Blue Vein Cheese
Bocconcini
Butter
Buttermilk
Camembert
cheddar cheese
Cheese
Cream
Cream Cheese
Creme Fraiche
Curd
Danbo Cheese
Emmental Cheese
Fior di Latte Cheese
Fontina Cheese
Ghee
Goat Cheese
Gorgonzola Dolcelatte
Gouda Cheese
Gruyere cheese
Margarine
Marscarpone Cheese
Milk
Montasio Cheese
Mozzarella Cheese
Parmesan Cheese
Pecorino
Ricotta Cheese
Roquefort
Saganaki
Sheeps Milk Cheese
Yoghurt

Butter

Butter is made by churning heavy cream. Traditionally the cream was slightly soured before churning - it is easier to make butter from sour cream, it also gives a richer more complex flavoured result. Today this is usually achieved by adding a shot of culture to the butter. When the cream reaches the butter stage an equal quantity of buttermilk separates from the solid butter. To stop the butter going rancid this has to be thoroughly washed out with clean water, the butter is then pressed to expel any remaining water. Salt, which acts as a preservative, is often added to the butter at this stage. It is then formed into the desired shape, wrapped and refrigerated.

Butter consists of butterfat, about 80%, milk solids, around 15% and water. The milk solids in butter start to burn at 120 degrees C, which make butter unsuitable for cooking at higher temperatures.

This happens whether or not oil has been added to the butter.

Clarified butter and Ghee can stand heat up to 200 degrees C. It is made by melting butter removing the casein skin that forms and pouring of the butterfat and discarding the water and milk solids. However, as the milk solids contain much of the flavour, clarified butter has a different taste.

Essence
Coffee
Pepper
Butter
Cornflour
Tuna
Dates
Barley
Bouquet Garni
Sherry
Lamb
Vegemite
Coconut
Oil
Egg
Vinegar
Duck
Mayonnaise
Water
Sugar
Garlic