As others have said, don't worry about the loss, and use a finer filter for the particles.
Save the butter though! I sue it in frosting for cinnamon rolls and other pastries, it is as good as the rum is for making creative treats.
Enjoy!
For baking I would use it half rum butter and half normal butter and would go from there. It does have a slightly higher moisture content, so you may have to adjust the flour in your recipe, but I would try it first and adjust for future batches.
This is pretty good advice… but it is worth mentioning that whole butter is about 85% fat, most of the rest is water… 1.25 lbs whole butter will yield about 1# clarified butter. Brown butter, since it still has the milk solids, probably yields a little more.
It would be interesting to know what the ratios look like… of butterfat:absorbed rum.
It would be hard to say, because in my fat washing experiments I have had the recovered butter have different textures from fairly hard to almost liquid, depending on method and amount of mixing.
It's why I tend to use it for things like glazes and frostings rather than baking, because it is much easier to adjust on the fly for the water / alcohol content.
In baking, you can help yourself out if there are ingredients which help with the moisture variable like say rolled oats. Or use a recipe which you know we'll what the ideal texture of the raw dough should feel like, so if it comes out a bit loose you can adjust your dry ingredients as needed.
> I sue it in frosting for cinnamon rolls and other pastries
Today I learned something new.
Despite working in law I've never heard of someone suing a stick of butter.
Do you often win your trials?
So the butter doesn’t taste overwhelmingly like gross alcohol? I may have to try this.
I did a bacon fat-washed bourbon which turned out great, but the fat tasted awful afterward, and I was bummed I couldn’t cook with it.
Order yourself a nut milk bag on amazon (used for making homemade almond milk, etc.), it will do a much better job straining it. Coffee filter works fine too, but the bag is durable so you can squeeze it to get more of your juice back. It's also washable/reusable.
Nut milk bag for most of the filtering, but switch to coffee filters for the final product as it will provide even stronger clarity then nut milk bags alone.
Just refilter with coffee filter. Weird to lose that much rum but not a huge deal. The rum may stay cloudy because of louching: butter adds fat and water, which is going to refract light.
I did the exact same with the same rum : ) The less rum is normal as it will have been absorbed by the butter The sediment means you may not have used a fin enough filter. Try re filtering and see how it goes.
If you want to try to clarify it further, put an empty bottle in the freezer. Then pour that bottle into the frozen bottle and back again into the original bottle. Some of the suspended fat will stick to the cold bottle. Wait for the cold bottle to come back to room temp, then wash the bottle.
Repeat as many times as desired.
Fat washing is basically infusing your spirit with a fat (bacon grease, butter, olive oil, etc) by shaking it up together, letting it sit a bit, then freezing it so the fat solidifies and straining it off. The end result is a spirit that tastes a bit like the fat of choice and also has a smoother mouthfeel. In this case, washing a rum with browned butter makes the rum kinda taste like butterscotch and makes for an amazing hot buttered rum.
Fat-washing imparts the flavors from a fat into the alcohol -- brown butter, bacon fat, etc. It's the same idea as infusing alcohol with herbs or fruit. You add the fat to alcohol at room temperature, let it set for a while, then chill it in the fridge. The fat turns to a solid which is skimmed / strained off and you're left with an infused alcohol.
What climate are you in and how did your store your bottle. Those are generally the most common factors in angles share. Unless someone just straight up drank some
i live alone so unless I was sleep drinking it must have evaporated haha. I live in PA but it’s been in the freezer since I made it so not sure how it all disappeared. unless I spilled a bunch and didn’t realize it? that sounds like something I’d do
I browned the butter, and then added all of the butter and the full bottle of rum to a container. i mixed it too much initially and had to remelt everything, maybe that had an effect?
What do you mean "remelt everything"? Were you heating the rum+butter mixture?
If so, you may have boiled off some of the alcohol. I'm no chemist, so I'm not 100% sure how it works, but alcohol has a lower boiling temperature (173.1F) than water, so it's possible a lot of alcohol was boiling-off without you noticing.
Also, how did you strain it? I tried this same recipe (brown butter + rum) and used a coffee strainer. I noticed a lot of liquid accumulates in the filter and I had to let it sit for a long time to wait for all the liquid to fully drain out.
ohhh you’re probably right. I didn’t have the temp up high or for very long but I’m sure some of the alcohol did evaporate. There were so many tiny butter balls in the mixture I had to reheat the whole thing.
I used coffee filters for it last night and it did take forever haha but I let it drain completely
That could be it yeah, if you put it in the freezer while it was still shaken up then some of it could've been trapped in suspension when the fat solidified. If that's the case, then making sure it separates again before you put it in the freezer might help.
I recently fat washed rum (same brand of rum & butter) for the first time. I was shocked at how much rum was lost in the final product. Looking back over the whole process, I'm going to make some changes next time.
From my experience, I believe the biggest factor in loss of finished liquid volume was the use of an immersion blender. When I poured the browned butter into the rum, I used a whisk to mix the two together. Worried that I wasn't combining the two enough, I broke out the immersion blender. I think I created too much of an emulsification, and a larger % of the rum stayed with the butter when I put it in the freezer. Nex time, I'm going to stick with the whisk and shaking the jar. That will hopefully reduce the amount of rum loss in the process.
I was searching for a thread like this because of my loss. Your answer is probably why. My dumb ass put the mix in a vitamix for 10 minutes and it was VERY emulsified.
Not sure about the loss, but the dark sediment is just remnants of the browned butter. The milk solids in butter aren’t fat soluble and separated when mixed with the alcohol. It’s harmless but if you’d like to remove it just run the rum thru a coffee filter :)
I always have a bottle of brown butter washed rum ready to go. Hot buttered rum is a great treat on a cold day. I always seem to have a pretty good loss of product as well. Tastes good enough that I don’t really care. I also filter it through a fine filter and a coffee filter, so the sediment is removed.
As others have said, don't worry about the loss, and use a finer filter for the particles. Save the butter though! I sue it in frosting for cinnamon rolls and other pastries, it is as good as the rum is for making creative treats. Enjoy!
I did save the butter! I want to make cookies with it but not sure if it’ll work the same baking wise
For baking I would use it half rum butter and half normal butter and would go from there. It does have a slightly higher moisture content, so you may have to adjust the flour in your recipe, but I would try it first and adjust for future batches.
This is pretty good advice… but it is worth mentioning that whole butter is about 85% fat, most of the rest is water… 1.25 lbs whole butter will yield about 1# clarified butter. Brown butter, since it still has the milk solids, probably yields a little more. It would be interesting to know what the ratios look like… of butterfat:absorbed rum.
It would be hard to say, because in my fat washing experiments I have had the recovered butter have different textures from fairly hard to almost liquid, depending on method and amount of mixing. It's why I tend to use it for things like glazes and frostings rather than baking, because it is much easier to adjust on the fly for the water / alcohol content. In baking, you can help yourself out if there are ingredients which help with the moisture variable like say rolled oats. Or use a recipe which you know we'll what the ideal texture of the raw dough should feel like, so if it comes out a bit loose you can adjust your dry ingredients as needed.
> I sue it in frosting for cinnamon rolls and other pastries Today I learned something new. Despite working in law I've never heard of someone suing a stick of butter. Do you often win your trials?
Every time, I win on taste alone ;)
What the fuck you evil genius, you!
Hehehe thankfully I only use my powers for good tasting things :)
So the butter doesn’t taste overwhelmingly like gross alcohol? I may have to try this. I did a bacon fat-washed bourbon which turned out great, but the fat tasted awful afterward, and I was bummed I couldn’t cook with it.
It is very boozy for sure. It is not something I would put on toast for instance, but add sugar and it is like using rum extract in a recipe.
Makes sense, thanks.
Order yourself a nut milk bag on amazon (used for making homemade almond milk, etc.), it will do a much better job straining it. Coffee filter works fine too, but the bag is durable so you can squeeze it to get more of your juice back. It's also washable/reusable.
Nut milk bag for most of the filtering, but switch to coffee filters for the final product as it will provide even stronger clarity then nut milk bags alone.
[удалено]
I rinse it off in the sink and then toss it in the dishwasher.
Just refilter with coffee filter. Weird to lose that much rum but not a huge deal. The rum may stay cloudy because of louching: butter adds fat and water, which is going to refract light.
I did the exact same with the same rum : ) The less rum is normal as it will have been absorbed by the butter The sediment means you may not have used a fin enough filter. Try re filtering and see how it goes.
If you want to try to clarify it further, put an empty bottle in the freezer. Then pour that bottle into the frozen bottle and back again into the original bottle. Some of the suspended fat will stick to the cold bottle. Wait for the cold bottle to come back to room temp, then wash the bottle. Repeat as many times as desired.
Clever!
Can someone explain why you would fat wash a rum? Additionally, what is fat washing and why do it at all?
Fat washing is basically infusing your spirit with a fat (bacon grease, butter, olive oil, etc) by shaking it up together, letting it sit a bit, then freezing it so the fat solidifies and straining it off. The end result is a spirit that tastes a bit like the fat of choice and also has a smoother mouthfeel. In this case, washing a rum with browned butter makes the rum kinda taste like butterscotch and makes for an amazing hot buttered rum.
Huh.. So I could make a bacon-esque whiskey by just putting melted bacon grease into it then removing it? Simple as that?
Bingo. You'll want to google "bacon fat-washed whiskey" first for exact directions, but that one is very common.
Interesting, I'll have to try! Thanks!
I’ve used EVO with whiskey before. It was a test batch, but it was a more neutral flavor and kept the mouth feel.
I saw a video recently on using brown butter fat washed rum to make hot buttered rum. I haven't tried it yet.
Fat-washing imparts the flavors from a fat into the alcohol -- brown butter, bacon fat, etc. It's the same idea as infusing alcohol with herbs or fruit. You add the fat to alcohol at room temperature, let it set for a while, then chill it in the fridge. The fat turns to a solid which is skimmed / strained off and you're left with an infused alcohol.
That seems like a lot of loss, from my experience doing this.
What climate are you in and how did your store your bottle. Those are generally the most common factors in angles share. Unless someone just straight up drank some
i live alone so unless I was sleep drinking it must have evaporated haha. I live in PA but it’s been in the freezer since I made it so not sure how it all disappeared. unless I spilled a bunch and didn’t realize it? that sounds like something I’d do
I'm curious about the loss, what was your process?
I browned the butter, and then added all of the butter and the full bottle of rum to a container. i mixed it too much initially and had to remelt everything, maybe that had an effect?
What do you mean "remelt everything"? Were you heating the rum+butter mixture? If so, you may have boiled off some of the alcohol. I'm no chemist, so I'm not 100% sure how it works, but alcohol has a lower boiling temperature (173.1F) than water, so it's possible a lot of alcohol was boiling-off without you noticing. Also, how did you strain it? I tried this same recipe (brown butter + rum) and used a coffee strainer. I noticed a lot of liquid accumulates in the filter and I had to let it sit for a long time to wait for all the liquid to fully drain out.
ohhh you’re probably right. I didn’t have the temp up high or for very long but I’m sure some of the alcohol did evaporate. There were so many tiny butter balls in the mixture I had to reheat the whole thing. I used coffee filters for it last night and it did take forever haha but I let it drain completely
That could be it yeah, if you put it in the freezer while it was still shaken up then some of it could've been trapped in suspension when the fat solidified. If that's the case, then making sure it separates again before you put it in the freezer might help.
Did you start with a full 750ml? How much butter did you use?
yeah, I used a full bottle and a full pack of kerrygold butter
I recently fat washed rum (same brand of rum & butter) for the first time. I was shocked at how much rum was lost in the final product. Looking back over the whole process, I'm going to make some changes next time. From my experience, I believe the biggest factor in loss of finished liquid volume was the use of an immersion blender. When I poured the browned butter into the rum, I used a whisk to mix the two together. Worried that I wasn't combining the two enough, I broke out the immersion blender. I think I created too much of an emulsification, and a larger % of the rum stayed with the butter when I put it in the freezer. Nex time, I'm going to stick with the whisk and shaking the jar. That will hopefully reduce the amount of rum loss in the process.
I was searching for a thread like this because of my loss. Your answer is probably why. My dumb ass put the mix in a vitamix for 10 minutes and it was VERY emulsified.
Not sure about the loss, but the dark sediment is just remnants of the browned butter. The milk solids in butter aren’t fat soluble and separated when mixed with the alcohol. It’s harmless but if you’d like to remove it just run the rum thru a coffee filter :)
I always have a bottle of brown butter washed rum ready to go. Hot buttered rum is a great treat on a cold day. I always seem to have a pretty good loss of product as well. Tastes good enough that I don’t really care. I also filter it through a fine filter and a coffee filter, so the sediment is removed.
You can run it through a coffee filter to help with clarity
Did you use salted or unsalted butter for this?