Butter, cake and yoghurt are some of the most favourite foods teenagers love to eat. I know this so well because I have younger ones at home, one of whom practically eats everything with butter; including rice and yam. Therefore, considering how much you all love these food items, I figured you may also like to learn about the processes they undergo before they are ready for your consumption. So here served (courtesy of me) are the different ways of preparing your yummy, favourite foods. Enjoy please!

butter

BUTTER: butter is consisted mainly of fat derived from the cream of milk cows produce in their udder. It is delicious by the way and is used for baking, cooking or just eaten with bread. While most of the butter we consume is industrially-produced, you can also make your own butter right in the comfort of your kitchen. Here is a step by step breakdown of how you can accomplish just that. First, get three (or more) cups of cream and then defrost the cream in your microwave until it comes to room temperature. Then proceed to put the cream in a food processor, add ½ cups of water and then turn on the mixer. Leave the mixer running until you begin to see the buttermilk and the thick butter getting separated. By this time, you should be able to see some lumps of butter already forming. Go ahead to strain the butter from the buttermilk, add flavouring such as salt or sugar

[if you please] and then store in the refrigeration. Wuala! Your home-made butter is ready for consumption.

YOGHOURT: Yoghourt is produced through the bacterial fermentation of milk. It is a delicious and creamy food item enjoyed by many people of all ages and genders. And just like butter earlier discussed, yoghourts are also industrially-produced but can also be made in the comforts of anybody’s kitchen. Here is everything you must have if you’d like to make your own yoghourt in your kitchen. Ingredients include: ½ gallons of milk and ½ cup of commercial yoghourt that contains active cultures. You will also need to have the following equipment:  three quart Dutch oven or heavy saucepan with a lid Spatula, a candy thermometer (one that can clip to the side of the pan) and Small measuring cup or small bowl. Once you have these, follow these instructions to get your yoghourt ready for the eating- heat the milk, cool it, thin the yoghourt with milk, whisk the thinned yoghourt into milk, return to the oven and allow to heat and set and allow the yoghourt to cool. And there you have it; your yummy yoghourt!

YOGHOURT1

CAKE: Cakes are typically made of flour, sugar, butter and eggs. It is rich in most food nutrients, always baked in the oven and eaten as desserts. Here are tips on how to get your cake made in the kitchen. First of all, get the following ingredients- 1/2 cup unsalted butter, 11/2 cups sugar 3 large eggs, 2 1/4 cups all-purpose flour, 1 teaspoon salt, 3 1/2 teaspoons baking powder, 1 1/4 cups whole milk, 1 teaspoon vanilla and 2 1/2 cups butter cream frosting. Also, ensure to have the following equipment – 2 9-inches round pans, Stand/hand mixer, Measuring cups and spoons and Cookie scoop or measuring cup, for dividing the batter.

CAKE

The instructions are as follows- Heat the oven to 350°F, sift together your ingredients (i.e. flour, baking powder and salt) and set aside, prepare your pans by robbing butter in them, beat your butter and sugar together until they become fluffy and soft and then add your eggs at a time. Proceed to beat in half the flour and baking powder, beat in your milk and vanilla, beat in the remaining flour mixture until it is very combined  and then divide the batter between panes. Bake for thirty minutes in the oven and allow cooling afterwards. Once cool, frost and assemble the cake with the butter cream.

Please note that these are not scientifically-set procedures for preparing these food items. In other words, recipes and procedures may vary across homes depending on tastes and preferences. In any case, I hope you find these tips helpful.

Best.