Kras-Vlas
But what happened to me
Butter made from fresh cream at home
2 packs of 500 g Petmol cream were on the table for half a day. The cream was first whipped, then divided into buttermilk and a very soft white substance, unlike butter (I used to make butter from cream and imagine how it should look like). I decided to whip some more and this is the result - perfectly whipped cream, no buttermilk at all. What would that mean, and what to do with it next?
Cream has never whipped so well when whipped was needed
ang-kay
Ol, most likely still beat, so that they are again divided.
Kras-Vlas
Angela! There was also such a thought, right now or tomorrow, I already put them in the refrigerator
ang-kay
Ol don't even know? Let them cool. Try whisking cold. Nevertheless, although it is longer and the yield is less than from the heated ones, I like the result more. From warm ones, too, sometimes the oil was too soft, even airy and watery. Buttermilk cannot be removed from it. And from cold all on a whisk and without buttermilk inside.
Kras-Vlas
Thank you, Angela, tomorrow I'll try, the last time I did it from cold ones!
Tatyana1103
ang-kay, Angela, thank you so much for the science for the first time in my life, thanks to your recipe, I tried to make butter and was completely delighted. I took cream from one can for testing, did everything strictly according to your recipe, it turned out to be a pretty piece of butter, I'm sorry I didn't have time to weigh it, the family crumpled. But since this is not the last time, that's for sure, next time I will try to expose a photo and weigh the oil.

ang-kay
Tatyana1103, Tatyana, good health to you and your family. Homemade butter is delicious)
Tatka1
ang-kay, Angela, I also made butter according to your recipe!
After reading the comments, I warmed the chilled cream at room temperature for 2 hours, whipped for 15 minutes.
From 1l 350ml cream yield 440g

Butter made from fresh cream at home



Thanks for the detailed MK!
ang-kay
Tatka1, Tatyana, it's great that now I have my own homemade butter)
Tatyana1103
ang-kay, AngelaAs I promised, I am posting a photo, here is a piece of butter weighing 300 grams, it turned out about a liter of cream removed from milk.

Thanks again!
ang-kay
Tatyana1103, Tatyana, excellent oil. I'm glad it worked out)
Tatyana1103
ang-kay, Angela, everything has already been cured, they say: "Come on again!" It welds quickly to good things, but I added one more job - butter making.
ang-kay
Well, there is a minimum of work. Nothing, we women are strong)
Tatyana1103
Yes, I’m not complaining, on the contrary, I am very grateful to you for such butter, because purchased, even from the creamery, not tasty at all, the last time I bought it with one margarine it gives off that smell and taste.
Chef
Compared to this, now they allowed the buttermilk to drain well on the mixer (whisk), the butter is much drier, but even so, a record result came out:

Butter made from fresh cream at home

From the same Petmol 33%.

What did you do differently? Previously, they turned on the kneading at a very high speed and only at the end they lowered it (by the way, the inconvenience is that you need to control the process - otherwise, when you go from the state of whipped cream to butter, half will be on the table). Now they immediately set it to the minimum level. Yes, the process has slowed down significantly, but the quality has improved (and - returning to the previous footnote - you can safely leave and go to another room).

ang-kay
Chef, an impressive exit. And the oil is great)
Natusichka
Girls! Please advise what you can make delicious buttermilk?
ang-kay
Natusichka, in the search engine hammer "on buttermilk". will give out many recipes. I have rolls.
Marika33
Natusichka, I also bake pancakes on buttermilk.
Natusichka
Thanks a lot, girls!
Marika33
Angela, and girls, maybe someone can use my experiment.
During the fast I could not use buttermilk and there was no way to freeze, there was a lot of it.
I decided to evaporate it and I really liked the result. The result is a greasy, creamy mass. Now I add it to all the side dishes. Delicious.
ang-kay
Marina, Thank you. I think your honey agarics will come in handy)

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