C'Best Empire

28/03/2023

HOW TO MAKE BUTTER AT HOME

Stop Wasting Money On Buying Butter, Make It Yourself With These Simple Steps

The most important ingredients needed in making butter is milk. When butter is made, it can be used on bread, cookies, biscuits and so on.
Today, we are going to be learning how to make our own butter by ourselves instead of going out to buy it all the time.

So, What Are The Equipment And Ingredients We Need?
Jar or Plastic (with a lid).

✓ Pot.

✓ Bowl.
✓ Spoon (preferably wooden).
✓ Containers.
✓ Gas cylinder or stove.
✓ Goat/Cow milk (or Heavy cream).
✓ Salt (optional).
How Do We Prepare It?

So, we are going to first extract the cream from the milk. This can be done in two forms.
Light up your gas or stove, then place your pot on top of it.

2. Get the milk and pour it into the pot.

3. Heat the milk until it becomes creamy until you observe a think duskbor flat layer on top of it.

4. Use a spoon to scoop out the flat layer, and that is the heavy cream we need.

NB: You may decide to keep the leftover milk for other purposes. Also note that you don't need to go through these processes if you have a ready made heavy cream
5. Pour this cream into a bowl (you may add salt if you like).

6. Keep stirring with your spoon until you observe that it starts to solidify and some lumps are formed.
7. Continue stirring until you can see that the milk have separated from the solidifying lumps.

8. Drain the milk from the solidifying lump.

9. Continue draining until the lump is completely separated from the buttermilk.
NB: if milk remains in the lumps, it will make it spoil quickly.

10. Now get your solid lump and start pressing and breaking it. Do this continuously for about 5-10 minutes.

Guess what?

Your butter is ready.

Now you can package in airtight plastics and store in your refrigerator.

Credits owner
Follow Ifeoluwa baking affairs backup page

28/03/2023

Tips for a perfect chin chin

1. Avoid to much of margarine/ butter when mixing the dough. Too much butter will make your dough soggy, and this will end up drinking up your oil for frying.

2. Too many eggs is not what make ur chin chin rich, egg contribute to making ur Chin chin crunchy.as u can make a chin chin without egg and still come out fine. Too many eggs in your chin chin dough will make the oil to foam when frying.

3. When frying chin chin don't wait until it is completely brown before u remove from the oil, this will make the chin chin look too brown/ burnt like when completely cooled.

4. Avoid crowding your oil with your chin chin dough when frying as this will result in the chin chin drinking up the oil

5. To avoid your chin chin from looking burnt within a short time, avoid too much heat/ fire. Always use medium heat as low heat will make your chin chin soggy while too heat will make your chin chin burn.

6. Milk gives your chin chin that heavenly taste that will make u want some more. Always use in moderation.

7. When mixing your chin chin dough always add the water gently to avoid adding too much water to the dough, as this will make the chin chin drinking up the oil.

8. Adding little corn flour to ur chin chin gives it that unique taste and crunchiness. If u don't have a recipe with corn flour stick to the one u are good at .

9. If your dough is too watery or with insufficient margarine/ butter avoid jam packing them in a tray before frying to avoid them sticking together and making your chin chin a mess.

Always fry while cutting, if u must cut down sprinkle bit of flour over the cut dough to avoid them from sticking together. U can always sprinkle bit of flour or corn flour on ur work surface before rolling the dough, this helps a lot.

Photo Credit to the Owner

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