An improved method for preparing and preserving rancid butter (clarified butter / SMEN) from raw cow's butter, incorporating a freezing and cooling step

Abstract

The invention relates to an improved process for preparing rancid butter (clarified butter / SMEN) from raw cows butter, aimed at obtaining a high-quality product free of preservatives and additives. The process includes an initial step of freezing the butter at -80°C for one month, which stabilizes the product and removes traces of whey. Next, the butter is stored at a temperature of 0°C to 1°C for one month, or at room temperature, to refine its organoleptic properties. The butter is then enriched with flavors by adding an infusion of thyme and salt, allowing for optimal absorption of the flavors. After this maceration, the Beurre rance is filtered and stored in an airtight container, covered with thyme leaves, and kept in a dark, dry environment for at least three months at a temperature of 25°C and humidity below 10%.