My mother always told me that, when she was little, her grandmother taught her to prepare butter: it was enough to beat the fresh cream with the help of a plastic tube. Over time, we learned how to make butter by continuing to whisk the cream with electric whisk. Today I would like to take a dip in the past and prepare butter as it used to be. We will need an empty bottle and only one ingredient. Let's find out the details.
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Identity Card of the Recipe
- 685 KCal Calories per serving
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Ingrediants
For 200 g of butter
- 500 g of fresh cream
Materials Needed
- Plastic bottle with cap
- Funnel
- Strainer and gauze
- Ceramic container
Preparation
Please note
The only ingredient we need to make butter is fresh cow cream with 35% fat. Other types of cream (eg sweetened vegetable cream or unsweetened soy cream, long-life cow cream with 20% fat) they are not suitable for the success of this recipe.- Pour the fresh cream (cold from the refrigerator) into an empty 1.5-liter plastic bottle, using a funnel if necessary.
- Close the bottle with the cap and shake vigorously: initially, the mass will tend to take on a consistency similar to that of a mousse (the cream will be whipping). After a few minutes, there is a phase separation in which the fat droplets divide from the serous part. At the sight, the compound appears irregular, liquid, and the mass is lumpy and not homogeneous.
The right advice
To speed up the time, let the cream cool in the freezer for about ten minutes: the butter will form faster because the drops of fat take on a solid consistency in a short time.- Place a strainer over a container, then strain 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 constitutes the butter. With these doses, we have obtained 200 g of butter. To facilitate dripping, crush the mass with a spatula.
- Transfer the butter to a round or rectangular pan and refrigerate until the cream's expiration date. For longer storage, store bottled butter in the freezer.
Alice's comment - PersonalCooker
Homemade butter is exceptional and the quality depends on the type of cream you have purchased. Obviously, I remind you that butter is a food rich in saturated fats and cholesterol, so it must always be consumed in moderation and in small doses.Nutritional values and Health Comment on the recipe
Bottled Butter is a recipe that belongs to the condiments group.
It has a high energy intake, but lower than that of oil.
Calories are mainly supplied by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly saturated, simple carbohydrates (lactose) and proteins of high biological value.
Cholesterol is very high, while fiber is absent.
Bottled Butter is not suitable for the diet of hypercholesterolemic people and those suffering from metabolic pathologies in general (especially at high cardiovascular risk); it is to be taken with great moderation in case of overweight.
Containing lactose, it is to be avoided in case of intolerance to milk sugar.
It is gluten free.
It is not allowed by the vegan philosophy, but it is tolerated by the lacto-vegetarian one.
The average portion is about 5-20 g (35-135 kcal).
