How to make your own butter. Butter at home

Choosing butter, consumers are increasingly receiving a low-quality product. In most cases, it contains various additives - herbal ingredients, emulsifiers and preservatives. Even the high cost of the 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 - the benefits and harms

Benefits of butter

Butter is a source of animal fats, which are simply necessary for the normal functioning of 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 benefit from this dairy product, you need to consume it in moderation. Nutritionists agree that the proportion of fat in the body should be 30% of the total amount of consumed substances.

The chemical composition of the oil contains such important trace elements 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, improves vision. But fatty acids are of particular value to this product, 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. Butter is necessary for children 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 harm possible from it?

It has already been mentioned above that butter contains a large amount of animal fats. Although the human body cannot fully function without them, they can harm it. Excess consumption of this product leads to obesity, an increase in the level of "bad" cholesterol in the blood. What categories of people are not recommended to eat this dairy product often?

1. People with a sick heart and blood vessels.
2. Suffering from diabetes.
3. People with an increased body mass index.
4. If you are allergic to milk protein.

You should not completely exclude butter from the diet, but you need to know the measure 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, it is worth spending a few minutes to cook it yourself. Our grandmothers used to cook butter themselves, without any special tools. With modern technology, making it at home is even easier.

This healthy 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 stands in the refrigerator for several hours, the cream will rise to the top. By removing them, you will get an excellent base for making butter.

So, put the cream in a bowl, using a mixer, beat them at the lowest speed. This is done until the grains of fat separate from the liquid - buttermilk. It must be poured into a separate bowl. If you like to bake pies, add buttermilk to the dough. The separated fat is what we will work with.

Now you need to collect the fatty mass in one lump, knead with your hands so that the remaining liquid comes out. Folding the almost finished oil into cheesecloth and forming a bag out of it, rinse under running cold water, continuing to knead thoroughly. You need to wash it several times. Now give it the desired shape and put it in the freezer so that it freezes. After a while, take it out, pack it in a convenient way. Put some in the fridge and the rest in the freezer. Homemade butter that does not contain additives will keep for up to 2 weeks.

If you do not have suitable household appliances, use a regular liter jar. Half fill the container with cream, close the lid and shake vigorously until the butter is whipped. You can also use a whisk.

Homemade butter - how to make from sour cream:

To make delicious homemade sour cream butter, you need to choose a good base product. Sour cream from the store is not the best option, it does not always have the right fat content, although some manufacturers can still offer the consumer a quality product. In order not to make a mistake in choosing, buy homemade sour cream on the market. Make sure it's fresh.

The technology for making butter from sour cream is almost the same as that already proposed earlier. The only difference is that it is more convenient to whip thick sour cream 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. Gather fat grains with a spoon, molding the mass into one large lump.

Now act with your hands, kneading the fat mass to squeeze out as much liquid as possible. Rinse the fat under cold water, squeezing from all sides. Do this 2-3 times. When the lump becomes denser, place it in a container, for example, a bowl for jelly. Using a spoon, spread the product over the entire area of \u200b\u200bthe container, and then put it in the freezer for a short time so that the fat seizes. Now you can unpack it.

Now that you know how to make butter, you can try making your own. A good product, if eaten in moderation, will only bring benefits.

Butter is a fairly popular product in every family. Morning sandwiches, some pastries and dessert cream are indispensable without it. At home, you can make butter yourself from natural heavy cream.

Ingredients

6,000 grams (homemade)

Cooking

Butter is made from cream. In order to get them, you need to leave the milk in a warm room - preferably in 3-liter jars. After about 1-2 days, there will be a division into kefir and cream. From the first, you can make delicious homemade cottage cheese. And the tops will be needed to make butter.

Using a tablespoon, scoop the cream into a glass jar. From 6 liters of milk, 500 ml of heavy cream are obtained. They need to be refrigerated. I put the jar in the refrigerator for 12-18 hours.

Take a comfortable deep dish. Suitable for both a regular saucepan and a bowl from a mixer. Transfer the heavy cream to the prepared dry container.

With a mixer with special whisks, beat the mass until clots appear.

When the butter is poorly whipped with a mixer, you can switch to a wooden pusher. Stir the mass strictly in a counterclockwise direction.

The oil will begin to thicken and form lumps. In this case, a liquid will be released - it is called "buttermilk".

Approximately 1-2 min. stir the oil with a pusher in a circle. Then drain the released liquid into a separate container.

Butter is very oily and sticky. Spoon into freezer bags.

Tie the end - give the butter the desired shape. If you make flattened pieces, then it will be convenient to put them on top of each other in the freezer.

Part of the butter can be put immediately in a container for storing a creamy product and put in the refrigerator on the top shelf. From 0.5 l. cream comes out about 250 g of homemade butter. It turns out tender and fragrant, and most importantly, healthy and natural.

Adviсe:

For whipping, do not use containers with an enamel coating, so as not to spoil the dishes.
Butter is best laid out in bags of 50-100 g to get one serving. Then you do not need to defrost the entire piece in order to cut off the required amount.
Leftover buttermilk can simply be drunk like milk. Or cook pancakes, pancakes, yeast pastries on its basis.

Spread butter on a slice of fresh bread and eat with hot tea. It is perfectly stored in the freezer, so such a product can be harvested for future use.

Bon appetit!

“It is necessary not only to know, but also to apply.
It is necessary not only to wish, but also to do ... "
Johann Wolfgang Goethe

To make essential oils at home, you need to know what part of the plant (leaves, stems, flowers, roots, fruits, peel or seeds) to use to make the oil. The amount of essential oil by composition and the content of useful components All plants are different. And fluctuates in 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 essential oil preparation

In the same plant, the healing properties may differ depending on the time of day and the season of harvesting raw materials. And also on the method of extracting the essential oil and on the conditions and duration of storage

Do-it-yourself essential oil can be made from plants grown in the backyard or from wild plants.

Flowers are harvested at the moment of their full disclosure (calendula, rose, chamomile). Leaves and stems - before flowering plants (basil, rosemary). If the entire aerial 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 harvested 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 autumn (burdock root). At this time, the growing season is over and the roots are saturated with useful components.

When to collect raw materials

The time of harvest is also important. It is better to collect plants in the morning, when there is no longer dew, and in sunny weather. Remember that plants cannot be collected from roadsides, near industrial enterprises. They absorb all the dust, dirt and various industrial waste. The best places for collecting plants are forests, mountains, meadows, unplowed fields.

How to dry

Dried raw materials are also used in the preparation of essential oils. It is necessary to dry the plants, as well as medicinal herbs, in ventilated sheds or other rooms, on bedding made of paper, fabric, on shelves or boards. Another prerequisite is the absence of sunlight. Under the influence of the sun, essential oils evaporate and the beneficial components contained in the plant break down. They also dry in ovens or electric dryers at a temperature of 30-40 °C. As a result of drying plantslose more than half of their weight.

Compliance with all conditions for the collection and preparation of raw materials guarantees the production of high-quality natural oil.

Homemade oils 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 cook oil of calendula, lavender, rose, St. John's wort, sea buckthorn, burdock, 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 Hypericum perforatum. 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 referred to as St. John's wort) is harvested during flowering. St. John's wort oil at home is prepared both from fresh raw materials and from dried ones. The dried raw materials are threshed, removing the stems.

There are many ways to make your own St. John's wort oil based on vegetable oils, such as sea buckthorn, olive, almond, linseed, sunflower and others.

Consider the 5 most simple and commonly used ways to prepare St. John's wort oil:

1. Pour 20 g or 2 tbsp. spoons fresh harvested St. John's wort flowers 1/2 cup olive oil(100 ml). Insist 4-6 weeks. Then squeeze, pass through the filter and pour into bottles. Store in refrigerator. The resulting oil is used with kidney stones, diseases of the bile ducts.

2. Pour 20 g or 2 tbsp. spoons of fresh chopped raw materials 300 ml of olive oil. You can take almond or sunflower. Insist 21 days. Then wring out, filter through a fine sieve and gauze. Pour into dark glass bottles and store in the refrigerator or cool place. This oil is used with bruises, abscesses and suppurations.

3.Fill 3 art. spoons of dry crushed raw materials from the leaves and flowers of St. John's wort 200 ml of any vegetable oil. Insist in a sealed container for 15-20 days, shaking occasionally. Then squeeze and strain through cheesecloth, folded in two layers. Place in 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. Insist 2 weeks in a dark cool place. Then squeeze and filter. Put 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 to a water bath. Add 150 g dried crushed flowers and leaves of St. John's wort. Keep on low heat for an hour. Then insist for two days. Then strain, pour into bottles and put in a dark place.

Calendula oil

To prepare calendula oil, the flowers of the plant are collected without pedicels and in a ratio of 1 to 5. Take 1 part crushed flowers and 5 parts vegetable oil poured with olive oil. For example, for 20 g of flowers, 100 ml of olive oil. Insist 3 weeks. Then squeezed and filtered. The oil is used to treat wounds, cuts, bruises.

lavender oil

To prepare lavender oil, flower stems are harvested and tied into bundles. Oil is prepared from fresh leaves and flowers and from dried ones. To make butter, take 2 tbsp. spoons of crushed raw materials. Pour 200 ml any basic vegetable oil(olive, linseed, macadamia, almond). Insist in a dark cool place for 2 months. Shaking periodically. At the end of this period, strain the resulting oil and pour into dark glass bottles.

rose oil

To prepare rose oil, pick rosehip petals or garden rose petals in the morning with the brightest and richest scent. Roses should not be treated with any chemicals. On the same day, prepare oil or rose water according to one of the recipes.

1.distillation method with steam is used in industrial production. A similar mini installation can be done at home.
From only 5 kg of rose petals, only 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 cooking at home is easier than butter.

Take a wide saucepan, place rose petals in several rows at the bottom. Pour in water so that the petals are completely covered with water. Put on fire, closing the pan with a lid. When the water boils, make a small fire and boil the petals for about 1 hour until they lose their color.

Then squeeze the petals, strain the resulting rose water and pour into sterile jars. Place in refrigerator. Such pink water can be stored without loss of its smell and properties during the year.

3.This how to get rose water a bit like the previous one. You also take a saucepan, on the bottom of which several layers of rose petals, filled with water, are laid. Inside the pan, in the middle, place a deep bowl or jar with a wide neck on the rose petals. The edges of the jar or bowl should be above the water layer.

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, together with the rose essential oils, will rise up, settle as a distillate on the lid and drain into the jar.

For an hour, heat the pan with rose petals over low heat. Do not forget to check if all the water has boiled away. Water can be added. At the end of the process, there will be natural rose water inside the pot in a jar. 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 make orange oil at home, then you need to take the peel from several oranges.

Wash, peel the flesh and chop finely.
Pour into a jar and pour any vegetable oil so that the crusts are completely covered.
Then put in a dark place.
After 3-4 days, put the jar with 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 the crusts, the oil is ready.

Store in a cool place.

According to the same recipe, you can make butter from lemon, lime and tangerine.

How to make citrus water

Natural citrus water prepared at home like this:

Remove the peel of 1-2 citrus fruits, wash and cut into small pieces.
Pour some water into a steamer or saucepan.
In a double boiler - on the grate, and in a saucepan - on a sieve of a smaller volume 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 we have apples, the last spraying is usually long before the fruit ripens. And before transporting the fruits, exporters cover them with wax or paraffin with preservatives to increase the shelf life.

Therefore, before cooking oil, very wash the skin thoroughly using a brush or kitchen scraper for washing dishes. Then dip in boiling water for 1 minute to melt the wax. You can use soap or baking soda to wash. I wash and pour boiling water from the kettle.

Another variant- buy fruits grown without the use of pesticides. In the West, they are sold in the bio-departments of supermarkets. Prices for such goods are usually 2-3 times higher.

Attention! grapefruit oil at home don't cook.

clove oil

Pharmacy clove oil has a high concentration. It must be strongly diluted and only a one percent solution should be used. Who does not want to guess at percentages, it is better to make clove oil at home. It can be used for toothache, in the treatment of colds. Based on it, make ointments and creams for the body.

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 a few ways to make clove oil at home:
1. Rub 4 fresh(8 - what are) clove buds. Pour into jar with olive oil(300 ml). Close the lid and leave to infuse for a week.
After a week, strain through two layers of gauze and pour into another prepared jar. Add 4 more crushed clove buds, close the lid. Leave for another week to infuse. Strain before use.

2. Rub one glass of cloves pour into a sterile jar. Pour vegetable oil(olive or corn) so that it is a few centimeters higher than clove powder. Close the lid and leave to infuse in a sunny place for two weeks. After two weeks, pour the filtered oil into another sterile jar, tightly close the lid.

3. Shredded cloves pour out into the multicooker. Pour in 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, 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

Melissa oil, made at home, is used to treat the skin, as the basis for masks and creams.

To make butter you need:

2 tbsp. spoons of dry raw melissa;
1 glass of any vegetable oil;
200 g jar with lid;

Pour the dry crushed leaves with vegetable oil. Close the jar with a lid, put in a warm dark place for a week or two. Shake periodically. Then filter through a sieve and squeeze the filtered raw material. Store at room temperature.

Also recommended to see :
‎How to make pine oil from needles with your own hands
Methods for obtaining essential oils
How to make sea buckthorn oil at home
How to make linseed oil at home

I think everyone has heard about the dangers of the composition of butter, which are full of shelves in our stores. Therefore, I bring to your attention a detailed master class on how you can cook it at home.
Based on the cost of homemade sour cream, the product will not be cheap, but you will be absolutely sure of its quality and composition. Yes, and it's not that difficult and long to cook, 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.
Cooking:
Put cold (from the refrigerator) sour cream in a bowl.

We begin to churn sour cream with a mixer at the highest speed. First, sour cream becomes thinner.
Then it starts to thicken and "puff up" - it's already possible to make a cream. But we have a different task. We beat, without a break further. From the white mass becomes somewhat yellowish and grains begin to appear
Here the grains are even more visible, and the mass is even more yellow, but the liquid is still
"didn't fight back" We continue to fight and wait for such a "white milk" to stand out

And here is the liquid at the bottom. I think it's called "buttermilk". It makes very good pastries, so we don’t throw it away, but carefully pour it into another container.

Please note: when draining buttermilk, do not ram the butter grain, but if possible leave it in a loose state - it will be easier to wash it. But if you need to "squeeze out" the buttermilk as much as possible, then squeeze it out, now ... then somehow rinse ...

Let's move on to the final part of the preparation. Pour a bowl of oil grains with very cold water. Better, of course, boiled. But I always fill it with filtered and everything is fine. How much to pour is not an important question. Our task is to wash the grain "to clean water". I have it 2 times. I pour 3-4 liters and stir well - I rinse the oil. The better it is washed, the tastier it will be and the better it will be stored.
Here is the first time washing. Drain the water carefully.

But the second time I poured it and again thoroughly washed it. The water was carefully poured out.

Now we take the grains of oil in our hand with a handful and begin to mold into a lump, removing all the liquid at the same time. Try to wring out as carefully as possible, wash this bun in your hands. I advise you to squeeze it in parts, and not all at once. It is for better moisture removal. If water remains, it will freeze in the thickness of the oil with ice crystals and will “pop” when frying in a pan.

Well, I blinded small koloboks into one big one. She wrinkled it again. Formed with a brick.
The oil is ready.

Paying attention. that I do not put any additives in the form of salt, preservatives, etc. The oil does not need this. I cook immediately from 3 - 4 kg, I pack up a pound and in polyethylene in the freezer. It takes a long time!

The economic side of the issue
From 1 kg of sour cream, I got 600 g of butter and 200 g of buttermilk. Another 200 g of buttermilk was apparently lost during the washing process. Whoever does not want to lose them can squeeze out the oil grains immediately after churning, and then somehow crush them again to rinse thoroughly. If the sour cream is thinner, then the oil will come out somewhere around 500-550 g. So consider the cost yourself.
The emotional side of the issue
Yes, it's not cheap. But do we buy meat, sausage, cheese for the same money? Why can't we afford oil?! After all, not so much of it, in fact, is spent! And it turns out REAL! As in distant stagnant! What is called "the taste of childhood." I don’t buy “homemade” butter on the market. because it's not like that. It is prepared from old peroxide sour cream (the acid partially leaves during washing) and after a short storage it begins to smell like strangers ... Yes, and they knead everything there ... Ghee fat is added ... In general, I trust only my oil. Sour cream is harder to fake, and you already know who can do what

Homemade butter - preparation

If you make butter from fresh cream, the buttermilk left after churning will be sweet. If the cream is no longer so fresh, but old, it will be sour.

Butter

Both types of buttermilk are used to make various types of breads, muffins, some soups and fruit drinks.

The quality - taste, color, smell of cream - depends, first of all, on the pasture of the cow. Milk can be very sweet or unsweetened, and its taste can change during the year - we noticed from a neighbor's cow, whose milk we always take. :-)

Whatever milk you use to make homemade unsalted butter, it will always turn out great. It would be fresh good milk, but what it tastes like is not so important here. :-)

In India, they still churn butter in much the same way as thousands of years ago. We fill a large clay pot halfway with aged cream collected over several days. Then, with the help of a special device (it consists of sticks and ropes fastened together), the wooden whorl is manually rotated, due to which the grains of oil are knocked into flakes. The food processor today has greatly simplified the process of churning butter. At one time, you can quickly knock down one or two liters of cream in it.

Churn.

If you have only homemade milk (and not ready-made cream), then you will have to get the cream first, and then the butter. Cream forms by itself, rising to the surface of the milk, which should be carefully collected with a spoon or slotted spoon. But before insisting milk, it is necessary to filter it and cool it, and then pour it into a wide bowl. And then, the butter can be whipped manually or with a mixer, blender.

Another great invention separator: cut off fat cream from milk. Haven't tried it yet, but we're looking into it. It greatly facilitates the process of obtaining cream from milk. .

Milk in the separator (cream separator) is poured into the drum, which begins to spin. Under the action of inertia, the liquid is pressed against the walls, displacing fat to the center. Cream collects in the middle of the drum, and skimmed milk collects at the walls. Thus, the two products are separated from each other, flowing out through their tubes. With the help of a separator, excess liquid is removed and only oil remains, and if you beat by hand, you will also have to insist and squeeze out excess liquid to glass, and this is a long process.

There are also oil separators - they are similar in principle to cream separators. Only the liquid is removed, and fat rolls in the separator until it forms an oil lump.

An old grandmother's way is to churn butter with a simple device called a butter churn. First knocking down - continuously moves the "pestle" up and down. Then pour the contents into a bowl of cold water.

Butter mold.

We collect the oil that has floated to the surface with a large wooden spoon and place it tightly in a special wooden mold with a tricky bottom. We cover the molding with a lid and put it overnight in the cold in the glacier, in the basement. In the morning we take out a bar of butter of an unusually delicate taste. :-)

Wood for churning and molding is best used birch. The oil will be fragrant and keep well. Probably molding and birch bark can be done.

Cooking in this way is perhaps the best thing - hand churning gives the butter something that no mixer will give.

Cooking time for butter in a food processor or mixer: about 10-20 minutes.
Yield: 570-800 g of butter from 1 liter of cream.

Melted butter

Take chilled to about 15 ° C cream. Insert the metal whisk into the food processor, pour in the cream, close and turn on. As you churn, the cream gets thicker and thicker, and eventually globules of butter begin to separate. Add ice water (about 125 ml) and crushed ice (a couple of cubes) - this helps to churn the oil into large lumps.

Drain the buttermilk and use your hands to squeeze out the whey from the butter. Rinse the cleaned lump of oil under a stream of very cold water and put it in a container with a tight-fitting lid for storage.

If you want, you can make salted butter: add regular salt or seasoned salt for taste. Butter can be stored in the freezer, unopened, for up to three months. And you can melt it - make ghee - then it is stored for six months even in the room.

Instead of a combine, you can use an electric mixer or a mixer. A grandmother in a neighboring village who keeps goats (fatty and very tasty milk) does it quite simply: she collects the cream in a jar, then closes it with a lid and shakes the jar in her hands for several minutes. Oil is great. :-) So goat's milk makes excellent butter.

Butter is the most valuable food product. The main types of butter contain 81.582.5% milk fat and no more than 16% water, in which a small amount of proteins, carbohydrates and mineral salts are dissolved. High taste qualities and the structure of butter ensure its good digestibility (up to 98.5%). High calorie content (6.6-7.5 kcal per 1 g) and the content of vitamins A and D determine the value of butter as a food product. However, it contains relatively few polyunsaturated fatty acids (no more than 5%), therefore, with a balanced diet, it is necessary to combine it with liquid vegetable oils.