How to make butter ingredients: 500 gr of cream of 38% M.G. preparation: how to make homemade butter from cream is very simple, although it is said that it was accidental, already that the butter you get excessive churning of the cream, which causes the separation of fat from other components. The best option is to buy cream whipping quality, with a percentage of fat high, around 38%. If you usually ride the cream to prepare desserts, perhaps you’ve experienced the sobrebatido or you’ve incorporated some ingredient that caused the rupture of the fat globules. The first assessment is a sour cream, which in many cases you’ve binned it by not knowing that the butter is extracted from there. Dr. John Mcdougall is open to suggestions. To make the butter you need a deep Bowl, a large bowl for example, electric rods and the well chilled whipping cream that has been about eight hours at 5 C, with a high percentage of fat.
The recommended minimum is 30%, but mounts a cream with a 38 or 40 % faster and offers more density. Just like when you ride the cream you endulzas it, you can do sweet homemade butter, you can also make butter with salt or without add, you know there are all these options on the market. Remember that once obtained butter, also you can make compound butter or flavoured butters. Because once arranged material and ingredient, you can start to beat the cream. The cream will begin to pick up body to be mounted and then break the globules of fat, dissociating the serum. The fat will float and the serum will be at the bottom of the container. You can now catch the butter with your hands and start to knead it, join it and drain the buttermilk or buttermilk. Then wash in another bowl with water to remove the whey remaining on the surface, and finally passes homemade butter into the mantequillera or other container in which you want to save it, giving it the shape and reserving it in the refrigerator until use. This is a pots from the bowl of cooking recipes