Composition / ingredients
Step-by-step cooking
Step 1:
Composition oil only fat content not lower than 82.5%
Step 2:
Slice
Step 3:
Melt. The pan must necessarily have a thick bottom and walls to keep the right temperature. In a thin one, the oil will overheat and be dark, or it may burn.
Step 4:
After boiling, reduce the temperature and do not interfere with the oil. It should barely boil, i.e. languish on a small fire.
Step 5:
The foam, which is on top, is periodically removed. It can be used for 3 days, put in porridge, pastries, etc. The foam that has sunk to the bottom, do not touch.
Step 6:
The oil is ready when it has become transparent and the sediment on the bottom is visible. Then filter. If the oil has become granular after cooling, then you have "liquid gold". Unfortunately, the granularity is not always obtained, it depends on the source product.
Step 7:
Pour into cans
Step 8:
When it cools down, it becomes like this
The recipe can be used for a lot of purposes - you can fry it on it, you can just smear it on bread
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
