The process for making butter from milk is simple and the starting point is buttermilk, similar to that of yogurt, Lactobacillus is added to whole milk and left to ferment for 12 to 14 hours at low temperature. Lime and chunks of butter can add to the final product for flavor and texture. It is possible to make a butter substitute at home. The important thing is to use freshly milked cow’s milk.
Follow these steps to make butter from milk
Leave the milk in the fridge for at least 12 hours, the milk that will be used to make butter, it takes about two liters.
With a spoon, remove the cream that has accumulated in the upper part of the milk to a jar. A film and ivory color will be the base of the rich butter.
Repeat this operation on successive days until you get 1/2 liter of cream.
Put the cream in a clean bottle. Cover it well and stir evenly, until the butter is taking on texture, which will remain floating in the serum.
It will be necessary to shake more and not with too much force between 1/2 and 1 hour.
Once the butter lumps have formed, open the bottle and pour the contents into a large strainer.
Pick up the butter with your hands soaked in cold water. Put in a ball of butter and put slightly under the stream of cold water until the remains of the whey have just come out, and the butter is compact.
Store the butter in the refrigerator.
· Alternatives to vinegar or lemon juice are 1 ¾ teaspoon cream of tartar 1 cup milk or ¼ cup milk to ¾ cup plain yogurt.
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