Making homemade butter with whipped cream easily at home
ï When I buy fresh cream at home, I usually use only a small amount and throw it away after the date, This time, I didn't throw away the leftover whipped cream and made it simple with handmade butter. You've been thinking, "How do you make butter at home?" But it's really, really, really easy. ï I made it using a whipping machine, but I can easily make handmade butter without any tools. ï ï
1 serving
Within 10 minutes
안나씌
Ingredients
  • whipped cream
Cooking Steps
STEP 1/7
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You don't even need to measure how much butter you make Haha
I used Frejideng whipped cream containing 35.1% milk fat, and any product is possible if it is unsweetened animal whipped cream containing milk fat, and there is no need to measure it.
I had about 300ml left, so I used about that much.
If you don't have an electric whisk at home, you can use your hands,
You can put it in an empty bottle and shake it hard.
But it's going to be really hard
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STEP 2/7
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Just whip the whipped cream.
Even if it's heavy like whipped cream for icing, don't stop and whip it.
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STEP 3/7
If you whip hard like that, the color turns yellow and becomes like soft tofu.
STEP 4/7
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And if it's completely yellow and you get a clear milk-like liquid, strain it through a sieve like this.
This liquid is butter milk. Don't throw it away and keep it!
It's good to make it more flavorful when you bake simple things like pancakes and scones Haha
The storage period is not long, so please use it as soon as possible.
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STEP 5/7
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Whip these lumps one more time.
Whip until lumped together.
Isn't it amazing that the whipped cream that was liquid turned into butter?
In this process, if you add an appropriate amount of salt, it becomes a salt butter,
You can also enjoy it more deliciously by adding various herbs according to your preference
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STEP 6/7
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Now wash this butter in ice water about twice.
By washing in cold ice water, the liquid on the walk is completely washed away, and only fat butter clumps up.
And while whipping, the heated butter meets the cold water and clumps it up to some extent, while preventing the butter from melting with the heat of the hand
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STEP 7/7
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It's easy to use the stick shape.
I worked hard to shape it and wrapped it in paper parchment paper.
Store it in the refrigerator for 2-3 hours, divide it into appropriate sizes, and store it in the freezer for longer use.
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ï I made this much butter using 300ml of fresh cream. I used fresh cream and made a delicious butter with a milk flavor I think it would be great to put it on bread. :) I also use a lot of frezzy butter when I bake, But it tastes different from the frezzy butter sold on the market. That's because of the way butter is made, Butter is divided into fermented cream butter and unfermented sweet cream butter, depending on whether the raw material cream is fermented or not. Fermented cream butter, also called culture butter, is made using creams that turn lactic acid into lactic acid by lactic acid fermentation, producing butter scents such as diacetyl. Since the commercial Fresidin butter is a fermented cream butter, you can feel the strong scent and flavor of the fermented butter. The fermentation method determines the quality, taste, and aroma of the product. And the sweet cream butter, which I made today, means butter made using a sterilized cream. Depending on the butter
Cooking review
5.00
score
  • 368*****
    score
    Awesome... I have a lot of time, but I'll put it in a bottle and shake it..
    2020-11-13 00:02
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