Artisan Cultured Butter Jakarta

Information on Artisan Cultured Butter Jakarta in Indonesia

What Is Traditional Cultured Butter? Do you want to know more so you can decide whether you need to know where to buy artisan cultured  butter Jakarta in Indonesia? Subtle differences in strong flavors are one of the characteristics of artisan cultured butter Jakarta. Additionally the texture and color of the fresh butter churned in the butter makers in Normandy and Poitou-Charentes is a clue. It’s also a reminder of how wonderful freshly made butter tastes when carefully churned in the traditional way.

Making premium butter depends on quality cream, clean filtered water, and gentle mixing techniques. The principle is simple. As the cream is whipped, the fat break down and eventually stick together in ever larger strean which eventually separate into butter and delicious liquid buttermilk which is then drained. The solid butter can then be washed in fresh cold water before it is ready to be worked, folded, and shaped.

The use of artisan cultured butter Jakarta is one of the defining differences between traditional northern European cuisine and Mediterranean countries, which use olive oil. Over the last century, butter has faced increased competition from low-cost spreads such as margarine, and most butter is now mass-produced by large industrial dairies and stored frozen, often for long periods, before being thawed for sale.

Types and Information for Artisan Cultured Butter Jakarta in Indonesia

There are two main types: Butter sweet cream, popular in Australia, New Zealand, England and North America; and traditional cultured butter, which is preferred in Europe. Sweet cream butter is made from fresh cream and its popularity is related to the development of refrigeration, improved transportation and the invention of the mechanical cream separator during the industrial revolution. This change made it possible to produce artisan cultured butter Jakarta at low cost for export to Britain’s growing urban population. Salt is usually added to help maintain shelf life, and most examples of sweet cream butter are still made with added salt.

Cultured butter has been produced in northern Europe since at least Roman times. In its pre-industrial form, it was made on small farms using raw cream collected over several days of milking. The cream has soured by the time it reaches churn, resulting in a butter with a definite lactic aroma and a fairly pronounced taste. Salt is rarely added because production is small and seasonal.

Today, the traditional use of sour cream to make cultured butter has almost disappeared, and it is mostly produced using modern processes that directly flavor fresh pasteurized cream with industrial cultures. This results in a very predictable quality of butter but lacks the complexity and seasonal characteristics that are made with naturally fermented cream. But there is one major exception which is French AOP butter.

The French know two names for butter: Normandy and Charentes-Poitou. This butter bearing the AOP logo is guaranteed to be made from fresh local cream grown using a natural ripening process that lasts 12 to 24 hours, and the finest examples gently churned in traditional baratte. The butter from each region is very different.

Normandy butter is preferred by most French chefs for cooking as it adds a sensational creamy richness to dishes. Rich milk produces butter which is rich in fat solids, oleic acid and mineral salts. Quality varies by season and the most delicate is made during late spring when the green fields are covered with buttercups, daisies, and dandelions. It is digested by the cow and creates a golden butter packed with floral flavors and flavors.

In contrast, cultured butter from the Poitou-Charentes region (such as chiré) is paler, firmer and slightly crumbly in texture, and more consistent in quality and color. This butter also has a lower water content, making it a preferred choice for French pastry chefs.

The delicate taste of butter is easily damaged by exposure to air and light, or tainted by strong odors, and large manufacturers often extend its shelf life, which can result in a rancid taste.

Homemade Butter And Artisan Cultured Butter Jakarta

The best way to really appreciate what’s being said is to make butter at home. The transformation of cream into butter is magical and easy with a quality food processor and cream. But if you find an old butter churn lying around, it’s highly recommended you try using it to make butter with crème fraîche from Normandy. The sensational taste of fresh butter prepared in an ancient way is a revelation that you will not forget in time.

One final point worth mentioning, as it often confuses new butter makers; the buttermilk left over from making sweet cream butter isn’t real buttermilk, it’s a cultured milky liquid with a tangy taste. Traditional buttermilk is a by-product of making cultured butter, whereas most of the buttermilk sold in supermarkets is actually low-fat milk that has been cultured with lactic acid bacteria. The milky by-product of sweet cream butter is bland and not tangy, somewhat like skim milk, but without the protein content.

Sweet Cream Butter Recipe

Makes about 340 grams of butter.

• 1 quart (4 cups) heavy cream (preferably not ultrapasteurized), about 55 degrees Fahrenheit.

• Salt (optional).

1) Pour the cream into a large bowl, jar or clean food processor container. If using a stand mixer, attach it with the whisk attachment. When mixing with a closed container, such as a jar, classic mixer, or food processor, it’s important to leave as much air space as you have volume of cream. Air is essential for turning cream into butter.

2) Whip the cream to bring it to a fluffy stage. Continue to stir the cream until it thickens and then changes color from off-white to pale yellow; this should take at least 5 to 10 minutes, depending on your equipment. When it starts to look lumpy, it’s almost like butter. (If using a stand mixer and you want to stop whisking, cover the top of the bowl with plastic wrap to cover the beaters and the top of the bowl so any further liquid won’t escape).

3) After a minute the cream will noticeably thicken and then it will suddenly separate into an opaque whitish liquid (called buttermilk) and small curds of yellow butter. Transfer the mixture to a fine sieve and drain the liquid. Rinse the butter-curd mass in cold water for a while to harden it a little and remove the remaining milk.

4) The final step is a short kneading which will remove more liquid and make your butter more cohesive and smooth. The traditional way of preparing butter is with small wooden oars, known as butterhands. Not many people have butterhand these days (although you can get one online), so there are other ways to make butter.

It’s best to avoid using your bare hands because your warm touch can spoil the texture of the butter, causing it to melt at some point. Instead, wrap the butter mass in a cloth. This is information on how to make butter quickly and of course it’s different from making cultured butter. You can make it or if you want it fast, you can buy it at De Grunteman which sells the  best artisan cultured butter Jakarta, Surabaya, Bali and other cities in Indonesia.