Today I teach you how to make butter at home.
AND I will show you different ways to make butter.
One way uses milk. And the other one uses cream.
Traditionally butter was only made from raw milk.
Butter is nothing else than the fat that is contained in milk, separated from anything else. That's why you need to use raw milk...traditionally to make butter. If you leave raw milk in the fridge 2-3 days like I did with these 3 liters of milk. Or you can also just leave it outside of the fridge for a few hours. What will happen is the milk acidity helps the fat part from the milk to separate from the no fat part. So you can see clearly the fat part on top is what we also called 'cream'. This is the part that you will use to make butter. Because all the fat is concentrated there. So you simply only use that part.
After scooping off all the cream, what is left over is 'skimmed milk'.
![[Image:"whip the cream"]](/upload/images/202011140817074749.jpg)
Now we will whip the cream. But we will whip it until it actually splits. Normally you want to whip it just to get whipped cream. And you could perfectly use it for this purpose. But now we want to take it a step further.
![[Image:"butter separete from milk"]](/upload/images/202011140817254087.jpg)
Whip the cream until the fat separates from the cream. Then use your hand to get out all the fat part. This is basically butter. The liquid that is left over is buttermilk, which is perfectly fine to make pancakes.
The more buttermilk you get out of your butter, the longer it will last in the fridge.
So in the last step, we wash out the last bit of buttermilk in a bath of ice water.
After washing the butter clean, place it onto a baking paper, then wrap it. Keep this butter in the fridge.
I used 3 liter of raw milk and I got 79 grams of butter.
Now you know why butter is so expensive.
Now I show you the second way to make butter.
Two days ago already prepared this cream with yoghurt.
You simply use low pasteurized cream, full fat, plus two spoons of natural yoghurt. Then you stir inside.
The HIGH TEMPERATURE pasteurized cream lost all this bacteria that the raw milk still has, which you need to make butter.
With the yoghurt you reintroduce this bacteria.
You just let it ferment outside of the fridge for two days. And the cream will become something stiff like this.
![[Image:"cream"]](/upload/images/202011140817505191.jpg)
And with this really easy you can make butter.
The rest of the process is basically the same as before.