New answers tagged butter
in rural turkey butter is made only from yogurt.add water to homemade naturel yogurt and mix it for some 10 15 minutes.you will see first butter bubbles and then the butter clusters on the surface of ayran.seperate it with a spoon and wash with cool water to get it more pure and add some salt. when you smell and taste you will see it is much more different ...
Its not just an "in ancient times" thing. People still churn yogurt to make butter in India. And the great thing is, that you get awesome buttermilk as a byproduct. In fact when you see the traditional drawings of Lord Krishna as a child stealing butter - those stories all refer to yogurt being churned
Butter contains salt and some protein, this is eliminated by melting butter very slowly and scooping the solids from the surface. It becomes usable where Ghee lard or fat is required,
No, shortening is a solid fat. This means you have to substitute another solid fat, else the recipe won't work. So, use the butter as it is. You probably will have to bring the butter to room temperature to be workable (shortening hardens less in the fridge). Don't use the microwave, it will produce melted spots. Leave it out overnight or longer, or, in ...
I usually add vegetable shortening to my frosting recipe so that it doesn't melt easily. I live in India and it's hot in here for crying out loud. Another helpful tip is to add 2 tsp Meringue powder to your each icing batch, that tends to avoid the weepy icing. Hope this helps. (Source: Years of commercial bakery experience and my fair lot of sad weepy ...
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