自制黄油 Homemade Butter

自制黄油 Homemade cultured butter 跟买了的黄油相比，抛开新鲜度不谈，发酵给它带来的更加丰富的味道。在制作黄油的过程中，当把黄油从奶油中分离出去后，剩下的液体就是白脱牛奶。黄油加热蒸发所有水分之后就成了无水黄油。继续加热，焦化残存的蛋白质，加重它的香味，就变成的酥油。食物的世界是多么的神奇啊。

黄油制作：
重奶油 （脂肪含量35%) 1 升，大概是1公斤
白脱牛奶：60克，1/4 杯
室温下发酵1-2天
冰箱彻底放凉后，放到搅拌器里高速打发。2-3分钟之后，黄油彻底从奶油中分离。过滤出液体得到白脱牛奶。把黄油中的白脱牛奶用冷水洗干净。整形后放到冰箱冷藏保存。

Homemade cultured butter ingredients:
Heavy cream (35% fat content): 1 L, about 1 kg
Buttermilk: 60 g, 1/4 cup
Ferment for 1-2 days at the room temperature
After completely chilled in the fridge. Beat the cream in a mixer at the highest speed. 2-3 minutes later, butter is completely separated from the cream. The liquid left is buttermilk. Wash the butter with cold water. Shape it and store in the fridge.

背景音乐 BGM：
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