With the melting of Chinese and Western food culture, people have realized more cooking methods, cooking ingredients, and cooking utensils in the Western world. Take butter, for example, which can be used in desserts, fried steaks, and boiled pasta, which is popular with Westerners and has been quickly accepted by Chinese people since it was introduced to China.
Butter lovers believe that butter carries a milky scent. Used in desserts, it can be crispy, can increase the taste of milk, used in fried steak, can make the steak more mellow and soft, used in pasta, can make the root noodles wrapped in soup. Therefore, although butter is expensive, it has become a favorite oil for young people.
What exactly is butter? This yellow solid grease and China's ghee is too similar, many people think that ghee is butter, butter is ghee, such a statement is not correct, although the source of the two is similar, but the gap between ghee and butter is still very large.
Butter, most of the raw materials are milk, of course, there are also goat milk, goat milk made. By constantly stirring the fresh steak, destroying the combination of protein and fat in the milk, the lighter fat gradually floats on the surface of the milk, fishes out this part of the fat, adds salt, flavoring agents and preservatives after dehydration, and extrudes, which is our common solid butter.
The finished butter can be eaten directly as a condiment on bread and biscuits, and its melting point is very low, and it can be softened to the extent that it can be smeared at room temperature. When baking and making sauces, you only need to put the butter in the microwave for a while, and it will melt into grease. This is also why butter needs to be refrigerated.
The color of the butter varies, the main color is pale yellow, but some butter appears almost white light yellow, or very dark yellow. The color changes depending on the feed of cattle, sheep, goats, and sometimes the color of the butter is adjusted by adding edible coloring.
Ghee, a liquid fat refined from yak milk, is generally used as a cooking oil, with a relatively high melting point, and it is best used to cook meat. However, in the pastoral areas of our country, ghee can also be used to make desserts, and the taste is equally superb. The biggest difference from butter is that ghee doesn't need to be refrigerated.
The way to make ghee is more troublesome than butter. The solid fat is obtained by extracting butter, and this part of the fat is heated and dehydrated, further scorching the remaining protein, and filtering it into ghee. At room temperature, ghee solidifies from the liquid into a solid and does not require refrigeration. The protein is charred, giving ghee a unique flavor.
Butter and ghee, for ordinary people, the biggest difference should be the taste. The smell of butter is not strong, and the milk aroma after processing is fresh and pleasant, and it is easy to be accepted. The smell of ghee is too strong, and the first person to eat ghee often has a hard time accepting the taste of ghee.
Coupled with the fact that today's butter has been industrially produced, the price is not so expensive, and most people can afford it. Ghee still continues the tradition of hand-made, only a few pounds at a time, expensive, only popular in pastoral areas, ordinary people will not want to buy at all.
So butter is used very well in our lives and is quickly accepted by people, while ghee is difficult to get out of pastoral areas and has low popularity. If the two are not deliberately compared together, I am afraid that many people do not know that the daily intake of grease by the people in the pastoral areas of our country is ghee.