Home made Organic Products
Home made Butter from Raw Cows Milk
In this post I will explain how to make pure butter using only cows milk!
It is very good to eat when you are suffering from skin allergies as I have discovered with my 5year old son.
Ok, once you have purchased your raw cows milk, place them in glass jars. I use Console.
Let them sit in the fridge for at least 12hours so that the cream can move to the top of the milk.
You do not need a cream separator , in fact I only use a deep dish up spoon, but you could use a ladel.
From 10litres of milk I usually get 1 litre of cream out, depends on the type of cow that was used.
The cream needs to go into a glass jar as well and sit on your counter top for 12hours in order to culture.
Thereafter I just simply place all the cultured cream into my blender and blend it on Speed 2, until small blobs of butter starts forming.
Lower your speed to 1 and continue to blend until it gets thick and struggles to move in blender.
Scoop it all out and strain in a muslin cloth (I use a clean dissh cloth, works fine).
Drain the buttermilk off (save it in a jar and use in cookies, cakes, etc).
Place the butter that's left behind in a bowl and rinse under cold water.
Amazingly you would see the butter start hardening.
I have shaped mine into a rectangle.
Store in a covered container and keep refrigerated.
I use this butter to bake cakes with, biscuits in food..
Enjoy!
In this post I will explain how to make pure butter using only cows milk!
It is very good to eat when you are suffering from skin allergies as I have discovered with my 5year old son.
Let them sit in the fridge for at least 12hours so that the cream can move to the top of the milk.
You do not need a cream separator , in fact I only use a deep dish up spoon, but you could use a ladel.
From 10litres of milk I usually get 1 litre of cream out, depends on the type of cow that was used.
The cream needs to go into a glass jar as well and sit on your counter top for 12hours in order to culture.
Thereafter I just simply place all the cultured cream into my blender and blend it on Speed 2, until small blobs of butter starts forming.
Lower your speed to 1 and continue to blend until it gets thick and struggles to move in blender.
Scoop it all out and strain in a muslin cloth (I use a clean dissh cloth, works fine).
Drain the buttermilk off (save it in a jar and use in cookies, cakes, etc).
Place the butter that's left behind in a bowl and rinse under cold water.
Amazingly you would see the butter start hardening.
I have shaped mine into a rectangle.
Store in a covered container and keep refrigerated.
I use this butter to bake cakes with, biscuits in food..
Enjoy!
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