In September I was in Belgrade later this month he is back again. As I mentioned the recipe for Malakov, there is the problem with the supply of some basic foodstuffs. First, and most problematic, milk. To be sure, I do not drink milk. Ever since I left the bottles and teats. And I'm not much care whether it has or does not, except when I need the cake. All dairy products are more than welcome, I drink one liter of yogurt a day, but milk - just not at all. However, Una / Una drinks it is because there two years. Now, it is not just to drink, but drink it in large quantities and logistic support had to be well organized: the milk arrived from near and wide relatives and friends who have found here and there around town. For is that milk is not any. But the Serbian government is a fashion to drink milk without the fat. Or milk with 0.5% fat. It is very in, and you vodurine has in streams. However, as will every pediatrician and serious chef said, and children in development and good cake / pastry / puree of spinach / cappuccino, whole milk is necessary, the first because of the fat probably develop more complex mental gears, and the others because without it they have unerring taste of hog wash.
I am so every morning when I went to take her to Una in kindergarten and buy some bread and newspapers, visited all the surrounding shops (and there are jes) and neistrenirana that at first recognize the mythical container (whole milk because I have never even seen) immediately questioned whether the sellers of the item among their offerings. "Whole milk? Well, here you it 2.8%," it was inevitable answer on same question. I do not know whether the Serbian cows, as most of the female population of Belgrade, suddenly became anorexic and unable to give milk, oily, or 2.8% of the general culture (about qualifications to speak) of the concerned lady does not include facts about the minimum procentaži fat buttermilk, which would have to have, yet still find it difficult to determine what annoyed me more - that whole milk was not or that no one knew what it was, in fact.
In the end we were the best available Imlek milk of 3.2% fat, although it is definitely the best product on the market Subotica milk of 3.5%, just as it does not for love nor money, you could say the Anglo-Saxon-speaking countries. Now, a strange logic, since there was no milk, there was no butter, though the yogurt and sour milk flowed in streams. I do not know how or why. I do not know whether the crisis is still ongoing, but as everyone knows who ever lived in Serbia, the crisis is there, returning with speed and reliability of the boomerang, so it is useful to write it down somewhere in the process of making butter.
All this, of course, if you manage to catch the cream. This is another fabulous ingredients - can get under the table, in the market, probably only at dawn, in supermarkets this item virtually unknown. Whipped up the Serbs the right or from the bag or from a horrible plant erzaca that evokes regret for chicory and egg powder. Ergo, the first and only note: do not try to make the butter / butter / butter from any thing that is not cow cream with at least 30% fat .
addition of this ingredient for fast, modern butter you will need and Food Processor with a tool for whipping cream. If you have the strength, time and patience, feel free to Latite prababine churns the butter, but this is not a story of this genre, to be quite honest, and I alone found this recipe on the internet, but I tried several times and I know it's good, so in that sense you can rely on in my experience. For c. 120 g butter you will need
- 400 ml cream salt
When you do that the mass does not change, ie. that the amount of whey is not increased, it is time to turn off the Food Processor. First pour the whey into a bowl and place it in the fridge - it is excellent and the bread and cakes, although there are some strange people who drink it. Then gather the lump of butter with a whisk and walls multipraktik, leave them in a colander for several minutes and form a clot, which will in the next few minutes, rinse under cold in leaves. It is important that while rinsing the butter and knead like modeling clay to be washed out of him the last drops of whey. If this is done, the butter will be sour, and - the fat is in the fire (all the time I waited to make that joke).
After a nice wash butter, add a pinch of salt (can be more if you want salty butter) - by acting as a preservative and help the butter to keep it longer in your refrigerator. Squeeze the arms and the back drop of water from the butter and format it as desired.
That's it! All that the crisis has passed and, to you I suggest you make homemade butter, because if you are a child of the urban environment, and fresh produce have probably never tasted a difference in taste between it and the one industry is unforgettable. We strongly advise consumption with hot homemade bread, that the atmosphere is complete.
I was inspired to write about churning butter after an unexpected shortage butter I witnessed in Belgrade a few weeks ago. Do not ask me why the butter was not available in shops - another government cock-up I'm afraid - but I thought it would be useful for people to have this recipe at hand. And for those of you who have no such worries, try making your own anyway - the taste of freshly made butter is quite different to any industrial product and should be enjoyed on a Sunday morning with warm home-made bread.
You'll need
- 400 ml double cream (min. 30% fat)
- a pinch of salt
- a food processor
After another few minutes, butter and buttermilk will be clearly separated - switch off the machine, pour out the buttermilk and save for later (it's a great substitute for milk in cakes and pastries, and some even enjoy drinking it, but don't expect me to recommend that). Scrape the butter off the beater and leave in a sieve for a few minutes. Shape it into a ball. Then rinse thoroughly under a stream of cold tap water while kneading. It is important to rinse off all buttermilk, otherwise your butter will turn sour.
When you're done, add a pinch of salt and Knead some more. The salt will make your butter last longer in the fridge, but feel free to add some more if you prefer salty-tasting butter. Squeeze all water out and form into shape of your choice. That's it! Could not be simpler or tastier!
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