Butter basics - country cooking

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Butter is derived from the cream of whole milk, which is churned until the butterfat particles are separated from the liquid and then kneaded to form a solid mass. In the U.S., butter must contain at least 80 percent milk fat by weight; a law prohibits the addition of preservatives or additives (aside from salt and the natural food colors in annatto and beta-carotene). Butter contains 100 calories per T. It is available in lightly salted or unsalted varieties sold in quarter-lb sticks or one-lb blocks. Butter absorbs odors and flavors from other foods, so store it tightly wrapped in your refrigerator's dairy compartment, or freeze for up to five months.

Whipped butter sold in tubs-has a softer texture, but it should not be used for baking; nor should the newly available "light butter," which contains the same ingredients as butter but has no more than 40 percent milk fat by weight.

CLARIFIED BUTRER Clarifying is a simple process that removes the milk solids from butter. Without these solids butter has a much higher smoking temperature, making it ideal to use for sauteing at high temperatures.

To make clarified butter (also known as drawn butter or ghee), melt unsalted butter in a saucepan over very low heat, allowing the butterfat and milk solids to separate. When completely melted, remove the pan from heat and set aside five minutes. A foam will rise to the top; skim the foam and carefully pour the clarified butter into a Container, leaving the solids on the bottom. Keep clarified butter refrigerated.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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