How is butter made?!
Answers: tell me exactly how butter is made
Okayy this is how ppl normally make it:
Butter is made by beating cream, the thickest, fattiest part of milk. As the cream is beaten, the fat globules begin to stick together, forcing the cream to form a solid mass of milkfat, also known as butter. When butter is made traditionally in a dairy, vats of milk are set out after milking in a cool place so that the cream can rise to the top. The top of the milk is skimmed, and the cream is collected in a large container for up to a week, so that a large batch of butter can be made.
And this is how people make it at home:
Making butter at home is easy to do, and it can be a fun activity. Start with high quality fresh cream that has no additives. Some consumers choose raw cream which has not been pasteurized, as they feel it performs better. Put the cream into a mixer and run it at high speed until the butter separates from the buttermilk. Pour the buttermilk off and work the butter with cold water to wash it, before adding salt or flavorings of your choice.
You can also make butter by shaking cream in a jar, if you have the patience; it can take up to an hour, and you need to be conscientious about keeping the cream cold. The buttermilk can be used in cooking or drunk plain, and it has an interesting flavor which many people enjoy. For a more soured flavor, add cultured buttermilk from the store to the cream and allow it to sit at room temperature overnight before beating.
Or you can just go to the website and read it there
GL with finding out aye :]
Do you want to make it at home? Take whipping cream and shake it in a jar until the butter starts to separate from the cream. This will take about 10-15 minutes. Then drain off the fluid and add salt if you like. It will taste real yummy on warm bread.
you can do it by hand to see how it is done. obviously on a commercial scale it would all be done by machines and on a much larger scale.
beat pure cream until it separates into butter and fluids. Use pats or spoons to shape the butter into a single piece.
if you want, while you are shaping the butter you can add a small amount of salt to suit your taste.
Butter is milk-fat that has been separated from the liquids and most of the proteins in whole milk.
Slow, rhythmic agitation is the old fashioned way. Ever seen a butter churn?
Great article here:
http://webexhibits.org/butter/making.htm...