Homemade butter in a butter churn
Votes: 1
Time: 30 min.
Homemade butter in a butter churn - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 liters of heavy cream
- Ice water to rinse the oil
- Table salt
We recommend
Cooking the dish according to the recipe:
- Cool the cream to 15°C. Pour the cream into an 8-liter churn and slowly turn the paddles. After a while, small balls of butter will begin to form.
- Soon after, a large lump of butter will form, and all that remains is buttermilk. Pour the buttermilk into a separate container.
- Add ice water to the churn and swirl the butter. Discard the water. Season with salt to taste. Form into a tube and store the homemade butter in the refrigerator.
Categories:
recipe / Sauces / Oil mixtures / Paula Deen
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