Como fazer Manteiga de Garrafa - Chef Junior Menezes

Start by explaining the difference between butter and margarine, emphasizing that butter is animal-derived and margarine is processed and plant-based.

Discuss the three main types of butter: traditional butter, ghee, and garrafa butter, explaining the processes for each.

For garrafa butter, use high-quality creme de leite to ensure a good fat content; otherwise, the yield will be low.

Use a tall pot for cooking to accommodate the bubbling during the reduction process; a heavy iron pot is recommended for better heat absorption.

Cook the creme de leite over medium heat for about 20 to 30 minutes, stirring occasionally to prevent burning.

After about 20 minutes, lower the heat to avoid burning as the mixture thickens and separates the fat from the protein.

At around 25 minutes, observe that the protein is releasing fat and starting to caramelize, which adds flavor.

After exactly 30 minutes, the butter should have a wonderful aroma of caramelizing butter; remove from heat.

Strain the mixture carefully to separate the liquid butter from the solids, being cautious to avoid bitterness from overcooking.

Store the garrafa butter in a jar or container, noting that it can last three months at room temperature if kept away from high temperatures.

Equipment Needed

Spice Level:

Dietary

Allergens