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I remember the butter as a child. It was fun, is based on the churn and look butter grains are starting to crank. It took a long time ago in those days, but the pancakes, biscuits and cakes that my grandmother made of buttermilk, it's worth it. I often travel 50 miles one way, now just get the milk true, but I use a blender to make butter today.
I am the real milk from 2 to 4 liters at a time. This milk is much coolerSave more milk. When I go home, the milk you let it rest for 24 hours in the refrigerator so that the cream is at the top of the lenses for the collection. I then scoop the cream from milk. I fill my 1/3-full the blender with the cream. I put on the lid and let my mixer with the lowest rate. Once I do I remove the cap of the blender and watch the cream until stiff and begins to thicken received.
In about 5 minutes droplets of yellow butter will begin to form. If grainsAre the size of a grain of corn and the liquid is watery like skim milk, the butter is formed. Then I turn carefully with the blender and pour the buttermilk and then save it for cooking. Then I wash the butter. I pour cold water in a blender and turn it drain for a second or two then the water. I repeat the process until the water is clear.
This is imoportant, so that the buttermilk is all washed butter. Except only the first and buttermilkpoured the butter. Reject subsequent washes. When the water runs clear from washing the butter, I scrape the butter in a shallow dish and press all the liquid residue of butter, by it against the side of the bowl with a rubber spatula.
When all the liquid from the butter has been pressed can be eaten as is. This is called soft salted butter. Salt enhances the flavor of butter and helps them last longer. I 2/3-tablespoon of salt for every 2 cups of add --Butter. I sprinkle salt to butter a bit 'of salt on the market in butter and fold it inside, I continued until all the salt was added, and the butter has an appearance of wax.
The butter should be stored in glass containers. It will keep in refrigerator for 2 weeks. More information should be kept in a freezer.
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