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#masło #homefood #easyrecipe #easy #butter Butter is a dairy product. It is generally produced from concentrated milk fat - cream. Classic butter contains at least 80% milk fat, the rest is water (up to 16%) and milk solids (proteins, lactose). Types of butter: Fresh butter - this butter has a shelf life of only 20 days from production, storage temperature is a maximum of 8 °C Table butter – no longer labeled as fresh and shelf life is much longer. Can be stored at refrigerator temperatures (2-8 °C) for about three months or at freezer temperatures (−18 °C) for more than a year. Butter – also not labeled as fresh and shelf life is approximately 35-55 days from date of production. The minimum shelf life date is marked on the packaging if the storage conditions are observed. According to fat content: Clarified butter - called "anhydrous milk fat" in legislation, milk fat content more than 99.3%. Butter - classic butter made only from cream contains at least 80% milk fat. Butter with sour cream - at least 75% milk fat Reduced-fat butter - at least 61% milk fat Low fat butter - minimum 41% milk fat Cream pasteurization: Cream obtained from skimmed milk with a fat content of about 40% (optimally 37-42%) is pasteurized at temperatures above 95 °C for a few seconds. The reason for this higher temperature is the fact that cream has worse thermal properties than milk. Instagram =========   / warlocorn   Raw materials: whipping cream 33% Do you like my work? You can support me here ======================================= https://www.paypal.com/cgi-bin/webscr...