2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are literally dozens of types of oil that are available in the store network. The prices of the product are varied, but unfortunately we cannot say that they correspond to the taste and quality.
There is a way to achieve a perfect balance between the taste and quality of the oil without worrying about the content of such harmful E's. This is possible by preparing it yourself homemade butter.
For this purpose, animal cream with 35 percent fat content is needed. There are several ways to make butter. They are time consuming, but once you are ready, in addition to having a premium product, you can safely skip the arm workout in the gym.
Preparation of butter with a jar
In this way you need a jar with a capacity of 700 milliliters to prepare butter. Pour 300 ml of cream into it, then start shaking it vigorously. Use both hands. After 15 minutes, the cream crosses, and at 18, a squeaky sound begins to be heard.
That means you're ready. The butter is ready, and a liquid known as buttermilk has been released from it, which can also be used in cooking.
The method of making butter in a jar is more difficult than the others, but be sure that when you are ready, you will have spent so many calories that you can then try the finished product without worries and scruples.
Preparation of butter with a hand mixer
You can also prepare butter with a hand mixer. Every housewife has one in her kitchen. Put the cream in a deep bowl and start whipping vigorously. The butter will be ready in about 16 minutes. The advantage of this method is that it reduces the tension in the hands as you change them when breaking.
Preparation of oil with a static mixer
The easiest way to prepare oil is with a static mixer. Depending on the size of the whisk, add 200 or 300 milliliters of cream and start the machine. Then read one of the many delicious butter recipes. In 18 minutes you will have a finished product.
You should know that from one liter of animal cream with 35 percent fat content you get about 400 grams of butter and 600 ml of buttermilk. Before you start making the butter, the cream should be at room temperature.
Leave the finished product in a strainer or cheesecloth to drain better. In order to separate as much water as possible from the oil, after it is filtered, it is broken again.
The still soft butter can be molded by pressing it into a suitable box and leaving it to cool in the refrigerator. Once cooled, remove from the box.
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