The word butter comes from bou-tyron which means “cow cheese” in Greek. Butter was used 2,000 years before Christ. Limestone tablet illustrated 4500 years ago shows how butter was made. Professional chefs use unsalted butter because they are trying to reduce the amount of butter in the baked goods. If butter leaves residue on water or easily blends in your baked goods that when you know it’s the right temperature. Dairy is from Middle English (dey) which means a female servant, making butter was for the women only back then.
Butter is made up of saturated fats. Saturated fat in butter is good for your body but too much can hurt you. It provides us with twice the amount of energy as protein. It supports our immune system. It helps fight diseases. It helps protect our liver. It promotes good skin and healthy hair. It regulates our digestive system. It also absorbs nutrients calcium and vitamin A, B, D, and K.
About 80% to 86% of fat in butter and the rest is water and milk solids. You are supposed to only use butter sparingly with all the saturated fats in it. The people of the Mediterranean lands thought that butter was the cause of leprosy. Butter doesn’t become gummy like some saturated oils do.
Prepare the cream. Mix the cream until it is easier to turn into butter. Put prepared butter into mixer. Add butter milk or yogurt and mesophilic cheese. Leave out until temperature gets 50-60 Fahrenheit.
Time it for 5 to 10 minutes or mix for 3 to 10 minutes or shake for 10 to 20 minutes. Churning shaking are mixing until it looks and tastes like butter.
Wash butter and cold water. Store in refrigerator and you will have butter.
The name margarine comes from its first name oleomargarine. The margarine color is white then they add yellow coloring because it improves the sales.
Margarine was made in 1869 during the Franco- Persian Wars. Hippolyte Mege-Mouries made it because they needed a substitute for butter. Margarine was made to fatten turkeys. It started killing the turkeys. So they had to pay a lot of money find out why it was killing the turkey. If you bake margarine it might affect the texture and result. Margarine is made from oils so in baking it might make the baked goods spread out or make it burn. Butter is for baking cookies, cakes, and pastries from the rich flavors.
Look on the labels of margarine if is says hydrogenated than product contains trans fatty acids. Margarine is 80% fat and 20% water. Margarine is fortified with vitamin A and maybe sometimes D. People saw margarine had less saturated fats than butter did and thought it was better than butter. But they overlooked how dangerous trans fat is. The old stick margarine was found out to be better than butter at the time because it used low saturated fats, unsaturated fats, and trans fat.
Margarine now is trans fat which is bad for your body. Trans fat is bad for your body because our body doesn’t digest it as well as other frats so it stores it. It promotes diabetes and obesity. It Raises LDL which is bad cholesterol. It lowers HDL which is good cholesterol. And it increases heart disease.
Add your choice of oil to Mixer. Add Water and the lecithin mix until semi-solid put into the fridge and you’ll have margarine.