Women's Tips

How to make butter at home? Cooking method


Personally, my phrase “homemade oil” is associated with early childhood. I remember myself small, sitting with my grandmother in a cozy canopy behind a wooden barrel with sour cream. We often made butter with her at home, softly humming old favorite songs.

For a number of my acquaintances, the same phrase causes quite different associations. Hearing it, they represent a simple, useful product, and at the same time they correlate cooking oil at home with a huge headache. Yes, not everyone understands that making homemade butter is pretty easy.

Why cook homemade butter

Make homemade oil should be the people who love themselves and natural products. Of course, if you eat quality store oil, then nothing terrible will happen. But you should be aware that this product, unlike homemade butter, is not made from cream alone.

Oil manufacturers are allowed to add dyes, bacterial preparations, preservatives, flavors, emulsifiers, stabilizers, etc. to their products. Do you want to eat fresh bread spread with stabilizers and preservatives in the morning? Not? That's the same thing. And it’s not a fact that the oil you bought contains only what we have listed. It may consist of more unexpected and dangerous components. Do you still think that cooking butter at home is a whim or stupidity? Hardly. Well, then we will learn to make healthy butter.

Homemade butter from the collected cream in a jar in 15 minutes

To cook about 80 g of awesome tasty and healthy homemade butter, you need about 300-330 ml of cream. You can collect them from homemade fat milk. Just take a small half or mini dipper and collect the cream from the milk that is on top. Of course, you can select them with a spoon, but the collection process will be delayed, and in fact our task is to make home-made butter as quickly as possible.

Pour the cream into a half-liter jar. If you want to beat the butter at home with a can, you need to take up no more than two-thirds of the cream. Therefore, if you have about 330 ml of cream, a 500 ml can will be an ideal vessel for whipping homemade butter. Beating more oil at a time, taking away a lot of cream and using a jar more capacious, will be a little harder and longer. It is better to choose a container with some grooved areas, notches, because, using a jar with smooth walls, you risk breaking a vessel with not yet formed oil. Especially good is a can with a hermetically closed lid.

So, bay selected cream in a jar, close it with a lid. Take the glass container and start shaking the cream so that it hits the bottom of the jar, then the lid with which it is closed. After 5-10 minutes you will notice that small particles of oil are starting to form on the glass. Shake the jar for another four minutes. If you opened the lid and saw the already-formed shmat of homemade oil, you can stop stirring and start washing the creamy product.

First, drain the muddy liquid (buttermilk) from the jar, then rinse the oil under running cold water. Rinse homemade oil can be directly in the bank until such time as the transparent water runs out of the vessel. This is the simple way you can cook the butter at home for 15 minutes.

Attention: the milk from which you take the cream should be at room temperature. If you begin to beat the cream too warm, the oil can turn out to be watery. And to work with a cold product will have much longer. Then beating can be delayed for 20-25 minutes.

To get the oil at home longer stored, it must be slightly salted. After that, the oil should be wrapped in foil and put in the refrigerator.

Oil in a can of purchased warm cream in 4 minutes

You can beat the butter in a jar of cream in five minutes or even a little faster. But for this you better buy fat cream. Of course, even very fat, but cold cream will need to be whipped for at least 15 minutes.

Before you start cooking homemade butter, chilled cream should be held for about 10 hours outside the refrigerator so that they warm up evenly and well. After that, you have to shake the jar for about four minutes. When the oil is gone, you need to carry out all the actions mentioned above (drain the buttermilk, rinse, salt, etc.).

Homemade butter in a modern hand butter churn for 3 minutes

Not everyone wants to shake a jar of even those 5-15 minutes unsuitable for whipping homemade butter. Many simply consider it disreputable to cook a product in a vessel not intended for this purpose. If this process also does not appeal to you, then you can buy a modern manual mini churn. To be honest, it also resembles a jar. This churn closes on both sides of the lids. Cream is poured on the side where the silicone pad with holes is placed.

To make 125 g of butter, you will need 220 ml of farm cream. You just slowly pour the cream, which seep into the jar through the holes, and put them to stand. Well, if the air temperature in the house where the cream is, will reach 25 ° C. The cream should settle in the churn for about 8 hours. After that, you only need to shake the churn on the strength of about three minutes.

Now open the cap on the side of the churn, which is intended for the infusion of cream. Scrape a few spoons of the remaining liquid through the holes. After that, pour a little water into the butter churn and rinse the oil. Drain the water, open the churn from the back. Take a spoon and remove the oil.

Cooked homemade butter, salt and refrigerate. With such a special device, you can not do the usual homemade oil, and with the addition of various ingredients. For example, girls can beat butter with honey. But men like garlic homemade butter.

Going back in time or cooking in a wooden churn

You can also search the wooden churn. Not only does such a churn look rather colorful, it will also provide an opportunity to remember how you used to make homemade butter with your grandmother (well, of course, if this was in your life).

A wooden oiler usually consists of a mortar, into which cream is poured, a lid preventing splashing of the beating product and a crush, a kind of stick (it is beaten up). This stick, at the end of which there are round holes with holes or another figure, is inserted into the hole on the lid. After you pour the sour cream into the mortar, put the lid on with the stick inserted into the hole, and start to beat the butter.

Remember that sour cream pour the churn to the top can not be, otherwise it will crawl out, spray. It is better if you fill a third with a sour cream. Beat the homemade butter in a mortar for about 15-20 minutes.

If a piece of sour cream is still crawled out, you can collect it and, opening the butter dish, return the escaped product to its place. When sour cream stops jumping, and you hear gurgling sounds, it can only mean one thing - butter has been whipped to such an extent that buttermilk has already stood out. Take a few more minutes and you can pull out the oil.

If you urgently need to get about 250 grams of butter, for example, to bake a cake, and you have no time to heat the cream, you can use a food processor. He quickly put in the butter, even chilled cream. Many food processors come immediately with a special knife for whipping butter.

To make the butter in the combine, simply pour the cream into the bowl of the unit and start to beat them until the buttermilk leaves. Almost 250 g homemade butter is obtained from 400 ml of bazaar fat cream. When the oil is ready, pour it into a colander and rinse. If, when preparing pastries, you did not use all the butter, you can wrap its residue in parchment paper and put your own natural product in the refrigerator.

Making butter at home with a mixer

To make 450 g of butter, you will need about a liter of not too thick sour cream. About 600 g of homemade butter can be obtained from fatter sour cream. This method is good because with a mixer, as well as a combine, you can quickly make butter from a cooled dairy product.

Before you put the average density of sour cream in the refrigerator, it is better to pour it into a bowl, in which you will then beat the butter. First, the speed of the mixer can be put higher, but after a few minutes, when the sour cream turns into an oily crumb, reduce the speed of your hand-held apparatus. Otherwise, everything will start to fly apart.

Beat the oil should be until the baby starts to swim in the whitish water. After that, drain the oil in a colander to get rid of the liquid, but do not rush to crush it into a solid lump. Only after thoroughly rinsing the oil crumb under cold water can you begin to form balls of homemade oil. Wrap the pieces of butter in cling film and fold it into the freezer.

Cooking butter in a saucepan of frozen cream (non-waste production)

Beat frozen cream in a food processor or a mixer, there is no particular need. Yes, and whisk completely thickened cream using technology a little problematic. This can be done with an ordinary tablespoon.

To get 400 grams of homemade fatty oil, you need half a liter of thick purchased cream, a saucepan, a spoon and a dumb time. Pour the cream into the saucepan and start stirring them. After a few minutes, the cream will grasp even more and the stirring process will be tighter. You, in fact, will just have to carefully crush the cream on the wall of the saucepan.

At first, such an occupation seems a bit tedious, since it is not known how much more thick cream will have to be kneaded. But when you see how buttermilk starts to stand out, you realize that some 5-6 minutes are left before the process is completed. This evolved vodichki, as in the previous methods of cooking oil at home, you need to get rid of. Do not rush to pour it into the sink, because you can collect the buttermilk in a bowl and, replacing it with milk, make delicious pastries. It turns out that 500 ml of heavy cream, if properly treated, will provide you with not only 400 g of butter, but 100 ml of buttermilk for charlotte.

To quickly get rid of the released liquid, while kneading the cream near one of the sides of the saucepan, slightly tilt the container. Then the buttermilk will run to the opposite side of the pan without being mixed with butter. Get homemade butter, using this method, you can, without haste, for 10 minutes. Since you are unlikely to quickly eat 400 grams of fatty oil, part of it will be reasonable to freeze.

How to make homemade butter

If you want to get a perfectly smooth piece of oil of beautiful shape, then you need a plate and manual dexterity. Separated from buttermilk, washed and squeezed from water, put the oil in a deep plate. The piece should be of such size that it can roll lightly on your dish. Now start tossing some oil. This will remove excess water and make the surface of the product smoother. Oil must not only throw, but roll on a plate. Using a plate, you get a piece of oil, free from the remnants of water with a smooth surface and the correct oval shape.

Recipes for making original homemade butter

Already mentioned that you can cook homemade butter with garlic or honey. But this is not all products that are ideally combined with butter. Let's do something unusual and make delicious homemade butter with pepper and onion for men, with orange zest and cranberries - for women, etc.

Homemade butter with pepper and onion

Cut half of Bulgarian red pepper into pieces and fry in a frying pan until soft. After that, put the pepper in a food processor, add 100 g of home-made butter, a few stems of green onions to it. Season with salt and ground black pepper.

Thoroughly grind the mass on parchment paper or foil and twist a small sausage. Now our original butter needs to be cooled in the freezer.

Homemade butter with cranberries and zest

For the preparation of sweet homemade butter, in addition to 100 g of the most freshly prepared butter, you will need two tablespoons of cranberries, the same amount of maple syrup, a large spoonful of orange zest.

Put butter and cranberries in a food processor. Wash the orange and finely rub its skin. Pour butter and strawberries with syrup, add a spoonful of zest and chop all the ingredients well. The resulting mass, as well as the previous one, is placed in a foil (baking paper), rolled up in a sausage and frozen.

Oil at home for gourmets

This homemade oil will definitely enjoy both boys and girls. The first thing you need to get all the same 100 g of homemade oil. You can get it in any of the mentioned ways (using a food processor, mixer, manual churn, jars, spoons with saucepans, etc.).

So, for a gourmet snack, besides the butter, you must have Parmesan. For the preparation of the original sandwich butter, four tablespoons of grated parmesan are enough. Put parmesan butter in a food processor and pour dried tomatoes on it (two tbsp.). The finishing touch - basil leaves. Take no more than five leaves. Everything, our ingredients are ready for grinding.

Homemade butter with herbs for meat and potatoes

I don’t know about you, but some people like to eat chips with steak and herbal oil. To make this creamy masterpiece, you need to mix 100 g of butter with a spoonful of lemon juice, two pinches of salt, rosemary, parsley and oregano (1 tbsp.). Oil is served chilled.

Secrets of cooking homemade ghee

It is believed that this product brings invaluable benefits to the human body. In the process of over-melting it removes excess water, dairy components and other impurities. Now you know how to make butter at home, therefore, in your refrigerator there will always be this fresh and healthy product. For melting we need a kilogram of butter, previously cut into arbitrary slices. Putting the product in a bowl with a thick bottom, place it on the stove and heat it over low heat. In the process of heating, foam will appear on the surface.

Oil should be simmered for at least half an hour. During this time, you need to periodically mix it. Otherwise, the precipitate formed may stick to the bottom of the pan. Toward the end of the cooking process, you must carefully remove the foam. The resulting ghee, having a pleasant golden hue, must be filtered through several layers of pure gauze and poured into a ceramic dish with a lid. Having waited for full cooling of a product, it can be sent to storage in the refrigerator.

Recipe for Original Butter Sandwich

To make this snack, you need one hundred grams of homemade butter, two spoons of dried tomatoes and four tablespoons of pre-grated parmesan. All ingredients must be placed in the bowl of a food processor and grind them. Optionally, you can add a few leaves of basil to the mixture. The resulting sandwich butter wrapped in paper or foil and sent to storage in the refrigerator.

What is needed?

Perhaps almost everyone knows that butter is made from cream.

Where to buy cream? If you have relatives, acquaintances or friends engaged in the maintenance and breeding of cattle, then you can contact them. But first make sure that all animals are completely healthy (do not take your word for it, ask for the conclusion of a veterinarian and other references attached). Homemade cream, of course, more tasty and healthy.

If there is no opportunity to buy a natural product, then go to the store and buy cream there.

Carefully study the composition, pay attention to the fat content (the higher it is, the better). It is best to purchase a product manufactured in your region or in a nearby one, as long-term transportation can affect important characteristics.

In principle, you can use milk, but there must be cream in it. That is, skimmed or processed in other ways just will not work. Milk should be whole and as fat as possible. The ideal option would be homemade, so if you can, buy it. But you need to get cream out of milk, and to do this, put the product in the fridge and periodically remove the fat top, putting it in a separate container.

How to do?

How to make homemade butter? It is very simple. You need to whip the cream, and you can do it in several ways:

  1. Проще всего осуществлять взбивание с помощью миксера, блендера или кухонного комбайна. Погрузите насадку в чашу и начинайте процесс.
  2. Следующий рецепт предполагает не взбивание, а взбалтывание. Сливки нужно перелить в большую бутыль или банку, хорошо и плотно закрыть её и активно трясти до тех пор, пока не получится масло.
  3. The longest and most time-consuming way is whipping with a whisk. Get ready to make an effort and periodically change hands (they will definitely get tired).

How to understand that the oil is ready? First, the cream will be air (these are required for the preparation of butter creams). Continue the process. Then a thick light yellow mass will begin to separate. This is fat. Then the mass will begin to stray into grains, and at the same time an almost transparent light liquid will separate. When the separation is complete, you can proceed to the next stage.

Take a colander and cover it with gauze folded several times, put oil on it so that liquid remains from the grains. Next, squeeze the oil using a spoon or your own hands. It now remains only to form one of the individual pieces and give it the desired shape. Store the product in the refrigerator.

A few helpful tips that will simplify cooking, as well as make the oil even more useful and tasty:

  1. What remains after beating is called buttermilk or, as they say in the common people, a butler. At its core, it is nothing but highly skimmed, or rather almost completely fat-free milk. And such a product is tasty and healthy, so you can just drink it. But you can also use buttermilk as a basis for dough, for example, when making pancakes.
  2. To make the butter tender and sweetish, after whipping and separating the buttermilk, rinse it. And it is desirable to use cold water. And repeat the procedure several times, then you will achieve the best results.
  3. To whip cream faster, you should cool them a little. But they should not be too cold! The optimum temperature is about 15 degrees. If they are cold, the process of separating the fat part will slow down.
  4. Whip the cream should be in a fairly volumetric capacity, as they love the space (otherwise the separation of fat will be incomplete). It is desirable that the size is two to three times greater than the amount of the original product.
  5. If desired, you can improve or slightly change the taste of the oil, using various additives. For example, you can add a little salt, and then you get a product that resembles the taste of the legendary and once loved “Rama”. And to make a delicious dessert chocolate butter, use cocoa powder. Spices will add seasoning or spices, such as ground ginger or cinnamon. In general, experiment to create a true exclusive culinary masterpiece.
  6. Be prepared for the fact that the cream in the process of whipping will scatter in all directions and inevitably stain the kitchen. But this can be avoided. The first method is not to use a dip mixer or blender, but to close the bowl. If there is no such device, do not despair. Simply tighten the container with food film in several layers, make a small hole in the middle and place a whisk or mixer attachment in it. Then only the film becomes dirty.
  7. You can use not only the usual cow cream, but goat. They, by the way, are fatter, so you will get more oil at the outlet.
  8. Determine the amount of cream yourself, based on the desired final volume of the finished oil. Usually, about 700-800 grams of butter is obtained from a liter of rather heavy cream.
  9. To make the most healthy butter, use cream obtained from a cow in May or in the first midsummer. At this time, cattle eat nutritious grass, and beneficial substances enter the milk.

Enjoy your meal! Be sure to make real homemade butter!

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Homemade butter with cranberries and zest

You can also turn the cream into butter by shaking the cream into a jar of jam, although it starts to work hard. I was very lucky to live in a country famous for its beautiful oil. In Ireland, we grow grass like nowhere else in the world, because our climate is perfect for this - all this beautiful soft rain.

Initially, homemade buttermakers did not understand the science of oil content, but they were well aware that this sometimes inexplicably could go wrong, so many piseogues prevailed. It was possible to demand oil from all types of rituals, for example, horseshoes under the chin or to pour primroses on the Threshold of the workshop, although only if they were selected before the sun rises. In Mayo County, it is highly recommended to use the hand of a dead person to whip bread.

After 5-10 minutes you will see a white liquid. This is buttermilk, or buttercan - a valuable and scarce product. It is rich in nutrients, and pastries based on it are especially tasty and fragrant.

Pour the buttermilk into a jar or other pot as it appears. Approximately it will be 60-70% of the initial volume of the source material.

Currently, the oil must compete with an amazing variety of spreads. We know where it came from, and it has no additives, and it does not require any complex processing. Oil stamps have been the traditional way of marking oil. People often used a flower or floral pattern engraved in a wooden print. They dip a stamp into cold water, and then click on small lozenges with butter to make their butter completely unique.

You don't need oily bats to make butter, but they make it much easier to form butter into blocks. They are becoming more affordable than you think, given that oil is certainly an alternative venture, but watch it at antique stores, and if you find them, pick them up. A good pair will bring you oil luck.

Collect the oil and move it to gauze or a colander with small holes. It is necessary for draining residual liquid. Leave for a couple of hours.

If you want to extend the shelf life of the oil, rinse it with clean water. To do this, pour a glass 3-4 times in a container with oil, beat and drain the liquid. It is necessary to achieve the moment when the water after mixing remains clear.

Unfinished butter should be eaten for several days, but adding salt will keep it for two to three weeks. In addition, you can make butter with any amount of cream, but the amount used in the recipe below will keep you for a week or so and give you enough to share with friends.

Homemade butter with pepper and onion

Remember that sunlight pollutes the oil in a short time, so if you feed the oil outdoors, keep it covered. Makes about 1 kg of butter and 1 liters of buttermilk. Soak wooden bats or hands in ice water for about 30 minutes so that they do not stick to the oils.

At the exit you get 300-350 grams of delicious homemade butter. The total time spent on its preparation varies from 40 minutes to 3 hours. You will see that homemade butter is not as yellow as store-like, more “lively”, differs in taste, is more aromatic. And it is also filled with your energy and love, which gives your family and friends health and good mood!

Pour the double cream in a cold sterilized bowl. If it is homogenized, it will still be a whip, but not like this. Whip the cream at medium speed in a food mixer until it becomes thick. At first it will be gently whipped, then hard whipped. Continue until the whipped cream collapses and splits into globules with butter. Buttermilk will separate from the oil and break around the bowl.

Turn the mixture into a cold, perfectly clean sieve and skip well. The oil remains in the sieve, and the buttermilk flows into a bowl. Buttermilk can be used to make soda bread or as a thirst quench drink. Put the butter back into a clean bowl and whisk with a whisk for another 30 seconds to 1 minute to release more buttermilk.

Vegetable, animal or even technical oils are daily present in our life. For cooking dinner you can not do without sunflower or butter, motor oil is necessary for technical needs. What make olive oil, butter or other popular types of oils - the theme of today's material.

Homemade butter - cooking

Fill the bowl containing the oil with very cold water. Use oily bats or clean hands to knead butter to release as much buttermilk as possible. This is important, as any buttermilk remaining in the oil will sour, and the oil will quickly disappear. If you lubricate too much oil with warm hands, it will liquefy.

Drain, cover and rinse two more times until the water is completely clear. Pat in shape with wet buttered hands or bats. Make sure that the creamy hands or bats have been soaked in ice water for at least 30 minutes before using to stop the butter sticking to the ridges.

What is olive oil made of?

Olive oil is produced in different varieties, and depending on the grade and place of extraction of raw materials, as well as the technology of the product, the oil has different quality indicators.

The highest grade of olive oil is the variety “extra virgin olive oil” using only freshly squeezed olives and with a minimum percentage of acidity (0.3%). By production of such oil exclusively ripe olives are used, harvested by hand in the midst of the harvest (late September-early October). At the same time, the raw materials are carefully selected, washed and undergoes a crush process using a press. Olives are pressed without heating, which is why this method of producing olive oil is called “cold pressing”. At the first spin comes out the highest quality oil.

About raw materials for sunflower oil

This type of vegetable oil is present in the kitchen of every hostess. Sunflower oil is added both in salads, and is used in the preparation of the first and second courses. Depending on the quality of the raw materials and on how the sunflower oil is made, the finished unrefined, refined or hydrated oil of the highest, first or second grade is obtained.

Throw each in a bowl of ice water. Clarified butter Clarified butter is great for cooking because it can withstand higher temperatures while removing particles of salt and milk. Leave it to stand for a few minutes, and then pour the solid white layer of salt particles on top. Under this crust will be clear liquid oil - clarified oil. Milk fluid on the bottom can be used in white sauce.

He cooks longer, therefore, he lasts longer and has a wonderful nutty flavor. Strain through gauze into sterilized tin or can, cover and store in the refrigerator. People add all kinds of ingredients to butter these days, but initially it was served this way.

For the production of sunflower oil used sunflower seeds, which are crushed and amenable to pressing. Depending on the production process, the oil is aromatic or completely odorless, transparent or of a beautiful sunny color.

How and from what make butter

Of what make butter, surely, many people know. The use of cow's milk in the production of butter according to GOST standards of technology indicates its high quality and proper taste. Butter, which is made exclusively from high-fat cream without adding vegetable fat, can be considered a natural product with a fat content of 72-82%. But if the production technology requires a neighborhood of milk cream and palm oil, this product cannot be called butter, this oil is classified as a “spread” and animal fats in it are not more than 50%.

With a piece of grilled fish or steak. Drain the oil, then add the parsley and a few drops of lemon juice at a time. Throw a pat or roll into the queens and wrap in greaseproof paper or tin foil, screwing each end so that it looks like a cracker.

Cress oil Replace the cress for parsley in the above recipe. Wild garlic oil Replace wild garlic with parsley in the recipe above. Serve with grilled fish or meat. Fresh Herbal Oil Replace a mixture of chopped fresh herbs, for example. Parsley, onion, thyme, fennel or other herb for parsley.

What is palm oil and what is it made of?

For many years, palm oil is not available overseas product. It is used in the manufacture of many products, including in the cosmetic industry.

This vegetable oil is made from the fruits of the oil palm, namely from the flesh of the palm "plum". Manufacturing technology, though long, but simple. First, the raw material is collected and stored for about a month. After palm fruits are amenable to boiling, where in the process of digestion translucent golden-colored oil rises to the surface. It is collected and stored for several years. Palm oil has properties to solidify at room temperature, becoming white and hard.

How to make homemade butter with a mixer

Peppermint or Rosemary Oil Replace 2 tablespoons of finely chopped mint or 1-2 tablespoons of rosemary for parsley and serve with lamb beef on a grill. Dill or fennel oil Replace dill or fennel for parsley. Mustard and parsley oil Add 1 tablespoon of Dijon mustard to the main recipe.

How to make butter at home from sour cream?

Nasturiel oil Replace 3 tablespoons of chopped nasturistic flowers for parsley. Garlic oil Add 3-5 cloves of minced garlic. Tears over bruschetta or toast. Also great for grilled fish, meat or vegetables. Serve with grilled fish or fresh radishes. Brandy or Rum Butter If you have a food processor, use it for this recipe, and you will get a wonderfully light and fluffy oil.

Raw materials for motor oil

In order for the engine of your car to work “like a clock,” you need to add engine oil to it in time.

Automobile oils are of different types, and which of the proposed brands is right for your iron horse, prompt the requirements for the operation of your car.

It is important to know what engine oils are made of, if making a mistake when choosing the right one can be costly. The basis for engine oil are mineral or synthetic oils. Mineral oils are made from petroleum, synthetic - using chemical synthesis. There are also semi-synthetic, produced from a mixture of mineral and synthetic bases.

Oil at home for gourmets

Drain the oil until it becomes very light. Add icing sugar and whisk again. Then beat in cognac or rum, drop by drop. Serve with plum pudding or minced meat. This method and recipes are from Darling Allen's “Forgotten Cooking Skills” with a photo of Peter Cassidy.

If you have not done so already, you must learn to make butter. Both are rich, yellow oils from fodder cows. They are just not raw. I also like to experiment with my butter. You can make homemade butter from sour or sweet cream, with or without salt, with or without various herbs and spices. However, you do this, using the same general method.

In addition to the basis for the production of engine oil, special additives are used that help stabilize, strengthen or weaken the properties and characteristics of the oil, which normalizes the operation of the engine of a car.

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