Butter is one of the most sought-after products on our table. A natural product is very valuable for human health. 100% cow butter is rarely found in modern stores. It has extremely useful properties. Only 15-20 g of the product gives a person a third of the daily dose of many vitamins. It contains all the nutrients that are important for a person, which are considered necessary for the quality work of the organs of vision, for proper bone growth, so that both the epidermis and hair become healthier.
What is it and what does it look like?
This product is made from cow's milk. This is a special concentrate of milk fat base (from 78 to 82.5%, if this product is melted, then 99%).
Real butter can only be called a product that is made from cream and has a fat content of 82.5%. All kinds of emulsifiers, added preservatives, as well as flavorings, food colorings and other popular additives are used to replace the natural base in the product, and signal to the consumer that he is choosing not animal oil, but at best just margarine or spread.
If a product has a fat content of less than 82.5%, it will no longer be 100% natural oil, even if it is called that on the packaging.
A product with a fat content of 82% from different companies can vary significantly in terms of density. Often the product is very hard, sometimes too soft. The density here will depend on the MJ - the mass fraction of fat in the product itself. The higher the MZD, the less dense the product will be. In dairy production, this indicator is calculated according to a special formula and must comply with established standards.
Light types of oils are usually much cheaper because they contain trans fats, which are harmful and even sometimes dangerous to humans.
What are they made of?
A quality product is made from first-class cream. They are distinguished by excellent taste and healing properties; they contain a set of fatty acids, vitamins and other useful elements. They have a low melting point - only 32-35 degrees, and a low solidification point - 15-25 degrees.
They contain both proteins and carbohydrates, various mineral components and liquid. The natural product is moderately high in calories (about 73 kcal per 100 g) and will be perfectly absorbed.
The milk component of the product gives a feeling of cheerfulness and energy for a long time. Therefore, bread with a small layer of butter has always been considered the best breakfast. The product significantly strengthens our body.
Composition and fat content
The composition of the product can be from 50 to 150 fatty acid bases. Most of them are saturated, but there are also unsaturated ones. The latter have the ability to remove "harmful" cholesterol from the body, help in the functioning of the organs of vision and the nervous system, and make the mucous membranes healthier.
- Vitamin A(another name is retinol) helps the immune system protect the body from various kinds of harmful microbes and viruses, it is a serious antioxidant. Retinol will help heal various ulcers and erosions of the digestive systems faster.
- Vitamin E helps the production of sex hormones, restores damaged tissues, is also an antioxidant, helps maintain a healthy appearance of the epidermis, hairline.
- Vitamin D participates in metabolism, helps to form tissues of bones and joints, it is also called growth vitamin.
- Vitamin K will affect the level of blood clotting. The fat base of milk will allow the human body to properly absorb calcium - a very important component for the activity of all muscles and the creation of strong bone tissue. The high calorie content makes it one of the most vital elements in the diet of recovering breastfeeding mothers as they require quality energy sources.
You also need to remember about the huge list of mineral compounds: among them you can see sodium and magnesium, zinc, selenium, as well as copper and manganese, iron.
As part of this product, a fifth of each gram is a carbohydrate component, it is expressed in the form of natural saccharides. Experts refer cow butter to quite high-calorie products; in 100 g, 82% will be occupied by fatty bases. Proteins - up to 1 g, cholesterol - about 200 milligrams. There are also omega acids, as well as ash and dietary fiber.
Varieties
According to accepted standards, the product must be produced from cream that has been pasteurized (with or without sourdough) Therefore, we can distinguish the following subspecies of oil:
- sweet creamy (from heat-treated cream);
- sour cream (from cream that is fermented with special ferments and pasteurized at the same time), which will give the product bright flavor notes and a stunning aroma.
Within this classification, the release of a cow's milk product can take place with or without the use of salt, Therefore, you can find such types of oil as:
- salty;
- without salt.
Different oils also differ in the amount of fat in them: delicious "Tea" - 50% by weight, fragrant "Sandwich" - 61%, nutritious "Peasant" - 72.5%, fresh "Amateur" - 80%, excellent "Vologda" - 82.5%, the most natural "Traditional" - 82.5%.
When the product is released, it is allowed to add.
- For the production of fatter types of oils - ordinary salt, dyes, bacterial elements and bacterial concentrates.
- For products with a low level of fat - dyes, special flavors, vitamins, other additives, and in addition, a certain amount of lactic acid bacteria.
Butter with all kinds of flavors is produced only from the best cream, cocoa powder, a little honey, sugar and fragrant vanillin, as well as 100% fruit or berry juice are added to them.
A melted variety is also produced from cow butter - it is melted from milk fat at 75-80 degrees, while it is immediately cleaned of various impurities.
Butter is made in two ways: 30-45% of cream specially prepared for this purpose is churned in special devices - “butter producers”, and cream with a high fat content is converted in special designs - “butter formers”.
Butter is made not only from the milk of cows familiar to us, in many states it is produced from the milk of goats and yaks, horses and sheep, buffaloes and other animals.
Each of the existing varieties of oil will have its own taste, without additional impurities and unfamiliar flavors.
There are special types of oil:
- when it is mixed with vegetable products (sunflower oil);
- when it is defatted (it has little fat);
- when it is recombined (reconstituted from milk powder).
Today in stores you can also see sweet butter and chocolate, a product with herbs, garlic and lactose-free - for people who are lactose intolerant.
How to choose?
On the packaging of the oil, its grade is always indicated. A product familiar to our table will have a fat content of 82.5%. 78% have "Amateur oil", from 72.5% - the incomparable "Peasant". If this level is less than 70%, then it will not be oil, but a combined product.
A 100% natural cream product will not contain vegetable fats. There should be only cream and milk itself. If there is a palm component in the composition, then this is margarine.
A product made from real cream in winter has a bright snow-white color. But the product made in the summer will have a beautiful yellow undertone, which is obtained due to the fact that the cows eat freshly cut grass. Only non-natural additives can give a yellow color to a product in winter.
The cooled product should be as plastic as possible and it should be easy to spread on bread. If it begins to crumble and crumble under the onslaught of a knife, then the product contains not only natural ingredients.
You can find out the quality of the purchased product by the smell. No modern flavoring can create the smell of a truly real creamy product. It has the purest, without various impurities, slightly perceptible creamy aroma. If you can smell the product through the packaging, then the pack will obviously contain an overly flavored cheap fake.
If you buy oil by weight, first carefully examine its cut in the window. Excellent butter will differ from its non-natural counterparts in a dense, dry texture with a sheen. Small drops of moisture may be visible on the product.
Manufacturers often “hide” information about the presence of vegetable fats in the composition with the help of an almost unreadable font.
If you can't read the ingredients of a product, it's best to stop buying it right away. The presence of beautiful prefixes like "extra" or "special" to the name of the oil indicates that you have a combined product.
Subtleties of use
Today, the creamy product is used in many areas.
- In medicine. In this industry, it plays the role of an ingredient that nourishes, softens, and warms. It is found in well-known creams, ointments, drinks, various wound healing compresses. Folk healers treat with this product an impressive number of serious ailments. These are skin problems, as well as interruptions in the work of the stomach, bronchitis and various infections. To make it even more beneficial, oil is often added to milk or honey, diluted with aloe juice, or nuts, berry or fruit juices are added to it.
- In cooking. It is often fried. It is introduced into the dough, constantly found in air creams, delicious desserts and nutritious sauces. It is smeared on bread and it will be perfectly combined with sausage, cheese slice. Oil can make many edible products more palatable.
- In cosmetology. The product is often present in creams, handmade lotions and factory-made products. Masks with this product are able to prolong the youthfulness of the skin, make it softer, help maintain water balance, relieve peeling and minor abrasions. In addition, the product is used in hair care. Using it systematically, you will quickly cope with dry hair, their frequent loss, brittleness, and get rid of dandruff.
daily rate
Oil can be eaten at least every day, but only in an amount that will not exceed 10 g for children under 7 years old, and 15-30 g for adults and adolescents.
The best option is to spread butter on bread, because in this form the product will be better absorbed. If you love sandwiches, you can put cheese or sausage on top of the butter.
To make traditional dishes more nutritious, oil is also included in their composition. They are often seasoned with vegetable or fruit salads.
During an exacerbation of diseases and with beriberi, the oil will strengthen children's immunity. In this case, it should not be consumed more than 30 g per day.
At what age can children be given?
This versatile product can be included in the diet of children. Butter is called by many pediatricians an excellent source of energy for children from the age of one.
Daily intake of this product will improve the performance of the digestive tract, thanks to it the speed of all metabolic processes will be improved. The oil will allow the nervous system and brain tissues to form qualitatively.
From a very early age, babies need to eat natural oil little by little, because it protects the body that has not yet grown strong from various kinds of diseases. This product has a great effect on the intellectual level of development of babies, with its help, vision is strengthened.
The benefits of oil are achieved due to the presence of many vitamins and mineral elements in the composition. These components help the child's body to develop properly.
During pregnancy
The benefits of cow butter for women are obvious. This benefit comes from:
- cholesterol. It helps to maintain the balance of female hormones at the right level, but its lack will lead to the disappearance of menstruation and infertility.
- folic acid. It helps to improve the appearance of the epidermis, hair and nails.
- lipids. Fats that accumulate in the cells will help protect the skin from wind or frost.
- calcium. Its presence is important for pregnant women and for women during breastfeeding.
For diabetes
Fatty oil is extremely useful for gout, but you can eat it in strictly defined quantities.
Many types of product for diabetes are often consumed not only recommended, but also necessary. The human body cannot do without fats. These components are considered vital and, in many cases, irreplaceable. Vegetable oil, like butter, will not increase blood sugar levels. Fats together with proteins will give a feeling of fullness, which will last for a long time after eating.
Those who are allergic to cow's milk should be very careful when including natural butter in their diet, and those who have a very severe allergy to milk, it is better to completely abandon this product. You can successfully replace it with vegetable oils.
For information on how to check the quality of butter, see the video below.
Butter is familiar to each of us since childhood. Someone cannot imagine a sandwich for breakfast without it, someone adds it to cereals, potatoes, dough.
Butter is a product obtained by churning cream or industrial separation, most often from cow's milk.
Butter contains a large amount of milk fat - from 50 to 80%.
According to Russian GOST, natural butter is considered to be a product that contains only animal, milk fat. And no herbal supplements.
Butter can be sweet-creamy, sour-creamy, salty.
Sweet butter is made from fresh pasteurized cream. Sour-cream from cream, fermented according to a special technology.
Salted butter is obtained by adding salt.
We have been scared for many years that butter contains cholesterol and is harmful to eat. In fact, eating butter is beneficial, especially for breakfast and in cold weather.
This nutritious product is perfectly absorbed by the body and charges with vivacity and energy in the morning. So our grandmothers and mothers did the right thing by serving a sandwich with butter for breakfast or adding a small piece to porridge.
The oil is also useful for colds. Who does not remember how in childhood we were given milk with the addition of butter, honey and a pinch of baking soda.
Butter also contains: vitamins - A, B, D, E, K, water, protein, carbohydrates, amino acids, minerals.
In old age, oil should be consumed in food to avoid osteoporosis. In addition, if a person refuses butter, then in old age he can fall into dementia.
In children, schoolchildren and students, oil improves learning ability, as it promotes the renewal of brain cells. Oil also has a beneficial effect on vision.
Butter is useful not only for health, but also for beauty. For those who regularly eat a little natural butter, the skin remains smooth for many years, the hair is lush, the teeth, nails and bones are strong.
Without butter, the body does not absorb fat-soluble vitamins, and this reduces immunity, makes the body vulnerable to stress and poor ecology.
It also supports the nervous and reproductive systems.
In women who refuse butter, interest in intimate life disappears and an early menopause sets in.
Butter promotes the production of serotonin, which is called the "hormone of happiness" and thus improves mood, preventing depression. This is especially important in the cold season, when the day is short and often gloomy.
Butter helps to fight not only with old age, but also with everyday fatigue, overwork, and helps to get enough sleep.
Butter also has a very useful property - it reduces cravings for sweets.
A classic butter sandwich in the morning will not hurt those who care about their figure. Just a day you need to consume no more than 30g of butter.
But only natural oil will benefit, so you need to carefully read the composition of the product, pay attention to the GOST sign. Now for Russian oil, the standards GOST 37-91 and GOST 52-253 apply. And remember that good oil does not come cheap.
To make sure that the purchased oil is natural, it must be put in the freezer. Milk fat hardens from low temperatures, so if the butter becomes hard, then it is of high quality, and if it is easily crushed, then it is a fake.
Butter is really rich, but it can do harm if you only eat a pack of butter a day.
However, for people with "cholesterol" problems, oil is reduced to a minimum. Here you need to consult with your doctor.
And now some recipes with butter.
Sandwich with onions and eggs
You will need:
6 slices of bread;
- 3 eggs;
- 40 g green onions;
- 10 g of dill greens;
- butter;
- salt to taste.
Cooking method:
Fry the bread in butter, sprinkle with chopped onion, dip in beaten eggs, salt and bake in the oven. When serving, sprinkle with chopped dill.
Butter Cookies
You will need:
- 500 g flour;
- 1 1/4 cups of milk;
- 100 g of butter;
- sugar to taste, you can without it;
- salt.
Cooking method:
Mix all the ingredients, knead the dough. Let him lay down. Roll out, cut out crescents with a glass, put on a greased baking sheet, sprinkle with a mixture of cinnamon and powdered sugar.
Bake in the oven on medium heat.
Pasta with butter
You will need:
100 g of cheese;
- 10 g of leaves;
- 80 g butter
- salt as desired and to taste.
Cooking method:
Grate the cheese, chop the mint, mix, add butter, beat well, you can use a mixer and smear it on bread or croutons.
Such pasta can be prepared with celery instead of mint or with parsley.
Apricot mousse
You will need:
- 350 g apricot;
- 5-6 egg whites;
- 150 g of sugar;
- 30 g butter.
Cooking method:
rinse, remove the bones, pour water to cover them by 1 cm and cook until soft. Remove, rub through a sieve, cover with sugar and cook for 5 minutes.
Beat the egg whites and add to the hot puree, put the mass into molds, greased with oil and bake in the oven.
Butter is used in cosmetics to moisturize and soften the skin.
The mask is universal
Grind a piece, measure a tablespoon of the mass and mix with a teaspoon of softened butter, grind well, spread on the face like a cream. After 15 minutes, remove with a napkin, wash with warm water and wipe your face with an ice cube.
To rejuvenate the skin and eliminate dryness
Mix 1 tbsp. a spoonful of softened butter with 1 raw yolk, grind well and apply on face for 20 minutes.
Remove with a cotton swab dipped in warm water.
Wash up.
Nourishing mask for lips.
Grate an apple on a fine grater.
Mix 1 teaspoon puree with 1/2 teaspoon butter. Apply to lips for 20 minutes.
Masks for dry flaky lips
Mix 1 teaspoon of honey with 1/2 teaspoon of softened butter, apply for 15 minutes, massaging gently.
Wash off with warm water.
Personally, I associate the phrase "homemade oil" with early childhood. I remember myself as a little girl, sitting with my grandmother in a cozy hallway behind a wooden tub of sour cream. We often made butter with her at home, softly singing old favorite songs.
For a number of my acquaintances, the same phrase evokes completely different associations. Hearing it, they present a simple healthy product, while at the same time comparing the preparation of butter at home with a huge headache. Yes, not everyone understands that making homemade butter is quite easy.
Why cook homemade butter
Making homemade oil should be for those people who love themselves and natural products. Of course, if you eat high-quality store-bought butter, then nothing terrible will happen. But you must be aware that this product, unlike homemade butter, is not made from cream alone.
Oil producers are allowed to add dyes, bacterial preparations, preservatives, flavors, emulsifiers, stabilizers, etc. to their products. Do you want to eat fresh bread smeared with stabilizers and preservatives in the morning? No? That's the same. And it’s not yet a fact that the oil you bought contains only what we have listed. It may consist of more unexpected and dangerous components. Do you still think that cooking butter at home is a whim or stupidity? Hardly. Well, then we will learn how to make healthy butter.
Homemade butter from collected cream in a jar in 15 minutes
To prepare about 80 g of amazingly tasty and healthy homemade butter, you will need about 300-330 ml of cream. You can collect them from homemade fatty milk. Just take a small ladle or mini ladle and skim the cream off the top of the milk. Of course, you can take them away with a spoon, but this way the collection process will be delayed, and our task is to make homemade butter as quickly as possible.
Pour the collected cream into a half-liter jar. If you want to whip butter at home using a jar, you need the cream to take up no more than two-thirds of the container. Therefore, if you have about 330 ml of cream, a 500 ml jar will be an ideal vessel for whipping homemade butter. Beating more butter at a time, selecting a lot of cream and using a larger jar, will be a little more difficult and longer. It is better to choose a container with some kind of corrugated sections, notches, because, using a jar with smooth walls, you risk breaking a vessel with oil that has not yet formed. A jar with a hermetically sealed lid is especially good.
So, pour the selected cream into a jar, close it with a lid. Take a glass container and start shaking the cream so that it hits either the bottom of the jar or the lid with which it is closed. After 5-10 minutes, you will notice that small particles of oil begin to form on the glass. Shake the jar for another four minutes. If you opened the lid and saw an already formed slab of homemade butter, you can stop shaking and start washing the butter product.
First, drain the cloudy liquid (buttermilk) from the jar, then rinse the oil under cold water. You can rinse homemade oil directly in the jar until clear water runs out of the vessel. In this simple way, you can cook butter at home in 15 minutes.
Attention: the milk from which you select the cream should be at room temperature. If you start whipping too warm cream, the butter may turn out to be watery. And it will take much longer to work with a cold product. Then whipping can drag on for 20-25 minutes.
In order for the oil obtained at home to be stored longer, it needs to be slightly salted. After that, the butter should be wrapped in foil and put in the refrigerator.
Butter in a jar of purchased warm cream in 4 minutes
You can whip butter in a jar of cream in five minutes or even a little faster. But for this you better buy heavy cream. Of course, even very fatty, but cold cream will need to be whipped for at least 15 minutes.
Before you start making homemade butter, chilled cream should be kept out of the refrigerator for about 10 hours so that it warms up evenly and well. After that, you will have to shake the jar for about four minutes. When the oil is knocked down, you need to carry out all the actions mentioned above (drain the buttermilk, rinse, salt, etc.).
Homemade butter in a modern manual churn in 3 minutes
Not everyone wants to shake a jar unsuitable for whipping homemade butter even for those same 5-15 minutes. Many people simply consider it undignified to cook a product in a vessel not intended for this purpose. If this process does not appeal to you either, then you can buy a modern manual mini-churn. To be honest, it also resembles a jar. Such a churn is closed on both sides with lids. Cream is poured from the side where the silicone gasket with holes is placed.
To prepare 125 g of butter, you will need 220 ml of farm cream. You just slowly pour in the cream that seeps into the jar through the holes mentioned, and put it to stand. It is good if the air temperature in the house where the cream is located reaches 25 ° C. The cream should stand in the churn for about 8 hours. After that, you just need to shake the churn for about three minutes.
Now open the lid on the side of the churn that is designed to pour in the cream. Drain a few tablespoons of the remaining liquid through the holes. After that, pour a little water into the churn and rinse the oil. After draining the water, open the churn from the back. Take a spoon and take out the oil.
Salt the prepared homemade butter and send it to the refrigerator to cool. Having such a special device, you can make not ordinary homemade butter, but with the addition of various ingredients. For example, girls can whip butter with honey. But men will like homemade garlic butter.
Going back in time or cooking in a wooden churn
You can also look for a wooden churn. Not only does such a butter churn look pretty colorful, it will also give you the opportunity to remember how you used to make homemade butter with your grandmother (well, of course, if this happened in your life).
A wooden butter dish usually consists of a mortar, into which sour cream is poured, a lid that prevents splashing of the whipping product and a crush, a kind of stick (whipping is done with it). This stick, at the end of which there is a circle with holes or another figure, is inserted into the hole on the lid. After you pour the sour cream into the mortar, put on the lid with a stick inserted into the hole, and start whipping the butter.
Remember that it is impossible to fill the churn with sour cream to the top, otherwise it will crawl out, splatter. It is better if you fill the mortar with sour cream by a third. It will take 15-20 minutes to beat homemade butter in a mortar.
If some of the sour cream nevertheless crawled out, you can collect it and, having slightly opened the oiler, return the escaped product to its place. When the sour cream stops jumping out, and you hear squelching sounds, it can only mean one thing - the butter has whipped to such an extent that the buttermilk has already stood out. Work a few more minutes and you can pull out the oil.
Food processor instead of churn
If you urgently need to get about 250 g of butter, for example for baking a pie, and you don’t have time to heat the cream at all, you can use a food processor. It will quickly churn even chilled cream into butter. Many food processors come with a special butter knife.
To make butter in a food processor, simply pour the cream into the mixing bowl and start whisking until the buttermilk comes out. Almost 250 g of homemade butter is obtained from 400 ml of bazaar heavy cream. When the oil is cooked, pour it into a colander and rinse. If you didn't use all of the oil when baking, you can wrap the rest of it in parchment paper and put your own natural product in the refrigerator.
Making butter at home with a mixer
To prepare 450 g of butter, you will need about a liter of not too thick sour cream. From fatter sour cream, you can get about 600 g of homemade butter. This method is good because using a mixer, as well as a combine, you can quickly make butter from a chilled dairy product.
Before you put medium-density sour cream in the refrigerator, it is better to pour it into a bowl, in which you will then beat the butter. At first, the mixer speed can be set higher, but after a few minutes, when the sour cream turns into an oily crumb, reduce the speed of your manual apparatus. Otherwise, everything will start to scatter in different directions.
Beat the butter until the crumbs begin to float in whitish water. After that, discard the oil in a colander to get rid of the liquid, but do not rush to crush it into a solid lump. Only after thoroughly washing the oil crumbs under cold water, you can begin to form balls from homemade butter. Wrap the pieces of butter in cling film and put in the freezer.
Cooking butter in a saucepan from congealed cream (non-waste production)
There is no particular need to whip the hardened cream in a food processor or with a mixer. Yes, and whipping completely thickened cream with the help of technology is a bit problematic. You can do this with a regular tablespoon.
To get 400 g of homemade fatty butter, you need half a liter of thick commercial cream, a saucepan, a spoon and a little time. Pour the cream into the saucepan and start stirring them. After a few minutes, the cream will seize even more and the stirring process will go tighter. You, in fact, just have to carefully crush the cream against the side of the saucepan.
Such an occupation seems a little tedious at first, because it is not known how much more heavy cream will have to be kneaded. But when you see how the buttermilk begins to stand out, you understand that there are only 5-6 minutes left before the process is completed. This water that stands out, as in the previous methods of cooking oil at home, must be disposed of. Do not rush to drain it into the sink, because you can collect buttermilk in a bowl and, replacing milk with it, make delicious pastries. It turns out that 500 ml of heavy cream, with proper handling, will provide you not only with 400 g of butter, but also with 100 ml of buttermilk for charlotte.
To quickly get rid of the released liquid, tilt the container slightly while kneading the cream near one of the sides of the saucepan. Then the buttermilk will run to the opposite side of the pan without mixing with the butter. You can get homemade oil using this method, without rushing anywhere, in 10 minutes. Since you are unlikely to quickly eat 400 g of fatty butter, it is reasonable to freeze some of it.
How to shape homemade butter
If you want to get a perfectly smooth piece of beautifully shaped butter, then you need a plate and sleight of hand. Separated from the buttermilk, washed and squeezed out of the water, put the oil in a deep plate. The piece should be of such a size that it can roll slightly on your dish. Now start throwing up some oil. This will knock out excess water and make the surface of the product smoother. Oil must not only be tossed, but also rolled on a plate. Using a plate, you will get a piece of butter, free from residual water, with a smooth surface and a regular oval shape.
Recipes for making original homemade butter
It has already been mentioned that you can cook homemade butter with garlic or honey. But these are not all products that are ideally combined with butter. Let's do something different and make delicious homemade butter with peppers and onions for men, orange peel and cranberries for women, etc.
Homemade pepper and onion oil
Cut half of the Bulgarian red pepper into pieces and fry in a pan until soft. After that, put the pepper in a food processor, add 100 g of homemade butter, a few stalks of green onions to it. Add salt and ground black pepper to taste.
Put the carefully ground mass on parchment paper or foil and twist a small sausage. Now our original oil needs to be cooled in the freezer.
Homemade butter with cranberries and zest
To prepare sweet homemade butter, in addition to 100 g of freshly made butter, you will need two tablespoons of cranberries, the same amount of maple syrup, a large spoonful of orange zest.
Place oil and cranberries in a food processor. Wash the orange and finely grate its skin. Pour butter and strawberries with syrup, add a spoonful of zest and chop all the ingredients well. The resulting mass, as well as the previous one, is placed in foil (baking paper), twisted into a sausage and frozen.
Butter at home for gourmets
This homemade oil is sure to please both boys and girls. First of all, you need to get all the same 100 g of homemade butter. You can get it in any of the ways mentioned (using a food processor, mixer, manual churns, jars, spoons with saucepans, etc.).
So, for a gourmet snack, in addition to butter, you must have parmesan. Four tablespoons of grated Parmesan are enough to make the original sandwich butter. Put the oil together with parmesan in a food processor and add sun-dried tomatoes (two tablespoons) to them. The finishing touch is basil leaves. Take no more than five leaves. Everything, our ingredients are ready to grind.
The resulting gourmet snack also needs to be wrapped in paper or foil, like sweet butter with syrup or spicy with pepper.
Homemade butter with herbs for meat and potatoes
I don't know about you, but some people like to eat fried potatoes with grass-butter steak. To prepare this creamy masterpiece, you need to mix 100 g of oil with a spoonful of lemon juice, two pinches of salt, rosemary, parsley and oregano (1 tbsp each). The oil is served chilled.
Butter is the main product derived from cow's milk. It is a concentrate of milk fat (78 - 82.5%, in ghee - about 99%).
By taste, aroma, nutritional value, butter belongs to the best and most valuable edible fat. This product is characterized by high calorie content, digestibility (up to 98.5%) and vitamin content (vitamins A, B, E).
Butter, due to its chemical composition, structure, calorie content, fusibility and nutritional properties, is one of the essential elements of dietary and baby food.
Butter is commercially available salted and unsalted. By adding salt, an increase in the stability of the oil during storage is achieved.
Classification and assortment are determined by production technology and chemical composition.
Butter and ghee is available for sale in four grades: extra, highest, 1st and 2nd.
Butter types
Sweet cream butter - produced from fresh cream - a common butter produced in Russia.
Sour cream butter - is produced from cream fermented with lactic ferments (to give the butter a specific taste and aroma). For the production of these two types, cream is pasteurized at a temperature of 85-90 °C. Vologda butter - made from fresh cream, pasteurized at higher temperatures (97 - 98 ° C). Amateur butter - is characterized by a higher content of water than in other types of butter (20%, in other oils 16%, in ghee 1%) and some non-fat substances.
Oils with fillers are made from fresh cream with the addition of cocoa, honey, vanillin and sugar, natural fruit and berry juices as flavoring and aromatic substances.
Butter should be used mainly for serving, for sandwiches, for watering ready meals.
Standard butter should have the following quality indicators:
- purity of taste and smell,
- absence of foreign tastes and foreign odors,
- consistency density (small water droplets are allowed on the oil section),
- color uniformity - color white or cream.
Salted butter also requires uniform salting and a salt content not exceeding 2%.
Ghee is also made from butter, melting milk fat from butter at a temperature of 75 ° - 80 ° and separating it from related impurities. It contains at least 98% fat, but there are practically no biologically active substances.
Unsalted butter is made from pasteurized cream with or without the use of pure cultures of lactic acid bacteria, that is, this butter can be produced sweet-cream and sour-cream.
Unsalted butter contains at least 82.5% fat and no more than 16% moisture.
Salted butter They produce, like unsalted, from pasteurized cream - sweet cream and sour cream. Salt is added as a preservative and as a flavoring agent, but not more than 1.5%.
Salted butter contains at least 81.5% fat and no more than 16% moisture.
Vologda butter- unsalted, made only from sweet cream, pasteurized at high temperatures. The oil is washed once, it contains an increased amount of protein, and is less stable during storage than other types of oil.
Contains fat not less than 82.5%, moisture not more than 16%.
amateur butter- unsalted, made from sweet pasteurized cream in continuous butter makers. Contains fat not less than 78%, moisture - no more than 20%. Its characteristic feature is that it is not washed and contains up to 2% dry fat-free substances.
Peasant Butter- unsalted sweet cream and sour cream. Contains an increased amount of milk plasma (water with dry skimmed milk residue), moisture - no more than 25% and fat - no less than 72.5%.
Diet Butter- unsalted sweet cream. Contains at least 60% milk fat, 14% fat-free solids, 20.6% vegetable oil.
baby butter, during the development of which about 8% of sugar, a small amount of vanillin are added. This oil contains at least 76% fat.
Butter with fillers is made on the basis of sweet butter. The fat content in the oil with fillers is less than in the usual one, its consistency is softer.
Includes sugar, cocoa and vanillin as flavoring and aromatic additives. Contains fat not less than 62%, sugar - not less than 18%, cocoa powder - 2.5%, moisture - no more than 16%.
honey butter made with the addition of 25% natural honey. Fat contains 52%, moisture - no more than 18%.
fruit butter includes natural pureed fruits and berries mixed with sugar as flavoring and aromatic additives.
This oil is rich in vitamins and carbohydrates, contains 62% fat, 16% sugar, 18% moisture.
Melted or homogenized butter are produced from high-quality sweet-cream and sour-cream, salted and unsalted butter.
The melted butter is poured into tin cans, cooled to 15-18 °C and then rolled up.
Sterilized and pasteurized butter made from high-fat cream obtained by separating hot cream and milk. The sterilization mode preserves the properties of butter in the finished product, without turning it into ghee.
Withstands long-term storage, for which it is called canning oil. Water contains no more than 16%, fat - not less than 82%, dry fat-free substances - 2%.
Dry butter made from a mixture of cream and skim milk. It is a cream-colored powder with the smell of pasteurized milk.
When adding 12-14% of water, an oil with a natural buttery consistency is obtained, containing 80-83% fat, 12-17% fat-free solids.
Melted butter, known as Russian, is pure milk fat, freed from plasma. The raw material for its production is butter.
Melted butter contains at least 98% fat, not more than 1% water and up to 1% fat-free solids. The nutritional value is determined by the chemical composition of the product: 52-82.5% fat, 16-35% moisture and 1-13% dry skimmed milk residue. The low molecular weight fatty acids contained in milk fat (butyric, caproic, caprylic, etc.) make up 8-13%. They determine the low melting point (28 - 35 ° C) and, accordingly, good digestibility (98%) of the product.
amateur oil, peasant is characterized by an increased content of plasma (more milk protein, lactose, phospholipids) and a reduced calorie content.
The composition of the oil includes vital polyunsaturated fatty acids (arachidonic, linoleic, linolenic), which provide a normal carbohydrate-fat metabolism in the body. Cow butter contains minerals (potassium, sodium, calcium, magnesium, iron, etc.), vitamins A, E, groups B, C, E, carotene, cholesterol, lecithin.
In some types of butter, milk fat is partially replaced by vegetable oil, while the content of essential fatty acids and the biological value of the butter increase.
The factors that form the quality are, first of all, the quality of the raw materials used for the production of oil, and the production technology, since any technological operation lays down certain qualitative characteristics of the finished product.
Milk intended for the production of butter must be clean, without foreign odors, with an acidity not exceeding 20 °T.
Cream is used in two varieties. Cream of the first grade should have a clean, fresh, sweetish taste without foreign tastes and odors, and a uniform consistency. Frozen cream is not allowed.
In cream of the second grade, slightly pronounced fodder flavors, lumps of butter, traces of freezing are allowed, plasma acidity is not higher than 26 °T.
Butter production is carried out by two methods - churning and processing of extra fat cream (separation).
The churning method in batch butter makers is implemented as a sequence of the following main operations: pasteurization, cooling, maturation, cream churning, butter washing, salting, mechanical processing and butter packaging.
Pasteurization, destroying microorganisms and destroying enzymes, gives the oil stability during storage. The pasteurization mode depends on the type of butter, acidity and fat content of the cream.
Pasteurization is carried out at a temperature of 85 - 90 °C, for Vologda butter - at a temperature of 95 - 98 °C.
Cooling and ripening of cream is of great technological importance. After pasteurization, the cream is quickly cooled to a temperature of 2 - 8 ° C, which prevents the evaporation of aromatic substances from the hot cream, which pass into butter.
As a result of the physical ripening of the cream, the fat globules acquire a certain elasticity, the viscosity of the cream increases. The duration of cream ripening depends on temperature: up to 1 hour at 0 °C, up to 8-12 hours at 8 °C. Deep cooling of the cream (up to 0 - 1 °C) and simultaneous mechanical mixing reduce the time of physical maturation of the cream to a few minutes.
Whipping cream is carried out in oil producers. A batch oil maker (“breakout”) is a metal or wooden cylinder or barrel rotating around its axis, or with a fixed body, but with rotating beaters (mixers) on the axis.
Under the action of mechanical shocks, an oil grain is formed - solidification and crystallization of triglycerides from a fat melt. About 70% of the destroyed fatty membranes pass into buttermilk.
Washing the butter is done by pouring in water after removing the buttermilk in such an amount (50-60% of the mass of the cream) that the entire butter grain is surrounded by water.
Salting of oil (dry salt or brine) is carried out after removing water to increase the stability of the oil during storage.
Oil processing- the process of turning grain into a monolithic mass and removing excess water in the product, which is passed through the squeeze rollers for this.
When processing oil grain, a dense layer is formed, convenient for packaging and storage.
Churning in continuous butter makers makes it possible to achieve faster cream churning due to increased mechanical influences.
Cream with a fat content of 38 - 42% after maturation enters through a regulating receiving tank with a constant level into a whipper cylinder, where cold water or brine circulates. A beater rotates in the cylinder at a high speed (3000 rpm), which in 20-30 seconds knocks the cream into butter grains.
Due to the tilt of the cylinder, the bulk of the buttermilk is removed, and the oil enters the squeezing and mixing chamber, mixed and pressed. Such oil is called amateur. It has a weak consistency and is not washed with water, contains more moisture. The high air content and increased volume allow only 24 kg to be packed in a standard crate (instead of the usual 25.4 kg).
The tray method for producing butter is as follows. High-fat cream is obtained on the separator - a product similar in composition to butter.
Then, by thermal and mechanical processing, it is given the structure of butter. With this method, the operations of physical ripening of cream, their churning and the formation of butter grains are excluded.
The whole process of oil production on the production line is carried out on three devices - a pasteurizer, a separator and an oil former. The oil obtained on production lines has a pleasant delicate taste and aroma, it is more resistant to mold, and contains little air.
The structure of the oil is two-phase. The fat and water phases are solvents for other components of the oil - proteins, salts, carbohydrates, gases, etc.
Fat is found in oil in crystalline, liquid and amorphous states, so oil can be considered as a multiphase polydisperse system.
The structure of oil produced in different ways is not the same.
Butter obtained by churning is a gel-like dispersed system in which liquid fat is the continuous phase. In this oil, the fat solidifies in a stable form, so it is stable.
In the process of ripening cream at low temperatures, the fat solidifies with the crystallization of triglycerides. Each ball forms an outer layer of a hardened layer of high-melting triglycerides and an inner layer of fat that melts at a lower temperature (liquid fat).
The optimal content in the cream is 30 - 35% of hardened fat. With a higher content of solid fat, the oil crumbles, with a lower content - soft.
Mechanical treatment during churning destroys the shells of fat globules, micro grains of fat crystals are combined into lumps - oil grains. Further mechanical processing leads to the dispersion of the oil grains in a continuous phase of liquid fat plasma and air.
This is how a certain structure and consistency of the oil is formed.
In oil produced by the in-line method, crystallization occurs not only in the oil former, but also after leaving it. In this oil, most of the crystals are in a fusible form, which becomes stable only at the right temperature, time, exposure, and so on.
To obtain a good structure of such oil, it is necessary to strictly observe the thermal conditions of production.
The specific conditions for the production of oil in-line method affect the structural features of the product. The presence of developed crystallization structures, which are the result of insufficient cooling of the product in the churn or incomplete mechanical processing in the crystallization zone, or both, causes a consistency defect - crumbling, brittleness, layering.
The absence of such structures also adversely affects the consistency of the oil - it becomes weak, smearing.
Quality assessment is carried out according to organoleptic and chemical indicators. Oil that does not meet these indicators is considered non-standard.
Standard oil should have a pure taste and smell characteristic of this type, without foreign tastes and odors.
The consistency of butter at a temperature of 10-12 ° C should be dense, uniform, the surface of the butter on the cut should be slightly shiny and dry in appearance or with the presence of single tiny drops of moisture.
Melted butter has a soft, grainy texture; when melted, the butter should be completely transparent and without sediment. The color should be from white to light yellow, uniform throughout the mass.
Description.
The industry produces unsalted, salted, Vologda, amateur, peasant and sandwich butter.
Unsalted butter prepared from fresh pasteurized cream (sweet cream) or from pre-sour cream (sour cream), which contains at least 82.5% fat and not more than 16% moisture.
Salted butter(sweet cream and sour cream) are obtained similarly to unsalted, but with the addition of 1% salt. The fat content in it is not less than 81.5%, the moisture content is not more than 16%.
Vologda sweet cream butter produced from cream that has been pasteurized at a temperature of 95-98 ° C, as a result, the oil acquires a specific taste and aroma. It contains at least 82.5% fat and no more than 16% moisture.
amateur butter made from fresh or fermented pasteurized cream. The fat content in amateur oil is not less than 78%, moisture content is not more than 20%. Salted amateur butter contains at least 72.5% fat and no more than 20% moisture, 1% common salt.
peasant oil produce sweet cream and sour cream, it contains at least 72.5% fat and no more than 25% moisture.
Sandwich butter (sweet cream and sour cream) must contain at least 61.5% fat and no more than 35% moisture.
Production.
Butter- an energetically valuable food product that is produced from milk. Butter is a milk fat in which plasma droplets and air bubbles are evenly distributed.
The composition of butter includes up to 83% milk fat, about 16% water, 1-2% proteins, lactose, minerals that form butter plasma. The oil contains fat-soluble vitamins A, D, E, water-soluble vitamins B and C, and their amount in oil obtained in summer is much higher. Butter has a high energy value (2728-3130 kJ/100g) and digestibility (95-98%).
Butter is obtained by churning cream or by converting high-fat cream. The production of butter by the churning method includes the stages of cream preparation, churning on batch or continuous butter formers, washing the butter with water, mechanical processing of the butter, filling and packaging. At the same time, cream with a fat content of 30-45% is pasteurized at a temperature of 85-90°C, then quickly cooled to 2-8°C and kept for 2-12 hours. In the process of cream maturation, milk fat turns into a solid state. When producing sour cream butter, pasteurized cream is fermented for 12-16 hours at a temperature of 14-18°C using pure cultures of lactic acid bacteria, after which the mass is matured at low temperatures.
Before churning, the temperature of the ripened cream is brought to 7-14°C, since at a high temperature of churning, butter of a soft, weak consistency is obtained, and at a low temperature, butter with a crumbling structure is obtained. In the process of churning cream, as a result of intense mechanical action, the protein-lecithin shell of emulsified fat globules is destroyed, they stick together and form an oil grain. The fat-free part of the cream, called buttermilk, is separated. Buttermilk is a valuable food product, containing 0.2-0.5% fat, 4.5-5% lactose, 3.2-3.5% protein, 0.5-0.7% minerals.
Cream churning is carried out in batch or continuous butter makers. After churning, the buttermilk is separated and the butter grain is washed with water. Then, to obtain a homogeneous structure, a certain plasticity and to remove water, the oil is mechanically processed on special machines. In the production of salted butter, dry salt or its saturated solution is added to the oil before or during mechanical processing. Salt dissolves in the oil plasma and prevents the development of microorganisms, so salted butter is more stable during storage.
The production of butter by converting high-fat cream on production lines includes the stages of obtaining cream, the fat content of which is equal to the fat content of butter (83%), and giving them the structure and consistency of butter.
Cream with a fat content of 35-40%, intended for the production of butter, is subjected to pasteurization at a temperature of 85-90°C. Then they are separated and cream with a fat content of 83% is obtained. High-fat cream enters the butter former, where it is quickly cooled to a temperature of 12-14°C and subjected to mechanical processing. As a result of processing, milk fat crystallizes, a homogeneous oil structure with evenly distributed moisture is formed. In-line oil has a high storage stability.
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