Hello, food science types!
I'm curious about how much butter (vs. retained water) tends to be in butter that is churned at home. Assuming I'm using a KitchenAid stand mixer to agitate, and then squeezing for 5 minutes afterward to remove water (not sure what pressure or anything), is there a way to estimate what the butter fat is?
Trying to figure out if my croissants will benefit from this over purchasing 84% butterfat butter from el grocery store.
Bake up a large batch to enjoy through the holidays.
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