Get rid of unpleasant odor butter very simple.
You need to take rancid butter, go to the trash cans and, without any regret, throw it away. If it emits such a smell, it means it has spoiled and this is the only way to get rid of it. It is not suitable for any purpose, it will only cause harm. It is not recommended to feed it to pets; their digestive system is not ready for such a “delicacy”.
Spoiled butter should not be eaten!
I have never encountered a rancid smell of oil, but yes, I have encountered a musty one. The yellow coating is also familiar.
Our grandmothers were not so rich as to throw away the product. Most reliable way“reanimate” the podrenchnoe oil - melt it and boil.
This is done in an ordinary saucepan, over low heat until completely dissolved, boiling and boiling, and then completely cooled. Three “substrates” are formed in the saucepan. White foam - remove it. Water, “casein” - you drain it. And a small lump of butter in grains. During the process, it may be felt bad smell, but eventually he must go. During heat treatment, the product undergoes a kind of disinfection.
If a lot of oil accidentally accumulates in the house and you doubt that you can save it, melt it right away. Drain off the casein. The remaining product, natural ghee, can be stored in the refrigerator much longer.
Oil melted at home is a unique product. Some people like it, some don't. But it's worth a try. A kopeck saves the ruble.
★★★★★★★★★★
How to Fix Rancid Oil.
If butter, after lying in the refrigerator for a while, acquires a rancid taste and smell, do not rush to throw it away; there are several proven ways to deal with this problem.
1) Wash the stick of oil in cold boiled water, then add a little salt. After these steps, the oil needs to be immersed in carrot juice for some time. carrot juice will absorb the unpleasant odor and give the oil a delicate and refined taste.
2) Washing the oil in a soda solution will help rid the oil of the rancid smell. To prepare the solution, you need to mix one glass of water and one teaspoon of baking soda. After this, the oil must be rinsed thoroughly. clean water and add a little salt.
3) Soak the butter briefly in fresh milk, then mash and add salt. Natural fresh milk will dissolve butyric acid, which is contained in excess in rancid oil, and will remove the stale smell and unpleasant taste from the product. After this procedure, it is recommended to rinse the oil thoroughly in cold water.
4) Melt rancid butter in a frying pan with a small piece of black bread. The bread will absorb the bitterness and unpleasant odor, and after hardening you will again be able to enjoy the pleasant taste of butter.
5) You can restore the previous taste of butter in this way: melt the butter in a frying pan, adding finely chopped Antonov apples. After this, strain the oil along with the apples, beat while hot. The oil restored in this way will lose its bitter taste and unpleasant odor.
Butter– concentrated milk fat, for the production of which cream was used. To make this product, the cream must be whipped. It is very important that the fat content of the final product should not be less than 82.5%. There are many options for butter, for example, sweet butter, chocolate or with different fillings.
How to choose the best dairy product and how to store it?
The first thing you should pay attention to when choosing butter is the packaging. It is best to choose the product that will be wrapped in foil, because in this state it retains the maximum amount useful substances. When reading the composition, pay attention to what is in it must not be contained vegetable fats because this component transfers the dairy product from the category of natural to the category of spreads. In addition, it is worth giving preference to oil that is produced according to GOST, and not according to technical specifications(THAT). A low price may also indicate low quality. Cheapness, as a rule, is achieved by replacing dairy components with plant-based ones. It is also advisable to buy a product from well-known manufacturing companies that value their name and reputation. Although this point is not at all a guarantee of quality. However, even following these simple recommendations If you choose, you can still stumble upon a counterfeit, so we will tell you how to determine the quality of butter at home.
First of all, find the answer to the question: “does butter freeze in refrigeration chamber and whether it crumbles"! For a high-quality natural product, the answer should be positive.
Excessive softness only indicates impurities vegetable oils. Really quality product should not contain them. The second indicator that indicates the naturalness of the oil is the absence of stickiness. Natural product It has a fairly high percentage of fat content, so it will not leave marks on the packaging. In addition, it is worth paying attention to its color. It should not be too rich, because this will indicate the addition of a dye called beta-carotene.
A simple home test that will help determine whether the butter is truly real and natural is as follows: dissolve a tablespoon of the desired product in 200 ml of water (1 glass). When completely dissolved, no sediment should fall to the bottom. The water in the glass should acquire a uniform white color.
As for the storage conditions for butter, it should be kept either in the refrigerator or in a dark place, the main thing is that the temperature does not exceed 12 degrees. It is also worth considering that this product has the ability to absorb unpleasant odors , so watch where you put the oil in the refrigerator.
If you bought a large amount of oil, it is best to store the excess in the freezer. On fresh air The product must be in an opaque oil dish.
The expiration date of the product must be indicated on the packaging. In general, the shelf life of high-quality butter should not exceed 10 days when packaged in parchment and 20 days when packaged in foil. Freezer allows you to increase the shelf life up to 2 months.
If you are interested in the question of how to understand that butter has gone bad, then everything is very simple. Firstly, it becomes more saturated in color and also acquires a rather unpleasant odor. As for the taste, it becomes bitter. However, rancid butter can still be fixed.
How to fix rancid butter?
There are many recipes for reviving butter:
If you do not beat the butter while melting it, it will simply become melted.
The “reanimated” dairy product is best suited for use in recipes for a variety of baked goods!
Beneficial features
Milk fat has the ability to be quickly absorbed by the body, which in turn gives a person the necessary energy. In general, it is recommended that people with digestive problems include this product in their diet. For example, it is necessary to use it for people suffering from frequent constipation, because it has a mild laxative property.
Cholesterol contained in butter has beneficial properties for the body, since it is simply necessary for the formation active substances and hormones. In addition, the fats of this dairy product needed for the emergence of new cells, especially similar compounds are needed in nerve tissues and the brain.
Butter contains oleic acid, which has a positive effect on the balance of “good” and “bad” cholesterol in the blood, and it also increases the overall balance of blood lipids.
This product contains vitamin A, which is necessary for vision and bones, and also improves activity immune system and egg development. It also has a positive effect on the condition of the skin and hair. In addition, vitamin A helps ulcers heal faster, so it is recommended to use butter when various kinds ulcers and gastritis.
Use in cooking
Very often, butter is used to make sandwiches, as it allows you to improve and soften the taste, for example, of sausage, red caviar, fish, cheese, etc. In addition, it is added to various hot dishes and baked goods: porridge, pies, pasta etc. Butter is also used for frying, but in this case it is worth considering that it loses all its benefits.
Application in cosmetology
In addition to the fact that butter is used in many cooking recipes and traditional medicine It has also found its application in cosmetology. For example, you can use it to moisturize dry facial skin. To do this, you just need to apply it to the skin and leave it to absorb for 20 minutes, and then rinse off warm water. This dairy product is also included in the recipe home cosmetics. It is used in various masks and creams. By the way, positive reviews butter has been used in the fight against wrinkles on the skin around the eyes. IN in this case it is used as in pure form, and as a component of eye cream.
Butter oil perfectly moisturizes hair. Therefore, it is applied as a mask for 20 minutes and then washed off. In this case, this dairy product can be used either in its pure form or mixed with any other oils.
If you don’t like the taste of butter that is sold in stores or you are not satisfied with its quality, then you can easily make it at home. To do this, you need to take a liter of heavy cream, which you need to put in enamel dishes. After that, start kneading them with your hand, as if you were kneading dough. After a few minutes, you will notice that the cream becomes grainy and a liquid called “buttermilk” remains in the bowl. Next, the resulting oil must be thoroughly squeezed and formed into a piece of the required size. You can add herbs, garlic and other ingredients to the oil at your discretion.
The benefits of butter and treatment
The benefits of butter are quite widely used in traditional medicine recipes. For example, in case of diseases respiratory tract It is recommended to eat up to 70 g of product daily. By the way, it is also recommended to use it for coughing! In addition, you can use butter to make medicinal mixtures, which will help strengthen the immune system, increase the body’s protective functions and destroy viruses.
Harm of butter and contraindications
Butter can be harmful to people who are allergic to cow's milk, and therefore they need to exclude it from their diet. If there is this product in large quantities, then you can provoke the development of atherosclerosis and problems with the cardiovascular system. In addition, blockage of blood vessels may occur.
The calorie content of butter is quite high (748 kilocalories per 100 grams), so people who are watching their figure and suffering from obesity should not abuse this product. For the same reason avoid of this product should be used by people suffering from diabetes.
Good afternoon, dear hostesses! Today I’ll tell you how to remove the bitterness of butter if a spoiled product ends up in your kitchen. I use different types vegetable fats, and therefore my methods of resuscitation also differ from each other.
The taste of the product changes for me in the summer when I defrost the refrigerator, and for a long time fat ends up in excess heat. And it happens that I overlook it in the store and only see the problem at home - not all distributors sell a high-quality product and comply with storage conditions.
In this case, I have a proven set of rescue measures:
- If you need to store a piece of butter without refrigeration for several days, put it in a jar of cold, salted water.
- it needs to be changed every day;
- To remove the unpleasant taste, melt it in a saucepan along with a slice of bread. When heated, the wheat chunk will absorb an unpleasant odor and taste; it must be discarded, and the melted fat should be strained through several layers of gauze into a sterilized, dry storage container. Slices of fresh green apples have the same effect;
- Melt the rancid product in a thick-bottomed container and mix it with crushed birch charcoal. Then send the dishes to a warm place for a day, protected from direct sun rays with a towel. Next, strain through a thick linen cloth and use for baking. If the fat is frozen, you can melt it again before straining.
I advise that if there is little oil, it is better to throw it away - often bitterness is a sign of rapid growth of harmful microorganisms in the product.
An unrefined product that is either made from bad seeds or has been exposed to light for a long time and has oxidized has this defect. If spoiled by ultraviolet radiation, the oil must be thrown away or used to care for shoes - shoes cannot be poisoned by free radicals.
If it has an unpleasant taste fresh product, you can correct the situation in the following ways:
- Pound the dry powder into a powder in a mortar and pour it into a jar with the golden product. Place the container in a dark, cool place for a week, shake it from time to time. Before using, strain the oil and feel free to season salads with it - the bitterness will go away;
- a handful of good ones sunflower seeds fry until good taste, crush together with the husk and add to the oil. Infuse, as in the case of beans, for about a week in the cellar. Then strain and refrigerate;
- Heat the product in a cauldron almost to a boil, put in a few onions, cut in half, and fry until the vegetables have a pleasant color and smell. Cool at room temperature and store in the refrigerator.
Remember that it can also be bitter the right product if it is overheated.
The product is not for everyone; some Middle Eastern dishes benefit from this type of vegetable fat. The thing is that the bitterness has the most useful look olive oil- first spin.
The trouble is that scammers are not asleep and the market is simply overflowing with low-quality counterfeits of popular goods.
Most often used by supporters healthy nutrition, the so-called PP guys. Designed to replenish the reserves of omega fatty acids in the body, exhausted by diets or diseases.
It always tastes bitter, so a spoiled product can only be distinguished from a good one visually - improper storage makes linseed oil cloudy due to an oxidation process triggered by excess heat and direct sunlight.
It can be added to salads, strongly diluted with others. vegetable fat so that the unpleasant taste does not spoil the impression so much. Under no circumstances should you cook with it - the product turns from medicine into poison. Therefore, before removing the bitterness of the oil, check its expiration date and quality.
This is the “fat story” we have today.
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How to properly melt rancid butter?
- If it's rancid, it's better to throw it in the trash bin!! ! Good luck!! !
Melted butter can be obtained at home, but this difficult process. To do this, it is best to place a pan with melted oil in another larger bowl, in which the water is brought to a boil. Before putting the oil into the pan, it is recommended to pour a little water, heat it to 70-75C, and then transfer the cut butter into this water. small pieces. To speed up and uniform heating, stir the oil lightly. When it melts and heats up to 75C, stop stirring, add 15-25 g of salt per 1 kg of butter (scattering salt over the surface), mix it lightly and leave it alone until the fat is completely separated and clarified. To prevent the oil from cooling down, the temperature of the water in the container in which the pan with the oil to be melted is placed is maintained at 80C. After 1-1.5 hours, the fat separation ends, the fat settles in the upper layer, and moisture, proteins and other substances accumulate under the oil layer. Then carefully pour the melted fat into a container or allow the fat to cool in the cold and harden, after which the fat is removed from the container in which the oil was melted. - It seems to me that it will still be bitter. Try adding a few crushed beans when reheating, it might help. Then you strain it. IN sunflower oil add beans to prevent them from going rancid.
- You will only waste time - throw away the product obtained as a result of long torment anyway, it is no good for anything. Once, without checking for smell, I bought a block of village butter at the market and brought it home, looking forward to spreading it on hot bread and eating it. No such luck - I unwrapped the wrapper and a rancid smell hit my nose. I decided, like you, to save this oil, found several recipes on the Internet for reviving it and used them all. Completely useless work, you’ll just have to wash a mountain of dishes.
- Ah, if it were possible to reduce peroxides into fatty acids, and these acids (it is because of them that rancidity) were added back to glycerin, your oil could be saved.
But, alas! Rancid oil is not suitable for food; it causes more harm than saving. - can't be saved
- rancidity of fats is oxidation, manifested in the appearance of a specific odor and unpleasant taste, caused by the formation of low molecular weight carbonyl compounds and is due to a number of chemical processes
There are two types of rancidity: biochemical and chemical.
Biochemical rancidity is typical for fats containing a significant amount of water and admixtures of proteins and carbohydrates (for example, cow butter) . Under the influence of enzymes (lipases) contained in proteins, fats are hydrolyzed and free fatty acids are formed. An increase in acidity may not be accompanied by the appearance of rancidity. Microorganisms that develop in fats secrete other lipoxidase enzymes, under the influence of which fatty acids are oxidized to #946;-keto acids. Methyl alkyl ketones, formed during the breakdown of the latter, cause changes in the taste and smell of fat. To avoid this, fats are thoroughly purified from protein impurities, stored in conditions that exclude the entry of microorganisms and at low temperatures, as well as the addition of preservatives (NaCl, benzoic acid) and antioxidants
From which the conclusion follows - it won’t work, it’s like turning rust into iron...
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