How to make butter at home?

Butter is a great companion for baking. If you look closely at the ingredient list, there are a lot of artificial additives in it. As a result, many great bakers toss around various methods of making homemade butter in order to eat safer. The finished product is just as fine as smeared and fried butter, but I do not know if the baked butter is good. After all, the water content of the product is unmatched in the market. Has anyone tried to share their experience

Materials

300cc fresh animal cream (preferably heavy cream, if you opt for common use, make sure it has a creamy fat content)

600ml clean bottle (or other sealable container)

a piece of filter paper

The chosen cream should not be less than 35% fat as it is important to separate the fat from the fresh cream.

There are many types of cream, such as light cream, heavy cream, double cream, etc., which are basically categorized according to their milk fat content.

The cream you can buy in Chinese supermarkets is usually light cream. In fact, its direct translation is whipped cream, and the nickname for single cream should be translated as cream.

Exercise

① Pour the cream into a container, tighten the lid, and shake it up and down for 30 seconds. After that, the liquid cream will form butter.

② Continue shaking for about 2-3 minutes. The whey and cream can be separated by the centrifugal force created by the vigorous shaking, creating a separation of oil and water in the bottle.

At first the liquid will have a loud shaking sound. When the sound becomes smaller, it means the butter is almost finished.

3) Strain the milk through a filter paper (or cloth) and the homemade pure butter is done! Do not pour out the strained milk, it can be consumed as milk!

In industry, the liquid separated from butter is known as buttermilk, which translates to buttermilk. Low in fat and rich in natural nutrients such as phospholipids, buttermilk is both emulsified and expanded. It has a fermented, sour flavor and can be consumed directly or baked. It is difficult to buy in the country. Of course, strictly speaking, homemade milk can not be called bartemik. After all, it does not have a fermented flavor. Adding 1-2 tablespoons of yogurt to milk and fermenting it for a few hours can be considered bhatmik.

Homemade plain butter can be flavored with cheese, garlic, or other spices to produce a distinctive butter flavor, depending on personal preference.

Mixing butter, garam masala, spices and salt makes a popular garlic butter sauce.

Preserving homemade butter

Fresh butter should be consumed within a week if possible. Leftover butter can be sealed and molded in plastic wrap or parchment paper and refrigerated.

Because it is convenient, quick, and you can control the amount of food, it is recommended to make it again each time you want to use it.

If you can't achieve results in three minutes, shake it for a few more minutes. After all, everyone's strength is different.

Of course, the handshake method is for people who don't have a machine in their home, but they can get a workout in, too. Having an egg cooker or whisk would save a lot of effort~

How to make butter for chefs

Materials

300ml of thickened cream (you can also use other creams up to 35% butterfat)

Moderate amount of iced water

Filtering cloth

Thickened cream is a type of cream commonly used in Australia. The cream content is usually 35%, but it is thicker and more stable than heavy cream because it takes some thickening measures, such as the addition of pectin and gelatin powder, etc. Also, heavy cream is suitable for baking and cooking, especially Western-style thick soups; whereas, heavy cream is usually only used for desserts, no one cooks with it.

Besides adding thickening agents, natural fermentation can also thicken the texture of cream. For those who can't buy thickened cream, you can DIY it as follows:

Heat 180 grams of whipped cream over low heat until it cools down and disappears (don't boil it).

Then pour in 8 ml of plain yogurt, stir well, take it out and leave it in a warm place (27 to 32 degrees Celsius) for 12 to 24 hours, by which time the cream will have become thick

Put it in the refrigerator for at least 4 hours and then it will be fully formed.

Exercise

1) Pour the thickened cream into a chef's bowl, mount the head of a whisk, and slowly accelerate it from speed 1 to speed 10. The cream thickens from the liquid.

② Once accelerated, continue to whisk to separate and dehydrate the fat and water in the cream.

Can you learn how to make homemade butter in 3 minutes without buying butter? Try!

③ On the beater is the initial form of butter.

④ The one in the bowl is Buttermilk. Pour out the Buttermilk and use it for other purposes, such as cookie pieces