Cultured butter and ghee
Served in The Evening, course 1: Rye sourdough and wheat sourdough, cultured butter, Griebenschmalz.
Its documents
- 83 Biochemistry Of Butter And Ghee The Biochemical and Physical Chemistry of Cultured Butter and Ghee Production: Phase Inversion, Clarification, and Oxidative Stability
The chapters that use them
In the log
The claims that cite its documents, the safety rows first.
- M7 amended Safety Ghee at 110 to 120 °C, never past 150 °C; keeps a year dark and cool; about 30 min per kg
- M21 confirmed Butter is a phase inversion; the butter compound (diacetyl) made at 20 °C and destroyed at 30; churn at about 10 °C
- M22 partly confirmed Ghee under 0.3 % water; "the Indian subcontinent and half of Africa for four thousand years"
- M36 confirmed Butter: cream ripened a day at 20 °C, chilled to 10; churn 15 to 40 min; wash at most a quarter of the cream volume; salt 15 to 20 g/kg; 10 litres of milk to …