Butter from cream

Source of saturated fats and vitamins A, D, E, K, butter made from cream has a creamy texture and rich flavor, making it perfect for a keto diet and enhancing nutrient absorption.

Ingredients

	Ingredient	Qty, g
	Cream

	Product release:	500
	Maintain proportions	Restore to default

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Cooking time, minutes

15
	Blend with a blender	10
	Mix	5

Macronutrients in 100 g

Proteins	2.8
Fats	35
Net carbohydrates	2.6
Calories	337 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	10
Disease inflammatory index, DII	0.14

Calories per dayGenderGrowth

Weight loss	Detention	Set
35%	25%	21%
972	1350	1620

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	1091401272456565
B2	35413275151
D	1919191933
B12	13131211101
B5	7761241
B4 (Choline)	7991642

Minerals

Nutrient	% of RDA
Fluorine	23232390?23
Phosphorus	8881263
Calcium	777776
Potassium	7981065
Selenium	5551031

Lipids

Nutrient	% of RDA
Palmitic acid (Saturated)	150150150231?300
Cholesterol	404040160?80
Alpha-linolenic acid (Omega-3)	233326401812
Oleic acid (Omega-9)	5658?6

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Keto
Paleo

Kitchen: French

Inventory: Blender

Difficulty: very simple

769

Digestion time: 3 hour

We will need pasteurized chilled cream (500 ml) with a fat content of 35%.

Whip it with a blender using a whisk attachment at the lowest speed (whipping in pulses, meaning periodically stopping and then starting again).

The whipping process should continue until the liquid separates, allowing the buttermilk to be separated from the cream. This is an important step, as the buttermilk (the liquid that forms when whipping cream) is not needed for making butter.

After the cream has separated, remove the buttermilk. Then pour cold water (1 liter) into a deep bowl and place the resulting butter in it.

Start rinsing the butter, gently stirring it with a spoon, like dough. This process is necessary to remove the protein from the butter, as the protein can spoil the product during storage.

Continue rinsing until the water becomes clear and stops turning white. During this time, periodically change the water.

When the rinsing process is complete, transfer the butter to a suitable container for storage. It is best to freeze the portion of butter that you do not plan to use in the near future right away. This will help preserve the freshness and quality of the product for a long time.