How to choose high-quality butter?
Such product as butter is available in many refrigerators. It is smeared on sandwiches, added to cereal or in pastries. And so that all dishes with added oil were healthy and tasty, it is important to responsibly and carefully consider the choice of such a product.
What is butter and what does it consist of?
Butter is a product made from cream (obtained from milk) by churning (active and long-term mixing) or separation (using special devices - separators, which resemble centrifuges).
Traditionally, cow's milk is used for making butter, but you can get such a product from goat, sheep, buffalo and other types of milk. By the way, to get 1 kilogram of butter it takes about 40 liters of milk.
It is worth noting that the oil is very useful, because it contains vitamins D, A, B12, carbohydrates, proteins, tocopherols, sodium, potassium, calcium, monounsaturated and polyunsaturated fatty acids and much more.The calorie content of the oil is quite large and is about 500-900 calories (it all depends on the mass fraction of fat).
There are several types of butter. So, depending on the taste characteristics emit salted oil (in its composition can be found table salt) and unsalted.
If the type of cream is taken as a basis for the classification, you can select sweet cream butter made from fresh and pasteurized cream, as well as sour cream, which is also made from pasteurized cream, but with the addition of a lactic sourdough, which ferments the cream and gives it a special taste and smell .
Depending on the mass fraction (that is, the percentage) of fat, there are several types:
- Traditional oil has a fat content equal to 82.5%.
- Amateur oil. Its fat content is 80%.
- Peasant oil has a fat content of 72.5%.
- The sandwich has a fat mass fraction of 61%.
- Tea oil can be called dietary, since its fat content is only 50%.
In addition, you can separately highlight the oil with additives and flavoring fillers, it may have ingredients such as vanilla, sugar, cocoa, honey, and even juices of berries or fruits.
And what about the composition?
This natural oil contains only cream and nothing more.But today such a product can be called a rarity, because even according to GOST it is allowed to include some additives in the oil. And which ones? It all depends on the type of oil.
Manufacturers can add carotene dye (it is considered completely harmless), table salt, as well as concentrates on lactic acid cultures and bacterial preparations to peasant, traditional and amateur oil. The set of components is minimal, and all of the listed substances are safe and harmless, so if you want to get the most out of the product, give preference to the three types mentioned above.
With sandwich and tea oils things are a little different. They are allowed to add the following components:
- Vitamins, for example, D, E or A.
- Dyes. Often use safe and natural carotene, which will restore the natural color of the product, lost in the production process.
- Preservatives: E211, E210 and E200.
- Stabilizers, for example, E461, E466, E471, E440 and some others. They are necessary to preserve the consistency of the product.
In addition, along with the traditionally used cream, the composition may contain buttermilk (this is a non-fat dairy product that remains after churning cream), natural cow's milk,skimmed milk, and whole or skimmed milk powder. But if you find milk fats in your composition, then you should know that it’s not butter, but margarine or spread.
Yes, the name also plays an important role. High-quality butter will be called “Butter”, since such a name is permissible according to GOST. If you saw a product in the store with such a name as “Butter”, “Delicious Butter” and so on, then before you is not butter, but margarine or spread.
Packaging must meet several basic requirements:
- She should not have damage.
- It should contain information on the composition, terms and conditions of storage, the manufacturer and its location.
- Packaging should not be wet or sticky, it will be a violation of the storage conditions of the product.
How to choose butter? If possible, appreciate its smell. It should smell like cream. There should not be any extraneous and even more harsh and unpleasant odors, they will be a signal that the product was incorrectly stored or “flavored” with a huge amount of flavors.
Color and appearance
The color of the quality oil should be slightly yellowish. Summer oil usually has a richer shade, because at this time the cows feed on fresh grass, the components of which fall into the milk and color it. In any case, the color should be uniform.
There should be no stains or blotches on the surface, as well as drops or any prints. In addition, if the shade of the surface does not coincide with the shade of the slice, this will also speak about the increased content of dyes.
Of course, assessing the taste of butter in the store will not be possible, but you can do it at home. The taste of the oil should be pleasant, slightly sweetish or slightly salty depending on the type).
In the mouth, this butter thaws almost instantly, leaving a pleasant creamy aftertaste. If the product is bitter, leaves an oily residue on the tongue, or has an incomprehensible flavor, then this will speak about the poor quality and unfairness of the manufacturer.
Remember that it takes 4 liters of milk to get 100 grams of butter. And that is why a pack can not be too cheap.
To assess the quality of the product, you can conduct several tests:
- Place the oil in the freezer for an hour, remove it and try to cut it off. Butter already freezes, so under the knife will crumble. But the product with the addition of vegetable oils will not have time to freeze, so it will be easy to cut.
- Press on the oil with your finger. If it starts to crumble, then you have a poor-quality product.
- Immerse a piece of butter in hot water. The natural product will melt evenly, unnatural - will begin to disintegrate into pieces.
- Leave the oil in the room. If droplets appear on the surface, then most likely you have margarine or a spread.
- Melt the butter in a frying pan. It will melt completely, slightly foaming, and will not emit white thick foam or water.
How to store?
Immediately it should be noted that the shelf life of the oil in the freezer can vary from 1 to 3 months. In the fridge should not store such a product for more than a week.
Remember that oil is oxidized in the light and instantly absorbs all odors, so it is better to place it in a glass or ceramic oil can with opaque walls and with a tight-fitting lid.
If suddenly your refrigerator broke, wrap the oil in an opaque bag and immerse it in cold water. A couple of days the product will be fresh.
Can I cook at home?
How to make butter? This can be done at home. You will need a pretty fat cream and mixer.
- Pour the cream into the mixer bowl. They should not be cold, the optimum temperature is room temperature.
- Now turn on the mixer and whip the cream at medium speed. It can take a lot of time to whip, so be patient.
- After an hour or two, the cream will begin to separate into buttermilk (light liquid) and butter. Continue whisking until the butter begins to stray in lumps.
- Move the butter into a butter dish, drain all the buttermilk.
Now you know how to choose real, natural and healthy butter.
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