I am here in Xinjiang, and my home is quite remote, I can't buy butter, I buy expensive postage online, and it has a long journey. Fortunately, it is convenient to buy milk here. Herders around the house can drink the freshest milk every day. One disadvantage is that the smell of fresh milk will be larger. There is also a way to extract raw milk, but I think it is better to boil, after all, the milk that has just been squeezed has not killed the bacteria. The picture shows the homemade butter baked. . The first time you bake it. . A bit ugly. . Next time to fill the map.
Put the fresh milk into the milk pot and let it stand for 1~2 hours. At this time, you can find that the surface of the milk has thick oil floating on it. After the boil, the minimum heat is slow, until the surface is thick and the skin is closed. Cooling, cooling and cooling the refrigerator
Remove the milk skin, put it in a bowl, seal the plastic wrap, and freeze. (My family plays one kilogram of milk a day, so every time I put the milk in the refrigerator and store it for a week, it is enough for one week. When I make the butter, I take it out and thaw it.) The picture shows the milk skin of one kilogram of milk.
The eggbeater opens the milk skin at high speed until the oil and water are separated, and the butter milk is filtered out, which is butter. Continue to hit after hitting this state in the picture.
It’s almost like this state.
Press the solids together with a spatula and pick up the liquid by hand to get the butter.
This is butter milk buttermilk.
1. Don't make it too bad when you thaw. It is better to play it when it is a little bit hard. If it is played at room temperature, the butter will be soft and will not work well. 2, when extracting the milk skin, do not have to mention too dry, there is a small amount of milk does not matter. The more dry the extract, the less butter milk, but it can't mix too much milk, which can cause it to be untenable. 3, some friends mention the dry, as long as you hit the water can be.