Casual Conversation

1862 readers

704 users here now

Share a story, ask a question, or start a conversation about (almost) anything you desire. Maybe you'll make some friends in the process.

RULES

Be respectful: no harassment, hate speech, bigotry, and/or trolling
Keep the conversation nice and light hearted
Encourage conversation in your post
Avoid controversial topics such as politics or societal debates
Keep it clean and SFW: No illegal content or anything gross and inappropriate
No solicitation such as ads, promotional content, spam, surveys etc.
Respect privacy: Don’t ask for or share any personal information

Casual conversation communities:

Related discussion-focused communities

founded 2 years ago

MODERATORS

[email protected]

orangeNgreen

[email protected]

What should be in butter? (hackertalks.com)

submitted 2 months ago* (last edited 2 months ago) by [email protected] to c/[email protected]

27 comments fedilink hide all child comments

I looked at my butter today, the ingredients are:

butter oil
milk powder

What the hell is butter oil? I tried googling it, but I get VERY contradictory results, nothing from a reputable source I could find.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 10 points 2 months ago (11 children)

Just start making your own. It's actually really really easy.

Required equipment:
Big mixing bowl
Electric mixer

Required ingredients:
Extra thick double cream/whipping cream

Optional ingredients:
Salt
Garlic
Wild garlic
Insert herb here

Process:

place cream in bowl.
whip until it separates, folding the chunks back in and stop when there's only butter and
decant newly made buttermilk.
wash butter to remove buttermilk by filling bowl part way with cold water and just squeezing the butter. Switch water and wash until no visible milkyness comes out of the butter.
add extras by folding or blending it through the butter.
store any butter you're not likely to use within a few days in the freezer, I like to portion it out into 100g bits, so I know I won't be wasting any of it.

There, now you'll never have to wonder what your butter is made from again!

[–] dcoe 7 points 2 months ago (8 children)

Salt is not an optional ingredient.

Unsalted butter is a crime against cuisine.

Thank you for self-reporting, criminal. Please stand by, the butter police will arrive shortly.

[–] [email protected] 18 points 2 months ago (4 children)

I would like to say that while this is clearly made in jest, unsalted butter is a requirement for some really great recipes, and also some people are on say a low sodium diet. I put it as optional, because I'm a mature person and don't yuck other people's yum.

[–] benignintervention 14 points 2 months ago (1 children)

I use unsalted butter almost exclusively so I can more easily control the salt content of my dishes

[–] [email protected] 5 points 2 months ago (2 children)

Why do people even combine butter and salt? Why not keep them separate, I think every kitchen I've ever seen has salt in it

[–] [email protected] 7 points 2 months ago

Traditionally, salted butter was way saltier than our modern salted butter and it was a way to make it last longer before we had refrigeration and pasteurisation

[–] [email protected] 4 points 2 months ago

When using butter as a spread it's nice to have some salt incorporated. A salt shaker is very easy to overdo on something light like toast or pancakes.

load more comments (2 replies)

load more comments (5 replies)

load more comments (7 replies)