3 Weet-Bix biscuits
1 cup (85g) desiccated coconut
1/2 cup (120g) caster sugar
1 cup (150g) self-raising flour
2 tablespoons cocoa
150g Lard Ass cultured salted butter, melted
1 teaspoon vanilla essence
1 1/2 cups icing sugar mixture
Extra 1 tablespoon cocoa
2 tablespoon melted butter
3 tablespoons hot water
Well, I’ve learned it’s not just yellow.
Butter comes from different animals, flavours, creams, diets, care practices and therefore, can be different colours. So much so that the USDA issue a colour chart for butter as a guide.
Butter making – it’s an art and a science I have learned this week.
The science is in monitoring things like pH, temperature, TA, litres, grams, kilograms, moisture content, etc.
The week is flying by and it’s the 3rd day of the butter making apprenticeship. To give you a bit of a background to students in the course, there are 9 of us enrolled and we have come from a dairy background of some sort.
Today we swung into action and made butter!
Our instructor today was the illustrious Robert (Bob) Bradley who in the circles of butter making is spoken about in the same vein as a celebrity.
Today was the 1st of the 5-day apprenticeship course at the University of Wisconsin – and my, did we taste butter. As you would I guess.
It was great to compare notes, thoughts and the odd tastings we each experienced.