Home-made butter is a product which surpasses store analogs not only in gustatory qualities, but also in structure. Often the oils lying on counters of supermarkets contain a large amount of fragrances, dyes, preservatives and other for this reason most of hostesses more often are interested as it is possible to prepare tasty oil of the house.
To make milk oil, it is necessary to buy the ""correct"" milk first of all: integral, not removed, fat. The best option is to get a product from acquaintances who hold goats or a cow (factory milk and cream won't approach).
So, buy three liters of milk, pour it in a wide can and put in the fridge for about 14-18 hours. After time get a can, take a spoon and accurately skim off the formed cream from milk (from three liters of bonnyclabber has to about 500-700 ml of cream will turn out). Remove milk in the fridge, and place cream in a bowl of the blender and let's them stand at the room temperature about an hour (warm cream gives in for their beating in oil better).
After time you can start their beating: turn on the blender at the minimum speed and shake up cream until their volume not to increase approximately twice, after that slightly increase the speed of kitchen appliances and continue to shake up. As soon as you notice that in a bowl of the blender water (buttermilk) began to be formed, lower a whipping rate to a minimum.
After about 15-20 minutes of beating in a bowl of the blender the lump of light-beige color and translucent light liquid (buttermilk) is formed. The white lump is and there are an oil, buttermilk - a useful product which can be used for preparation, for example, of the test for pies. At will it is possible to make salty oil of milk or chocolate, in the first case when beating cream it is necessary to add salt to them to taste, in the second - cocoa and icing sugar.