Why does foam form when melting butter? During pre-Christmas preparations, this kitchen reaction can really surprise you. However, there is nothing special about her. It turns out that this is a sign that the butter we have chosen is of good quality.
How to choose the best butter? The label does not lie – it is on it that we should check whether our product is of high quality. Therefore, looking for clearly labeled “butter” will allow us to avoid misunderstandings.
The basic component of genuine butter is milk fat, which makes up 82% of its content. Another 16 percent is made up of water, and the whole is supplemented by milk proteins, which are responsible for the structure and texture of the cube. Lactose, a natural milk sugar, is also present in trace amounts in butter.
Don’t be fooled by its appearance:
- Good butter has a light color and a distinct creamy aroma.
- Its hardness after taking it out of the refrigerator can make it difficult to spread, but this is a testament to the naturalness of the product.
When warming up the water starts to evaporate and the proteins denature and coagulatewhich creates a white foam on the surface.
- It should not be forgotten that only clarified butter is suitable for frying at high temperatures.
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