{"id":4649433497685,"title":"Italian Butter, 250 g – 8.8 oz","handle":"italian-butter-250g-8-8-oz","description":"\u003cp\u003eThe preparation of butter is probably one of the oldest methods of preserving milk fats invented by man. There are reports of butter making, for food, cosmetic, ceremonial, and medical uses, in Asia even 2000 years before the Christian era. Still, nowadays butter is obtained from the best milk or whey cream. Of course, the freshness of this simple ingredient is essential: the less is the time between the cream production and its processing, the less are the required treatments and the better will be the obtained butter. Then the pasteurization and ripening help to refine the organoleptic qualities of the product. Not only the freshness but also the cream pasteurization, it's multiple washing, and the lactic ferments addition are “ingredients” that make the recipe of Soresina unique. In our shop in the size of 250 g – 8.8 oz!\u003c\/p\u003e\n\u003cp\u003eProduct in: ITALY\u003c\/p\u003e\n\u003cp\u003eRECIPE: PANCAKES\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS: \u003c\/p\u003e\n\u003cp\u003e125 grammes (4. ounces: 1 cup) plain white flour\u003c\/p\u003e\n\u003cp\u003e1 large egg\u003c\/p\u003e\n\u003cp\u003e300 ml (1.25cups ) skimmed milk\u003c\/p\u003e\n\u003cp\u003eknob of butter for frying\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMETHOD: \u003c\/p\u003e\n\u003cp\u003e**Put the flour into a bowl and make a small \"well\" in the middle\u003c\/p\u003e\n\u003cp\u003e**Put the whole egg in the center and no need to separate or beat it beforehand\u003c\/p\u003e\n\u003cp\u003e**You can mix the flour into the egg, adding the flour from the edges bit by bit. You can use a hand blender if you wish\u003c\/p\u003e\n\u003cp\u003e**When the mixture becomes sticky,  you can start adding the milk little at a time\u003c\/p\u003e\n\u003cp\u003e**Now you can set aside and put in the refrigerator for 20 minutes or more\u003c\/p\u003e\n\u003cp\u003e**When you are ready to cook a pancake, scoop less than a teaspoon of butter in a small frying pan\u003c\/p\u003e\n\u003cp\u003e**When it's, melted, take some kitchen paper and rub around the whole pan. This will make a lower calorie pancake thus will soak up any excess fat.\u003c\/p\u003e\n\u003cp\u003e**You can now pour in enough batter just enough to cover the base of the pan. Do not pour a lot as it will be heavy and thick\u003c\/p\u003e\n\u003cp\u003e**Let it cook for about a minute as it will start to curl at the edges of the pancake.\u003c\/p\u003e\n\u003cp\u003eAt this point, you can turn it or toss it if you are good\u003c\/p\u003e\n\u003cp\u003e**Cook on the other side for about 30 seconds\u003c\/p\u003e\n\u003cp\u003e**Pancakes are best eaten when it's hot and when it just got out of the pan. If you want to make a few batches you can leave them on a plate with a cloth cover while you are cooking the rest.\u003c\/p\u003e\n\u003cp\u003e**Now all that remains is to add your favorite filling...Buon Appetito\u003c\/p\u003e","published_at":"2020-05-15T05:34:07-06:00","created_at":"2020-05-15T05:35:12-06:00","vendor":"Latteria Soresina","type":"Cheeses","tags":["Butter","Italian"],"price":649,"price_min":649,"price_max":649,"available":true,"price_varies":false,"compare_at_price":0,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32252746072149,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Italian Butter, 250 g – 8.8 oz","public_title":null,"options":["Default Title"],"price":649,"weight":249,"compare_at_price":0,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/italianbutter1_27305854-b262-4391-b039-039b7d3c5fd7.jpg?v=1606318650"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/italianbutter1_27305854-b262-4391-b039-039b7d3c5fd7.jpg?v=1606318650","options":["Title"],"media":[{"alt":null,"id":15033273385130,"position":1,"preview_image":{"aspect_ratio":1.4,"height":250,"width":350,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/italianbutter1_27305854-b262-4391-b039-039b7d3c5fd7.jpg?v=1606318650"},"aspect_ratio":1.4,"height":250,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/italianbutter1_27305854-b262-4391-b039-039b7d3c5fd7.jpg?v=1606318650","width":350}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eThe preparation of butter is probably one of the oldest methods of preserving milk fats invented by man. There are reports of butter making, for food, cosmetic, ceremonial, and medical uses, in Asia even 2000 years before the Christian era. Still, nowadays butter is obtained from the best milk or whey cream. Of course, the freshness of this simple ingredient is essential: the less is the time between the cream production and its processing, the less are the required treatments and the better will be the obtained butter. Then the pasteurization and ripening help to refine the organoleptic qualities of the product. Not only the freshness but also the cream pasteurization, it's multiple washing, and the lactic ferments addition are “ingredients” that make the recipe of Soresina unique. In our shop in the size of 250 g – 8.8 oz!\u003c\/p\u003e\n\u003cp\u003eProduct in: ITALY\u003c\/p\u003e\n\u003cp\u003eRECIPE: PANCAKES\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS: \u003c\/p\u003e\n\u003cp\u003e125 grammes (4. ounces: 1 cup) plain white flour\u003c\/p\u003e\n\u003cp\u003e1 large egg\u003c\/p\u003e\n\u003cp\u003e300 ml (1.25cups ) skimmed milk\u003c\/p\u003e\n\u003cp\u003eknob of butter for frying\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMETHOD: \u003c\/p\u003e\n\u003cp\u003e**Put the flour into a bowl and make a small \"well\" in the middle\u003c\/p\u003e\n\u003cp\u003e**Put the whole egg in the center and no need to separate or beat it beforehand\u003c\/p\u003e\n\u003cp\u003e**You can mix the flour into the egg, adding the flour from the edges bit by bit. You can use a hand blender if you wish\u003c\/p\u003e\n\u003cp\u003e**When the mixture becomes sticky,  you can start adding the milk little at a time\u003c\/p\u003e\n\u003cp\u003e**Now you can set aside and put in the refrigerator for 20 minutes or more\u003c\/p\u003e\n\u003cp\u003e**When you are ready to cook a pancake, scoop less than a teaspoon of butter in a small frying pan\u003c\/p\u003e\n\u003cp\u003e**When it's, melted, take some kitchen paper and rub around the whole pan. This will make a lower calorie pancake thus will soak up any excess fat.\u003c\/p\u003e\n\u003cp\u003e**You can now pour in enough batter just enough to cover the base of the pan. Do not pour a lot as it will be heavy and thick\u003c\/p\u003e\n\u003cp\u003e**Let it cook for about a minute as it will start to curl at the edges of the pancake.\u003c\/p\u003e\n\u003cp\u003eAt this point, you can turn it or toss it if you are good\u003c\/p\u003e\n\u003cp\u003e**Cook on the other side for about 30 seconds\u003c\/p\u003e\n\u003cp\u003e**Pancakes are best eaten when it's hot and when it just got out of the pan. If you want to make a few batches you can leave them on a plate with a cloth cover while you are cooking the rest.\u003c\/p\u003e\n\u003cp\u003e**Now all that remains is to add your favorite filling...Buon Appetito\u003c\/p\u003e"}

Italian Butter, 250 g – 8.8 oz

Product Description

The preparation of butter is probably one of the oldest methods of preserving milk fats invented by man. There are reports of butter making, for food, cosmetic, ceremonial, and medical uses, in Asia even 2000 years before the Christian era. Still, nowadays butter is obtained from the best milk or whey cream. Of course, the freshness of this simple ingredient is essential: the less is the time between the cream production and its processing, the less are the required treatments and the better will be the obtained butter. Then the pasteurization and ripening help to refine the organoleptic qualities of the product. Not only the freshness but also the cream pasteurization, it's multiple washing, and the lactic ferments addition are “ingredients” that make the recipe of Soresina unique. In our shop in the size of 250 g – 8.8 oz!

Product in: ITALY

RECIPE: PANCAKES

INGREDIENTS: 

125 grammes (4. ounces: 1 cup) plain white flour

1 large egg

300 ml (1.25cups ) skimmed milk

knob of butter for frying


METHOD: 

**Put the flour into a bowl and make a small "well" in the middle

**Put the whole egg in the center and no need to separate or beat it beforehand

**You can mix the flour into the egg, adding the flour from the edges bit by bit. You can use a hand blender if you wish

**When the mixture becomes sticky,  you can start adding the milk little at a time

**Now you can set aside and put in the refrigerator for 20 minutes or more

**When you are ready to cook a pancake, scoop less than a teaspoon of butter in a small frying pan

**When it's, melted, take some kitchen paper and rub around the whole pan. This will make a lower calorie pancake thus will soak up any excess fat.

**You can now pour in enough batter just enough to cover the base of the pan. Do not pour a lot as it will be heavy and thick

**Let it cook for about a minute as it will start to curl at the edges of the pancake.

At this point, you can turn it or toss it if you are good

**Cook on the other side for about 30 seconds

**Pancakes are best eaten when it's hot and when it just got out of the pan. If you want to make a few batches you can leave them on a plate with a cloth cover while you are cooking the rest.

**Now all that remains is to add your favorite filling...Buon Appetito

$6.49
Maximum quantity available reached.

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