|
| |
|
|
|
|
|
|
|
BUTTER
|
|
|
Description:
Butter is a by-product of the milk industry. It is obtained from churned cream and has 80 % milk fat, 16 % water, 2% milk solids and other ingredients. Butter solidifies at low temperatures or melts when heated.
How to select:
Butter is perishable, check the pack date at the store before you buy.
uses:
1. It is a good basic cooking ingredient, giving a delicious flavour to the preparations in which it is included. It is used for grilling, shallow frying, braising, sautéing etc.
2. It is also used in cookies, cakes, pastries and other bakery products.
How to store:
Butter will pick up any kind of odour, so store air tight in the refrigerator, 1 month for regular and 2 weeks for unsalted, or both in the freezer for up to 6 months.
The different type of butter available in India are :
1. Homemade Butter
Commonly called makhan, this is made by churning curds. It can be kept for 3 to 4 days in the refrigerator or may be frozen well wrapped for upto a month. The colour varies from bright white to yellowish white depending on the type of milk used viz. cow, buffalo etc.
2. White Butter
White in colour and unsalted, this butter is commercially available and widely used in biscuits, cookies etc.
3. Salted Butter
As the name suggests, this butter is salted. It is factory produced and has a uniform taste. It is pasteurised and can be kept for a long time. It is pale yellow in colour.
4. Ghee
Ghee or clarified butter is the purest form of butter / fat.
To make ghee, full cream milk is converted to curds or yoghurt. This is then churned to separate out the solid butter from the liquid which is called "Buttermilk". The butter is then placed in a heavy bottom pan or kadai and melted. It is simmered to separate milk solids (which settle to the bottom to the pan) from the clear, golden ghee.
The ghee is then strained into a metal or glass jar and cooled completely.
Ghee solidifies when cool but is still creamy like soft margarine. Clarifying the butter stops it from going rancid and makes it withstand high temperatures and constant reheating.
Every Indian pantry has a store of ghee. It is used for desserts, for frying and to smear the top of rotis. Ghee is available commercially, packed in metal cans.
Alternatively, ghee can be made from bought, unsalted butter. Just melt the butter in a heavy pan and simmer on a low heat for about 30 minutes until all the water evaporates and the sediment settles. Then strain the ghee and bottle it for further use.
Ghee made from cow's milk is considered to have a high medicinal value.
5. Low Fat Butter
This is very easily available at provision stores these days. It contains 66.6 % less fat than regular butter and hence is a healthier option. However, ensure that you restrict its use as it is still contains saturated fats which tends to raise our blood cholesterol levels in the body.
|
More >>>
Utensils
Cooking Terms
Ingredients
Conversion Table |
|
|
|
|
|
| |
