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【Eng Sub】手工發酵奶油 沒想到還可以這樣做 Homemade Cultured Butter, Clarified Butter, Brown Butter

【Eng Sub】手工發酵奶油  沒想到還可以這樣做 Homemade Cultured Butter, Clarified Butter, Brown Butter

If you need Sub in other languages, click CC, auto-translate, select a language I have filmed homemade butter in 2016. I am going to make culture homemade butter Be sure to use quality cream for your butter 35% fat whole cream or above Avoid whipping cream contain artificial flavours Cultured butter is typically created by adding live bacteria (cultures) to the butter before it’s churned Cultured butter to taste slightly tangier, due to additional lactic acid Whipping Cream Unsweetened Yogurt Whisk briefly to combine Cover the bowl with a plastic wrap Set in a slightly warm place (about 25°C – 28°C) to culture. Check after 8 to 12 hours If the room temperature is below 25°C. Sit the bowl in a warm water bath How long it takes depends on room temperature The cream is ready when it has thickened slightly and is a little foamy. Smell slightly sour and tangy In Winter, this can possibly take an additional 12 to 24 hours Once it has cultured, place it in the refrigerator for about 1 hour to chill Return to room temperture for 15 minutes before you staring whisking Cover the top with plastic wrap to prevent splattering You can use a stand mixer, a hand mixer, a food processor Turn on the mixer to medium-high The cream will first whip into peaks (at around 2 minutes) and then become grainy (around 3 minutes) Keep whipping until the solid mass (butter) and liquid (buttermilk) are separated The mixture will splatter heavily in the final stages of churning Turn to medium speed The mixture will splatter heavily in the final stages of churning so be sure the plastic wrap is secure The process may take a little longer, up to 8 to 10 minutes The solid mass (butter) and liquid (buttermilk) are separated Strain off the buttermilk Coffee filter is not good Pour the buttermilk through the cheesecloth and strainer Make my own butter is that it produces another great DIY: buttermilk This is the true buttermilk. Not the thickened stuff we’re used to buying in the stores It has a clean, fresh, tangy taste, especially if you cultured your cream Buttermilk is an important part of baking Buttermilk is acidic and releases the raising power in the baking soda When baking soda is combined with the lactic acids of buttermilk the acid neutralizes the metallic taste of sodium carbonate Buttermilk provides tangy tenderization for fried food Freeze buttermilk leftovers into an ice cube tray Transfer the cubes to a freezer bag once they’re frozen Frozen buttermilk can last about 3~6 months Gather the cloth around the butter and press it hard with your fist Do this several times to get as much buttermilk out of the butter as possible Put the butter into a cotton bag If you like salted butter. Add some salt Add ice cube Cold drinking water Wash the butter Rinse out as much of this as possible as the buttermilk will contribute to early spoilage Using a spatula, press the butter into the ice water The water will quickly become cloudy with buttermilk Pour off the cloudy water Add another 1/2 cup of ice water to the bowl Keep pressing Repeat until the water is clear Pack the butter into a jar with a cover or roll it into a log using waxed paper or parchment paper Shape it to rectangular Twist ends to seal well 1 Kg whipping cream produced 400 g butter and 500 ml buttermilk Cultured Butter is often whiter in colour Its natural, unmodified color is dependent on the source animal’s feed Butter is an emulsion of about 80% fat and 15% water, with the remainder made up mostly of milk proteins Cultured cream will be thickened and slightly foamy, and it will have a somewhat tangy, almost yogurt-like smell Seasoning the cultured butter to make compound herbs butter is delicious Making them at home is easier than you’d think and the flavour options are endless I didn’t have Basil at home. I use Thai Basil Garlic Preheat oven 140C Place garlic cloves in a small baking dish. Drizzle with olive oil Cover the dish tightly with aluminum foil Bake 140°C 20 minutes until cloves are soft and fragrant Squeeze the garlic out of its skins Mash garlic with a wooden spoon Combine cultured butter Basil Himalayan Salt Freshly grated white pepper Scrape butter onto a sheet of parchment paper. Shape into a log Chill the butter for 3 days It can be stored in the freezer for up to 2 weeks Allow it to come to room temperature before spreading Preheat oven 100°C for 10 minutes Toasted baguette slices When we remove the milk proteins and water What left behind with is almost 100% pure butterfat It have a long shelf life The absence of water gives clarified butter more consistency, higher stability and longer shelf-life It works very well in Chinese Pastry in replacing vegetable shortening Cut butter into small cube Melt unsalted butter which breaks the emulsion Don’t stir. Let the water sinking to the bottom of the pot And the milk proteins turning to a white foam on the surface Skim the foamy milk proteins from the surface Clear golden liquid Remove the butter from heat Be careful not to overheat Skim as much of the foam as possible from the surface If you’d like, you can use the solids you have skimmed in another dish to add flavour It can be tossed with warm pasta, on rice, or on fresh hot popcorn Ladle off the pure butterfat without collecting any of the water at the bottom Line the strainer with coffee filter or cheesecloth The clarified butter can be kept in the refrigerator or freezer Clarified butter—no longer quite as flavorful as regular butter It has a higher smoking point. It is great for frying certain foods, baking potatoes, mashing potatoes or making salad sauce Butter melt at 32 to 35°C At room temperature 21°C. Butter solidify after 3 hours Butter remains a firm solid when refrigerated It will be getting firm in the fridge Pineapple Pastry Cake Clarified butter given the cake high shelf stability Brown butter (buerre noisette) is a classic French staple in the kitchen Brown butter is melted butter with a nutty and bold flavour brought on by gently cooking it on the stove Make sure butter is cut into pieces so it cooks evenly Medium heat Don’t Stop Stirring Once melted, the butter will begin to foam and sizzle around the edges Keep stirring Water evaporated Large bubbles form The foam will ultimately sink to the bottom of the pot as the butter continues bubbling away It’s nearly done when the bubbling activity calms and then mostly ceases evidence that the water is finally gone Turn to low heat The milk solid turning brown The butter will turn golden brown Some foam will subside and the milk solids at the bottom of the pan will be toasty brown It will smell intensely buttery and nutty Immediately remove the pan from heat If left in the hot pan, the butter will burn Skim off the foam Pour the butter into heat-proof bowl The butter is actually cooked until it becomes a nutty brown colour. This intensifies the flavour and makes it much more complex. Put it into ice water can keep the nutty fragrance Keep in fridge up to 4 ~ 6 months You can sub this in to any dessert recipe that calls for butter It’s also fantastic over cooking And it’s a great way to top veggies and pasta too Clarified Butter (L) Brown Butter (R) The butter taste bitter if burn

Author Since: Mar 11, 2019

  1. 請問什麼的電磁爐能燒玻璃鍋具?我看了播主您在電磁爐上用康寧玻璃鍋,這次又能燒一般玻璃盤?

  2. 這影片療癒指數較實用指數高,實際上如果還是要買一盒包裝的鮮奶油,我應該還是直接買一個包裝牛油算😂而且好多工🙈不過還是長了很多知識啦~ 冰格模具好像也不錯用😍有密實蓋好方便咁👍

  3. 材料表/文字食譜 Cultured Butter 👉
    蒜香奶油 Garlic Butter 👉
    脫水奶油 Clarified Butter 👉
    焦化奶油 Brown Butter 👉


  4. 筆記一下
    奶油概述 ➡ 6:35
    白脫牛奶 ➡ 3:15
    有鹽奶油 ➡ 4:45
    脫水奶油 ➡ 9:25
    焦化奶油 ➡ 12:16
    香蒜羅勒奶油抹醬 ➡ 7:08

  5. 我是一直搖鮮奶油呦!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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