Butter

[COW BUTTER]

COW BUTTER, food product, which is a concentrate of milk fat (78-82.5% depending on the type of oil, in ghee - about 99%). Milk fat is distinguished by valuable biological and taste qualities. It includes an optimally balanced complex of fatty acids, contains, therefore, the amount of phosphatides and fat-soluble vitamins, has a low melting point (32-35 ° C) and is easily absorbed by the body (up to 95%). M.'s composition to. Also includes proteins, carbohydrates, some water-soluble vitamins, mineral substances and water contained in milk; this non-fat part is called. plasma of oil. In general, M. to. Has a high calorie content (in particular, the caloric content of Vologda oil is 730 kcal / 100 g, 3.06 MJ / 100 g) and digestibility.

Butter is a real source of vitamin A (its average content is 0.6 mg%). Summer oil also contains carotene in an amount of 0.17 - 0.56 mg%. Butter also contains vitamin D: in summer 0.002-0.008 mg%, in winter 0.001-0.002 mg%. The amount of tocopherols in M. to. Is 2-5 mg%. M. to. Is also an important source of phosphatides, the content of which reaches 400 mg%.
For production, cream is pasteurized at a temperature of 85-90 ° C.

Vologda oil made from fresh cream, pasteurized at higher temperatures (97-98 ° C).

Amateur oil It is characterized by a greater than in other types of butter, water content (20%, in other oils 16%, in ghee 1%) and certain non-fatty substances.

Filler oils made from fresh cream with the addition of couscous and aromatic. cocoa substances, vanillin and sugar (chocolate butter), natural fruit juices and sugar (fruit oil), bee honey (honey oil).

Canning oil produced by special. processing butter or fresh high-fat cream.

Melted butter is milk fat, melted from butter and separated from associated impurities.

Butter They are produced mainly in two ways: by whipping 30-45% cream and by converting high-fat cream.
The quality of the oil is assessed by its composition and organoleptic characteristics (taste and consistency features). Organoleptic evaluation indicators are carried out on a 100-point system. Depending on the score, the oil is classified as the highest or first grade.

Butter

For some reason, many consider it a relatively old product. However, this is far from the case. For example, A.I. Ivashura, a great authority in everything related to milk, claims: In the 5th century in Ireland, and in the 9th century in Italy and Russia, butter was already a widely known food product. The Norwegians in the 8th century took barrels of cow's butter with them on long voyages. In the treaty of ancient Novgorod with the Germans (1270) there is evidence of the cost of * a pot of butter *. "Historical acts" indicate that the Pechenezhsky monastery, taking advantage of the absence of duties, bought oil from peasants and sold it to Antwerp and Amsterdam ...

For a long time in Russia, butter was knocked out of cream, sour cream and whole milk. The best types of butter were obtained from fresh cream, and the so-called kitchen butter, which was mainly used for the needs of the kitchen, from sour cream or sour skim milk. The most common way to prepare butter was by overheating sour cream or cream in a Russian oven. The separated oily mass was cooled and knocked down with wooden whorls, spades, spoons, and often with hands. The finished oil was washed in cold water. It was quite expensive and therefore it was daily eaten only by wealthy citizens.Since the fresh oil could not be stored for a long time, the peasants reheated it in the oven, washed it and reheated it again. When overheating, the oil was divided into two layers, the upper one consisted of pure fat, and the lower one containing water and non-fatty components (churning). The melted fat was drained and cooled until crystallization. Many East Slavic peoples received ghee in this way. Russia was one of the largest exporters of it to the world market. Apparently, for this reason, the name "Russian" has stuck for ghee all over the world.

An interesting story is the creation of Vologda butter in Russia, which is deservedly considered the pride of domestic butter-making. Its appearance is associated with the name of the famous Russian cheese maker I.V. Vereshchagin, brother of the battle painter V.V. Vereshchagin. While at one of the exhibitions in Paris, NV Vereshchagin "caught" a very pleasant taste and aroma of the oil from Normandy exhibited there. He liked the oil so much that he decided to create the same there, in Paris. In this case, the master used cream, brought almost to a boil. The butter of the Russian cheesemaker turned out to be tastier than the Norman butter. The delicate aroma of freshly boiled milk and a slightly nutty flavor do not allow it to be confused with any other. A person who does not know the history of butter-making in Russia will look in vain for information about Vologda butter in domestic or foreign literature, even in special literature. The fact is that Vereshchagin himself called this butter Parisian sweet, and the French, and not only they, who willingly imported it from Russia - Petersburg.

It began to be called Vologda no more than 45-50 years ago. Unfortunately, today Vologda oil can be found on store shelves extremely rarely. However, if you are lucky and you still buy this wonderful product, keep in mind that it is stored for a short time, no more than a month, and then it loses its specific nutty flavor.

Salted butter has long been produced in Russia. Today, many treat him scornfully and in vain. Sour butter with 1.2-1.5 percent salt contains at least 81 percent milk fat and is very stable during storage.

Can you please tell me if butter can be replaced with margarine in bread baking? Thank you

[richinna]

richinna, first, get acquainted with the content of these topics:
Emulsifiers, fat substitutes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102107.0
Margarine (table, kitchen, mixed fat)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102103.0

Margarine is a spread that contains vegetable oils, various fats, and an aqueous emulsion.
You can add it to baked goods and bread in the same quantities as butter 15-30 grams per 350-500 grams of flour.
On the forum there are recipes for bread on margarine, you can see how margarine is in bread dough. I don't use margarine at all in home cooking and bread, so I can't say anything about the quality of such bread.

Try it if the taste and quality of the bread suits you - bake and eat to your health

Hello! I have been using HP for several days. I'm afraid to experiment so far, I'm doing it strictly according to the recipe. In recipes for my HP, sometimes oil is measured in grams and sometimes with spoons. Does this mean that in the second case, the butter must be melted?

[natalla]

natalla, in no case should you be afraid to experiment with bread recipes, otherwise you will you won't find your bread taste!!!!

Butter needs and can be put into the dough just SOFT, that is, of such a consistency as if it had stood on the table for a long time and became soft and cut into small pieces for easy mixing. If it's really soft, then you can put a whole piece

In recipes for my HP, sometimes oil is measured in grams and sometimes with spoons. Does this mean that the butter needs to be melted?

It is enough to soften the butter or cut into thin slices and fill a spoon. For reference: in one tablespoon 17 grams of butter, and in one teaspoon - 5 grams.

Admin, I will be grateful if such a topic has gone.
Butter with vegetable fats, we call them * mixture *, usually 65-72%, the taste of butter. Is it good or bad? For two days I have been looking for an answer on this topic and I don’t come across it.
I remember that when here (with us) things were forced to call them by their proper names, and if there are vegetable fats, then you cannot be called oil. That's when I read something not positive, The same about sour cream with vegetable fats. Is this bad or we just have to dig deeper into the city?
Thank you