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.
For those who love seafood, fish, I want to offer an unusual taste sauce. It will decorate your dish and give you a new taste experience. You can please your guests with such an interesting serving of shrimp. If you have a pack of prawns in your refrigerator, then unexpected guests will be something to surprise. The sauce is prepared quickly. Simmer the spices a little and mix all the ingredients. The piquancy of the sauce is given by cardamom, ginger. The sharpness of red hot pepper. The milky taste of coconut shavings makes the sauce tender. Yogurt and coconut sauce can also be served with chicken.
This salad appeared due to the fact that in my family everyone loves chicken broths. The delicious village chicken is boiled, the broth is used for its intended purpose, but the boiled meat has taken root very well in such a salad. With this salad, it is very good to bring the figure into perfect condition, since it is low in calories.
Crumpled potatoes on bread rolls with sour cream, green onions and honeydew-it’s very tasty! This dish is easy to prepare and lean! Just replace the sour cream and butter with vegetable oil!
Gratin is a baked dish made of various products, invented in France, its main distinguishing feature is a delicious baked crust. Many recipes of this dish contain a huge, in my opinion, amount of cheese, butter and cream, completely clogging the delicate aroma of vegetables and other products, and an appetizing golden crust is perfectly obtained with another approach.
The famous toast “Skagen” from the Swedish restaurateur Tore Vretman, whose efforts were collected and promoted traditional Swedish recipes. When foreign fast food began to displace the national cuisine, Vretman by his strong-willed decision introduced this delicious snack into the menu of elite restaurants.
Today we have a very beautiful dessert, which I saw on the cooking channel with Tanya. I could not resist and prepared an unusual cookie “Air Kisses”. Everything is very easy and simple, but how delicious. Be sure to try to cook and you will not remain indifferent to this dessert.
How I love biscuits: they are not much trouble, and with vegetables they are perfect as an addition to soup. It is very convenient to cook soup and bake biscuits at the same time. While the broth is cooking, knead the dough. And, when you prepare the filling, the trimmings go into the soup, as they say, waste-free production. The number of ingredients is given for 2 biscuits with a diameter of 20 cm.
