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The best butter, what is it?
First of all, pay attention to how it is made and what it is called, is it really written on the label “butter” or somewhere there is an inscription “butter-containing product”.
Choosing butter, do not forget that it is not always worth believing large inscriptions such as: “natural”, “dietary”, “light”: they are needed, first of all, in order to attract attention.
Experts consider the best butter made according to GOST, and not according to technical specifications (TU).
Carefully study the composition of the product, written in small print. High-quality butter made only from cream and whole cow’s milk. It should not contain vegetable fats (palm oil, peanut oil, coconut oil, hydrogenated oils, or just an ingredient called “milk fat substitute”).
The shelf life of butter according to GOST is not more than a month. If the shelf life exceeds several months, the manufacturer has added preservatives.
Better to buy butter in foil. Wrapped in parchment paper, as is often the case with farm paper, it quickly loses its vitamins and deteriorates, since the parchment transmits light – and oil does not like it.
Which butter to choose?
There are two types of butter: higher (it is considered the best) and first and two categories of fat content: classic (mass fraction of fat 80-85%) and low fat (mass fraction of fat 50 -79%). In the second, respectively, there are fewer calories, but many people find it not so tasty.
In addition to the fact that butter is divided into salty and unsalted, depending on the production technology, the oil can be sweet creamy and sour creamy… The first is made from pasteurized cream; this technology is used to make almost all domestic butter. The second is made from fermented cream, it tastes slightly sour, such oil is used in European countries.
Which butter is better: we determine by its appearance
Good butter dense, dry on the cut, shiny, although the appearance of single droplets of moisture is allowed. It spreads easily on bread and melts quickly.
If the oil crumbles and crumbles, this should alert you. On the cut of good butter, there should not be a crumbled layered consistency, it is characteristic of butter-vegetable combined oils (spreads) or margarine.
By Color best butter – slightly yellowish, if it is bright yellow or snow-white – or it is supplemented with vegetable fats, or tinted.
How to check butter?
Pour hot water into a clear glass or half-liter jar, then add a spoonful of butter to this water. Stir the oil in water until completely dissolved. If the butter has completely dissolved in water and the water has acquired a white hue, close to the color of milk, the butter is really butter. If a sediment has formed on the walls and at the bottom, it is most likely that vegetable fat or other excess components have been added to the oil.