How to Make 1 Kg of Homemade Butter in Just 5 Minutes (Page 2 ) | July 30, 2024
Annonce:
Detailed Directions:
1. Start by making the cream: The amount of heavy cream needed to make 1 kilogram of butter is around 2 liters. Then, into the big mixing bowl, pour the cream. The cream is best used cold, thus it’s recommended to refrigerate it before use.
2. Get the Whipping Started: In a food processor or electric mixer, begin to beat the cream on medium-high speed. The cream will undergo a multi-stage transformation: first, it will become whipped cream; second, it will start to split into butter and buttermilk as the whipping process continues.
Third, keep an eye out for separation; after three to five minutes of whipping, the mixture should begin to separate. When the buttermilk begins to separate from the butter, you should see chunks of yellowish butter. Put an end to whipping once this occurs.
4. Separate the Buttermilk from the Butter: Separate the buttermilk from the butter using a sieve or cheesecloth. Put the buttermilk to good use in baking or drinking; it’s healthy and delicious.
5. Rinse the Butter: Soak the butter in cool water to remove any excess fat. If there’s any leftover buttermilk, the cold water will help wash it away, preventing the butter from going bad too quickly. After kneading it in the icy water, remove the butter. Keep doing this until the water becomes clear.
Step 6: Season (Optional): If you like salted butter, sprinkle some salt on top now. Add gradually, mixing well, until the consistency achieves the flavor you like.
7. Form and Keep: Press and form the butter with a spatula into blocks or rolls. Press them onto a parchment-lined baking dish and put them in the fridge or freezer.
One advantage of making butter at home is the flavor and freshness it imparts. Compared to store-bought butter, homemade butter tastes much better.
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