Perfect. That gives me enough that I can figure out what the process of clarifying butter does - boils away the remaining water and separates the oily fat from the solid fat crystals
Hollandaise sauce was actually the topic of one of my final exams during my bachelor's degree! It's an extra tricky because it's a foam and an emulsion
What is the structure of a violently mixed butter and water in bulletproof coffee, which gets quite light without any milk? Egg yolk can be part of it, but doesn't seem to make much difference. Butter making is good as a science project, but not cost-effective, and doesn't yield a unique product that cannot be bought. Cream is very expensive, perishable, and a holiday treat.
Oh, this is awesome I hadn't heard of bulletproof coffee before. The ghee (solid fat) would probably make a similar fat network as we see in butter, especially under all the agitation. Within the coffee, this fat network could trap some air bubbles to make it a light, airy texture. For the foam on top, there's some studies that have shown coffee has surface active particles that go to the air interface and stabilize air bubbles. This is called Pickering stabilization when solid particles stabilize an interface.
So because of the crystals in the cream you can make butter but if you just whip olive oil it would never solidify because of a lack of the solid crystal?
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that explanation helps a lot. i finally understand butter, it's just overly shaken whipping cream. lol
YES, isn't that funny?! Some classic food science behind both those products :)
Perfect. That gives me enough that I can figure out what the process of clarifying butter does - boils away the remaining water and separates the oily fat from the solid fat crystals
Ngl, I was not expecting cream to be an emulsion. I wonder if you can break hollandaise by shaking it
Ding, ding, ding! You got it :)
Hollandaise sauce was actually the topic of one of my final exams during my bachelor's degree! It's an extra tricky because it's a foam and an emulsion
Great explanation, very clear and informative! Thank you!
Thanks Abbey for the clear explanation.
You are welcome!
Thanks for the knowledgeful video. I did this process since by childhood but did not know the science behind it.👍
Awesome explanation of making butter from cream.
Omg as I'm reading the book Butter by Elaine Khosrova. What good timing!
How's the book? Do you recommend?
@@AbbeytheFoodScientist yes! Less science and more history/culture, but if you like that then I'd recommend :)
This film really help me know more about butter! Thanks a lot for your work.
I'm so glad you enjoyed :)
Great presentation Dr. Thiel!!!
What a great explanation, thank you!
What is the structure of a violently mixed butter and water in bulletproof coffee, which gets quite light without any milk? Egg yolk can be part of it, but doesn't seem to make much difference. Butter making is good as a science project, but not cost-effective, and doesn't yield a unique product that cannot be bought. Cream is very expensive, perishable, and a holiday treat.
Oh, this is awesome I hadn't heard of bulletproof coffee before. The ghee (solid fat) would probably make a similar fat network as we see in butter, especially under all the agitation. Within the coffee, this fat network could trap some air bubbles to make it a light, airy texture. For the foam on top, there's some studies that have shown coffee has surface active particles that go to the air interface and stabilize air bubbles. This is called Pickering stabilization when solid particles stabilize an interface.
Just wisking until separation occurs only takes a few minutes. Then rinse in cold water to prevent butter going ransid. Otherwise good presentation.
Amazing explanation ❤️
So because of the crystals in the cream you can make butter but if you just whip olive oil it would never solidify because of a lack of the solid crystal?
Yes, exactly! You won't be able to build the fat network without the solid fat.
Very clear ! :)
Wonderful video
Thanks for the visit
Where i come from butter is just for recipes from other countries or cakes, so i never really understood how the whole churning thing works
Dear Abbey, Thank you very much. I need to say, your email seems not work for sending messages from us!
Ahh, I'm so sorry! Did you try my at abbeythefoodscientist@gmail.com
Thank you
You're welcome
Great video
Interesting 🤔
Thank you!
👍