Russian oil: reviews and photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For a long time in Russia, for the preparation of many dishes, housewives used ghee - milk fat, devoid of sugar, milk proteins and most of the moisture. The so-called "Russian oil" (ghee) was able to be preserved for quite a long time even at room temperature. It is very popular among modern housewives. It is known that some other products are also called "Russian oil".

History

In the absence of refrigerators, butter in Russia was very poorly preserved, so it was prepared in small quantities, for the table. For frying, the housewives used a melted product, which, due to its popularity, began to be called Russian butter. This product was manufactured at relatively low temperatures. The oil was heated only until the separation of fats and proteins, and then its non-fatty part was filtered. In Russia, the weather has always been relatively cold for most of the year. long time agoin summer, cellars or glaciers are traditionally used here. Therefore, after melting, “Russian oil” always had the opportunity to cool until it hardens. The lean part, which remained liquid, was separated and drained.

Options

It is the ability to persist for a long time that has made ghee popular in hot countries. Butter, familiar to the inhabitants of middle latitudes, is practically not used there, since it deteriorates rather quickly. There are many recipes for making ghee. But globally, technologies are divided into two main groups. The first includes a high-temperature oil furnace, which provides for the burning of non-fat residue. The famous ghee belongs to this group.

The second group is directly represented by "Russian oil" (the preparation method is described above). The difference in the recipe is due to differences in climatic conditions. In hot countries, in the absence of a refrigerator, it was impossible to heat oil using a different technology.

In India, ghee is considered a cure for many diseases. According to reviews, this oil differs from its Russian counterpart in its taste. Ghee, according to users, has a light nutty aroma and flavor, its shelf life exceeds this parameter in the Russian version. Prolonged cooking caramelizes the protein and milk sugar, resulting in a distinctive aroma and amber color.

In real Russian ghee, users note the presence of a pronounced creamy aftertaste. Unfortunately, the product spoils faster thanits Indian counterpart.

One of the most popular recipes

User reviews offer various recipes for cooking the product. In addition, they contain many useful recommendations and tips.

In particular, the authors recommend placing 4 kg of butter in a saucepan, pour forty glasses of water into a container and dissolve, stirring, over low heat. Then cool the pan, putting it in a cold place. After the oil has hardened, a small hole should be made in it on the side, which should reach the very bottom. Drain water through it, pour fresh water, then melt the butter again and repeat this up to 3-4 times until the flowing water is completely clear. Next, the oil should be s alted using fine s alt, placed in tubs or pots, covered with clean gauze, poured with s alt water and stored in a dry, cold place. As the authors of the reviews assure, the oil prepared according to this recipe will not deteriorate for 3-4 years.

Clarified butter from sour cream

Users in their reviews also give a rather expensive recipe. Sour cream should be put in a "topnik", which is a pot with a spout and a grate placed inside. Sour cream is a product rich in enzymes, so the oil will have he alth benefits. You can also use cream. "Topnik" is placed on the "free spirit", that is, in a cooling oven. Modern craftswomen use an oven with a temperature of about 60-70 degrees or a slow cooker. It will take about 6-8 hours.

The next morning, the whey must be drained, stir the rest with a whorl to separate the buttermilk (cheese and milk parts). Buttermilk (curled sour cream) should remain lumpy. It must be melted again, remove the foam and drain into a tub. Curled sour cream, on the surface of which you can see a certain amount of butter, is cooled by modern housewives in the refrigerator, after which butter is whipped from it using a mixer or food processor. The result is a liquid (“buttermilk”) and an oil grain, which must be put into a clean “topnik” and again melted at a temperature of about 60-70 degrees. Remove the resulting foam.

Experts advise simply draining the fat floating on top, leaving a protein residue (“bottom”) at the bottom of the pan, which can be used to make pancakes or pies.

The oil in the "topnik" is put in the refrigerator, while the sediment should be tried not to shake. In the cold, it hardens, a golden crust forms, which is carefully removed and washed in ice water. Then the resulting product can be put in a jar and used at your discretion. The authors of the reviews assure that the "Russian butter", made from melted sour cream, is very tasty, although not cheap.

Other "Russian" oils

In consumer reviews, they share their impressions of using other oils, which are also called "Russian": lean, creamy, olive. It is known that the name "Russian Oils" is also given to a well-known trading company (Krasnodar), which occupies a leading position in the export of grain and sales of vegetableoils.

According to the authors of the reviews, "Russian oil" is also called tar - a liquid product that is obtained by dry distillation of wood.

On the benefits of tar from birch bark

Birch bark tar is called Russian oil abroad. It is considered an extremely useful product. The birch bark is heated, and during the heat treatment, a resinous substance, which is an aromatic hydrocarbon, is released from it.

For medicinal purposes, not a pure product is used, but a concentrated one - 10 percent, and in cosmetics - 5 percent. Even a small concentration of tar effectively helps with various diseases of the skin or hair. With the help of tar shampoo, hair loss is prevented, in addition, the hair acquires a he althy shine.

To get rid of dry skin on the elbows, as well as corns and calluses, dilute a small amount of tar with essential or vegetable oil and lubricate or massage problem areas. The use of tar inside and with scratches on the surface of the skin is not recommended.

Sunflower oil

The Kristall oil plant in the Tambov region produces a deodorized, frozen, refined product - sunflower oil "Russian Oil". It is bottled in 1 liter and 5 liter bottles. Thanks to the use of "sparing" modern technologies, as well as strict control over production processes, a consistently high quality of the product is achieved. Sunflower oil does not contain preservatives and cholesterol. Represents an irreplaceable component for preparation of margarines and mayonnaises. According to reviewsis ideal for use in canning, frying, baking, salad dressing.

Russian Butter: Butter

It is difficult to find a person who has not been familiar with this product since childhood. Butter is obtained by churning cream or industrial separation of cow's milk. Many Russians like to use it when making sandwiches, add it to porridge, dough, etc.

The Russian Federation has adopted the following product classification depending on the mass fraction of fat in it:

• "traditional" (82.5% fat);
• "amateur" (80.0% fat);
• "peasant" (72.5% fat);
• "sandwich" (61, 0% fat content);
• "tea" (50, 0% fat).

Russian manufacturers use:

• table s alt, carotene (food coloring), lactic acid microorganisms and various bacterial preparations (in the production of "peasant", "amateur" and "traditional" oils);
• flavourings, preservatives, bacterial preparations, carotene, vitamins D, A, E, emulsifiers, consistency stabilizers, concentrates of lactic acid microorganisms (in the production of "tea" and "sandwich" oils).

On the benefits of butter

It is not for nothing that it is called a consumer good: butter is very popular among Russians. Many consumers characterize Russian butter in their reviews as a nutritious product that is perfectly digestible.body and in the morning energizes and vivacity. Users note the presence of many useful substances in it that help to avoid osteoporosis in old age, promote the renewal of brain cells, have a beneficial effect on vision, hair, teeth, nails, bones, etc.

Russian milk

It is known that Roskachestvo regularly conducts large-scale studies of the quality of products of the most popular brands that supply butter to the shelves of Russian stores. No less important for consumers are user reviews about the products of a particular brand.

One of the products that won the praise of the authors of the reviews is Russian Milk butter: 82.5%, the highest grade, manufactured in accordance with GOST, positioned as a sweet and creamy uns alted, produced by ZAO Ozeretsky Dairy Plant (Dmitrovsky district of the Moscow region), sold in the network of stores "Karusel", "Pyaterochka", "Perekrestok".

User Experiences

Oil is called a worthy domestic product, among the advantages are good fat content, pleasant taste, natural composition, nice packaging, price-quality ratio. The composition contains high-fat pasteurized cream, which explains the high calorie content of the product.

Consumers consider the disadvantages of Russian milk butter to be that it somewhat loses in taste to homemade butter. The authors of the reviews call this product one of the most natural and commercially available. Although some people admit the idea of product counterfeits,as sometimes there are packs with oil that differs in its properties from the usual.

According to reviews, the butter melts quickly enough, it cuts beautifully, it is well smeared on bread, it does not crumble. Many people like its color - yellow, according to users, indicating a rich composition, and not white, as in some other products.

Consumers consider "Russian milk" very tasty, its naturalness is especially felt in simple dishes: in young potatoes with dill or ordinary scrambled eggs. You may not like this product either if you are a picky eater, or if you come across a fake.

Many people pay attention to the convenience of packaging: it is more convenient for some to buy a pack weighing 175 g, others buy a large piece (450 g), as they are real fans of the product. The packaging lacks a scale for dividing by weight (as the authors of the reviews note, with it the housewives could cut off the butter not “by eye”).

The cost of the product (184 rubles for 459 g or 405 rubles for 1 kg) is called adequate by the authors of the reviews. "Russian milk" users recommend using for breakfast, pastries or other dishes.

Russian Oliva LLC

In the sphere of interests of the company Russian Oliva LLC (Voronezh) - the study of agricultural crops, non-traditional for the territory of Russia, as well as the creation of new technologies for their processing. The company has unique technological equipment for small-scale production of preservatives and adjuvants based onsqualene.

Consumers speak positively about Russian Olive oil - 100% amaranth, linseed, mustard, sesame, pumpkin, milk thistle, etc., highly appreciate the healing properties of products.