Kokum Butter

[Guest guest]

Sose,

What is the proper way to heat Kokum butter for use in recipes?

 

Sandi

[Guest guest]

Kokum is similar to shea, however it melts at a much lower temperature.

Kokum melts at 104 degrees Fahrenheit. Take it to this temperature and

keep it there for 30 minutes, sometimes longer.

 

Let it cool slowly. I do the same thing, heat and put into ice cube

trays. However, since it has a low melting temperature, I usually have

to re-heat it and hold it at 104 for 30 minutes again. Usually though I

can get away with 20 minutes on the second or third heating.

 

I keep bags of butter cubes in one of my refrigerators. They bag is

labeled with the date, the butter, and what has been done to it. If you

store them this way with the food in your fridge, be sure to double bag

the butters with freezer bags, or they will take on the flavors of the

food, and your food will take on the flavors of the butter.

 

What is happening with all of these nut butters is that it takes a long

time for the butters to melt completely. If they do not melt completely,

there are small clumps of still hard butter (we're talking microscopic)

in there, and as it cools the butter crystallizes around these unmelted

lumps. This forms that grainy texture.

 

Good kokum butter is nearly white unrefined. Since it retains a lot of

stearic-oleic-stearic triglycerides, it is great for applying to cracks

in the skin and lips. It is also an astringent, and works great in acne

products.

 

Kokum is very stable also, and can really cut down on the amount of

anti-oxidents and preservatives you need to use if it is your only fat

in the recipe.

 

Blessings,

Soseneda

 

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: soseneda_arianrhod

 

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[Guest guest]

Sose,

Thanks so much. Appreciate your wealth of knowledge;))

Sandi