Butter is a good partner for baking, commercially available butter carefully look at the ingredient list, there are a lot of artificial additives, so many baking circle big guys, in order to eat more at ease, will toss a variety of homemade butter methods. Out of the finished product as smeared, fried butter is no problem, is not sure as a baking butter effect is good or not, after all, the moisture content and commercially available can not be compared, have you tried people to come out to share the experience of it...
Three minutes of homemade butter
Materials
Animal whipped cream 300cc (preferably with livery cream, if you choose the commonly used whipping cream, please make sure it has a milk fat content)
One 600cc clean bottle (or other sealable container)
One sheet of filter paper
★ Because it is to separate the fat from the whipped cream, the fat content of the selected cream cannot be less than 35%.
★ Cream is divided into many categories, such as whipping cream, heavy cream, double cream, etc., which are basically divided according to the content of milk fat.
★ The cream that can be bought in Chinese supermarkets is generally whipping cream. In fact, its literal translation is whipped cream, and the nickname of haplo cream is light cream.
Translation and cream content of common whipped cream
name
Translation
Milk fat content
half & half
Half a cream
12%
single cream
Haplo cream
18%-30%
whipping cream
Whipped cream (light cream)
30%-36%
heavy cream
Strong cream
36%-40%
double cream
Double cream
48%
clotted cream
Curd cream
55%-60%
How to do it
(1) After pouring the whipped cream into the container, tightening the cap and shaking it up and down vigorously for 30 seconds, the liquid light cream will form a creamy cream.
(2) Continue to shake for about 2 to 3 minutes, the centrifugal force generated by the violent shaking can separate the whey and milk fat, and the phenomenon of oil-water separation will be formed in the bottle.
★ There is a loud liquid sound when you first shake, and when you shake it quietly, it means that the butter is almost finished.
(3) Filter out the milk with filter paper (or filter cloth) and the homemade pure butter is done! Don't rush to pour out the filtered milk, you can drink it as milk!
★ Here science popularization, industrially, the liquid precipitated from butter extracted from the cream is called buttermilk, which translates to buttermilk. It is low in fat content and rich in natural nutrients in milk such as phospholipids, and has the effect of emulsifying and puffing. It has a fermented sour taste, which can be drunk directly or used for baking. It is difficult to buy in China. Of course, the milk precipitated by the family is not called buttermilk strictly speaking, after all, there is no flavor of fermentation, and this milk is added to 1-2 spoons of yogurt, and after several hours of fermentation, it can be regarded as buttermilk.
★ Homemade pure butter can be flavored with cheese, minced garlic or other spices to create a unique butter flavor.
★ Mix with butter, garlic paste, mixed spices and salt to make for the popular garlic butter sauce.
Preservation of homemade butter
★ Fresh butter is eaten as much as possible within a week, and the remaining butter can be wrapped in plastic wrap or baking paper and shaped and refrigerated.
★ Because it is convenient, fast to make, and can control the amount of portions, it is recommended to make it every time you want to use it.
★ If you can't get the effect in three minutes, please shake it for a few more minutes, after all, everyone's strength is different.
Of course, the hand crank method is suitable for those who do not have a machine at home, and they can also exercise, and if they have a cooking machine or an egg beater, it will save a lot of effort
Chef Machine Version Butter Preparation Method
by fay_xiaofei
Thickened cream 300ml (you can also use other creams with cream content up to 35%).
Ice water to taste
Filter cloth one
★ Thickening cream is a more commonly used cream in Australia, the cream content is generally 35%, but it is thicker and more stable than heavy cream, because it takes some thickening measures, such as adding pectin, gelatin powder and so on. Moreover, thick cream is suitable for baking and cooking, and it is especially liked to use it in Western-style soups; while thickened cream is generally only used when making desserts, and no one uses it to cook vegetables.
★ In addition to adding thickeners, natural fermentation methods can also thicken the cream texture. Children's shoes that can't buy thickening cream can be diy like this:
Heat 180g of whipping cream over low heat until the cool air is gone (do not boil).
Then pour in 8ml of plain yogurt and stir well, put it out in a warm place (between 27 and 32 degrees) for 12 to 24 hours, by which time the cream has become very thick
Refrigerate for at least 4 hours and then fully molded.
(1) Pour thickening cream into the cooker bowl, load the whisk head, and slowly accelerate from variable 1 to gear 10. The cream slowly thickens from the liquid state.
(2) Continue to beat after acceleration so that the fat and water in the cream are separated and dehydrated.
(3) The knot on the egg beater is the initial form of butter.
(4) The barely in the bowl is a bitmilk. Pour out buttermilk, can be used for other purposes, such as cookie cake or something, can also be drunk directly, very rich and delicious.
(5) Pour in ice water and repeat the above steps 2-3 times. Until the water becomes clearer.
(6) Pour out the water, dig out the butter on the beaten egg head, and squeeze out the excess water.
(7) Put it in a container to set the shape, put it in the refrigerator, and the fresh butter will be ready.
(8) From right to left is water poured out of four dehydrations, and only buttermilk is more delicious.
Tips
★ Don't do too much at once, it's best to eat it in a week.
★ In addition to the cook machine, it can also be made with a blender or whisk.
Learned the principle of butter making
So there was someone
One example from another
Use this method to rescue light cream that accidentally freezes
▼
Dissolve the freeze bad evaporated milk oil of the homemade butter
I tried to put the light cream into the freezer layer of the refrigerator, and the result was that it was frozen alive into oil and water separation, and later found a way to make butter, and tried it. The following picture is the homemade butter method, which I borrow to save the frozen butter.
Freeze the light cream to see how much you have
Salt to taste
(1) Place the whipped cream in a large bowl and beat slowly with an egg beater until the whipped cream forms a soft peak, then speed up the whipping.
(2) In the process of continuing to accelerate the whipping, the cream will slowly form small particles to separate from the whipped cream and accumulate at the edge of the container. Continue to whip at this time until the cream particles are about half the size of a pea.
(3) Spread a piece of shilama in a strainer and pour everything in the large bowl. Let the filter sit for a few minutes.
(4) After a few minutes, put the coarse cotton cloth as close as possible, squeeze out the cream liquid inside, here to squeeze as hard as possible until there is no liquid oozing out, and then open the cotton cloth. Those squeezed out creams can be used to make cookies or something.
(5) Still put the remaining solid cream particles on the original cotton cloth, slowly pour cold water to rinse - pour some cold water, and then close the cotton cloth, use the method of step 4 to squeeze the liquid, and so on, until the squeezed liquid is clear.
(6) Put the washed butter (which now looks like the butter we bought) in a bowl and sprinkle it with a little salt.
(7) With a wooden spoon, the butter is constantly spread out - folded - spread again... Let it mix well with the salt and make it more fluffy. If there is liquid discharged during this process, the liquid is poured out.
(8) When mixed well and stirred smoothly, the butter can be transferred to the prepared wax paper with a wooden spoon and wrapped into a certain shape.
(9) Wrap the butter tightly and put it in the refrigerator, at least refrigerate it overnight before using it, so that the taste will be better. The finished butter can be refrigerated in the refrigerator for 3 weeks.