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The creamery is the source of butter from a dairy. Cream is an emulsion of fat-in-water; the process of churning causes a phase inversion to butter which is an emulsion of water-in-fat. Excess liquid as buttermilk is drained off in the process. Modern creameries are automatically controlled industries, but the traditional creamery needed ...
This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. [citation needed] Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water.
[citation needed] A cheese's fat content is expressed as the percentage of fat in the cheese's dry matter (abbreviated FDM or FiDM), which excludes the cheese's water content. [7] For example, if a cheese is 50% water (and, therefore, 50% dry matter) and has 25% fat, its fat content would be 50% fat in dry matter. [8]
A firkin is a unit of volume or mass used in several situations. Its etymology is likely to be from the Middle English ferdekyn, probably from the Middle Dutch diminutive of vierde 'fourth' (a firkin originally contained a quarter of a barrel). Firkin also describes a small wooden cask or tub for butter, lard, liquids, or fish. [1] [2]
1 mL of water weighs 1 gram so a recipe calling for 300 mL (≈ 1 ⁄ 2 Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water. 1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water.
To use it in place of fresh milk, simply open a can and mix it with an equal amount of water, then replace the milk in your recipe measure-for-measure. 4. Sweetened Condensed Milk
To make beurre monté, a very small quantity of water is boiled, i.e. 15–60 ml (1–4 tablespoons). Once water has come to a boil, the heat is turned down and cold butter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time.
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]