This home Butter has a zest. It taste very similar to the taste of the Vologda butter.
It has a unique flavor and a nutty flavor. This is what makes Vologda butter in a special line of natural butters.
My grandmother is proud that he knows the secret of making the Vologda butter and happy to share this wonderful recipe.
Vologda butter grandmother making only the freshest of separated cream maximum fat content.
Cream to be heated to high temperatures.
Therefore grandmother heats the cream over low heat and simmer for at least 15-25 minutes, stirring constantly.
This time it is necessary to survive, because the milk fat during prolonged heating under the influence high temperatures become prominent aromatics and disclosed special flavor and bouquet taste.
This is the first secret of making the Vologda butter, but not the last.
The next step and the second secret is a momentary cooling of hot oil at low temperatures.
Therefore, a pan with hot butter grandmother immediately brings to the snow (if it is winter) and leaves so for the whole day.
If she prepares in the summer, the hot pan with oil immediately puts into a bowl of ice water, and then keep it in the refrigerator until completely pour oil.
The last stage of the cooking oil will Vologodsky its beating up followed by separation of buttermilk push-ups.
Buttermilk must be drained and the oil to pass on to a smooth surface and extrude therefrom the remaining moisture (buttermilk).
Oil grandmother washed with water and press of buttermilk in hand, to the aroma and nutty flavor of the oil is not gone.
This is the third secret of making the Vologda butter.
Vologda oil is ready! All cooking secrets disclosed.
Currently Vologda butter is allowed to produce under the brand name "Vologda" only on the territory of the Vologda region.
Vologda butter recipe brought over from France the inventor of Vereshchagin, and then refined and invented a new way of cooking.
In Marfino village in Vologda province Vereshchagin opened the first butter factory. Place different lots of meadows and cool climate, so the oil is a particularly tasty.
Bon Appetit!
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