What are the correct ways to make butter?

I believe many people like to eat butter, and butter also needs a certain production method. Here's how to make butter for you. I hope you like it.

Method for making butter

Butter can be divided into raw butter (made directly from raw milk), superfine butter (only pasteurized raw milk or cream) and refined butter (partially frozen milk). In taste, it can also be divided into original flavor, semi-salt and salted butter. Butter can be extracted from milk skin, white oil or oil skin condensed from fresh milk.

1, extracted from fresh milk

Methods: Put the milk into a cylindrical container, put the end of a stick with a round plate into milk or goat milk, and keep stirring up and down. After stirring for hundreds of times, some white semi-solid will float on the milk, the white oil will be removed with a sieve, the water will be squeezed out, and then refined into butter.

2. Milk skin extract

Methods: After storing the milk skin, dry it in summer, and then put it into the pot and stir it slowly. Gradually, you can see that the upper layer is yellow and the lower layer is white. Yellow oil is butter, and white oil is sour oil.

3, extracting from white oil

Methods: White oil was poured into a pot and heated for refining. Pour the white oil into the pot, simmer slowly with warm fire and turn it frequently with a spoon. The water vapor is gone, and the color is slightly Huang Shi. In order to prevent over-refining and off-flavor, a handful of A Mu Su (assorted porridge) should be added in the refining process to absorb the water in white oil. Refined su is called yellow oil residue. Because of its high oiliness and strong acidity, it can be used as tea.

4. Extract from the concentrated oil skin of fresh milk.

Methods: Skim the floating oil layer of freshly squeezed milk, then pour it into the pot and heat it with warm fire while stirring. When cooking, the butter will come out, the dregs will sink and the butter will be skimmed. The rest is yellow oil residue, but this yellow oil residue is very sour.

Butter nutrition is the first of dairy products. Butter made from milk is rich in nutrients, including vitamins, minerals, fatty acids, glycosylated neuropeptides and cholesterol. Butter is also delicious for cooking. Can be used to fry fish, steak, toast and spread bread. It is not only nutritious, but also delicious, sweet and delicious.

The difference between butter and cheese

1, what is butter?

Butter is made of milk, which is the product of filtering out some water from the thick substance on the upper layer after the fresh milk is stirred. Mainly used as seasoning, nutritious but high in fat, do not overdo it.

In the 5th century BC, the Mongolians in China had already matured and spread various dairy production technologies at home and abroad because they were mainly engaged in animal husbandry. What foreigners call butter is edible oil extracted from milk called cream in China. Mongolians are the first people in the world to process edible butter. Butter, called in Mongolian? Western peach crisp? Its unique and pure flavor and rich nutrition are the best products for herders to entertain guests. Butter can be extracted from milk skin, white oil or oil skin condensed from fresh milk.

2. What is cheese?

In fact, cheese is cheese, and there is not much difference between the two. Cheese is just the name of cheese in Cantonese, and cheesecake is cheesecake. Cheese is a fermented dairy product, most of which is a high-protein nutritious food processed from milk. Generally, it is yellow and blocky, but some of it is flaky or even strip-shaped.

But in foreign countries, cheese is generally flaky and divided into hard cheese and soft cheese. Hard cheese is the kind that can be pulled out when making pizza, and soft cheese is the kind that we often see in China. Small pieces are wrapped in paper and taste like cream.

3. The difference between cheese and butter

Cheese is cheese, which is a dairy product fermented from milk and other milk juices.

Butter is actually processed from milk, but it is the product of stirring with fresh milk and filtering out some water from the upper thick substance. Butter is mainly used for seasoning, which is nutritious, but high in fat and calories. Because of its delicious taste, parents should not eat too much, beware of soaring weight!

Main functions of butter

1, increase satiety.

Butter is rich in fat, maintaining body temperature and protecting internal organs; Provide essential fatty acids; Promote the absorption of these fat-soluble vitamins; I feel full.

2. Promote physical development

Butter is rich in copper, which is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.

3. Improve anemia

Proper consumption of natural butter can improve anemia symptoms caused by eating unsaturated fatty acids or margarine.

4. Nutritional value of butter

The nutrition of butter is the first in dairy products, and its main component is fat, which is much higher than cream, and its content is about 90%. The rest is mainly water and cholesterol, but also contains a variety of fat-soluble vitamins, basically excluding protein. You can fry fish, steak, toast and spread bread, which is not only nutritious, but also very mellow and delicious, sweet and delicious.

Packaging and preservation methods of butter

Send butter

Butter just turned pale yellow (a little white, and its volume increased by about 1 time).

If it is used to spread cakes, you need to add egg white syrup. The production method is to break the egg white, boil sugar and water into broken egg white and continue beating. At this time, add the butter cut into small pieces into it several times and stir until it bubbles (a little white, the volume increases 1.5-2 times). We call butter butter, which can be spread on cakes or added with peanut butter to make delicious cakes with bread. You need to soften butter (not liquid) at room temperature before applying butter.

About clarifying butter

Maybe some comrades have seen it? Clear butter? This word is mistaken for a special kind of butter. In fact, it can be understood as a part of butter separated. The practice is: put the solid butter in a pot and add water to heat it until it is completely melted, and skim off the floating foam. After natural cooling, it will be layered, with clarified butter above and impurities below (as if impurities are equal to clarified butter ...). The usage is to make sauces for baked food, such as diced onion and spices, soaked in white wine vinegar, and then add water to heat and stir the egg yolk in water until it becomes thick, and the temperature should not reach 65 degrees to avoid egg yolk condensation. Then add clarified butter bit by bit and stir until it is milky white, then add seasonings such as diced tomatoes, and you can cook with grilled fish; Even clarify that butter is used in the coffee industry. Butter clarification is partial, and interested comrades can try it.

Packaging of butter

The requirements of butter packaging are mainly to protect its Zhu Xiang, texture, appearance, moisture and color. Airtight packaging is very important, which can not only protect its fragrance from losing, but also resist the pollution of external odor, because butter can easily absorb external odor. Because of the emulsifying properties of butter, the fat in butter is particularly prone to oxidative rancidity. Trace metal ions left on the machinery and equipment of the processing plant will also be used? Something fishy? Taste. The packaging of butter is generally wrapped with parchment, aluminum foil/sulfuric acid paper or composite material of aluminum foil and oil-proof paper. Parchment paper is fragile, the water content should be above 9%, and it should be stored in a clean place with dust-free and humidity of 50%~80%. If it is too dry, parchment will become brittle and easy to break when packaging. On the other hand, if it is too humid, it is easy to grow mold and pollute the butter. Although parchment is resistant to oil, it is still permeable to oxygen, and its translucency will transmit light, which is easy to promote the oxidation of butter. Aluminum foil composite is still the safest packaging for long-term preservation. The composite material of aluminum foil and plastic film is not ideal, because most plastic films are breathable, which leads to the loss of butter flavor and poor oil resistance. It is best to use aluminum foil/paper composite. Paper not only plays a reinforcing role, can reduce the thickness of aluminum foil, but also can improve the technological operation performance of packaging machinery. European countries generally use aluminum foil/parchment composite material to package butter.

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