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As julle belangstel kan ons 'n bietjie praat oor hoe om botter te maak. Dit is nie 'n resep nie, want ek dink nie een bestandeel tel as 'n resep nie. Anders kan dié 'n stille dood sterf.![]()
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
Ja Asseblief!! Ons leef op botter, regte botter, nie reier vet nie.
Last edited by WantOnsKan; 2023/11/01 at 12:36 PM.
Asseblief!
Ek kan roumelk in die hande kry. Ek het 'n "separator", karring en botterspaan....... maar geen benul wat om te doen nie.
Ettienne de Kock
"ASK YOURSELF HOW OLD YOU'D BE IF YOU DIDN'T KNOW THE DATE YOU WERE BORN" - Toby Keith
2000 Disco Td5
2018 Honda Accord 2.2 diesel burner
Ek geniet nogal die knaap se aanbieding en het ‘n paar resepte van hom op my “to do list”.
https://www.youtube.com/watch?v=gBfFpSMvstU
Maak al jare lank ons eie botter.
Don't feed the monkeys!
So butter is a single ingredient product. It is churned cream. The end.
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
Kry dit nie sout by nie?
Alfa Romeo Stelvio - Bellissimo!
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Alfa Romeo MiTo Quadrifoglio Verde (sold but still near to me)
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Ek onthoiu iets van water wat deurgeknie is om die laaste bietjie karringmelk uit te was ? ?
Dalk onhou ek verkeerd
.
Last edited by KobusDJ; 2023/11/01 at 02:32 PM.
Kobus
Goed , beter, BOTTER !
Koos Best
Land Rover Discovery3 TDV6 S.
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Just joking. You know I have many words.But it's only a partial joke. It really is only cream.
Butter is created when the milk solids are mechanically agitated until it separates the whey. It emulsifies and turns into a solid. So the more butterfat the cream contains, the more butter and the less whey. When you look at all the fancy little names on the cream pots in the shop, just turn it around and look at the percentage buttercream. More is more in this situation. So there is no add ins when making butter. It's literally made by mechanical agitation only.
Cows do not produce milk at a consistent rate all year round. There are times when they are 'dry' and times when there is more milk. Our resident farmers can tell us when. My head is empty right now. Butter prices in the shop fluctuate somewhat because of this. You will notice there is a certain time of year when butter is plentiful and on special. That is when I stock up for my freezer for baking purposes.
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
Right. So you are technically correct....
But.... I would prefer my butter palatable. So salt for me during churning. Thanks...![]()
Ian de Villiers
2001 Patrol 4.5 GRX (Stèisean Wain)
2014 Jimny (Stèisean Wain)
Sole local member of the GFYS club
Jurgens XT65 2x0 with SS0
ORRA: AG149
Right, the how to.
You can do it literally by hand. Put it in a canned fruit bottle and start shaking until you see a blob of butter appear.
You can do it 'by hand' by using a manual egg beater and turn the little handle until suddenly you can't turn it anymore because of the blob of butter stuck in it.
You can do it 'by hand' by using an old fashioned manual butter churner. (Kilner sells a cute one. But don't waste your money yet, keep on reading).
You can do it 'by hand' by using your little electric hand held beater. Keep on beating until suddenly it struggles to turn because of the blob of butter stuck in it.
Or...
You can use your stand mixer. Chuck in the cream. Come back after a bit and check.
You can see it doesn't matter how you agitate it. It just needs to be agitated. Obviously the length of time you are shaking/ beating/ churning will differ depending on the volume. A liter of cream produces a bit less than a pound of butter. So the end product is significantly less than the starting materials. This is normal. I usually use a liter of cream as I prefer fresh to volume, but your preference and use will dictate.
When you are almost done, but not quite, the butter will start clumping together as it emulsifies. It will look a bit like icing before it becomes smooth when you are mixing icing. Keep on churning a bit longer, you are almost there but not yet.
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
Half of the trick to yummy butter.
The dangerous part is not in the churning. There is not really anything that can go wrong there. The danger zone is how you treat your butter after it has formed. The irregular lump of butter you get at the end of churning is not a useable product. It still needs some after care. This is where you have to pay attention.
If you have used pasturized milk, there are no lactos left. The butter milk can be used in baking to add flavour, but doesn't really add anything from a nutritional point of view.
If you have used raw milk, you have lactos in the buttermilk and as long as you don't heat it, the buttermilk will have some nutritional value. Some people like the taste of buttermilk and it can even be drunk as is. If you are brave you can have a little sip. Buttermilk is the milk liquid parts from which the solids have mostly been removed. There are small bits left that can't really be perceived by the naked eye.
You need to remove all the buttermilk from the butter lump. This is done by squeezing the butter to expell the buttermilk pockets trapped inside and rinsing it. Rinse. Repeat. This is the most important step. You have to be confident that you have removed all the trapped buttermilk. Your butter is going to go rancid very quickly if you don't. This step is not negotiable and no short cuts are to be taken here.
You will see that your lump will shrink during the rinsing out of the buttermilk step. This is normal. The trapped air pockets and trapped pockets of buttermilk are being removed.
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
I am not going to comment on post#13 - I am not going to comment on post#13 - I am not going to comment on post#13
Cheers
NAGOF
HAM Callsign - ZS5KAD
Freedom of speech is useless unless you allow people you don’t like to say things you don’t like………
If you fly or drive to an anti-Fracking meeting, you have no business being there and you wont get my ear......
The other half of the trick to yummy butter
Once you are confident that you have rid the butter of the buttermilk you are at a decision making point. Do I want to add salt or not?
Some recipes call for unsalted butter. So if you made this butter to add it to a recipe that requires unsalted butter, or you have to follow a low sodium diet ect. you will choose at this point not to add any salt to the butter. It will have a subtly more 'sour' for lack of a better word taste than salted butter. It's not horrible, but not as nice as salted butter.
Depending on taste, you will prefer to add salt to the butter. You want to use fine table salt type salt. Iodated or not as per your choice. How much? Strangely enough not that much needed. I'm not very precise when I make it. You know how it is when you have done something for a long time. You get a bit loosey goosey with it. It's a knife tip of my preferred old fashioned bone handle table knife.I would start conservatively and add a bit more until it's to your taste if you decide to do this regularly.
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
More decisions
The advantage of making your own butter is the entering the rabbit hole of compound butter. A fancy word for flavoured butter.
Garlic butter for garlic bread. Sundried tomato. Herbs. Chillies. Your imagination is the limit.
This is the point where I would add whatever I intend to if I'm making compound butter. Depending on what you are adding you may want to add the salt or not.
Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''
Cheers
NAGOF
HAM Callsign - ZS5KAD
Freedom of speech is useless unless you allow people you don’t like to say things you don’t like………
If you fly or drive to an anti-Fracking meeting, you have no business being there and you wont get my ear......
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