Brod & Taylor FP-101 Manual De Instrucciones página 90

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Churn the Butter. Once the cream is cultured, it will need agitation to
separate into butter and buttermilk. It can be shaken in a jar (tightly lidded and
half full at most), whipped with a mixer, or processed in the food processor.
First the mixture will turn into whipped cream. After a few more minutes, you
will notice solids starting to form (the cream will turn lumpy). Next, it will look
a bit like a sponge separating from the liquid. Keep going until the solids
have come together into a larger mass and separated completely from the
buttermilk. If you are not sure if the butter is fully formed, go a little longer.
Drain the Buttermilk. Place either a very fine strainer or any strainer/
colander lined with butter muslin over a bowl. Pour the butter mixture into the
strainer and let the buttermilk drain. This is "real" buttermilk and can be used
for baking or pancakes (and also to start your next batch of butter). If you are
using the butter muslin you can gather up the edges and squeeze to get out
more buttermilk.
"Wash" the Butter. Remove as much of the remaining buttermilk as
possible, so that the butter will not go rancid quickly. Put the drained butter
into a bowl and pour about a cup of cold water over it. Mash the butter
against the bowl with the back of a spoon to work the water through. Drain
and repeat until the water comes through completely clear (it usually takes
3-6 washes). The cold water washes will also have the effect of cooling and
firming the butter – by the final wash you may need to use your hands to
knead the butter.
Add Salt. Salt is optional. Adding salt will not only affect the saltiness of
the butter but will also change the flavor. The more salt is added, the less
noticeable the cultured flavor will be. Add salt to taste, mixing a small bit
at a time through the butter, and taste as you go to avoid adding too much
and losing the cultured flavor. If too much does end up in the butter, you can
repeat the washing process to reduce it.
Storage. Wrap the butter in wax paper. If you plan to use it relatively quickly,
keep it well wrapped in the refrigerator, where it should keep for several
weeks. Alternatively, it freezes well.
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