RENDER BUTTER RECIPES

Steps:

• Melt butter in a saucepan, and add the Burghul or flour.
• Cook on low heat until foam disappears from top.
• When clear, remove from heat and cool. Pour the pure butter into jars.
• Be careful not to pour the salty residue.
• *Optional: You can use 2 1/2 lbs margarine and 2 1/2 lbs butter.

Steps:

• Create a makeshift double boiler by finding the right size bowl to fit over a pot. Fill the pot halfway with water and turn the heat to medium-high.
• Prepare an ice bath by filling a large bowl with ice and a little water.
• Add the butter and tallow or lard to the bowl on top of the steaming pot of water. Allow to gently heat and melt both until both are fully liquified. Use a whisk to mix well.
• Remove the bowl from the steaming pot of water and place it in the ice bath. Continuously whisk as it begins to cool to keep the two fats emulsified. The tallow cools at a faster rate. You might feel it try to stick to the bottom and sides of the bowl that are in direct contact with ice below. Keep whisking to prevent this. Within a minute or two, you will need to take the bowl off the ice so it doesn’t cool the butter too quickly, otherwise it will harden and crumble. The consistency should feel like buttercream: soft but still thick and viscous.
• Pour the tallow butter into a clean jar. It can be stored in the refrigerator for several months and will harden to the consistency of chilled butter. Use it for cooking purposes as you would plain butter.
• If you want to use tallow for pastries, you will need a more dense consistency. Use the same method above, but change the ratio to half butter and half tallow. Keep it cool as you whisk to create a crumbled effect that is perfect for pie dough.