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Butter and Margarine
Butter is an emulsion of of dairy fat, protein, and water. It is used to cook with, as well as a condiment. It adds a rich creamy flavor to foods. When vegetable fats are used instead of milk fats, it makes a product known as margarine. Some margarines are healthier than butter due to the types of fats used in the emulsion.
1,165 Questions
What weighs more 3.5 pounds of butter or 60 ounces of butter?
An ounce is the smallest unit for measuring weight, and a pound is a bigger unit.
Yes, you can buy ghee from the supermarket. I prefer to buy them online as I am running on a hectic schedule in the USA. The online grocery store I prefer is "Kesar Grocery", where a wider range of Indian products is available at the best price. You can find Cow ghee as well over there. If you have not tried yet, try once and enjoy doorstep delivery with no extra shipping. I hope it will useful for you.
Can you make butter out of whole milk?
Not unless you get it out of the cow.
By the time whole milk reaches you, a significant amount of the butterfats have been removed (and used for heavy and light cream, half-and-half, etc.). There's not enough fat in whole milk to form the binding or emulsive effect one needs in order to whip cream.
In a pinch you can use this recipe, but it is not real whipped cream. Note you can use regular milk instead of skim. I have also used instant jello instead of gelitin (use flavor that goes with with what your making). Living in the mountains during the winter, when you can't get to the store, makes your pretty resourceful. Immersion blender helps alot. WHIPPED CREAM FROM SKIM MILK1/4 c. skim milk
1/2 tsp. unflavored gelatin
1/4 c. cold water
2/3 c. nonfat dry milk
2 tsp. sugar
1 tsp. vanilla Pour milk into a metal mixing bowl. Place into freezer along with beaters. Let stand until milk becomes slushy, 30 to 45 minutes. In saucepan, sprinkle gelatin over cold water and let stand 3 minutes or until gelatin is softened. Place over low heat and cook until gelatin dissolves. Cool. Remove skim milk and beaters from freezer. Add gelatin and remaining ingredients. Beat at high speed until it forms soft peaks. Cover bowl and chill at least 20 minutes before serving.
How do you make whipped butter?
You can make butter by putting cream in a jar and shaking until butter forms. Butter is made from the cream content of milk; cream is the part of the milk with the highest fat content. The cream is whipped, known as churning, until the fat droplets in the cream start to separate from the liquid part.
In the end, pure milk fat is obtained and the liquid, buttermilk, removed. This fat, which we call butter, is then rinsed of any remaining buttermilk and sometimes seasoned with salt.
More information:
You can easily make butter at home by whipping full-fat cream using electric beaters.
Just pour the cream into a large mixing bowl - to save mess, if you're using electric hand beaters, fold a kitchen cloth into a square, damp it and put it in the sink, and put the bowl on it. The damp cloth stabilizes the bowl, and you've less cleaning to do later. I use hand beaters for all beating work, and always put the mixing bowl into the sink.
Now put the beaters in and start whipping on high speed. At first the cream will look like ordinary whipped cream: keep beating and it will reduce; soon the the butter will begin to form.
Reduce speed now, otherwise there'll be buttermilk flying everywhere. When the butter is formed, pour off the buttermilk. Now rinse the butter in the bowl under the cold tap, drain (just tip the bowl while holding the butter in with a bowl-strainer), and repeat the rinsing until you've absolutely no buttermilk left. Now use a spatula to scoop the butter together into an oblong or oval shape, wrap it in greasproof paper, and refrigerate. Or you can push it down into a butterdish, the deep sort with a lid.
Don't add salt to the butter. As with store-bought butter, unsalted is much more versatile because you can use it for all kinds of cooking, including medium-heat frying. You can always add salt later, to the foods you use the butter with.
The important things to remember are that the cream must be totally pure - no added anything - and must contain around 48 per cent milk fat, and have no additives. It needs to be at room temperature (about 20 C; 68 F) when you start whipping. And all the buttermilk must be rinsed away, or your lovely home-made butter won't keep for very long at all.
It's no cheaper to make butter this way, unless you've the chance to buy double cream very cheaply, but it's fun, and kids can do it themselves, or help. You can freeze the butter: simply put it, in its greaseproof wrap, into a freezer bag, squeeze out the air, seal and freeze.
Very few commercial margarines are vegan. Most of them have whey or milk solids, etc.
Land O' Lakes *Unsalted* Margarine is vegan. You can find it in most grocery stores. Health food stores carry a variety of vegan alternatives made of soy, canola, etc.
Earth Balance margarine is a commonly recommended vegan margarine that has a great flavor.
I bought a margarine once assuming that all margarines are at least vegetarian--when I looked at the label I was horrified. The main ingredient was lard. Gross. Be sure to check the ingredients on the label!!!
Look for the word "vegan" on the packaging. This will help in some cases where ingredients can be sourced both from animal or plant. Also look for "Lactose Free" on the label as this sometimes indicates lack of milk, but read the ingredients for other potential sources of animal sourced material. (Lactose free does not indicate vegan, only that there is no lactose which normally is included in the milk products included in margarine.) Read the ingredients, never assume.
Will I cant believe its not butter make good butter icing?
The brand "I can't believe it's not butter" is actually margarin. The difference between margarine and butter is that butter is a cream where margarine is vegtable oil and bleached to look like butter.
Depending on the brand, Margarine is made from different types of oils and greases, with a little bit of coloring and flavoring. Oils are often "Hydrogenated", and that process results in compounds that are not well tolerated by the human metabolism...... Margarine is a fatty solid spread or cooking fat and is a substitute for butter
consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients. The process of hydrogenation (used to make the margarine hard and spreadable) causes the margarine to produce trans-fatty acids in the body.
How much salt is in one stick of butter?
Butter is VERY easy to make. Put some cream in a jar, put the lid on tight, and shake it for several minutes. You'll notice a solid blob floating in the liquid eventually--that's butter. To use on bread, add a little salt.
Cocoa butter, also called theobroma oil, is the pale-yellow, pure edible vegetable fat of the cacao bean. It is the substance used to make solid chocolate bars. It is mixed with varying amounts of cocoa powder to produce solid pieces of chocolate. Cocoa butter is extracted from the cacao beans and can be used to make chocolate, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma.
How much does half a stick of butter equal in cups?
3/4 cups. One stick is equal to 1/2 cup, half a stick is equal to 1/4 cup.
No, butter is not a diary although it is a dairy product.
The functions of butter is a dairy product that can be spread on bread (sandwiches, toast, scones) or used in baking cakes (though margarine is more likely to be used, depending on the recipe).
From what place does butter come from?
Butter is made when cream is churned until it has reached a semi-solid state. If you take a cup of whipping cream and put it into a mixer and turn it on and watch it, it will go from cream to Whipped cream to butter.
What is the difference between butter and margarine in a baking recipe?
Butter has a richer flavor and milk solids, it is also much harder at room temperature than margarine. Though you can find hard margarine almost as firm in texture as butter, it will contain unhealthy hydrogenated oils. While soft margarine is usually the healthiest option, it is much softer and lacks the flavor of butter.
The taste of butter is distinct and necessary to some specialty bakes goods such as shortbread, brioche and croissants, and pastries that use 'Pate Brisee' as a base. The substitution of margarine in these be noticeable and the result unsatisfactory.
For your average batch of cupcakes, bread, cookies, muffins substituting margarine will not be a noticeable, as many other flavors are present. Note that a soft margarine replacing butter can thin cookies, icing, cake much more than butter, this will effect the appearance of your baking.
How many cups is 100 grams of butter?
5/12 of a cup, or somewhere between 1/3 (=4/12) and 1/2 (=6/12). Yay fractions!
If precision in quantity is required, as in baking, you should buy a scale (which should do both metric and stupid units) and if not, use 1/3 of a cup and add a smidgeon more.
What temperature does butter boil at?
Since substances like cooking oil or fatty substance cannot boil, the point at which they start to break down to fatty acids and glycerol is called smoke point. That of butter is between 121 and 149 degrees Celsius. The temperature above this is called flash point. I hope this help you. ;)
How do you make white butter cream?
Cream is the butterfat separating from raw milk. simply by allowing time to pass the cream will rise to the top of the milk where you can skim it off. This will not happen once the milk has been homogenized.
What is the source of butter or its origin?
Butter is obtained from the milk , the milk is heated and changes in to yogurt ,this yogurt when churned releases cream this cream is actually called butter.
How do you harvest butter head lettuce?
When the head has formed, using a sharp knife, make a horizontal cut at the base of the head close to the ground and lift out the head.
How much does a peanut butter jar weigh?
It weighs as much as the jam inside the jar and the jar itself.
These weights depend upon the quantity of jam (often 1 lb or 454 g, but other sizes are available) and the material and size (dependant on the quantity of jam inside, and the jar shape) of the jar.
eg the jar of Sainsbury's (other supermarkets are available) 340g strawberry jam weighs about 210g meaning:
1 jar of the strawberry jam weighs 340 g + 210 g = 550 g in total (when full).
How many pounds are in a stick of butter?
One stick = 8 Oz(s)
16 Oz(s) = 1 Lb
So 4 sticks (32 Oz) = 2 Lb
This is off by a factor of 2.
Yes, 16 Oz(s) = 1 L. However, there are 4 sticks in one pound of butter. Each stick therefore weighs 4, not 8 Oz. One needs 8 sticks of butter to equal 2 Lbs.
Where can I buy Mrs filbert's margarine in SC?
They sell it at Shoppers in northern Virginia. Can't find it in Florida yet.
