How often do we buy butter in stores or supermarkets and only at home do we understand that the product is crazy far from perfect - it has neither the taste of homemade butter, nor the creamy aroma, nor the pleasant light yellow colors. After opening the foil packaging, an ordinary bar of some kind of fat appears in the oiler, and it is almost white in color. Sometimes it happens that ordinary margarine looks and tastes much better than butter purchased at a higher price.
So how can you distinguish a quality product from an illiquid product and not feed your relatives with a fake, especially for breakfast?! After all, butter is used in many dishes, from sandwiches to mashed potatoes, fried in oil fish and omelets, scrambled eggs.
Let's start in order!
Fat content of the product
Varieties of oil:
- 50% fat - tea;
- 61.5% fat - sandwich;
- 72.5% fat - peasant;
- 80% fat - amateur;
- 82.5% fat - traditional.
All other fat indicators signal that this is not a real product, but a fake one, with various additives.
Remember how often you saw percentages of 62.5%, 74%, 70% - such indicators according to GOST, no, so even 0.1 tenths of a percent is able to give the green light to the release of a new surrogate.
Also, you should be alerted by the various names of the product, different from the above, for example: "For tea", "For sandwiches", "Natural creamy" and others. It seems that the set of letters in the name has not changed too much, but you can already add vegetable fat when creating goods for stores!
GOST and TU
Since GOSTs are not strictly observed, you can find specifications on the oil packaging - be sure to read the composition of the selected product, since the manufacturer is obliged to indicate all additives, even if they are small font. The cream should be recorded first, then the added ingredients in descending order of mass.
Freezing
The most important way to check quality oil is to freeze it! When frozen, a farm product made from natural cream will literally become stone - you cannot cut a single piece from it, as the butter will crumble. But if a frozen product is easily spread on bread, then you have a usual spread, it is not known from what fat it was created.
Defrosting
Then leave the frozen food on the table. After 15-20 minutes, droplets of water emerged on it, but it continues to maintain its shape - it means you have a spread in front of you. Real peasant oil will start to "float" and will be easily spread after warming.
Tip: It is best to buy regular heavy cream with a fat content of more than 50% on the market or from farmers' hands, and whip it yourself using a mixer or food processor, separating the buttermilk from the fat. Such butter will certainly be free of additives and preservatives! It can be packaged in plastic containers and stored in the freezer, removing it from it a day before tasting and placing it in the refrigerator to defrost the product.
By the way, have you tried creating natural butter with different berry flavors? It is incredibly tasty and aromatic, especially in winter!
Well, let's go looking for farm cream ?!
Author: Alena Prika
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