God of Cooking, grilling skewers attracted the fairy beasts

After finishing dinner, Li Heng did not rush to leave the kitchen.

Today's mud cookies gave him some inspiration, so he planned to make some normal cookies tomorrow.

But before that, he still needs to make some preparations in advance.

For example, make some butter or something, because you will definitely need it tomorrow.

In recent days, Li Heng has never forgotten to go to the cowshed to milk the cows. Now he has about 100 kilograms of fresh milk reserves.

Li Heng took out about ten kilograms of fresh milk that had not been processed in any way and poured it into the pot. The first step was to heat it and boil it.

It is not difficult to get butter from milk. Li Heng knows more than one way.

Regardless of the method used, the purpose is to separate the fat in the milk, which is actually the main component of butter.

A more labor-saving method is to let the boiled milk cool to room temperature.

Then put it in the refrigerator and refrigerate it overnight. The fat in the milk will float up and form milk skin, which is the kind that Li Heng and his friends have eaten.

There is also a time-saving but hands-on method, which is to pour the milk directly into a sealed container and then shake the container vigorously.

In this way, the fat can be separated from the milk in less than half an hour.

Since it was already evening, Li Heng was not in a hurry to make butter.

So he chose the first method without hesitation.

In fact, even if Li Heng chose the second method, he might not really hold a can of milk and shake it there stupidly.

However, using his cultivation to do this kind of thing would consume his mental strength, which was far less easy than the first method.

After putting the milk away, Li Heng went to bed.

It’s a single dog’s night and there’s nothing worth writing about, so I’ll just pass it over briefly.

The next morning, Li Heng took out the milk that had been refrigerated since last night from the refrigerator.

As expected, a thick layer of milk had solidified on the top.

"Wow~ It's milk skin! Brother Li Heng, did you prepare this specially for us?"

The two little ones, who had just finished breakfast, hadn't even put down their food bowls yet. When they saw what Li Heng took out, they immediately came over.

A few days ago, they had eaten the kind of milk skin that was as thin as a piece of paper, but it was not satisfying at all.

It's incomparable to the milk skin that Li Heng made today, which is almost two fingers thick.

"no!"

Li Heng decisively refused

"Can you two give your mouths and stomachs a break?"

He stopped the two excited people and started collecting the milk skins in the bucket.

"Ah? So it's not for us to eat!"

The two little ones were a little lost, but mostly curious.

"So what are you doing?"

“Make butter.”

Li Heng put the milk skin into a basin, and then replied while stirring it with chopsticks.

"What is butter? What is it good for?"

The two little ones naturally had never heard of butter, but they were very familiar with the vegetable oil and lard that they often ate.

"Butter is... Never mind! You wouldn't understand anyway."

"All you need to know is that it is also a condiment."

After stirring for a while, Li Heng found that using chopsticks was a bit slow and there was no effect after a long time.

"It seems I need to find a more suitable tool!"

After putting down his chopsticks, he quickly thought of a commonly used stirring tool, an egg beater.

Although the name is an egg beater, it sounds like it is used to beat eggs, but it can also be used to beat milk.

The only problem is that there is no all-round talent like Senior Brother Qi Ming in the Lingzhi Sect.

It is impossible to make a fully automatic egg beater that is powered by spiritual energy.

"Ah~ I miss Senior Brother Qi's first day."

Li Heng shook his head and sighed, saying that he would keep this matter in mind for the time being and would definitely ask him to do one after returning.

Since it is impossible to make a fully automatic one, he had to settle for the next best thing and make a simple manual egg beater, which was not difficult for Li Heng.

The structure of a manual egg beater is not complicated. The most important part is the stirring head, which is a hollow oval shape composed of a dozen metal filaments.

As for the handle and connecting rod, that's even simpler.

Li Heng found a low-level black iron sword, melted it into molten iron, and quickly made it into the shape he needed.

With the addition of the new tool, it only took a few minutes for the milk in the basin to produce a lot of foam.

It soon becomes thick and creamy.

Don't stop at this time, continue beating at high speed.

Ten minutes later, some granular substances began to appear in the basin. Those were the separated oils.

Because of the influence of room temperature, the temperature in the basin will continue to rise and the fat will melt easily.

Now you can add a small amount of ice milk, which is what is left after taking out the milk skin.

After continuing to beat for a few minutes, the granular fat in the bowl gradually gathered into small lumps, which looked a bit like the tofu dregs left over from making tofu.

After the milk skin is whipped to this state, you can stop whipping it.

Next, use a finer strainer to scoop out the grease lumps floating on the surface, and press them slightly to squeeze out the water inside.

The remaining solid is the butter that Li Heng wants, and the filtered liquid is actually skimmed milk.

Butter that has been simply filtered once like this is lighter in color and not as yellow as common butter because it still contains a lot of milk impurities.

Although the butter in this state can be used normally, Li Heng still decided to "purify" it again. After all, it is not a complicated step.

First, put the white butter blocks into the pot and heat them slowly over low heat.

During the heating process, some milk foam will float to the top. Use a spoon to skim off the foam.

When you can barely see any foam, turn off the heat.

At this time, the butter in the pot has automatically separated into two layers.

The upper layer is refined butter, and the lower layer is milk sediment.

Transfer the butter to a clean container and let it cool naturally.

Clean out the sediment in the pot, then pour the butter into the pot and heat it.

When you heat it for the second time, you will find that there is very little water and sediment at the bottom of the pot.

Pour out the butter again, let it cool naturally, and then put it into the square mold prepared in advance.

Then put the mold into the refrigerator to freeze it.

When he took it out again, Li Heng finally saw the yellow butter that could be bought in the supermarket.

"Brother Li Heng, is the butter ready?"

"Well, that's it!"

Li Heng rubbed his sore wrist and nodded with satisfaction.

Fortunately, it was successful. For such a small amount of butter, about a pound, he almost dislocated his wrist when he was beating the milk skin.

Of course, there is no way to avoid this, because if the whipping speed is too slow, the desired effect cannot be achieved.

It seems that I still need to practice this Qilin Arm more, it is really useful at critical moments!

"Can we drink the milk left over from making butter?"

The two kids were not very interested in the butter made by Li Heng, but they really wanted to try the two cups of skim milk that Li Heng specially collected.