April 21, 2021

Wrecked Pixel

Built to perfection

How to make butter

5 min read

“Why cook it,” some readers will ask, “can it be bought in a store?”

The choice of oil in stores is really great: price, color and quality. But is it possible to compare homemade butter with it? Yes, with hot boiled potatoes. Aroma, taste…

Moreover, many who use rural sour cream, it sometimes remains unrecognized to the end. Want some fresh stuff? Well, quite an understandable wish. We buy fresh and let this one go for the oil. Nothing that made him a little sour. This butter is even good. Just not to be bitter. Along with bitterness, sour cream will give the oil a bitter, white taste. It should be noted that this approach is applicable only to urban residents, or rural residents who are not involved in dairy production. Because others involved in dairy production have a different approach. On their farms, even small ones, there is everything needed to produce sour cream and oil.

An oil factory is used to produce oil in which significant quantities of oil are prepared.

In our case, we will focus on the use of unspent, good rural sour cream in quantities of 0.5 to 1.5 liters, and in the absence of special equipment for oil production, ie without special milk.

In our case, as an oil mill, we will use a conventional glass jar with a nylon lid, which is used for canning. The volume of the can should exceed the amount of sour cream at least 2 times. This is due to the fact that in the process of oil preparation, in the initial phase, sour cream is beaten and its volume increases. The use of mixers and other tools will not be discussed in this article. Let’s say we don’t have mixers or wooden spoons, only glass jars.

So, we move on to the oil preparation operation:

First.
Preparation of sour cream.

If the sour cream was in the refrigerator, then it should be adjusted and kept in the room for a while, so that it regains the ambient temperature. It is very difficult to drain the oil from cold sour cream, and from warm oil it turns out to be large and loose. Therefore, the best temperature of sour cream for the preparation of butter is 20-25 degrees Celsius.

The second.
Fill the jar with sour cream.

Pour the prepared sour cream, the required temperature, into a clean glass jar of the previously agreed volume and close the nylon lid.

Third.
Start the extraction oil.

By vigorously stirring up and down, we try to move the sour cream inside the jar. If the sour cream is thick, then it is harder. However, this is only in its infancy.
In the case of very thick sour cream, it can be slightly diluted with milk. It is also possible to use water, but when using water, it will not be possible to use a bottle with oil (liquid fraction that remains after the oil has frozen) in direct form. In a plate with butter that contains water, you can cook pancakes or some other dish that will be subjected to heat treatment.

Fourth.
End of grinding oil.

The sour cream started to move well in the bank. We continue to shake it until the grains start to form. If you need a break, then rest. There is no need to fall into exhaustion.
Understand that the grains began to form from sour cream, you can, looking at the walls of the shores. They will start to be cleaned of sour cream.
In the process of whipping, sour cream goes through several states: it increases in quantity, becomes thinner and slightly precipitates, then – grain formation, beating the grain into oil.
So we noticed the grains, the walls started to clean. We keep shaking. We noticed that the grains began to form a mass. We can reduce the intensity of tremors. But we continue to beat so that the resulting mass will be slightly reduced in volume. Such a mass moves very well in oil. In addition, when the mass comes in contact with the walls of the can, it leaves stains on them.
It is impossible to kill oil, but it is also possible to kill. Unfinished oil is called large. It is usually very loose and contains a lot of fat.

Fifth.
Recovery of beaten oil.

The cooking of the oil is finished. Pour the contents of the jar into a clean enameled dish or pan, you can use ceramic dishes. The remaining oil particles from the can are removed with a spoon.

Sixth.
Flushing oil.

Collect the oil with a spoon and transfer the parts to a clean cup.
The remaining liquid (butterfly) in the first cup is set aside. This is a ready-made by-product that you can use as you wish.
Pour a small amount of cold water into the oil, put in a clean cup. Then we start pouring a spoonful of oil into the cold water – until it becomes cloudy. Then fill with turbid water and refill it with clean cold water. We repeat the process of mixing the oil in the water during the rinsing. We repeat these operations until the water becomes significantly turbid. Finally, pour in the water.

Seven.
Removing water from oil.

So after washing you have a piece of oil on a plate or in a cup. Water must be removed from it. This should be done with a spoon, gently squeezing a piece of oil from all sides. In this case, water droplets will flow into the saucer. Until the water falls into the plate, we will squeeze it. After that, the oil pressing process can be continued. When the water stops standing from the upper layers of oil, you need to stir it while the dough is kneading, and then try to shake it with a spoon, after collecting it in a lump. The operation is considered complete when no water is drained from the oil. Eighth.
Serving oil to the table.

Put the washed oil on a lovely plate, lightly apply the sample with a fork or spoon and you can serve.
The product will be aromatic and taste good.

You can offer hot boiled potatoes, pancakes with hot flour, hot pancakes with potatoes or hot tea with bread with such an aromatic product that contains particles of your soul.

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