How to Make Homemade Butter طرز تهیه کره خانگی

Butter made from milk of sheep, goat, cow, buffalo,…In old times, butter was luxury and used only in special occasions and events. Butter used for frying, sautéing and baking. It’s colour varies from deep yellow to pale yellow.

Few days ago I prepared my own home made cheese and the result was FAN TAS TIC. Then I told myself lets make home made butter, why not?

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I know everyone can buy butter but making butter at home is amazing experience. You have no idea how much is easy. I mean it’s super super easy to make beautiful butter at home and however in ancient time making butter needed time and energy but nowadays with simple device you can do that. Ancient technique and method is still used in some of villages. They use a goat skin filled with milk and rock it until formation of butter.

what you need is cream and mixer. About mixer, I used my hand holder mixer, but you can use food processor or even egg beater but this last one will require lots of energy and time !!!

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It takes just about 15 minutes to make your own home made butter. You can keep your butter plane or add different flavours and make it sweet or savoury. For example one of my adding flavour is sumac, because Iranian use sumac and butter for kebab and rice and is perfectly ok.

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Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes).

Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids.

In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl. Pick the butter in your hand and squeeze out all butter milk.

Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs.

You can store this butter for 2 months in the fridge or freeze and store it for longer time.

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طرز تهیه کره خانگی

کره از شیر گوسفندبزگاو – بوفالو و … درست میشه. در گذشته کره یک فراورده ی لبنی لوکس و تشریفاتی بوده که فقط در موقعیت و مراسم خاص بکاربرده میشد.از کره برای سرخ کردن و تفت دادن در غذا و یا در شیرینی پزی استفاده میشه.

چند روز پیش طرز تهیه پنیر خانگی رو به اشتراک گذاشتم که نتیجه ی کار عالییییییییییی بود. بخودم گفتم کره خانگی هم درست کنم.

میدونم کره را راحت میشه از سوپرمارکت و بقالی خریداری کرد ولی درست کردن کره در منزل یک تجربه فوق‌العاده هست که بی نهایت آسونه. یعنی وقتی میگم آسونه واقعن سهل و راحته. هر چند در قدیم درست کردن کره نیاز به وقت و انرژی فراوانی داشته ولی امروزه با انواع وسایلی که هست خیلی کارآسون میشه. در زمانهای قدیم شیر رو داخل پوست بز می‌ریختند و آنقدر آن را تکان میدادند که کره شکل بگیره. هر چند حتی امروزه هم در بعضی از روستاها در همه جای دنیا این تکنیک قدیمی همچنان اجرا مییشه.

برای درست کردن کره چیزهایی که احتیاج دارید شامل خامه و غذا ساز هست. خامه ی باید یا خامه سنگین هوی کری یا دابل کریم  Double creamباشه . در آمریکا خامه دوبل با نام خامه سنگین است.

در مورد غذا ساز باید بگم میشه از انواع میکسربلندرغذا و غذا ساز استفاده کنید. البته میتونید حتی با تخم مرغ همزن و به صورت دستی هم این کارو آنجام بدید ولی این کار نیاز به وقت و انرژی خیلی زیادی داره.

در کل کره در عرض 15 دقیقه آماده میشه. کره درست شده رو می تونید به صورت ساده میل کنید و یا با انواع طعم هاسبزیها وادویه ها مزه دار کنید. مثلن ما ایرانیها از سماق برای چلو کباب استفاده می کنیم. من به یکی از کره‌ها سماق اضافه کردم که خیلی عالیه و به بقیه کره طعم های متفاوت دیگری اضافه کردم.

مواد لازم

هفت صدو بیست میلی لیتر خامه سنگین و یا خامه دوبل

یک پیمانه آب یخ

غذا ساز

مواد لازم طعم دهنده

پوست پرتقال رنده شده با عسل

یک حبه سیر و پودر پاپریکا

سماق

تره یا پیازچه ریز خرد شده

چگونه تهیه کنیم؟؟

خامه را داخل غذا ساز ریخته و شروع به همزدن کنید تا خامه سفت و ضخیم شده و فرم بگیرد (این کار تقریبن 6-5 دقیقه طول خواهد کشید). حالا آب یخ سرد را روی خامه ریخته و همچنان همزدن خامه را ادامه دهید . ریختن آب یخ باعث میشودتا کره از باترمیلک یا دوغاب جدابشه.

وقتی آب یخ رو ریختید همچنان به همزدن ادامه بدهید تا کره زرد رنگ کاملن از باترمیلک ( دوغاب یا دوغ کره) جدا بشود.

حالا یک توری یا دستمال نخی تمیز را داخل یک‌کاسه گذاشته و کره را داخل توری ریخته تا دوغاب یا قسمت شیری از کره جدا گردد. سپس با دست تمام کره را برداشته و بادست فشار دهید تا دوغاب از کره جدا شود.

برای طعم دادن به کره می‌توانید از نمک استفاده کرده و کره را نمکی کنید. یا پوست رنده شده پرتقال و عسل را با کره مخلوط کنید که فوق‌العاده خوشمزه میشه و برای صبحانه عالی میشه ( فکر نکنید بدمزه میشه چون دقیقن مثل استفاده از مربای پرتقال و کره هست). یکی دیگر از کره‌ها را با سماق مخلوط کردم. کره ی بعدی را با سیر و پاپریکا و بالاخره با تره مخلوط کردم.

می تونید کره را به شکل گرد و توپی و یا مثل سوسیس شکل دهید . این کره تا دو ماه در یخچال سالم باقی خواهد ماند حتی می‌توانید در فریزر برای مدت طولانی‌تری نگه دارید و وقتی مثلن ماهی یا مرغ سرخ شده درست کردید از کره با طعم سیر و پاپریکا روی آن‌ها بزنید و یا از کره سماقی برای چلوکباب و یا کره پرتقالی برای صبحانه.

========================

How to make Homemade Butter

Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes). Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids. In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl.

Pick the butter in your hand and squeeze out all butter milk. Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs. You can store this butter for 2 months in the fridge or freeze and store it for longer time.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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Online Psychological Research with Labvanced.com

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Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

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Darkling Petrichor

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Making the most of every new day!

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sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

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Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Bread Machine Exposed

Bread Machine Reviews, News and Recipes!

Happy WishMi

Healthy mommy lifestyle and food

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Let your mind roam free in the luminous forest of the educators' writings

Winey Chef

Lets do life together.

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