How to Make Homemade Butter

Butter made from milk of sheep, goat, cow, buffalo,…In old times, butter was luxury and used only in special occasions and events. Butter used for frying, sautéing and baking. It’s colour varies from deep yellow to pale yellow.

Few days ago I prepared my own home made cheese and the result was FAN TAS TIC. Then I told myself lets make home made butter, why not?

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I know everyone can buy butter but making butter at home is amazing experience. You have no idea how much is easy. I mean it’s super super easy to make beautiful butter at home and however in ancient time making butter needed time and energy but nowadays with simple device you can do that. Ancient technique and method is still used in some of villages. They use a goat skin filled with milk and rock it until formation of butter.

what you need is cream and mixer. About mixer, I used my hand holder mixer, but you can use food processor or even egg beater but this last one will require lots of energy and time !!!

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It takes just about 15 minutes to make your own home made butter. You can keep your butter plane or add different flavours and make it sweet or savoury. For example one of my adding flavour is sumac, because Iranian use sumac and butter for kebab and rice and is perfectly ok.

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Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

 

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes).

Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids.

In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl. Pick the butter in your hand and squeeze out all butter milk.

Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs.

You can store this butter for 2 months in the fridge or freeze and store it for longer time.

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How to make Homemade Butter

 

Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes). Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids. In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl.

Pick the butter in your hand and squeeze out all butter milk. Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs. You can store this butter for 2 months in the fridge or freeze and store it for longer time.

Homemade Country Cheese

I love my country style home made cheese. It’s elegant, tasty and very easy to make. Most importantly, I enjoy it a lot.

You can have plain cheese or add some fresh or dried herbs such as chives, mint, basil, oregano or nuts such as walnuts. It’s your choice.

 

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All you need is just two simple ingredients. I was over the moon when my cheese was ready. It looks so beautiful and really good. This cheese will not last for a long time but you can keep it in salted whey for about two weeks.

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Ingredients

  • 8 cups or 2 litres milk
  • 6 tbsp white vinegar or any acid such as lime / lemon juice

How to make it

First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.

Heat the milk in a pot over medium flame. Keep stirring , otherwise the milk will start to burn on the bottom. Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.

Now, turn the heat low and add vinegar. Then the magic happens and the curds separate from the whey.

Give couple of stirs and turn off the heat.

Now, use a strainer spoon and collect all curds and pour all them into the cheese cloth. Add salt to taste  and chopped herbs.

Bring the corners of the cloth together and squeeze out of all liquid. Put a weight on it for an hour to give it shape.

Do not through the whey away. Add some salt and keep the cheese in it for several days.

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Home made country cheese

Ingredients

8 cups or 2 litres milk
6 tbsp white vinegar or any acid such as lime / lemon juice

 

How to make it

First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.
Heat the milk in a pot over medium flame. Keep stirring , otherwise the milk will start to burn on the bottom. Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.
Now, turn the heat low and add vinegar. Then the magic happens and the curds separate from the whey.
Give couple of stirs and turn off the heat. Now, use a strainer spoon and collect all curds and pour all them into the cheese cloth. Add salt and chopped herbs.
Bring the corners of the cloth together and squeeze out of all liquid. Put a weight on it for an hour to give it shape.
Do not through the whey away. Add some salt and keep the cheese in it for several days.