Making butter at home is indeed very easy. Not only is cheaper, but homemade butter is also much creamier and tastier than any commercial one.
Ingredients:
Heavy cream (with fat content not less than 35%)
Additional requirements:
Electric mixer or blender
A bowl with water and ice
Ideally, it is convenient to have kept the jar and the metallic rods of the mixer in the fridge for a few hours. This will allow us to maintain the temperature of the cream/butter during the process.
Procedure:
Pour the cream into the jar and begin to mix, just as we would do to get whipped cream, which will actually happen after some minutes. After that, continue beating for another 10 minutes, until you see that the solids (that is, the fat in the cream) separate from the liquid.
Obtained in this way the butter, filter or separate the solids with a spoon. Compact them and briefly submerge the block obtained in the bowl with cold water. This allows the temperature of the butter to be lowered, so that it does not start to melt, while washing any remaining whey that may have remained. Since whey contains protein, otherwise its presence would cause the butter to go rancid much faster.
Keep the butter in the fridge.
On the other hand, the remaining serum or buttermilk should be used consumed soon. It can be used for pancakes, breads, etc.
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