Butter was the easiest product to make, require not even a thermometer. Initial with 600ml of pure cream at room temperature, it is whirred in the processor until it starts to "slop". Then it is drained, and this water can also be saved, but the next procedure is to knock it about a bit under cold running water, until the water runs clear. Then it is kneaded to expel additional water and/or slapped between butter pats. It is significant to get rid of all the liquid, because left in it would gradually give the butter a "cheesy" flavor.
Buttermilk is what drains off when butter is made, which, left alone, begins to ferment. Nowadays, it is made with skim milk in the same way as yoghurt - by adding bought buttermilk to heated milk. It really takes longer than yoghurt to set. Buttermilk has a flavorful taste and is good used in muffins, soda bread, pancakes and other baking. To make it at home, buttermilk is added to pure cream and it begins to thicken over 24 hours.
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