Homemade butter

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When making homemade butter, it's best to choose natural cream: 1 liter yields approximately 500-600 grams of this valuable product, whose benefits you can be sure of. You can make a dessert version by adding honey and aromatic citrus zest. This butter makes the perfect pairing with sweet buns for breakfast and will pleasantly surprise your family.

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.

Ingredients for the recipe:

Homemade butter

1 liter of whole milk cream
Sea salt

Honey orange oil

1 cup homemade butter at room temperature
2 tbsp orange zest
Honey to taste

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a food processor, beat the cream on high speed until thickened - about 3 minutes, until the cream whips into butter and the liquid (skim cream) separates.
Remove the whisk and collect the butter in a bowl. Drain the liquid; you can save it as buttermilk for other recipes. Place the bowl with the softened butter in a bowl of cold water and squeeze out the excess liquid by hand (or you can wrap the butter in cheesecloth and squeeze it in cold water).

If desired, you can add salt to the table butter. You can also make orange butter with honey. To do this, measure out 100 grams (or a little more). butter and, whisking, combine with it the orange zest and honey. The butter can be stored in the freezer for about a month..
Exit: 400 gr.

Recipe homemade butter in a butter churn.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Sauces / Oil mixtures

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