Homemade butter with additives: 7 recipes for every taste

Butter is one of those foods that almost no one will make at home. Why, if you can just take it off the shelf in any store?

But those who have ever tried homemade butter know for sure that it is 100 times tastier than store-bought butter! Therefore, today we are trying the simplest recipe for making homemade butter. In addition, we will learn how to make butter with various additives and flavors that will perfectly complement your dishes.

Required Ingredients

1 liter of cold fresh cream (at least 32% fat)
baking paper
kitchen thread

How to make butter from cream

Let's start with a classic and fairly simple recipe, for which you only need one ingredient - heavy cream (1.2-1.3 l).

How to cook:

First of all, prepare the cream and a mixer (ideally a stationary one).

The cream should not be cold, so prepare it in advance, let it sit for half an hour at room temperature, and only then start cooking.

Pour the product into the mixer bowl and cover (in several layers) with cling film. Cut a hole for the mixer blades.
Turn on the device and beat the mixture for about ten minutes. Don't set it to high speed right away, do it gradually. First, the mixture should become like foam, and then turn into a dense mass with yellowish splashes. When it looks like this, it means there is not much time left, beat for about 3-5 minutes until the liquid (buttermilk) separates. The device can be turned off.
Take a large colander and line it with gauze (you can use two layers).
Pour the contents of the bowl into a colander (place a bowl underneath; buttermilk may be useful for baking). Wait until all the liquid has drained, this may take some time (5-10 minutes).
Stir the mixture well until it becomes homogeneous.
Add spices to taste. Transfer to a convenient storage container and place in the refrigerator.

Butter in a jar from store-bought warm cream in 4 minutes

You can whip butter in a jar of cream in five minutes or even a little faster. But for this you better buy heavy cream. Of course, even very fatty, but cold cream will need to be whipped for at least 15 minutes.

Before you start making homemade butter, chilled cream should be kept out of the refrigerator for about 10 hours so that it warms up evenly and well. After this, you will have to shake the jar for about four minutes. When the oil is clogged, you need to carry out all the steps mentioned above (drain the buttermilk, rinse, add salt, etc.).

How to make butter from sour cream

Sometimes they use sour cream rather than cream to make butter, and it also turns out very tasty.

Ingredients:

Salt - to taste;
Pepper - to taste;
Sour cream – 1 liter (homemade is best).

Preparation:

Prepare everything you need. The sour cream should be fresh from the refrigerator.
Place it in a bowl and start whisking it with a whisk (you can use a spoon).
When the mixture begins to change color and consistency (it becomes grainy and yellowish), then it’s time to put the whisk aside and knead the mixture with your hands.
The mixture should separate into a liquid and a fatty homogeneous mixture; when this happens, you need to drain the liquid into a separate bowl and rinse the future oil with water.
Season the finished product with spices, place it in a convenient container, for example, a small plastic tray, and place it in the refrigerator.

How to make homemade butter with additives

No. 1. We clean and chop the shallots, and then fry them in butter and add honey. When the onions have caramelized, add red wine and leave to simmer for 2-3 minutes. Next add balsamic vinegar, thyme, salt and pepper. Wait again for 3 minutes while the sauce simmers over medium heat. When the wine has almost evaporated, let the sauce cool and then mix it with the butter. Place the butter on a sheet of baking paper, roll it up and put it in the refrigerator. Red wine butter is ideal for steak or other meat dishes.
No. 2. For sweet dishes like pancakes or waffles, homemade salted caramel butter works great. Heat the candies in a frying pan and add cream. When the mass becomes homogeneous, remove it from the heat and let it cool. All that remains is to add salt, a little more crushed candy and mix everything with butter. Wrap the butter in oiled paper and put it in the refrigerator.
No. 3. Add grated orange zest, chopped rosemary, chili pieces, salt and pepper to the oil. Mix everything well and wrap the butter in baking paper. We store the oil in the refrigerator. It's perfect for fish dishes - just add a knob of butter to hot fish and it will give it a delicious taste and aroma.
No. 4. Fry the garlic pieces and then add them to the oil along with chopped parsley and grated lemon zest. Mix everything well, wrap the butter in baking paper and leave it in the refrigerator. This oil is a great addition to any dish. Even if you just add it to hot potatoes, it will turn out very tasty.
No. 5. This oil is suitable for pork lovers - it will perfectly complement both the meat itself and, for example, regular boiled potatoes. Fry the bacon and chop it, mix it with onion pieces, add syrup and season everything with pepper. Mix everything with butter, wrap it in baking paper and leave it in the refrigerator.
No. 6. Grind the salmon as finely as possible and add it to the oil, then add dill and coarse pepper. Mix, wrap and freeze. This oil is very tasty to eat in any form: you can add it to fried eggs or just spread it on bread - it will be very tasty!
No. 7. Another tasty option is sweet butter, which will perfectly complement pancakes or pancakes. Just add vanilla from the pod, cinnamon and sugar to the butter. Mix well, wrap and leave to wait in the refrigerator.

Even if you haven’t bought butter for a long time, be sure to try making it yourself - it’s much tastier! And original flavors and additives will make ordinary boring butter a delicious addition to any dish. Real jam!

Bon appetit!

Melted butter

Here is another option for delicious butter. To prepare, you will need oil made according to one of the above recipes or purchased in a store.

How to cook:

Simply transfer the freshly prepared homemade butter into a saucepan, cut the store-bought butter into small pieces.
Place in a water bath. It is best to simmer the product over very low heat, so it will not burn.
Soon a kind of foam will begin to collect on top; it needs to be collected in a separate bowl.
When the mixture stops foaming, you can turn off the heat and strain the contents. That's it, the oil is ready.
We recommend using the collected foam for dumplings or dumplings.

How to choose the right oil

Every year Roskachestvo publishes ratings of the best products on the domestic market. In 2018, among butters with 82.5 percent fat content, the winners were: “Cheburashkin Brothers”, “Asenyevskaya Farm” and “Vologda Traditions”. The products of such companies as Perekrestok, Karat, Prostokvashino, Ekomilk, Ferma, Thousand Lakes also comply with GOST. Which butter is recognized as the best foreign brand? This is “Belarus Export”.

When choosing butter in a store, always carefully read the label on the package. The catch may be hidden in the name. The product should not be called “Maselko” or “Maslitse”, but directly and unambiguously – “Butter”. The composition should be very laconic: cream from cow's milk. By the long shelf life, we can judge whether the manufacturer has placed a lot of stabilizers and emulsifiers in its product.

Food processor instead of butter churn

Over the years, the process of making butter has become much easier; now you don’t need to spend a lot of time on a butter churn, just turn on the food processor and it will do almost all the work. To make butter in a food processor, all you need is desire, a food processor and high-fat cream.

How to cook:

Pour the cream into the bowl. Add your favorite spices and salt to them. Dill and garlic will also come in handy. Mix well.
Turn on the device and beat the mixture. Usually whisking takes 5 to 10 minutes. You will notice changes in color and also in the operation of the combine - it will start to run louder.
When you see the above changes, you should turn off the device and taste the mixture. If it is already oil, then the job is done.
Drain the buttermilk. Place the resulting oil in cheesecloth and squeeze thoroughly, then place in a convenient storage container and place in the refrigerator.

Prepare butter in a saucepan from frozen cream (waste-free production)

There is no special need to whip frozen cream in a food processor or mixer. Yes, and whipping completely thickened cream using technology is a little problematic. This can be done with a regular tablespoon.

To get 400 g of homemade fatty butter, you will need half a liter of thick store-bought cream, a saucepan, a spoon and a little time. Pour the cream into the saucepan and start stirring it. After a few minutes, the cream will set even more and the stirring process will become more intense. You basically just have to carefully squash the cream against the side of the saucepan.

This task seems a little tedious at first, because you don’t know how much longer you will have to knead the thick cream. But when you see how the buttermilk begins to stand out, you realize that there are only 5-6 minutes left before the process is completed. You need to get rid of this escaping water, as in previous methods of preparing oil at home. Don't rush to pour it into the sink, because you can collect the buttermilk in a bowl and, replacing milk, make delicious baked goods. It turns out that 500 ml of heavy cream, if handled correctly, will provide you not only with 400 g of butter, but also with 100 ml of buttermilk for charlotte.

To quickly get rid of the released liquid, tilt the container slightly while kneading the cream near one side of the saucepan. This will allow the buttermilk to run to the opposite side of the pan without mixing with the butter. You can get homemade oil using this method, without haste, in 10 minutes. Since you are unlikely to eat 400g of fatty butter quickly, it would be wise to freeze some of it.

How to shape homemade butter

It's quite difficult to make homemade butter as perfect as store-bought butter, but you can try. The first option is to pour it into a small plastic tray, cool it in the refrigerator, and then carefully remove it, you will get an even square. You can also use a patterned mold, but keep in mind that it is much more difficult to remove the product from it than from a regular one.

To make the product as smooth as possible and free from excess buttermilk, place it in a bowl (slightly larger than the contents) and toss it up, the surface will immediately become smoother.

Making butter at home with a mixer

To prepare 450 g of butter, you will need about a liter of not too thick sour cream. From fattier sour cream you can get about 600 g of homemade butter. This method is good because using a mixer, as well as a food processor, you can quickly make butter from a chilled dairy product.

Before putting medium-thick sour cream in the refrigerator, it is better to pour it into a bowl in which you will then beat the butter. At first, the speed of the mixer can be set higher, but after a few minutes, when the sour cream turns into buttery crumbs, reduce the speed of your hand-held machine. Otherwise, everything will start to fly apart in different directions.

Beat the butter until the crumbs begin to float in the whitish water. After this, drain the oil in a colander to get rid of the liquid, but do not rush to crush it into a solid lump. Only after thoroughly washing the butter crumbs under cold water can you begin to form balls from homemade butter. Wrap the pieces of butter in cling film and place in the freezer.

What are the benefits of butter?

Surely, you have heard a lot about the beneficial properties of butter. The most important thing is vitamin A. This is one of the most important vitamins that our body needs. It is worth noting that all oils are devoid of it, with the exception of butter. Among other things, it is useful for colds, as well as diseases of the kidneys and gastrointestinal tract. Of course, we should not forget that moderation is important in everything; you should not eat a lot of butter, especially at one meal.

That's all for now, be sure to prepare your butter at home. You will succeed, the main thing is to believe in yourself and follow our advice. Bon appetit!