Butter, just like cheese, yogurt and cream, falls into the category of dairy products. From a legislative point of view, butter is a product obtained by processing the cream obtained from cow's milk or its whey. It is a concentrate of lipids (fats) of milk, as well as an "inverted emulsion of milk (of the oil-in-water type). But how is butter obtained? First of all, it is necessary to obtain the raw material with which it will be prepared. butter, or cream. In turn, the cream can be obtained by centrifugation (the most used method) or by surfacing (ancient method, now rarely used). After obtaining the cream, the next stage of churning the raw material (cream) is transformed into the final product (butter): and it is precisely in this stage that the phase inversion occurs. Under standard conditions, the cream does not turn into butter because the lipid material is in the form of fat globules wrapped in a lipoprotein membrane, which keeps the fats in solution and prevents their aggregation. For this reason, the only possible way to obtain the butter is the breaking of the aforementioned lipoprotein membrane: the milk cream is therefore poured into special machines (called churns) capable of exerting a "mechanical agitation (60 rpm) such as to cause the collision of the fat particles and the coalescence of the lipid material. Therefore the mechanical stirring, combined with the acid pH of the cream and the low temperatures guaranteed by the churn, facilitates the production of butter.
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Identity Card of the Recipe
- 758 KCal Calories per serving
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Ingrediants
- 500 ml of fresh cream
Materials Needed
- Electric hand mixer
- Plastic or aluminum container
- Colander
- Rectangular or round pan for storing butter
Preparation
Making butter is very simple. Before starting, however, it is recommended to let the cream cool in the refrigerator: low temperatures, in fact, will make phase separation easier. For the same reason, it is advisable to cool the whisks and the container as well.
- Pour the fresh cream into a container with high sides: operate the electric mixer and continue to work the liquid for a long time. After about 4 minutes, the cream will naturally begin to whip: continue with the beating until the cream is “crazy”.
- When the butter flakes begin to form (after about 8-10 minutes), the process is almost over: even the noise of the whips will be different. If necessary, decrease the whipping speed to avoid splashing the liquid everywhere.
- Switch off the instrument only when phase separation is evident.
- Place a colander over a container, then filter the mixture. The filtered liquid will be buttermilk (which can be used for the preparation of desserts), while the part that will remain above the colander will be the butter.
- Transfer the butter to a round or rectangular pan and refrigerate.
Alice's comment - PersonalCooker
And here is a nice 200g stick of homemade butter: nothing more satisfying. The aroma is also excellent: I always advise you to use a high quality cream, in order to obtain an excellent product.
Also try the homemade Margarine!Nutritional values and Health Comment on the recipe
