How to make butter at home
There's an ingredient that is as simple as it is versatile, and which was once strictly made by hand. We're talking about butter, about the beauty of being able to prepare it ourselves, instead of buying it ready-made. All it takes is fresh cream to create a little magic.
The recipe isn't difficult, it requires few ingredients, but the right tools, such as butter-making equipment from Vivi in Campagna, the linen cheese filter or the polyester cheese filter.
Discover how to make butter at home, both the simple version and how to make clarified butter, without a stand mixer or without cream.
Can you make butter at home?
Of course! Nothing stops us from preparing soft butter with our own hands. It's an unforgettable experience, one of those that leave a mark and that we can pass down in the family.
Ingredients
- 500 ml fresh liquid cream
Method
- Place a bowl in the fridge half an hour beforehand to cool it.
- Pour the cold cream (from the fridge) into the stand mixer bowl.
- Whip the cream until stiff peaks form.
- Continue working until the liquids and fats have separated.
- Keep the stand mixer running for at least 20 minutes to obtain the butter.
- Turn off the stand mixer when the fats begin to stick to the whisks.
- Use a colander to remove the buttermilk.
- Squeeze the butter with your hands until the excess liquid is removed.
- Shape it using a butter mould: the block is ready.
Making butter at home from milk
How to make butter at home from milk? The method with fresh cream, we anticipate, is recommended over this solution for one reason: it's faster. The process with milk, on the other hand, is much longer, as it involves the creaming process.
The ingredient to use in this case is fresh and unpasteurised milk, i.e. raw milk, as it is much fattier. We also add that to obtain 100 grams of butter, 2 litres of raw milk are needed. We also add that butter can be prepared using whey, which is obtained by separating the cream from the whey.
How to make clarified butter?
Now let's look at the correct way to make clarified butter, also called ghee butter: this product is particularly loved by those who enjoy frying with butter. Its smoke point is 170 °C, a good 40 °C higher than traditional butter. To prepare it, we need 1 kg.
- Break the butter with your hands.
- Melt each piece in a double boiler.
- Cook over a very low heat until the watery substance on the surface has completely evaporated.
- Do not stir the liquid during the operation.
- Line a funnel with sterile, fine-mesh gauze.
- Pour the liquid into a bottle, paying attention to the casein, which tends to settle at the bottom.
- As soon as it has solidified, the clarified butter will be ready.
How to make butter without cream
Butter can be made in many ways: yes, even without cream, as we have seen, using raw milk or whey. For those who are lactose intolerant, there is the possibility of preparing lactose-free butter, which is anhydrous, meaning water-free, with a fat percentage of 99.8. It is very similar to clarified butter.
How to make butter at home without a stand mixer
The tool for making butter at home is usually a stand mixer, or a special butter churn: is it possible to prepare this ingredient without one? Yes, we can simply obtain whipped butter using electric whisks, i.e. a kitchen hand mixer.
How to flavour butter?
If desired, you can also produce flavoured butter or salted butter: there are many alternatives to this product, and there are many recipes to follow.
Simply soften 200 grams of the product and then mix it with your favourite flavourings. You can try mint, basil, even Champagne or chocolate, depending on the recipe you want to make.
There are no limits in the kitchen, and that's the beauty of it: with a touch of creativity, you can serve handmade products at the table, just like in the old days, as our beloved grandmothers did.
Our advice is to prepare in advance: just have all the necessary tools to make butter at home, and Vivi in Campagna gives you the opportunity to put yourself to the test.
