That said, butter can be made at home too.
How do you make butter?
The recipe is very simple: take a three-liter jar and pour in cream (at least 30% fat) to about 1/3 (a larger amount is harder to churn). Next, close the jar very tightly and start shaking it by hand so that the
cream
inside moves around actively, splashing and gurgling. It's fairly painstaking, time-consuming work, but the butter turns out very tender and tasty in the end. You certainly can't buy anything like it in a store.
In total, butter comes in the following types:
sour-cream butter
sweet-cream butter
amateur butter
Vologda butter
butter with different fillers:
cocoa
,
honey
,
vanillin
(this also includes
chocolate butter
)
Butter is the main product for making ghee. Ghee is simply melted butter. Ghee has an advantage over regular butter — it keeps longer.
Butter is an essential component of French cuisine. Real French chefs recognize no fat but butter. In France, butter is part of many desserts, meat and fish dishes, sauces, gravies and pastries. Traditional cake cream is also made from butter and sugar (in Russia the sugar is usually replaced with condensed milk).
Besides a large amount of fat, butter contains vitamins A and D. It also contains proteins, carbohydrates, minerals and water, along with carotene and tocopherols.
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