Golden Churn butter, famed for its excellent baking and cooking properties for over 70 years is creating a gentle evolution in the local culinary and home cooking scene by adding a brand new spin on classic recipes, yet maintaining the deliciously buttery taste that is its signature.
Golden Churn is unique in being a canned butter that is found in the baking aisle instead of in the chiller section, although it is now also available as the more commonly seen wrapped butter and in tub as well.
Canned Golden Churn butter is a product of Australia and New Zealand, coming from grass fed cattle. It is known for its long shelf life. It is free from artificial flavoring and coloring. It is certified Halal, giving Muslim consumers full confidence in using it for all their cooking needs.
Golden Churn ambient canned butter is certified by NZIDT (New Zealand Islamic Development Trust), while Golden Churn frozen butter is certified by ICCV (Islamic Co-ordinating Council Of Victoria P/L). Both Halal bodies are recognized by JAKIM.
In Malaysia, Golden Churn butter is synonymous with the traditional favorite of layer cake (kek lapis). Layer cake is a technically challenging and time intensive cake that requires ingredients of the highest quality for the best results. Golden Churn butter is a key ingredient in the spiced layer cake industry in Malaysia.
Ahead of Hari Raya Aidil Fitri, Golden Churn has collaborated with celebrity chef Dato’ Fazley Yaakob, of MasterChef Malaysia fame, on two unique recipes that will delight family and friends during any celebration or special occasion with their familiar yet distinctive tastes.
The two recipes are Golden Churn Marble Cake that incorporates the exotic taste of cinnamon and nutmeg for a more sophisticated takes on a familiar favorite, and Golden Churn Puff that deconstructs the kaya puffs of childhood into a fine dining dessert.
The key ingredient in both recipes is Golden Churn butter that lends the perfect amount of richness, lightness, delicate texture and a gorgeous nutty aroma that enhances the taste.
The media workshop themed, ‘Raya Taste Better with Golden Churn Butter’ was held at the Cooking House in Bangsar where Chef Dato’ Fazley Yaakob demonstrated the excellent baking properties of Golden Churn butter.
Butter is acknowledged for its excellent taste and mouth feel, and is now regaining its status as a healthy addition to a balanced diet as it is rich in fat-soluble vitamins particularly Vitamin K2 that helps our body absorb calcium. Calcium is important for bone health and in preventing cardiovascular disease, cancer and osteoporosis.[1] [2]
Butter contains saturated fat[3] that raise the ‘good cholesterol’ in our blood, also known as HDL. Butter keeps you feeling fuller and more satisfied due to the short and medium chain fats, plus they can help you burn fat better.[4]
Butter is a good source of butyrate, a fatty acid that is important for digestion[5] . Butter is rich in CLA which has a powerful effect on metabolism. CLA has been shown to have anti-cancer properties as well as lowering body fat percentage in humans.[6] Butter is associated with a lower risk of obesity despite the higher calorie content of butter, eating high-fat dairy products is not associated with obesity.
According to Mr. Mohan Alagappar, General Manager, GBA Corporation Sdn Bhd, the distributor of Golden Churn butter in Malaysia, the health-linked benefits of grass-fed butter such as Golden Churn make it a welcome addition to the Raya must-have ingredient wish list.
“Butter is a healthy addition to a balanced diet as it is a less processed food, and Golden Churn does not contain chemical additives. Butter is always the preferred choice of professional bakers such as Chef Dato’ Fazley, and of experienced home cooks for its great texture, taste and aroma,” Mr. Alagappar said.
“With Golden Churn butter it is Goodness Guaranteed as we provide pure butter of a higher quality from grass fed cattle,”Mr Alagappar added.
The ‘Raya Taste Better with Golden Churn Butter’ media workshop saw the media having a hands-on session with Chef Dato’ Fazley, before applying their skills to a cake decorating challenge.
Chef Dato’ Fazley said “Golden Churn butter is always my preferred choice for its excellent quality and for the results it produces.”
He developed and created the two recipes especially for Hari Raya using Golden Churn butter for best results.
“Raya is a time for guests but it is also a very special time when far-flung families come back together. This is the time to shower your loved ones with the most delectable treats and to give them the best quality. My inspiration for these recipes was to combine the traditional with the modern, the old with the new for something totally unexpected in terms of taste and in how it looks.”
“Try these recipes using Golden Churn for a taste that will have your family asking for more,” he said.
Golden Churn is available at all leading retail hypermarket and supermarket. For more information, please visit http://goldenchurn.com.au/ or http://www.gbaglobal.com/.
[1] Gast GC, de Roos NM, Sluijs I, Bots ML, Beulens JW, Geleijnse JM, Witteman JC, Grobbee DE, Peeters PH, van der Schouw YT, A high menaquinone intake reduces the incidence of coronary heart disease. (September). Nutrition, Metabolism and Heart Disease, 19(7), 504-510
[2] Nimptsch K, Rohrmann S, Linseisen J, Dietary intake of vitamin K and risk of prostate cancer in the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg). (2008). American Journal of Clinical Nutrition, 87(4), 985-992
[3] Hoenselaar, R. (2012). Saturated fat and cardiovascular disease: The discrepancy between the scientific literature and dietary advice. Nutrition, 28(2), 118-123
[4] Samra, R. A. (2010). Fats and Satiety. Fat Detection: Taste, Texture, and Post Ingestive Effects
[5] M Bonthuis; M C B Hughes; T I Ibiebele; A C Green; J C van der Pols, Dairy consumption and patterns of mortality of Australian adults, European Journal of Clinical Nutrition (2010) 64, 569–577
[6] Blankson, H., Stakkestad, J. A., Fagertun, H., Thom, E., Wadstein, J., & Gudmundsen, O. (2000). Conjugated Linoleic Acid Reduces Body Fat Mass in Overweight and Obese Humans. The American Society for Nutritional Sciences, 130(12), 2943-2948