Homemade butter

“In general, now, when you EXACTLY KNOW what the taste of real unforged butter is, you can try them and decide“ this or not. ”It is for the sake of comparison that it is worth making the oil yourself at least once.

Cake, that's right! For example, my daughter decisively refused my oil))) So I want to try to buy a market one - maybe they washed it better. Well, since I now know the real taste, I can compare.
Oh, and now I have a question about oil: why is it yellow? Mine turned out to be completely white.

[MargoL]

MargoL , I touched a little about the dairy business, I have no right to give out Natasha's "cow" secrets, but take my word for it, this is raising calves, cows, feeding them, milking, diseases, various certificates, trade permits, a place on the market and other things are expensive.

Admin, I believe, of course. I thought about it myself. Such a business - really, you can't get out of it. In general, worthy of respect

Only now I'm wondering, how is it that factory oil is so cheap?

[For neighbors]

For neighbors: I found another milkmaid, which they bring milk from their cows (from the Ryazan region). I understood from the conversation that she trades here, and the rest "on the spot" actually deal with cows. At the market near Bibirevo metro station. I haven't checked the products yet, just talked. Young girl, salesman. It stands every day, from the entrance to the sharp left, quite close. There was milk, cream, sour cream (280 rubles per kilogram), cottage cheese. I didn't bring oil today, but the price tag costs 450 rubles per kg. So next week I'll try and tell you more. Maybe it’s over, this is exactly the option that we were talking about here - from different manufacturers. But you have to try, and only then judge. The prices seem to be true.

By the way, thank you very much Tortyzhka for the offer to whisper to ask the traders if butter will be beaten from their products. Works great! And everything becomes clear at once.

ukka LenaV07
Oh, these private sellers, "traders", only think about the fat. It is difficult to find a good, honest private trader during the day with fire, but it is possible. I agree with you, cream from fresh milk, and like "cream" from sour milk, these are two big differences. But to taste, it will be understood only by those who lived in the village (village), or those who ate real cream. Now in cities, most of the population does not know at all what natural cow's milk should taste like, or goat's, cottage cheese, cream, butter, and so on.

[oleg9979]

Agree with oleg9979 completely. You just need to see natural cream once and you can't confuse it with anything. I myself tried unsuccessfully to whip cream from the store ...

Sour cream (cream) separator, beautiful creamy color, thick. On day 2, the separator sour cream in a jar can be turned over, it does not flow out. Beat this sour cream a little - and the finished butter. Sometimes they bring such thick sour cream from the village, it is already like butter.

I want to write a life story.
My ex-husband's sister worked at a dairy in the early 90s. Milk was brought in cisterns. As the milk was drained from the cistern, cream settled on its walls. The sister was sent to wash these tanks. The washers first scraped the cream off the walls of the tank with scrapers, then washed it. These cream were somehow dragged home. At home they had a separate washing machine (well, of course - Soviet). Cream was poured into it and butter was whipped. I saw the process itself, I don't know the technology. Like this.

Cake, that's right! My daughter, for example, decidedly refused my oil))) So I want to try to buy a market one - maybe they washed it better. Well, since I now know the real taste, I can compare.
Oh, and now I have a question about oil: why is it yellow? Mine turned out to be completely white.

MargoL, we have a saying: "What a cow has on her tongue is in milk." The color of the oil depends on what the cow eats, the yellowest it is in Odessa in April-May, while there is a lot of green grass. It is colored by provitamin A-carotene (it is also found in carrots). Also, the color of the butter, like the quality of the sour cream, depends on the cow itself. We have been taking milk from another milkmaid since January, what green grass is there, and the butter is almost orange. True, they fed a pumpkin to a cow in winter.

I translate from the cow language into the human language - in Moscow and the Moscow region.
Remember:

The color of the oil depends on the feed and the season.
In winter, butter is light, almost white.
From spring, when grazing in the meadow and fresh grass, the oil turns yellow and orange.

Milk and dairy products (natural) can swell quickly when:
- the cow ate some kind of grass in the month of May and June.
- the cow was frightened by a thunderstorm - even fresh, daytime milk can swell by evening.

You can check the quality of butter from saleswomen in the market by melting it into ghee.
Put butter to melt. If the oil is of good quality, get butter in the dish on top, buttermilk below.
After cooling, the ghee will look like this:



If the butter is of poor quality, then you will get nonsense in the dishes.

The cost of butter on the market is about 600 rubles per kg.
The price of butter can be reduced to 450-500 rubles if you buy it at home from milkmaids, when its cost is not affected by the cost of a place in the market and others.
Or if the oil is spoiled, that is, bought at a wholesale base, warmed up, and poured into new jars. This is where you can check the quality of the oil by heating.

Here in this photo you can see the amount of cream in a can of milk - in the center.
You can see a wide strip in color slightly darker than milk at the top of the can - the width of the strip is 6 cm - this is natural cream in milk, this is the fat content of fresh homemade cow's milk.

[Admin, himichka]

Admin, himichka

Thanks for the clarification.
There is another silly question. How to heat oil? Just put it on the stove, heat it until it melts, and then cool it?

I will definitely try the new milkmaid and sour cream (beat the butter) and butter (melt and check what happens).

[Admin]

Only now I'm wondering, how is it that factory oil is so cheap?

According to GOST, no one does it, everyone has introduced TU and is mixed in different proportions with cheap vegetable oils, animal fats and emulsifiers. The butter flavor is a nice bonus. I somehow at a wholesale confectionery base saw this in 5-liter cans
Even those who declare GOST are cunning, they will add a "spread" a little somewhere. And since the new year 2009, we have introduced the Technical Regulations for dairy products - in general, they have untied our hands. Lepichthat you want "conditionally edible"
About color. Some people paint sour cream and butter with carrot juice - carotene is fat-soluble. therefore it dyes well. In principle, not criminal. if a little, for beauty
Admin, you have a super-duper still life The thickness of the cream on milk really makes you respect the manufacturer!
I remember that I really wanted to take off the sour cream myself and knock down the butter. I defended it in a pot, but no thinness is visible, and in a jar, but the throat is narrow, it is difficult to carefully remove with a spoon ... In short, the whole thing was twisted. the very turn to the bottom, tooooo little drill, hands, drilled a hole in the can. Stopped with a match.She defended the milk there (as in your photo), then she took out the match and slowly drained the milk from this hole into another jar, and the cream (just along the line!) Remained in the jar! One NO-3 l is not enough !!! Then they gave me a plastic bottle for 10 liters and it went according to the same principle !!!
Girls, maybe it will be more profitable for you to pour milk and defend in this way?

In the topic Useful kitchen utensils (I don't remember page), I gave a photo of such a container for straining out various liquids - a transparent mug with a spout that starts at the very bottom - and you don't need to plug anything

[MargoL]

MargoL, put the butter in a saucepan on a fire over low heat until melted. Then you need to let it boil for a few minutes, a little - and cool.

Caution - the oil will snort and spit

I have adapted to skim the cream out of a regular 3-liter jar. Ice cream spoon. Such a mini-ladle, very convenient, you can see everything. Only it is not necessary to completely immerse it in milk, but to scoop it up a little from the surface.

[Admin]

When he finishes "snorting and spitting", it means that all the moisture has come out of the oil and can be turned off. Due to the fact that all the water is evaporated in ghee, it is stored much longer than plain oil. This was used by our great-great-great-grandmothers and heated oil for long-term storage.

Admin, really I look like smart from afar?

Well Tortyzhka, well CHEMIST !!! This device is called a "separating funnel" and is used in chemistry to separate immiscible liquids such as fat-water. By the way, they are 3 liters in volume. And I got the hang of collecting cream with a tablespoon, everything about everything takes 5-7 minutes (0.5 liters of cream from a bottle, sometimes more).
And further. My mother, wise with life, who kept cows in the difficult 90s, somehow "got a piercing on our famous Privoz. The cow was fat, and my mother wanted cream. And she bought them whipped. Ask" why whipped? "And they take up a larger volume ! I don’t know how in Moscow, we sell cream-sour cream not by weight, but in cans of 1 liter, 0.5 liters, etc.
margol, heat the butter over low heat, carefully collecting the foam from above, you can then put it into any dough, do not overcook. The finished oil is clear (there is no water in it), beautiful amber color. Good luck!
Well, while I was writing, the people managed to answer. So my five "snail" kopecks!

[Cake]

Cake - not only from afar - close too, as I see it

[himichka]

Well Tortyzhka, well CHEMIST !!! Such a device is called a "separating funnel"

himichka , I had 4 in chemistry school only because the teacher loved me Do you know why she loved? From time to time I was left to clean the class. I washed the floors, wiped the board and watered the flowers. There were many colors - a class of chemistry and biology. by profile. So, in a bucket of water, I diluted a handful of small nitrate with ammonia and watered it. The teacher quickly noticed. that the flowers somehow "respond" very vividly to my duty. Nitrogen is quickly absorbed and the tops are rushing Well, she loved me And she put 4 in chemistry Although I am in chemistry, especially organic "hello, tree!" (do not tell anyone! For 40 years I will not become smarter soon, but shame will not end up ...)

Cake, score is not an indicator! Everything you are dealing with now is ORGANIC !!!!!! (Saltpeter was a long time ago) Curiosity, the ability to observe, draw conclusions, benefit from what he saw, analyze, today few can boast of this.
They look at me at work ... hmm ... I'm silent. I bake bread, whisk butter, cook jams and pickles, and O HORROR - starch and iron the linen! (Now I will provoke another discussion).

[Admin]

Caution - the oil will snort and spit

Admin, when there were no refrigerators yet, butter was rarely brought to the store, bought immediately in kilograms and heated ...
They drowned in a water bath, a large saucepan, a smaller one, boiling water between them. The scale was removed with a slotted spoon ...
It was heated longer than on an open fire, but it did not snort and spit and the taste was softer ...

[Admin]

Admin,
What kind of dairy products are in your photo? I recognized the cottage cheese, and the rest?

Cake,
your ingenuity is amazing, honestly! And who cares who studied how. Vaughn Einshetyn was an inveterate C grade, and nothing)))

Pakat,
thanks for the hint! I will heat in a water bath. I don't like oil splashes)))

himichka,
so I also catch strange looks on myself when I talk about my culinary experiments)). It's funny))) And no one believes that everything is quite simple and does not take much time.

Thank you so much for the butter recipe, my little daughter loves butter very much, but I'm afraid to give her the store-bought butter, but here your recipe is just a godsend !!!!!
Today I experimented with sour cream, this is what I got:

[Coconut]

Coconut, glad you are happy! Here's another piece of hot porridge - soooo smell will go (y) and such a pool is amber !!!
Let us know the output of the oil and your impressions of the process - for beginners, all the nuances will be useful!

I had half a liter of sour cream (in the process of cooking my daughter ate about two tablespoons) and it turned out 192 grams of butter. The oil tastes just great, now I will never buy store-bought oil.
The cooking process was not a lot of work, my mixer with a cup on a stand whipped everything myself, I only occasionally controlled it. The whole process took 20 minutes.

[Cakes]

Oh, how I felt like homemade butter .... As I remember now, in times of shortage, my grandmother bought a 3-liter bottle of cream and with a wooden spoon everyone took turns "whipping" But I don’t remember about washing at all - whether it was.
After Easter I will immediately start looking for good sour cream and "into battle"

Girls, but I have a submersible blender with one whisk and a processor, but there are no whisks in it for whipping, and the disc Blender, I'm afraid, will not cope, you can keep it on for no more than a minute, but will such a combine knock butter down? She whips the whites, but I won't say to "peaks" or not - we have lessons before Cakes was not and I did not know how to beat them correctly

The harvester will knock, do not hesitate! And so quickly that you will not have time to come to your senses "what was that ?!" However, if only sour cream fails. Then just rinse thoroughly and squeeze dry. And all the cases. go for it!

[Cake]

Cake, thank you!

[Margol]

Koptevsky market, milkmaid Anya from Ryazan (Monday, Wednesday). Sour cream - 150 rubles per 500 grams. Margol, there is oil. Butter 600 rubles per kilogram.
My execution.
So.

After scraping the sour cream out of the can, 420 grams were obtained. Here is the sour cream itself.



Well, this is so ... offtopic ...



I tried to shoot so that the clock was in the frame. 15.45 - the beginning of the experiment.



In two minutes



After another two, there is no buttermilk.



In another two minutes. Buttermilk is already there, but decided to beat some more.



Two more minutes. There is more buttermilk. I beat it further.



Two more minutes. Buttermilk is even more. She did not beat further.



Leaked the buttermilk. Without fanaticism.



First bay.



After the first spin



Second bay



All!!!



The output is 225 grams.

Hairpin, well, only you could come up with a photo with a clock! Class!
Straight chronology!

And where did the 80 grams of sour cream go?

[Tortyzhke]

Well ... I thought ... it would be more objective ...
In addition, if I did something either for a very long time or very little, then Tortyzhke so it will be more visible!
And others will already be aware of !!!

And where did the 80 grams of sour cream go?

1. Scale error. But they show a five-ruble price 6-7 grams;
2. I did not try sour cream, only licked the spoon later (with great pleasure). I mean, put everything in a bowl;
3. Offtopic does not count. She never steals anything. If anything is needed, she demands to be put in her feeder;
4. Can a 500 ml jar contain 420 grams of sour cream? They give sour cream in cans ... Maybe the terms 500 ml and 500 grams are equivalent there?

I like the fourth option better.

[Hairpin]

Hairpin,

It turned out super! The output is better than mine!
How does it taste? Did you like it?

About the weight. Luysia, I weighed the purchased sour cream right in the container. It turned out 460 g.Standard container for 0.5 liters. I think the gram itself weighs 20-30 exactly. Well, those remains that could not be scraped out ...
In general, they sell it by volume, not by weight. The density of sour cream, it turns out, is less than that of water. Hence the weight-volume difference.

[Great and Wise Cake]

I liked the oil very much !!! Air-air !!! Easy-easy !!!
Hello Great and Wise Cake!!!

Well, we do not get sick (in small letters)!

In general, they sell it by volume, not by weight. The density of sour cream, it turns out, is less than that of water. Hence the weight-volume difference.

It was a joke, very tricky face in the second photo next to an empty glass!
And you are all so serious about weight, about density ...

It was a joke, very tricky face in the second photo next to an empty glass!
And you are all so serious about weight, about density ...

and I'm shopping all day today. And I no longer react to jokes

Jokes ... At the bottom of the can (transparent, regular), 500 grams was written. When I was throwing it away, I got a thought, how is it always 500 grams, if they put sour cream, cottage cheese, and fermented baked milk there ... Where the products are not cow's, that is, in factory packages, cottage cheese and sour cream are weighed. And then they give sour cream right in this jar ... Total - 1 kg of sour cream costs not 300 rubles, but 360. 20% more. It's not that I feel sorry for this difference, it's just a matter of principle. And I do not think that the thrush does this deliberately. And if he does, it doesn't matter. It just says on her cans - 500 grams.

[Hairpin]

For such money, I would calculate the density and volume, and even a spectral analysis would do! I would go to the market for sour cream with some convenient container. from color then it would be convenient to spread without losses. And the scales should be at the milkmaids (we all have in the dairy pavilion) and weigh the cottage cheese and sour cream in front of you and sell it in WEIGHT, not in VOLUME (which are tricky!)
Hairpin, well done! Fast, clear, informative! In principle, the price of your oil is also about 600 rubles, so you can skip the phases of making the oil. and leave only buying butter in the market and spreading it on a sandwich. If you completely trust the conscience of Ani the saleswoman. Although "hand made" is still nicer ...
Girls, everyone FOR HEALTH AND ALL NOT TO BE SICK !!!

[Cake]

About Anya's oil saleswoman. I regretted very much that I had not taken him. I'll take it, let my husband make out the difference. I just admit the thought that her oil is not washed, but wrung out, like peasant oil. I understood that washed is better.

Cake! I look and cannot find it. How long does my butter last in the refrigerator and how long does it have in the freezer?

In our city, butter is sold at 750 rubles per kg. - note

In our city, butter is sold at 750 rubles per kg. - note

And again, maybe your oil is washed, and kotevskoe is squeezed ... Or they sell it, counting milliliters per grams ... And the second option seems more plausible to me. As for the latter, I seem to be the first to know about it!

It was a joke, very tricky face in the second photo next to an empty glass!
And you are all so serious about weight, about density ...

And the joke turned out to be good ... If not for her, I would still think that sour cream in Koptevo costs 300 rubles ... Moreover, I had all the initial data ...

[Hairpin]

Hairpin our shooter ripe everywhere! well done! , and the photo and chronology for me personally are so very revealing! And I will probably wait with butter until summer, there are no familiar milkmaids in the city

[obgorka_gu]

obgorka_gu
Focus on the price. Should be around 300 rubles for 1 ... something.

And I completely forgot to tell you something. I ask Anya, will the butter beat out of this sour cream? She absolutely calmly says that she will beat up. They say they whip. Only, do not whip right out of the refrigerator, let it stand on the table ... At least half an hour ..

Exactly. When she asked me, "How much does it cost?", She showed me the jars and said how much which jar was worth.And to my question, "How much does a kilogram cost?", She slowed down and only then called the price. Probably the question was non-standard and she had to count in her mind ...

Exactly. When she asked me, "How much does it cost?", She showed me the jars and said how much which jar was worth. And to my question, "How much does a kilogram cost?", She slowed down and only then called the price. Probably the question was non-standard and she had to count in her mind ...

When I buy something on the market, I don’t bother (underweight body kit, etc.), I just look at the product (quantity) - I’m ready to pay the amount that I’ll ask for - that means I’m buying, and everyone is fine!
My dad (quite a problem) if he buys something, comes home outweighs, always underweight (on an ordinary balance, I'm even afraid to show my new ones to him, he'll torment everyone) sometimes goes to sort it out, often sits and grieves about human dishonesty, and nothing with him you will not do it, it will still spoil your nerves in the first place, well, and we have a heap, the worst thing is that he likes to go to the markets and grocery stores (the hunger war and the Soviet deficit), he used to come up with more difficult tasks, such as peas, Zakuson is the highest sort, as he, like Nikulin from the movie "The Diamond Hand", went to all the kiosks: "No such thing? Well, let's look ...", but the pleasure and pride on his face when the breadwinner came home and laid out everything ...

And I still want to try sour cream from under a familiar cow! , when I was little I was the most thrill, while my aunt turned away under the separator to shove her head closer to the cream!

Probably the question was non-standard and she had to count in her mind ...

For her, the question is standard - they know all the prices back and forth, and will never offend themselves.

I, too, never bother with weight and prices.
If you need a product - in any package and at any price I will take it - because I know why I came.

[Cake]

... I just admit the thought that her oil is not washed, but wrung out, like peasant oil. I understood that washed is better.

Cake! I look and cannot find it. How long does my butter last in the refrigerator and how long does it have in the freezer?

About the oil WASHED and WRINKED. It's just 2 grades of oil, as you like. What difference does it make to this aunt, selling you butter with part of the water or part of the buttermilk? Although, it may be a separate work to wash (if you do a lot) and they will not bother ...
In storage, I noticed that washed oil is more persistent. than just wrung out. Apparently, the protein fraction of sour cream disappears faster than the fat one ... This is manifested by a more noticeable sourness in the taste. then some smell is not that unpleasant. but OUTSIDE
I prefer to rinse the oil all the same. I love absolutely bland, without signs of sourness.
About storage. Divide into pieces according to the size of my tight-fitting oil can. I wrap it in plastic and in the freezer. There - 26 *, so it will be as long as necessary. I take it out, put it in an oil can and use it for a week. I didn't watch it any longer. During the week it was spoiled due to:
-leave the oil can on the table until evening. A greasy coating appeared (yellow, so translucent).
- once again left the same oil on the table - the taste changed, I had to put it in food to be thermally processed and eaten.
-loosely closed the oil can and put it in the refrigerator. Immediately, well, it is just instantly saturated with extraneous odors. Or just the smell of the refrigerator. After a pleasant acquaintance with vacuum containers, I plan to buy one specifically for oil. I consider it a DELICATES, worthy of careful storage. And thoughtful use

[VOLOGDA OIL]

VOLOGDA OIL
And then a very interesting thought arose in Nikolai Vasilyevich's head: “What if you try to get the original oil in Russia as well? After all, the meadows in the Vologda province are no less rich in herbs ”. No sooner said than done: after returning home, he began to work on a recipe for such an oil.

But the experiment failed the first time.The butter did not taste exactly as expected. It tasted bitter and smelled of mud, not nuts. Nikolai Vasilievich personally checked all stages of the work. And what do you think turned out to be? The oil caught the smell of the water it was rinsed with. To prevent this from happening again, Vereshchagin decided to boil the water, and, to be sure, pasteurize the cream. As a result of pasteurization of the cream, it acquired a specific, delicate and very pleasant taste and aroma, vaguely reminiscent of the taste of roasted nuts, which is now called "nutty".

This butter was very different in taste and aroma from butter made from raw cream. This is how a new technology of production from "hot cream" was born, and Nikolai Vasilyevich worked to improve it until the end of his days. The oil obtained in a new way, the "author", being a humble man, did not name it, but gave it the name "Parisian".

What are the features of the preparation of this famous product? For the manufacture of Vologda butter milk with special properties is required. Plus, only fresh cream with a clean, fresh, sweetish taste without foreign tastes and smells, a certain fat content. The temperature of their pasteurization in closed containers should be 97-98 ° C in order to retain the aromatic substances that create the taste of the oil in them. Fast cooling, physical maturation and churning, and then washing the finished oil with boiled water.

Real Vologda oil is prepared mainly in the summer. It is impossible to store Vologda oil for the winter: its shelf life is one month. On the 32nd day, it is declared simply premium oil. Naturally, with this technology, the price of this oil has always been the highest both in the domestic and foreign markets.

Girls, I quote my own post from the first page. This Vologda oil does not give me any rest ... Read the quote and tell me, if there is fresh liquid cream, can this technology be repeated in a multicooker? I have the opportunity to take a perfectly fresh product. Then comes, as I understand it, the process of "heating". Well, so I make baked milk in a cartoon, on the night of "Stew" 6 hours and the job is ready. So I think to melt this cream on "Stew" to pink, cool it sharply and knock it down in the usual way ... What do you think?
PLEASE HELP THE HALL
Are my assumptions viable or will I spoil the products and that's it? I also ask the eyewitnesses who have tasted the present Vologda wine to respond. Does it make sense to bathe or is there anything special in the end?

And I will probably wait with butter until summer, there are no familiar milkmaids in the city

Come on! Shpilka and I did not have any familiar milkmaids either. Now it is )))
I am very interested in testing my newly found Bibirev's girlfriend. At prices, she is quite humane. But they haven't eaten my last batch of oil - they cherish it, not otherwise)))

[Cake]

Cake , but how to implement the "physical maturation regime" in the production of this oil? What is it?

[short (at a temperature of 85-90 ° C for 0.5-1 min)]

This Vologda oil does not give me any rest ... Read the quote and tell me, if there is fresh liquid cream, can this technology be repeated in a multicooker? I have the opportunity to take a perfectly fresh product. Then comes, as I understand it, the process of "heating". Well, so I make baked milk in a cartoon, on the night of "Stew" 6 hours and the job is ready. So I think to melt this cream on "Stew" to pink, cool it sharply and knock it down in the usual way ... What do you think?
PLEASE HELP THE HALL
Are my assumptions viable or will I spoil the products and that's it? I also ask the eyewitnesses who have tasted the present Vologda wine to respond. Does it make sense to bathe or is there anything special in the end?

Vologda also haunts me ...

So, my (in a sense, a chemist-technologist) thoughts about.
1. From the dictionary:

Pasteurization, one-time heating of liquids or foodstuffs, usually up to 60-70 ° C for 15-30 minutes.In this case, non-spore-bearing bacteria die, but complete sterilization does not occur, since bacterial spores can withstand such heating. Centrifugal, tubular and plate pasteurizers (for milk, cream, fruit and vegetable juices, beverages) are widespread, which provide quick short-term heating to relatively high temperatures (up to 100 ° C) of the product, continuously flowing in a thin layer between heating surfaces. After P., the product is poured into a hermetically sealed container. For P. products prepackaged in containers (bottles, cans), there are pasteurizers in which the products are heated with steam with constant rotation ... Distinguish long-term (at a temperature of 63-65 ° C for 30-40 minutes), short (at a temperature of 85-90 ° C for 0.5-1 min) and instant pasteurization (at a temperature of 98 ° C for several seconds).

That is, languishing in a cartoon is not suitable. If you can use it for this, then, IMHO, for quick heating (a small amount of cream in steaming mode for 1 minute, turn off at the first sign of boiling, it will just be about 95 degrees. Although ... you need to check, I do not remember the boiling point of milk).
I think the main problem is fast cooling. I understand that this is an important part of the technological process. You can pour a thin layer on a baking sheet or some form, and after cooling to warm, for example, in cold water, put it in the refrigerator for a short time.

Cake, maybe you can invent a new kind of butter, from ghee)))

When I buy something on the market, I don’t bother (underweight body kit, etc.), I just look at the product (quantity) - I’m ready to pay the amount that I’ll ask for - that means I’m buying, and everyone is fine!

My husband somehow tells me, so you were short-circuited by 10 percent! And I told him - well, okay. But I don’t look at what it puts (talking about buying fruit in the winter for 800-900 rubles), and there’s nothing rotten or rotten. If I see at least one rotten tangerine, I'll go to another. I've been going to the Koptevsky market for over thirty years. I don’t look at the scales ... I don’t take fruit for less than 500 rubles ...
Oh, a question in the subject. I took three dozen eggs here, but they ... some are not the same. The shell is kind of soft. So I stabbed with a knife, and the egg fell, and these ... I have to pick out ... And the yolk ... is too friendly with the protein. Did I understand correctly that these are stale eggs?

[Hairpin]

Hairpin , these eggs seem to have been frozen first and then thawed, and yet they (eggs) are stale.