History of  Butter and Buying Artisan Cultured Butter Jakarta

Who doesn’t know butter? But do you know the difference between artisan cultured butter Jakarta and do you know where to buy De Grunteman which is the best artisan cultured butter Jakarta and around the city in Indonesia. The history of butter is our history, writes Elaine Khosrova in her new book: “Butter”. These are ancient creations and modern delights, staple foods and cultural artefacts; it has played a role in the economic, religious and culinary developments of the world as we know it and for sure,  it’s delicious.

artisan cultured butter Jakarta

Khosrova’s new book dives into the development of butter, from the ancient Irish bogs to the sacred Tibetan butter statues to the Wisconsin dairy boom that produces 19,000 kg of butter per hour. Butter not only provides the history of the ubiquitous ingredient, but also provides a recipe for making it yourself at home. As you butter, melt, and cream this holiday season, you’ll also find some interesting information from this article.

The Rich History of Butter

1) Butter has been around for 9,000 years

Butter and people go back a very, very long time. It has been with us for at least 9,000 years, says Khosrova. It probably started as an accident, cold milk being chugged in a sack on an animal’s back on a bumpy road. But it quickly became a staple food for people living near ruminant herds of cattle, goats, sheep, wildebeest, camels, buffalo. One of the closest views we have of ancient butter is marsh butter, butter preserved in the wetlands of Ireland. Some of the samples that have been found date back to 400 BC.

2) Butter was once churned by a horse on a treadmill

Modern butter making is a technological marvel but there are several steps between churning at home and the large, motor-powered operations we know today. One such invention involved harnessing sheep or horses to a treadmill, which in turn propelled the churn, Khosrova wrote.

3) Butter and margarine are sworn enemies

If there’s a battle in your home over butter and margarine, it’s fitting. Margarine started thanks to a dream of world domination: We have Napoleon to thank for the doppelganger of buttermilk. Facing a critical shortage of butter and a potential war with Prussia, military leaders issued a cash reward in 1869 to anyone who could manufacture a cheap and abundant substitute for butter to feed the army and the lower classes, Khosrova wrote.

Chemist Hippolyte Mege-Mouries answered the challenge, creating a combination of beef tallow, milk and salt into the first spread of margarine. The recipe has changed from beef oil to vegetable oil over time, so Khosrova isn’t sure exactly what the original taste is but it’s definitely salty.

The spread was a hit in the United States, but American butter makers immediately identified it as a threat. They launched a very acrimonious political campaign in federal and state courthouses to essentially drive margarine manufacturers out of business using registration, legislation, taxation, all these different political tactics, Khosrova explained.

Facts about Butter and Info on Buying Artisan Cultured Butter Jakarta

In fact, to prevent the masses from leaving butter forever, butter makers persuaded some state legislatures to pass a decree that margarine could not be dyed yellow to avoid confusion, they said. Some legislatures went even further: They ordered margarine to be colored an entirely different color; pink, red or even black.

The butter makers would have had their way and won the war, if not for another real war: World War II. Between the Great Depression and World War II, there was a massive shortage of butter, and cheaper, longer-lasting margarines could no longer be pressed. Margarine dominated the American kitchen table for decades afterward, but today, says Khosrova, eventually sales of butter outstripped margarine.

4) Butter plays a role in mummification

Butter has all sorts of ancient uses that Khosrova unearthed in her research, but perhaps most unexpected is the Egyptian use of butter for the afterlife. The Egyptians used to make a paste of butter, dung and sawdust and use it to smear the skin of their mummies,” he says. It’s like an ancient Botox treatment.

5) Eliminating butter from the American diet isn’t making us any healthier

What emerged in the mid-20th century was basically the very simplistic theory that we have fat in our arteries, so it must come from the fat in our diet, explains Khosrova. People bought it because intuitively it made sense, but now we know it’s far less more complicated.

Because of this theory, butter is the target of low-fat and non-fat diets. It was cut from the recipe and labeled unhealthy. But the numbers are not adding up, Khosrova notes.

Throughout the 20th century, butter consumption declined drastically

People were eating 7 kg of butter a year in the 1920s, and this had fallen to about 2 kg by the end of the century, he said. Meanwhile, heart disease continues to increase. The fact that butter is blacklisted is complete nonsense.

Industrial dairy manufacturers have perfected the science of making sweet creamy butter by the ton. They send fresh cream to a butter factory, pasteurize it, let it harden, then put it through an automatic continuous mixer. A few minutes later, came out a layer of sweet, smooth, soft pale gold.

Given the freshness and availability of supermarket butter, it seems pointless to make it yourself. But there are good reasons to do so, beyond the satisfaction of making your own. Churning your own sweetened butter allows you to make it higher in butterfat and lower in water than commercial brands. And because the higher fat versions of butter, between 82% and 86% are not only creamier and butterier but better for baking and cooking, it’s worth keeping some on hand.

Good Cream and Info about Artisan Cultured Butter Jakarta

Second, if you have access to excellent cream from pastured Jersey or Guernsey cattle, your butter will be more flavorful, and have a beautiful amber color. If you can get raw cream from a local dairy farm that sells safe and reliable raw milk, so much the better. But in most states, raw cream is illegal to sell.

You will most likely be using pasteurized cream, so try to find a brand that is not ultrapasteurized and additive-free. Some so-called whipped cream has stabilizers added. Ideally you want an ingredient label that simply says “cream”. As for the equipment, anything that allows you to whip cream will do, whether it’s a jar with a tight-fitting lid that you whisk with, a bowl and whisk, an electric mixer, or a food processor.

Reliable butter makers think that it is better to swirl or beat the cream from end to end than to beat it with a paddle or knife. The former method is said to be gentler on the fat molecules and produces a better textured butter. Usually whipping in a food processor creates a well-textured, spreadable butter, but it’s important not to beat the butter too long once it’s formed. This is information about artisan cultured butter Jakarta and if you want to know where artisan cultured butter Jakarta is sold in Indonesia, including in Jakarta, you can buy it at De Grunteman, who is based in Jakarta.