Homemade butter How to make butter at home?

1. Prepare a dry glass bottle (wide mouth) that can hold 1.5L milk, pour the heavy cream and buttermilk into the bottle, stir slightly, then cover the bottle cap or gauze (do not tighten the bottle cap), and ferment at room temperature 1~2 days.

2. Put the fermented cream in the refrigerator to cool. After cooling, we put the fermented cream into a blender and send it out at high speed. After two minutes, the water and oil began to separate, covered the mouth of the beater with plastic wrap, and then continued to beat. After one minute, most of the oil and water have been separated.

3. Then filter out the liquid with the leaking liquid, put the butter into another container, add an appropriate amount of cold water and ice cubes, rub the butter with rubber gloves on your hands, and wash off the buttermilk on the butter, usually 2-3 times. The washed butter will be clearer after entering the water.

4. Wrap the washed butter in oil-absorbing paper and let it stand for 10 minute. Then put the butter in the pot and heat it (low heat). With the increase of temperature, the water in butter evaporates, and the floating foam on the surface is skimmed off with the leakage.

After skimming the floating foam, sprinkle a small amount of salt in the butter and turn off the heat. When the oil temperature cools and it is not hot, put it into a glass bottle or porcelain bottle prepared in advance.

5, the butter is ready, and the fresh butter just made is very suitable for dipping bread, toast and the like.