Posted on 02/28/2014 11:39:15 AM PST by djf
Local grocery store has large (#10 I think) cans of "powdered butter".
How in the heck do they "powder" the fats?
I assume you add water to it to use it, but maybe you add corn oil or peanut oil.
Help! I'm confused!
I dealt with this subject years ago in my preps. I prepared for no power, therefore no fridge. Powdered butter is too expensive and it isn't solid like butter, so I didn't store any. For baked goods, I would use, which I have stored, Butter Flavored Crisco, to substitute for butter. Why spend gobs of money for powder when you can use butter Crisco and get the same results? Don't want to dig out a can but I recall the substitution instructions are on the Butter Flavored Crisco can.
To put on food to eat right then, I stored bottles of Molly McButter sprinkles. It has an intense butter flavor and you will definitely taste butter on your potatoes or whatever you put it on. I haven't tried sprinkling it on toast but it that didn't work well, I'd use a flavored syrup on toast and eat it with a fork.
So, my opinion is, which I did - is, the cheapest method with reliable results is, Butter Flavored Crisco and Molly McButter sprinkles.
Butter powder was originally developed for the processed foods industry. When used in baking, butter powder really shines. As it is mostly butter, the flavor really comes through in your baked goods. Butter powder is extremely handy in mixes. Being in a powdered form, it blends easily with the other dry ingredients in a mix. Then, weeks or months later when it’s reconstituted, the batter acts just as if you’d added butter. And of course, the end result is a dish or baked good that has a great flavor. You can use butter powder in many of the same dishes where you’d use regular butter. Add butter powder to your cooked vegetables, macaroni and cheese, instant rice or in any cooked dish calling for butter.
Our butter powder is a fine, free flowing powder. By looking at it you’d never guess it’s #1 ingredient is butter. Many people say, “I didn’t think you could dehydrate fat.” And they’re right. You can’t dehydrate fat as dehydrate literally means to ‘remove the water’ and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth ‘feel’ is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter.
Butter powder’s big advantage over regular butter is it’s non-perishable qualities. Butter powder also has an antioxidant added to help keep it fresh. The antioxidants coupled with USA Emergency Supplies’ packaging technology gives you a product that remains fresh and wholesome for years after purchasing it.
The above is from https://www.usaemergencysupply.com/information_center/butter_powder.htm
It’s almost the opposite.
Clarified butter is all butterfat with the milk solids and some of the moisture removed.
Powdered butter is no fat with added milk solids.
That cheese is good...I’ve had it before.
“How does this stack up against Clarified Butter?”
Clarified butter is horrible on powdered lobster.
You use it to make your powdered eggs, silly.
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We ‘lived’ off powdered eggs and powdered milk while aboard ship.
Chocolate syrup (if availbable) ‘helped’ the milk and LOTS and LOTS of salt and pepper made the eggs edible.
On Sundays, they would make us ‘Powdered Eggs to Order’.
They all looked scrambled (some kind of yellowish mass) but if you wanted ‘Sunnyside Up’ you just told the ‘Chef’ and when you got to the proper recepticle they were there. Right in there with the ‘Poached’, ‘Over Easy’,’Soft Boiled’, ‘Hard Boiled’, ‘Hard Scrambled’ etc etc.
We did get ‘fresh’ milk on occasion but I don’t really remember REAL eggs once underway, would imagine enough rolls of the ship and they would break anyway.
Oh yes, the bread almost always had some kind of ‘creature’ in it and we were advised it was extra protein and if something crunchy were to be found in the powdered eggs, it was claimed it must have been an egg shell.....
I remember reading in a story to mix the powder with coconut oil. I only use it in bread baking.
Wake me up when they come up with powdered beer.
Kinda talking about shelf life here. If not I will be eating the real thing.
Its fine for cooking. On your morning toast not so much.
I was about to post how to make powdered butter along with the chemical process and a lot of it has do do with humidity and surface sealants. However your statement of "it works best if you rub her until she is steaming" made any chemical explanation totally without merit! I think you killed the thread but I congratulate you on the way you did it! You are a sick man but I admire you!!! :)
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Butter Buds also come in small packets like sugar. Paper with a foil backing for preservation. You add it to very hot water and pour it on pancakes etc. or vegetables. Looks just like melted butter.
It is on diets for post by-pass patients.
My husband just said it was better than NO butter which was the only other option.
my opinion is this
if you want butter buy a cow
if you want all the things you think you paid for and DESERVE
buy a gun
hey tax chick really
shoot to kill
Good suggestions.
all i see is i talk
but it is just talk
my FAITH determines my existence
I have no doubt in GOD
it his HIS judgment and I WILL ABIDE
Once opened..the buttermilk powder tends to dry rock hard...any suggestions?
Yes, you do. You reverse the drying process. It isn't much water in the case of powdered butter but it is there. I used to be involved in the production of some freeze dried products.
If I understand what you are saying add dessicants to the can before re-closing.
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