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I remember the butter as a child. It 'been fun to turn the crank on the churn and make you see the pearls' of butter begin. It took a long time ago in those days, but the pancakes, biscuits and cakes that my grandmother made from buttermilk, all worth it. I often travel 50 miles one way today, just to get to the real milk, but I use a mixer to make butter today.
Buy real milk 2-4 liters at a time. This milk is freshmore time to save milk. When I use the milk after I get home let stand for 24 hours in the refrigerator so the cream will rise to the top of the glasses. I then ladle skim milk. 1/3-full fill my blender with the cream. I put my blender lid and lower speed. Once you start the blender, remove the cap and watch the frothy cream arrive and begin to thicken.
In about 5 minutes tiny beads of yellow butter will begin to form. If the grainsGet the size of a grain of corn and aqueous liquids such as skim milk, butter has formed. Then I turn the mixer off and gently pour off the buttermilk, and save it for cooking. Then I wash the butter. I pour cold water in a blender and turn it on for two or later depending on the waste water. Repeat until the water is clear.
This has several important so that the buttermilk is all washed out of the butter. I have only the first is to save the buttermilkThrow away the butter. I reject the washings later. If the water washing of the butter, I scrape the butter in a shallow dish and press all the liquid from the remaining butter, clearly against the side of the bowl with a rubber spatula.
If all the liquid from the butter as it can be eaten down. This is the sweet unsalted butter. Salt enhances flavor of butter and helps to make it longer. To add salt to use for each 2 cups 2/3-tablespoonbutter. I sprinkle salt all the butter, a bit 'of salt on the butter and fold in on everything I added salt and butter should continue with a look of wax.
The butter should be stored in glass containers. Will be held in the refrigerator for 2 weeks. should last longer in the freezer.
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