How to Make Butter — Homemade Butter Recipe: 30 комментариев

  • 07.05.2017 в 05:15
    Permalink

    I have done it and it is delicious! I always rinse the butter by just putting plain cool water in it and stirring it and straining it, and I do that two or three times. I saw or read about it done that way a while back. I don't know for sure why but if I was to venture a guess I would say so it stays good longer, my guess being that the milk liquid would sour sooner. But that's all just guess work. I don't think it matters if you only make a little bit to use up immediately.

    Ответ
  • 15.05.2017 в 06:57
    Permalink

    you need to wash it because the buttermilk stuck inside the pockets will go rancid before the butter, but by not washing it the butter in turn will go rancid.

    Ответ
  • 16.05.2017 в 09:59
    Permalink

    I can't tell you how much I love Chef John. He is the greatest cooking teacher ever!! And so funny!! Love you, John!!

    Ответ
  • 30.05.2017 в 21:47
    Permalink

    If you don't wash the butter, it will have a heavy cream taste, wich I like better. You can also knead in herbs and spices, and salt.

    Ответ
  • 31.05.2017 в 05:04
    Permalink

    So, out of curiosity, I watched another recipe for making butter — turns out the rinsing is to clean out the last of the butter milk so that the fatty butter will last longer. She figured up to 3 weeks in the fridge.

    Ответ
  • 09.06.2017 в 11:35
    Permalink

    Learned to do this as a class project in first grade! It was sublime and still a delicious, haunting memory. About washing/rinsing the butter; if you don't do it, the milk solids clinging to it will go rancid and your butter will spoil in a matter of days.. I know because it's happened to me. Unless you're going to use it all up right away, you have to press all the liquid out of it (with a wooden spoon) and drain it off. Do this until it exudes no more milky substance, then rinse and store. If you omit this final step, you know what spoiled, sour milk tastes like? That's what you'll get. Got some in the fridge right now and it can't be used for anything. Gotta throw it out.

    Ответ
  • 03.07.2017 в 04:45
    Permalink

    Do you know why Western novels occasionally describe the pleasure of drinking buttermilk? (Lonesome Dove by Tom McMurtry is the example that comes to mind)? Because fresh buttermilk without culturing is quite a delicious side-product of making butter — and it's just about fat-free! Weird, I know, but don't knock it 'til you've tried it.

    Ответ
  • 07.07.2017 в 04:43
    Permalink

    Washing the butter with fresh, cold water removes the buttermilk, which will quickly turn rancid and ruin your butter. And by the way — you forgot to salt it! Are you nuts? Unsalted butter sucks…

    Ответ
  • 15.07.2017 в 10:10
    Permalink

    You wash the butter to get out the rest of the buttermilk that straining doesn't remove. It serves to prevent the buttermilk from going rancid inside the butter.

    Ответ
  • 19.07.2017 в 17:49
    Permalink

    There are still milk solids left behind in the butter that didn't make it into the buttermilk, and so it's important to wash the butter if you want to keep it for more than a day, even in the refrigerator. Knead the butter until all the liquid comes out, and then run it under a faucet while kneading it, and continue until all the liquid runs clear. Hope you get this post even though this video is quite old .

    Ответ
  • 29.07.2017 в 19:55
    Permalink

    1) To clarify, cultured buttermilk is usually made by culturing milk, and no butter is actually produced in the process. Traditional buttermilk is the stuff that separates out when butter is made. The only reason that cultured buttermilk is called buttermilk is because it is slightly sour and made of milk, like buttermilk.

    Both traditional and cultured buttermilk are useful for cooking and baking, but only cultured buttermilk is useful for making certain types of cheese, like cheddar or jack. (Cheeses that use a mesophilic starter culture, for those interested). I find that traditional buttermilk tastes pretty good straight, but I don't like cultured buttermilk straight.

    Of course, it seems a little more complicated when you realize that there are cultured and sweet cream butters, but it isn't too bad.

    So, sweet cream butter just means that no bacterial culture was added to the cream before the cream was turned to butter, and cultured butter had a bacterial culture added before being churned to butter, with some time between the culturing and churning to give the bacteria time to work. Both of these processes produce traditional buttermilk, not cultured buttermilk, even though traditional buttermilk from cultured butter will contain the bacteria used in culturing the cheese.

    The term cultured buttermilk is reserved for milk that has had a culture added to it to sour it. Cultured buttermilk is to milk what sour cream is to cream. In fact, you can mix a little cultured buttermilk into cream and let it sit at room temperature for half a day or so to turn the cream into sour cream.

    2) Washing the butter keeps the butter cold as you knead it with your warm hands. The process of kneading and washing removes more of the buttermilk, which develops acid over time and spoils the butter faster. So the washing step is primarily a mechanical food preservative. If you are using the butter fast enough, it probably isn't necessary. Kneading is also the time when salt is added, if one is making a salted butter.

    Ответ
  • 04.08.2017 в 05:10
    Permalink

    I use 1/2 gallon of cream, purchased our big,"Box store", trying to find the one with the best date on the container. Bring it home, put it into a larger container, add plain yogurt with live ingredient bacteria. Let it set for 12 to 24 hours at room temp. Put it back in the refrigerator until it is about 58' F. Then I use my counter top mixer. I have butter in about 17 minutes. I use cold water and wash at least 2 times. Washing will help the butter many ways, but the real reason is to help the butter last longer. Any remaining whey or butter milk will cause the butter to spoil sooner. John, keep doing your great videos, and be sure to include the humor. Blessings.

    Ответ

Добавить комментарий

Ваш адрес email не будет опубликован. Обязательные поля помечены *