Skip to main content

Making Butter With Your Food Processor

By
The basic design consists of a base that house the motor bowl that fits around the shaft and disks that perform the desired tasks. Most all modern units have safety features built-in to make sure all the attachments are in the proper alignment. Although most of today's food processors are powered by electric and some still function by manually operating the cutting blades.
Food processors are an appliance that can perform many functions and take the drudgery out of the preparation process. They can also be one of the most expensive additions to your countertop appliances. Consider your counter-space and ease of cleaning when searching for the right model for your cooking and preparation needs.
If you already have one and haven't used it for a while, try making your own butter and buttermilk.
Here is a way you can make your own butter in roughly two minutes.
Step 1
Warm one pint of heavy cream and a 1/4 tsp of salt to room temperature.
Step 2
Prepare the food processor and wash and dry the bowl and blades before you begin.
Step 3
Place the heavy cream in the bowl of the processor. Now is the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.
Warning: Do not overfill your bowl or it will spill out during churning.
Step 4
Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. the cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. First it turns very creamy and looks like ice-cream. The churning noise will become rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Stop the processor and if it taste like butter, you're done. If it still tastes like cream run it another one to two minutes.
Step 5
Drain the buttermilk, the liquid that remains after the butter congeals is fresh buttermilk that may be used in many recipes that calls for it.
Step 6
Squeeze any remaining buttermilk from the butter. Wash hands thoroughly. Fold a large piece of cheese cloth in half and place the butter in the middle and fold sides up into a bag. While holding the closed end of the bag with one hand, knead and squeeze the butter to force out any remaining buttermilk. This step is very important. If you don't remove as much of the buttermilk as you can the butter may turn rancid in a day or two.
Step 7
Place the butter into a container, a bowl or square mold will do. Press it down with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing.
Step 8
Cool in the refrigerator. The butter will be immediately ready to use, but with dairy products it must be refrigerated when not in use.

Comments

Post a Comment

Popular posts from this blog

7 Sautéing & Stir Frying Recipes to Try With MEC

By
Sauteing & Stir frying is easier and healthier when done with MEC pots and pans. One of the biggest issues with this kind of cooking in conventional pots/pans is — the food sticks to the bottom, burns, and quite a bit is lost to burnt food. Some might think the non-stick pans and other coated or enameled cookware are a good options for this reasons, but they have an even more serious issues — the coating that makes them “non-stick” is full of chemicals and toxins that contaminate food and render it unhealthy.  Just  one  of these chemicals are a group called  perfluoroalkyl substances.   These and other so called “oil and water repellent chemicals” are in all the coating materials. These chemicals are also known for their disruption in the hormone producing organs, immune dysfunction, high cholesterol and even various forms of cancer. How is Sautéing & Stir Frying Different with MEC? Food sticking or burning to the pot is a ...
Post a Comment
check it out yourself>>

Back to Basics Cooking, Baking & Grilling

By
keeping your area clean while you cook is a chore in its self. My husband always laughs about the after math when I'm done baking. Here are some helpful ways to improve on making less of a mess in the first place. Use a bowl for your scraps and garbage as you go saving you time running to the trash making you more efficient. Using a thin flexible mat for your cutting board makes transferring vegetables to your pot much easier, by using the flexible mat as a funnel. Getting into the habit of using a splatter screen when sauteing or shallow frying will save you a lot of time on your clean-up later. Measuring ingredients and using cooking spray over the sink will keep messes confined to an easy to clean area. Keeping a bottle of soapy water handy make it more likely that cleaning up as you go will become part of your cooking habits. Another tip is to cook more slowly. Be a deliberate in measuring, chopping and wiping between each step. but this is one tip I often don't follow m...
Post a Comment
check it out yourself>>

Grilling Fresh Vegetables: 5 Tips Every Griller Should Know

By
When it comes to grilling, cooking fresh produce is different compared to cooking meat. One is quicker cooking time. Most vegetables have water content so when cooked on the grill, most of it will evaporate. As a result, the sugars become more condensed and the flavour becomes more concentrated, their natural flavour is enhanced. Enjoy a healthy snack or side dish - remember these helpful tips when grilling fresh vegetables! Wash veggies thoroughly Vegetables should be washed thoroughly before cooking. After washing, pat them dry with paper towels. Brush veggies with melted butter or oil or use non-stick cooking spray to prevent them from sticking to the grates. Make sure they are dry before brushing with oil - otherwise the oil won't stick. Cut them right To achieve perfectly-grilled vegetables, cut or slice them in uniform sizes - not too small that they'll fall through the grill grates but not too large to prevent longer cooking time. Use skewers if you prefer cooki...
Post a Comment
check it out yourself>>