Butter refers to dairy products and is made from cow’s milk, or rather from cream. Butter is whipped in special apparatuses, where milk is poured. However, butter can be prepared at home.
How to Make Butter Using a Mixer?
Chilled cream of 33% fat content (or more) is whipped in a mixer at maximum power for 10 minutes. 400 ml of cream should make about 150 g of butter.
The liquid separated during this time is drained, and the oily mass is whipped in the same mode for up to 5 minutes.
The liquid separation and whipping cycle is repeated again for 2-3 minutes until the mass is compacted.
The resulting oil is collected with a spoon into a “bun” and slightly crushed. Such a bun should “rest” a little to release some more excess fluid.
Then the butter lump is rolled out on parchment and salted to taste. You can add finely chopped herbs or spices to it. To mix well, it is folded in half several times and rolled out again. In addition to mixing, it is possible to get rid of moisture residues in this way.
How to Make Butter Without Devices?
The butter recipe is very simple:
We take a three-liter jar, pour cream into it (at least 30% fat content) by about 1/3 (a larger amount will be more difficult to beat).
Next, you need to close the jar very tightly and start shaking it with your hands so that the cream inside is actively moving, splashing and bubbling (Turn the jar horizontally and shake with two hands from left to right).
The process takes about 1 hour, it all depends on your physical fitness.
The work is quite masculine, painstaking, time-consuming, but the butter eventually turns out to be very tender and delicious. It is very difficult to find such butter in the store.
Types of Butter
Sour butter
Sweet butter
Amateur butter
Butter with different fillers: cocoa, honey, vanilla (this includes chocolate butter)
What is Contained in Butter?
In addition to a large amount of fat, butter contains vitamins A, D. Butter contains proteins, carbohydrates, minerals and water. It contains carotene and tocopherols.
Butter is the main product for the preparation of ghee. Ghee is simply melted butter. Ghee has an advantage over ordinary butter – it is stored longer.
Where is Butter Used?
Butter is a mandatory component of French cuisine. Real French chefs do not recognize any other butter except butter. In France, butter is part of many desserts, meat and fish dishes, sauces, gravies, pastries. Traditional cake cream is also made from butter and sugar.
Our answer to Western cheesecake is a delicate air cake based on cottage cheese. This is the golden mean between cheesecake and casserole, since the original cheesecake recipe uses soft cheese. But with cottage cheese, the dessert turns out faster, and the taste is not inferior to the original. This dessert will be a great start to the day for your loved ones, an afternoon snack for children or a light treat for dinner for yourself. The white curd mass looks like a snow cover, and the yellow glaze symbolizes the sun. The aroma of vanilla will give you a wonderful mood, and tangerines – anticipation of the New Year.
Sometimes I want wine, but only a couple of glasses. The rest is sent to the refrigerator. Sometimes we have so much to do that we forget about wine for a couple of days. During this time, it loses its taste qualities. Of course, you can finish it, but without much pleasure. But such remnants of wine make an interesting sauce. With sourness and a special aftertaste. I already have a recipe for “wine potatoes”, but there potatoes are baked in the oven in small portions and for a long time. I rethought this recipe and simplified it for cooking in a frying pan. I picked up a recipe for osso buco from turkey, which also plays a special role in wine.
The recipe for this wine was extracted from a magazine published by a supermarket chain. The dish turns out to be 2 in 1: both hot and with a side dish. Helps out when there is not enough time for a long culinary creativity. The name of something fascinating is Osso Bucco! It turns out a soft and tender turkey under fragrant vegetables. The wine gives the dish a special pleasant aftertaste. The colors of my language palette are not enough to accurately describe this. Potatoes in wine are combined with this turkey.
Bright, tender and very tasty pate of herring and baked beetroot. This is a wonderful cold appetizer that can be prepared both for a varied everyday menu and for a festive table. The pate will look especially tempting in baskets of rye bread.
Canapé “for one bite” on homemade crumbly cookies with mashed green peas and cottage cheese with fragrant shrimp. A wonderful snack for the New Year’s table and for the buffet table. I highly recommend it! It’s amazing!
Very tasty bread that you eat and can’t stop. Crispy crust, tender crumb, creamy taste, and how layered it is! Double your bid at once, you won’t regret it!
