How To Make Homemade Butter

by Priyanka Singh

Making butter in the house is very easy. Most people search on the internet How to make Homemade Butter, let us answer this question today. Butter is the favorite thing of most people. Many people like to eat butter dry. Many people prefer to cook in the bread and many people serve different, different dishes. So let’s say we now have the recipe to make butter at home.

How To Make Homemade Butter

Making butter in the house is very easy. Most people search on the internet How… How To How To Make Homemade Butter European Print This
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 cups (24floz/720ml) heavy cream (high fat content)
  • 1 teaspoon salt
  • 5 tablespoons Ice water

Instructions

  • Put cold cream in your food processor. You can also use an electric whisk or stand mixer.
  • Unless the cream separates. After about 2½ minutes you will see that it will start from the whip and will actually be thicker.
  • Keep going. It should be completely separated after about 4 minutes. At this point you can see solid and cloudy liquid with yellow butter.
  • Once it separates into the cold water of your ice. It helps to completely separate butter from liquid (buttermilk) and you will see even more buttermilk.
  • Put a sieve on a bowl and put it in the bowl content.
  • The liquid that keeps the liquid is buttermilk. Save it in the fridge and use it to cook it in your baking or meat.
    To ensure that there is no other buttermilk, squeeze the solid pieces of butter in your hands.
  • You want to remove all this or else your butter will become wet. In addition you can squeeze it in a clean tea towel or a cheesecloth.
  • Stir in some salt or taste your soft butter. This recipe will give you more than 2 rods / 10oz / 300g butter.
    Store in the fridge for 6 weeks and use it on your baking, savory dishes or toast.

Notes

Dairy-free milk will not work for this recipe. You need dairy cream Use high-fat cream creams. Higher is better.

Put cold cream in your food processor. You can also use an electric hand mixer or stand mixer.

 

Unless the cream separates. After about 2½ minutes you will see that it will start with a whip and will actually become thicker – do not stop! Keep going. It should be completely separated after about 4 minutes. At this point you can see the yellow butter solid and a liquid.

 

Once it separates into the cold water of your ice. It helps to completely separate the butter and separates it from the liquid ( buttermilk ) and you will see even more buttermilk.

Once it separates into the cold water of your ice. It helps to completely separate the butter and separates it from the liquid ( buttermilk ) and you will see even more buttermilk.

Put a sieve on a bowl and put it in the bowl content..

The liquid that keeps the liquid is buttermilk. Put buttermilk in the fridge and use it in your baking or marinated meats.

Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth.

Stir in some salt or taste your soft butter. This recipe will give you more than 2 rods / 10oz / 300g butter.

Stir in some salt or taste your soft butter. This recipe will give you more than 2 rods / 10oz / 300g butter.

Store in the fridge for 6 weeks and use it on your baking, savory dishes or toast..

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