Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 51

Ordinary butter produced in Britain is made from cream separated from fresh milk. In contrast to this, the butterfat used for whey butter goes through the initial processes of cheese-making. The exact details of these vary from region to region, but include the steps of adding starter and rennet, and allowing the milk to ripen and curdle with the temperature at about 32°C. Once the curd has set, it is cut and stirred while the temperature is increased by a few degrees. After a certain time, which varies according to the type of cheese being made, the whey is drained off. It is this part of the process which gives the distinctive flavour to the butter. The whey, which has a fat content of about 0.5-1 per cent, is then put through a mechanical separator (centrifuge), yielding up the fat in the form of cream which is then churned by conventional methods, lightly salted (about 1 per cent), and packed for sale.