What You Need to Know
Combining cream and salt through a process of emulsification, which involves the formation of a stable mixture of two or more liquids that don't normally mix. The emulsification of fat molecules from the cream is crucial in this process, and the churning creates a smooth and creamy butter.
Unique to Calabrian cuisine, this technique is essential for creating a variety of dairy products and sauces with a smooth and creamy fat emulsification.
Steps
- 1.
Burro di Bufala (Campania): Base for water buffalo milk butter
- 2.
Tartine Calabraise (Southern France): Essential spread for traditional bread
- 3.
Smen Fermenté (North Africa): Aged butter preservation method
The Science
Primary Reaction
Lipase-catalyzed hydrolysis of triglycerides