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Butter is a fatty food obtained from the emulsion of milk fats, produced through the processing of cream.
Step 1 of 11: To obtain good butter, you need fresh pure milk, just out of the barn and not subjected to any processing
Step 2 of 11: Let it rest for twenty-four hours before starting the skimming, which is done by passing a spoon over the surface to remove the cream that has formed
Step 3 of 11: The cream is collected day after day and placed in a clay container in a cool place
Step 4 of 11: After 4-5 days, the cream should be poured into a glass jar that can be sealed airtight
Step 5 of 11: For about half an hour, the container must be shaken, after which you will see that the cream has separated into buttermilk and butter
Step 6 of 11: Then pass everything through a clean cloth, letting the buttermilk fall into a bowl and thus finding the butter mass
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk
Step 7 of 11: At this point, with moist hands, give it a shape or put it in a mold and place it in the refrigerator
Step 8 of 11: The remaining buttermilk is an excellent thirst quencher and is also mildly laxative
Step 9 of 11: Butter can also be obtained by using liquid cream bought at the supermarket
Step 10 of 11: To store your homemade butter, we recommend two fairly simple and quick methods
Step 11 of 11: First method: put the butter in a deep and narrow container and press it with a wet spoon; after putting it all in, turn the container upside down and let the water out; cover the surface of the butter with a drizzle of oil and put it in the fridge
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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