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Cream Butter Recipe

Cream Butter Recipe recipe image
This American main features STANDARD OF MILK COMPOSITION.--The housewife usually judges the, ADULTERATION OF MILK.--The composition of milk, and hence its, To prevent milk from souring, dishonest milk dealers often put into. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 724.5
Dietary: Gluten-free, Vegetarian
Description
This American main features STANDARD OF MILK COMPOSITION.--The housewife usually judges the, ADULTERATION OF MILK.--The composition of milk, and hence its, To prevent milk from souring, dishonest milk dealers often put into. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • STANDARD OF MILK COMPOSITION.--The housewife usually judges the
  • ADULTERATION OF MILK.--The composition of milk, and hence its
  • To prevent milk from souring, dishonest milk dealers often put into
Directions
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    quality of milk by the amount of
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    cream that rises to the top when milk in a bottle is allowed to remain undisturbed for some time.
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    This is really an excellent test, because milk that contains only a small amount of
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    cream is of poorer quality than that which contains a larger amount; in other words, the more
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    cream milk contains, the higher will be its food value and the greater its energy-producing ability.
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    Then, too, milk that is rich in
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    cream usually contains proportionately large amounts of While the composition of milk has much to do with the quality of this food, it varies, as should be noted, in different breeds and even in individual cows, depending on both the food and the care given to them.
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    For this reason, milk that is mixed is preferable to the milk of a single cow, as the mixing of the milk of a number of cows insures a better average composition.
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    quality, is seriously affected by its adulteration.
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    By this is meant the extraction of any of the food substances from whole milk; the addition of anything that tends to weaken or lower its quality or strength; the use of coloring matter to
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    make it appear of greater value than it actually is; or the use of preservatives to prevent it from souring as soon as it ordinarily would.
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    It is, of course, illegal to adulterate milk, yet it is sometimes done.
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    The most convenient and possibly the most common materials used to adulterate milk are water and skim milk.
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    The addition of water to milk decreases the quantity of all its food substances, but the addition of skim milk reduces the quantity of fat only.
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    The color of the milk is often affected by the use of these adulterants, but when this happens, yellow coloring is usually added to restore the original appearance.
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    Sometimes the milk that a dairyman markets contains more fat than the law requires; but even such milk cannot legally be skimmed nor diluted with skim milk.
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    The only thing that may be done to it is to
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    mix it with milk that is low in butter fat and thus obtain a milk that will average the legal percentage.
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    For instance, if milk from a dairy averages 5 per cent, of butter fat, it may be diluted with milk that contains only 3 per cent, of butter fat, because the result of such mixing, which will be milk averaging 4 per cent, of this food substance, will be the it such preservatives as soda, borax, and formaldehyde.
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    There is no definite way of telling whether or not one of these has been used, except by a chemical analysis.
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    However, if milk does not sour within a reasonable time when no precautions have been taken to keep it sweet, it should be looked on with suspicion, for it undoubtedly contains a

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 724.5kcal
% Daily Value *
Total Fat 17.2g27%
Saturated Fat 12.1g61%
Cholesterol 34.5mg12%
Sodium 690.0mg29%
Total Carbohydrate 86.2g29%
Dietary Fiber 0.0g0%
Sugars 86.2g
Protein 58.6g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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