In recipes you will learn how to make homemade butter with cream to mount in an easy and only 1 ingredient way (salt and aromatic herbs are optional). How? Well very easy! Follow this homemade butter recipe with cream and you will see how easy the process of making butter at home is. A advice: take it out of the fridge about 30 minutes before consuming it if you want it to be creamy.
| 🚻 10 Dine | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make homemade butter with cream: |
| 1 liter of cream for mounting or milk cream for desserts (35 minimum fatty matter) 1 pinch of salt to taste (optional) 1 handful of aromatic herbs (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, cold |
Ingredients to make homemade butter with cream:
1. Place the cream to mount on a bowl or deep bowl or in the blender glass and start beating it with electric rods starting with a low speed.
Trick: Keep the cream to ride in the fridge so that it is very cold when you are going to start making homemade butter.
2. Then about 5 minutes or you will see that the cream starts to mount. It is then to raise the speed of the blender or tunrmix to the maximum.
Trick: Ascend to buy cream to mount and non -cream for cooking since they have different nutritional composition.
3. Once it is mounted, then the cream will change its texture and it will seem that it begins to cut, that is, they will be formed as yellowish solid pieces on the one hand and on the other, a whitish liquid will appear that is the serum of the milk. At this point it continues to beat at low speed (so that you do not jump) until the whey from the homemade butter is completely separated, which takes between about 4 and 10 minutes depending on the temperature of the cream.
Trick: If you want to add some salt or aromatic herbs to your homemade butter recipe this is the time because it is soft and malleable.
4. Par separate the whey from the butter .
– You can drain the serum of the container or glass of the blender leaving only the butter, add water cold, beat 2 or 3 times, discard that water and put again again, and repeat this process until the water comes out transparent in Place of whitish.
– You can take the butter, put a ball, enter it into a bowl with water and ice, wash it by pressing with your hands so that you release all possible serum that has remained and repeat the process by changing the water until it comes out whitish but transparent but transparent.
5. Once the butter from the whey from the milk is well separated, you just have to dry it well with absorbent paper to eliminate all possible moisture, save it in a container or airtight jar with the desired shape (or wrap it well on film paper) and Put the homemade butter with cream in the fridge or refrigerator to keep well.
Trick: With 1 liter of cream to mount you will get between 350 and 400 grams of homemade butter.
