Domaći neslani puter (Homemade unsalted butter)

Sastojci (za oko 180–220 g putera): 500 ml slatke pavlake za mućenje* (minimum 30–36% mlečne masti, bez šećera i aroma, ohladjena), hladna voda (za ispiranje putera).

Priprema:

1. Slatku pavlaku sipati u dublju posudu ili posudu miksera. Mutiti srednjom do jačom brzinom. Pavlaka će prvo postati čvrst šlag, a zatim će se, uz nastavak mućenja, početi razdvajati na čvrste grudvice (puter) i tečnost (mlaćenicu).

2. Kada se jasno vidi razdvajanje, prestati sa mućenjem. Procediti sadržaj kroz gusto cedilo ili gazu i sačuvati mlaćenicu (može se koristiti za palačinke, hleb ili peciva).

3. Puter vratiti u posudu i preliti hladnom vodom. Lagano ga pritiskati kašikom ili rukama kako bi se isprali ostaci mlaćenice. Vodu prosuti i postupak ponoviti 2–3 puta, dok voda ne ostane potpuno bistra. 

Ovaj korak je važan jer produžava trajnost putera i sprečava kiselkast ukus.

4. Ispiran puter oblikovati u kuglu ili valjak, po želji umotati u papir za pečenje ili staviti u staklenu posudu sa poklopcem.

Saveti za najbolji rezultat

1. Što je veći procenat mlečne masti u pavlaci, veći će biti prinos putera.

2. Pavlaka treba da bude dobro ohlađena pre mućenja.

3. Nemoj preskakati ispiranje – neispran puter se brže kvari.

Čuvanje

1. U frižideru: do 6-7 dana u zatvorenoj posudi.

2. U zamrzivaču: do 3 meseca (dobro umotan, bez pristupa vazduhu).

Napomena:

Slatka pavlaka za mućenje je mlečna pavlaka sa visokim procentom mlečne masti, namenjena baš za mućenje u šlag.

To je:

a) Pavlaka sa 30–36 % mlečne masti

b) Bez dodatog šećera (nije isto što i zaslađeni šlag)

c) Tečna, bela, mlečnog ukusa

d) Kada se umuti – postaje čvrst šlag

Kako je prepoznati u prodavnici?

Na pakovanju obično piše:

„slatka pavlaka za mućenje“

„pavlaka za šlag“

„whipping cream“ (engleski naziv)

Primeri kod nas:

Imlek Slatka pavlaka za mućenje 36 %

President Slatka pavlaka za mućenje

Meggle Pavlaka za mućenje

Dukat Slatka pavlaka za šlag

Važno – da ne pomešaš:

1. Neutralna pavlaka za kuvanje (10–20 % masti) → NE može da se umuti

2. Biljna slatka pavlaka → može da se umuti, ali NIJE mlečna

3. Šlag u prahu → nije pavlaka

Zdravstvene napomene

Domaći neslani puter je prirodan izvor vitamina A, D, E i K, koji su važni za zdravlje vida, kože, kostiju i imuniteta. Ne sadrži dodatni natrijum, što ga čini pogodnim za ishranu sa smanjenim unosom soli. Zbog visokog sadržaja zasićenih masti preporučuje se umerena konzumacija, naročito kod osoba sa povišenim holesterolom.

Opis 

Domaći neslani puter je čisti mlečni proizvod dobijen mućenjem slatke pavlake, bez dodatka soli, stabilizatora ili aditiva. Neutralnog je ukusa, prirodne boje i bogate arome, zbog čega je idealan za slatke i slane recepte, posebno poslastice, testa, kremove, ali i za kuvanje i mazanje.

Ingredients (for about 180–220 g of butter): 500 ml of heavy cream or heavy whipping cream* (minimum 30–36% milk fat, without sugar and aromas, chilled), cold water (to rinse the butter).

Preparation:

1. Pour the heavy cream into a deep bowl or mixer bowl. Beat on medium to high speed. The cream will first become a stiff cream, and then, with continued whipping, it will begin to separate into solid lumps (butter) and liquid (buttermilk).

2. When separation is clearly visible, stop mixing. Strain the contents through a thick strainer or cheesecloth and save the buttermilk (can be used for pancakes, bread or pastries).

3. Return the butter to the container and cover with cold water. Lightly press it with a spoon or your hands to wash away the remains of buttermilk. Pour out the water and repeat the process 2–3 times, until the water remains completely clear.

This step is important because it extends the shelf life of the butter and prevents a sour taste.

4. Shape the washed butter into a ball or cylinder, wrap it in baking paper if desired or place it in a glass container with a lid.

Tips for best results

1. The higher the percentage of milk fat in the cream, the higher the butter yield will be.

2. The cream should be well cooled before whipping.

3. Do not skip rinsing – unwashed butter spoils faster.

Storage

1. In the refrigerator: up to 6-7 days in a closed container.

2. In the freezer: up to 3 months (well wrapped, without access to air).

Note:

Sweet whipping cream is dairy cream with a high percentage of milk fat, intended specifically for whipping into whipped cream.

It is:

a) Heavy cream with 30-36% milk fat

b) No added sugar (not the same as sweetened whipped cream)

c) Liquid, white, milky taste

d) When it is whipped - it becomes solid whipped cream

How to recognize it in the store?

The package usually says:

"Heavy whipping cream"

"whipped cream"

"whipping cream" (English name)

Examples from Serbia:

Imlek Heavy whipping cream 36%

President Heavy whipping cream

Meggle Whipping cream

Dukat Heavy cream for whipped cream

Important - not to mix:

1. Neutral cream for cooking (10-20% fat) → It can NOT be whipped

2. Plant-based heavy cream → it can be whipped, but it is NOT milky

3. Whipped cream in powder → not heavy cream

Health notes

Homemade unsalted butter is a natural source of vitamins A, D, E and K, which are important for the health of vision, skin, bones and immunity. It does not contain additional sodium, which makes it suitable for a diet with reduced salt intake. Due to the high content of saturated fat, moderate consumption is recommended, especially for people with high cholesterol.

Description 

Homemade unsalted butter is a pure dairy product obtained by beating heavy cream, without the addition of salt, stabilizers or additives. It has a neutral taste, natural color and rich aroma, which is why it is ideal for sweet and savory recipes, especially desserts, dough, creams, but also for cooking and spreading.