Butter is prepared from cream and must have a milk fat satisfied of 80 percent. It is sold equally unsalted sweet and salted. Margarine is prepared from milk, milk emulsions, and vegetable oil. Fat satisfied can be up to 80 percent. Melt butter in average pot over low heat. Skim off white bubbles that type on top with serve. Tension the clear, golden butter through cheesecloth into a pot. Throw away cheesecloth and milky white remains at bottom of pot.
Fresh milk can be sour and used as an alternate for buttermilk. If a formula calls for 1 cup buttermilk, place 1 tablespoon lemon juice or condense white vinegar in a compute cup and add enough milk to measure 1 cup. Stir, and let the mixture stand at room temperature for 5 minutes.
Creams, prepared from the greasy part of milk, vary according to the percentage of overweight. Half and half, the lightest, has about 12 percent overweight. Light cream and sour cream have about 20 percent overweight, although nonfat sour creams are accessible. Whipping cream is about 40 percent overweight. For best consequences when beating whipping or heavy cream, first chill the cream, bowl, and beaters the cold stay the overweight in the cream hard, thus raising the capacity.
Fresh milk can be sour and used as an alternate for buttermilk. If a formula calls for 1 cup buttermilk, place 1 tablespoon lemon juice or condense white vinegar in a compute cup and add enough milk to measure 1 cup. Stir, and let the mixture stand at room temperature for 5 minutes.
Creams, prepared from the greasy part of milk, vary according to the percentage of overweight. Half and half, the lightest, has about 12 percent overweight. Light cream and sour cream have about 20 percent overweight, although nonfat sour creams are accessible. Whipping cream is about 40 percent overweight. For best consequences when beating whipping or heavy cream, first chill the cream, bowl, and beaters the cold stay the overweight in the cream hard, thus raising the capacity.
