After this experiment, I no longer want to buy butter in stores - even expensive, with a claim to one hundred percent naturalness. It differs in all respects - and, moreover, far from in favor of the one developed by the production method.
I do not know if the churning method is used in production now, or is oil getting everywhere. through the transformation of high-fat cream at a high temperature, when fat is in a special apparatus crystallizes.
Perhaps it is this method, and at the same time - washing, squeezing, initial pasteurization of raw materials, turns even an expensive butter little into a fairly plasticine, white mass, which both looks and tastes a little (no, not a little) different from the classic creamy ...
Well, okay, that's not the point.
It's just that for the first time in my life I made butter myself, and also for the first time in many years (I won't even say how many) I tasted such yummy
We didn't buy butter from the farmers in the market. We tried a couple of times, once a long time ago, but... it just so happened that, either the sellers were not too honest, or something else - it differed from store-bought butter only by its overpriced. And so the view was (and the taste) one to one. I know, in this case it is necessary to find exactly “our” manufacturer, we just didn't bother too much.
But lately we have, in free, one might say, access, village milk - and good milk at that. The cow does not smell, does not taste bitter, has no extraneous tastes, fatty. During the night in the refrigerator in a three-liter jar for the light - almost a quarter of the cream.
Well, I could not resist - I decided to conduct a small experiment
I skimmed off the cream, not through a separator - there is no separator - but with a simple spoon. It turned out a little more than five hundred milliliters.
I let them stand in the refrigerator for another 6-8 hours (I thought they would thicken yet, but no).
Then he poured it into a large bowl of the combine (I have an old Brown, bought in 2004). And... I just turned it on.
The attachment was used to knead the dough (the disadvantage of this combine is that it has no whisks, only a knife and a plastic "fence" for whipping). Nozzle for kneading dough - plastic, similar to a blender knife, only the corner is bent.
The first six minutes I whipped at low speed and decided that nothing would work - well, the cream was spinning and spinning. I risked increasing the speed - maybe then a miracle will happen? And in another five minutes - yes!
Small oil grains appeared first. And then - very quickly, literally in a minute - they huddled into several lumps of yellow butter in buttermilk. However, I had to scrape off the sides of the bowl and lid with a spatula.
I drained the buttermilk, put the butter in a bowl, crushed it a little with the same spatula to drive out the remaining buttermilk and compress the piece a little. I realized that I needed to write about this, but since there was no time for a photo session, the pictures were all on the window - quickly, and not in a ceremonial form.
The color of the oil is yellow - they convey well. They cannot convey the taste, they will have to take my word for it - even expensive varieties of store-bought oil, made literally on the knee, are not suitable for soles. It smells like cream (and very tender!) And has a very unusual consistency - it spreads easily, and when you bite a sandwich with it, the butter melts, it doesn't have a moment when it feels sticky.
For the price: I buy a can (three liters) of milk for 150 rubles. I would equate skimmed milk with the purchased milk of 3.2 fat content, we drank it with a bang. It remained after removing more than two liters. Buttermilk came out three hundred milliliters - a large cup. I put it on the pancakes quickly. I forgot to fix the oil output, in appearance - more than one hundred grams.
In my opinion, making homemade butter is not expensive and easy at all!