought a new one)))) and only used it for cream)

Natalia, well, I bought a new one)))) and only used it for cream)

It's clear. Anyway, certain associations arise, especially from the sound of this Well, the rubber smell is also not very ...

[NataliARH]

NataliARHThanks for the recipe you need. I want to try. I buy milk directly from the farm, right after milking. It is only chilled. After a day, I skim the cream and pasteurize it. I have a question. Do you pasteurize the skimmed butter?

I don't pasteurize for butter, but yes for sour cream. Perhaps your cream will be whipped even without my method of "removing excess liquid to increase fat content", haven't you just tried it with a mixer? and only then in this way, the fat content is different for everyone, in a neighboring Temka, some of them separate the butter from the skimmed cream in 10 minutes, I have this only from the separated ones, but you need to buy them separately, and then there are some extra ones and they will go into business .. . in the same place I read about whipping not just pasteurized cream, but even aged for a long time at a high temperature ..... by the way, if it is pasteurized according to my method, then how they will ferment and thicken with separation of liquid (they will be sterile)
Well, butter made of cream without fermentation, of course, should be tastier .... but alas, I have so very good. whip for a long time, and hands completely die from long work with a mixer (manual)

[NataliARH]

NataliARH, but from the skimmed pasteurized cream sour cream for specials. I can't get sourdough. Maybe they are low fat. I tried it several times, it's a pity to translate the product. It turns out only from the store. I haven't tried the oil yet, it's scary. I don’t know what kind of fat my cream is, it’s suddenly not possible, what to do with it.

Oh, and I want to make butter, but where can I buy real cream in Moscow ...

[Tata]

Tata, I also have sour cream with sourdough (genesis) is liquid, but the taste is sour cream, the packaging is almost over, maybe the new one will be better, suddenly the storage conditions are violated somewhere ...
and where you buy milk sell cream / thick sour cream? can first try from it here by this usual method
Homemade butter (Cake)

here, in general, butter is quickly obtained from 500ml of 300-400g, and from one three-ruble note of milk (i.e., remove the cream from there) about 100g of butter comes out, when more when less ..... and there is always where to apply the skimmed - ice cream , condensed milk, sour cream, in waffles instead of butter and milk, in baking ...
if, nevertheless, the fat content of the skimmed cream is alarming, then do according to the described method in my recipe, i.e.first sour, and then decide .... and what kind of mixer do you have? is there a single-blade nozzle? it will be faster for her, because the idea is not to whip the cream, but to beat it ..... I have the usual whipping

Yulia, well, you need to ask the girls (you can in the topic I wrote above), you need to look for private farmers or shops that offer such products

[NataliARH]

Tata, I also have sour cream with sourdough (genesis) a little liquid, but the taste is sour cream, the packaging is almost over, maybe the new one will be better, suddenly the storage conditions are violated somewhere ...
and where you buy milk sell cream / thick sour cream?

NataliARH, I use this sourdough

sour cream always turns out, a spoon is worth, of course, from the store 20%
Where I buy milk, only milk. This is a large barn. There are only cows and German milking equipment. In the process of milking, milk immediately enters the cooling container without any processing, and then to my jar. There is no production there.
What does a single blade mixer mean., I have a Bosch combine and a blender. Maybe something will do.

Chuchelka's photo - Natasha found it in the next topic, it looks like this, she should get it faster
and you can also find out the breed of cows in the barn! the Jacerskiys' milk is fat, you don't have to ferment, and the cream can be frozen to collect more and make a large piece of butter at once

no, I won't buy store-bought ones)))) I'd rather eat cream soup, if suddenly sour cream doesn't work out at all)))

[NataliARH]

I'd rather eat cream soup, if suddenly sour cream doesn't work out at all

NataliARH, when sour cream from skimmed cream is not obtained, the souring process is still going on. and whey separates at the bottom, but liquid on top. I think this is no longer sour cream or cream. I don’t know how it’s for soup and what to use.

such an incomprehensible "undersourced" and really do not know where .... well, in baked goods and baked goods for sure, for soup and salads and "bite" it is clear will not go ...

I meant that I would not buy store cream and make sour cream out of it (even if the spoon is standing), I have thin sour cream ... you can survive, but when it is over or the batch is not ready yet, then we fill the soup in the plate with top cream, does not affect the taste in any way

and what temperature should be for your sour cream leaven? and where are you doing? Are the 1in1 fermentation conditions the same compared to store-bought cream?