Home Expertise butter.
Composition – the only property butter, known by default, that is stated on the label. Further examination can be taken only after the purchase. So we buy a pack of oil, held in the refrigerator for an hour and expand.
First of all, pay attention to the color of the oil. Clearly creamy, with a nice yellowish white color is achieved exclusively by means of dyes (and then blame advertising for years hammered into our heads generally poor “now = beautiful”, manufacturers only have to go about it). The real butter – much lighter, almost white, but not snow-white, and a little fawn. However, the dyes do not directly worse oil. Just keep in mind that you manipulate.
Leave the cold oil at room temperature. The more vegetable fats in it, the sooner it will become soft. The present butter remains solid for about an hour. If the oil is five minutes after the freezer can be spread on bread, you know, it’s margarine! Even with the most natural in the world of taste.
Cut a piece of butter, put it on a heated pan. See how it is melted. The abundance of foam indicates too high content of whey and undervalued – milk fat. There is an oil can, but is not recommended for baking.
