How to make homemade butter with cream in a blender?

Did you know that we can make homemade butter in a very easy way? Well, that's what you're going to learn!

This is one of those easy recipes that doesn't take even 15 minutes, requiring just one item: cream or sour cream that contains a fat percentage of 35%, while salt and aromatic herbs end up being ingredients that you use if you want.

So it's time to check out here at Manual da Cozinha how to make homemade butter using cream, which has a perfectly wonderful result.

Follow the steps below to have a delicious and great dish when you run out of butter in the pantry!

HOMEMADE BUTTER WITH CREAM

Homemade Butter Ingredients:

• Cream or fresh cream – 900 grams (fat content of 35%)
• Salt to taste (optional)
• Aromatic herbs (optional)

How to prepare homemade butter:

1. Let's start preparing the homemade butter by placing the cream (or sour cream) in a blender and blending on the lowest setting.
2. Once you have beaten for about 5 minutes, you will notice that the cream will become much thicker. After that, increase the speed to maximum and continue beating.
3. Soon after, while still beating the cream, see if its texture has started to change: the contents will start to break down, separating the solid part from the liquid part.
4. Then, reduce the speed and continue beating for another 4 to 10 minutes, until the liquid content of the butter is completely separated from the cream. To taste, add the salt and aromatic herbs at this time.
5. There are several alternatives to separate whey from butter cream:
6. Let the liquid drain and put only the butter in the blender, adding a small amount of ice-cold water, and blend again and then drain all the liquid again. Repeat until the water comes out clear.
7. Then, put the solid content into a cotton cloth, making squeezing movements and squeezing until all the liquid comes out.
8. Now shape the most solid part into a ball, placing it in a bowl with water and ice so that you can press it with your own hands, thus releasing the maximum amount of serum.
9. Then, repeat the entire process, replacing the water in the container to make it transparent.
10. After the whey has separated from the homemade butter and cream, dry the ball of butter wrapped in absorbent paper and leave it in the refrigerator in a covered container or wrapped in plastic wrap. Finally, your butter will be ready to be enjoyed!

Stay tuned for this information!

• The cream (or sour cream) must be at room temperature before you can continue whipping. Furthermore, never opt for light cream as the result will not be as good as regular cream.
• The more solid content of this cream will have a more yellowish appearance and the liquid content will be very similar to whey.
• From a 900 gram serving of cream, you can get 300 to 350 grams of homemade butter. So store it in your refrigerator for 3 to 4 weeks.

Discover how to make sautéed potatoes very easily and conveniently!

Here on our website we show everyone another delicious option, which is super easy and practical to make when you feel like changing your menu and using the homemade butter you just learned about.

So, learn in detail the steps that this recipe has and that can make your guests very satisfied! But know that this option will quickly become part of your list of favorite preparations!

Ingredients:

• Baby potatoes with skin – 500 grams  
• Butter or margarine – 2 tablespoons (I substituted homemade butter)
• Oil or olive oil – 1 dash
• Peeled garlic – 2 cloves
• Bouillon cube of your choice – 1
• Fresh or dried herbs to your taste
• Black pepper to your taste
• Salt to your taste

Method of preparation:

1. First, wash your potatoes very well (still with the skin) and leave them in the pan using enough water to cover them.
2. Pay attention! The potato skin helps to keep it nice and dry, preventing it from absorbing too much liquid during the cooking process. So, leave the potatoes on the heat with the broth and garlic cloves.
3. Once it starts to boil, wait for it to cook for about 10 minutes or until the potatoes are soft but not falling apart. Drain the water from the potatoes and wait for it to cool down a little more. Then set the garlic aside.
4. For the next step of this preparation, simply peel the potatoes very delicately and, if necessary, remove the less uniform parts or “bits”.
5. So, if you like, continue cutting the potatoes in the center, following the width direction, as is correct. If you happen to use smaller potatoes, you can leave them the original size.
6. In a frying pan, melt the butter with a small amount of oil or olive oil, to prevent it from burning. Then add the potatoes, sprinkling a little salt and pepper and wait for them to become golden brown for 3 minutes.
7. After turning them over in the butter, one by one, sprinkle them with a little more salt and pepper to brown them again.
8. When they become more golden, add your already dehydrated herbs and the garlic that you set aside previously and now sauté again very gently, so that everything is mixed.
9. Stay tuned! Some people like fresh herbs and some don't, but if you use them, only sprinkle them at the end of frying.

The sautéed potatoes in homemade butter They are truly delicious. To serve them, choose a very special date or moment and enjoy them with special people!