A Bit About Butter Butter Is Made by Churning Fresh

Total Page：16

File Type：pdf, Size：1020Kb

A Bit about Butter Butter is made by churning fresh whipping cream to separate butterfat from buttermilk. It is a simple process and only requires your Dairy Churner plus heavy whipping cream. Steps to Making Sweet Cream Butter Using 2 quart (8 cups) of well-separated heavy cream makes about two pounds of butter and a quart of buttermilk. Step 1: Prepare for churning: 1. Wash your Dairy Churner in warm soapy water, rinse and dry thoroughly. Heavy whipping cream should be allowed to “ripen” (left to sit in the refrigerator) for about five to seven days, which will improve its taste and make it easier to whip. 2. Before whipping, leave the cream in room temperature (60-70°F) for at least 12 hours. Step 2: Churning your butter: 1. Pour (8-12 cups) of heavy cream into your churner and turn the crank rapidly and watch as the cream goes through three states. The first stage is whipped cream, which is similar to what you’d get if you simply beat the cream by hand for a few minutes. 2. The second stage is stiff whipped cream, which is thicker than regular whipped cream and is the final stage before the buttermilk separates from the butter. 3. The third stage is when the butter and buttermilk separate. As the butter begins to separate continue to turn for 15 to 20 minutes. Gradually churn slower as the separation takes place and as distinct pieces of yellow butter begin to form. You will hear a louder slopping noise and feel the lumps bumping against the paddle. Step 3: Cleaning and rinsing your butter: 1. Use a colander, or strainer, to pour off the buttermilk. You may save the buttermilk as it’s great for making biscuits or pancakes. 2. Once the buttermilk is separated, refill the jar with ice water in an amount equal to the amount of buttermilk you removed (usually about half as much as the total volume of cream you started with). Continue churning to wash the remaining milk from the butter (make sure to remove all the buttermilk, as any left in the butter will make the butter turn sour). 3. Pour off the water and repeat until the water is clear. For best results, let the butter sit for several hours then repeat the process. 4. Knead the soft butter with the butter paddle in a mixing bowl for ten minutes. Press lightly to remove the leftover milk. Pour off the milk as it appears. Step 4: Flavoring your butter (optional): 1. For salted butter, sprinkle 1 teaspoon of sea salt over your butter and use your paddles to mix. Taste your butter to make sure you are happy with the flavoring and then continue to use your butter paddles to mold into a square shape. Step 5: Storing your butter: Once you have molded your butter into shape, store it in wax paper or a butter dish. Place in the refrigerator until ready to use, and consume within two weeks. .

Copy Link

Recommended publications

During Hay Feeding Season "50-45-40" Iweihad
STATION BuurIN 414 DECEMBER 1942 BUTTER MAKING During Hay Feeding Season "50-45-40" iWeihad Oregon State System of Higher Education Agricultural Experiment Station Oregon State College Corvallis FOREWORD Another marketing problem of importance to Oregon dairymencrumbly,sticky,hard butterhas beensolved. These defects are characteristic of butter produced in the re- 1 gions of Oregon largely dependent upon hay as the main ration during the fall and winter months. The defects appear in but- ter early in October and disappear with the coming of grass, and may result in a discount of as much as 1 cent a pound. -The consumer objects to such butter because it is hard and crumbles and rolls under the knife. Because of its importance to the butter industry, the Ore- j gon Dairymen's Association and the Oregon Dairy Manufac- turers' Association both presented to the Oregon Legislature 6 years ago the need for research to develop remedial measures. Funds were appropriated, and this bulletin contains the final results of this particular phase of the butter manufacturing studies by the Oregon Agricultural Experiment Station. The investigation included a study of the chemical and physical properties of the milk fat produced in typical irrigated alfalfa producing areas of eastern and southern Oregon and in other parts of the state. A report of this particular phase of the study has already been made. On the basis of the experimental results obtained, a satis- factory method of butter manufacture has been developed. For convenience this has been designated the "50-45-40" method. If the recommended procedure is carefully followed, this method, which has been tested under large-scale commercial conditions _i.
[Show full text]
Of Ghee V. Butter Melting
GHEE PROCESSING 1 INTRODUCTION The word Ghee comes from old Sanskrit word “ghr”, which mean bright or to make bright. Ghee has a religious significance in the communities of Hindus starting from the birth ceremony to the last funeral rite. About 60-70% of total ghee produced in India is used for direct consumption, dressing, and almost 15-20% for the cooking and frying of foods. India exports Rs 550 crore dairy items during Covid-19, Ghee tops the list with Rs 1,521 crore. 2 INTRODUCTION As per FSSR-2011, ghee means the pure heat clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no coloring matter or preservative has been added. Generally Ghee has a long keeping quality; it can be stored for 6 to 12 months under ambient temperature provided proper packaging and filling. Exposure of ghee to light, air, water vapor and metals causes deterioration of ghee which resulted into off flavor and rancidity. 3 CHEMICAL COMPOSITION OF GHEE Constituents Cow milk ghee Buffalo milk ghee Fat (%) 99 – 99.5 99 – 99.5 Moisture (%) <0.5 <0.5 Carotene(mg/g) 3.2-7.4 - Vitamin A(IU/g) 19-34 17-38 Cholesterol 302 – 362 209 – 312 (mg/100g) Tocopherol(mg/g) 26 – 48 18 – 31 Free fatty acid (%) 2.8 2.8 Source: (R.P.Aneja et al., Technology of Indian milk products, Dairy India publication. Section 3.4: Fat rich dairy products, page 187.) 4 ANALYTICAL CONSTANT OF BUFFALO & COW GHEE Constants Buffalo Ghee Cow Ghee Butyro-refractometer (BR) reading 42.0 42.3 Sponification value 230.1 227.3 Reichert-Miessel (RM)
[Show full text]
Traditional Dairy Products in Algeria: Case of Klila Cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2
Leksir et al. Journal of Ethnic Foods (2019) 6:7 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0008-4 REVIEW ARTICLE Open Access Traditional dairy products in Algeria: case of Klila cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2 Abstract The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations. Keywords: Traditional cheese, Klila, Terroir Introduction Traditional dairy products in Algeria In Algeria, the consumption of dairy products is an old History and origin of cheeses tradition linked to livestock farming, since dairy prod- According to Fox and McSweeney [9], the word “cheese” ucts are made by means of ancient artisanal processes, comes from the Latin “formaticus” meaning “what is using milk or mixtures of milk from different species done in a form.” The discovery of cheese was probably [1–4].
[Show full text]
(12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon Et Al
US 2005O226985A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon et al. (43) Pub. Date: Oct. 13, 2005 (54) METHOD OF PRODUCING A HEAT STABLE Publication Classification OIL-IN-WATER EMULSION AND THE PRODUCTS MADE THEREFROM (51) Int. Cl." ..................................................... A23C 15/00 (52) U.S. Cl. .............................................................. 426/581 (75) Inventors: Todd Landon, Mound, MN (US); William Joseph Fox, Shoreview, MN (57) ABSTRACT (US) A method of forming a heat Stable oil-in-water emulsion comprises providing a Selected amount of an aqueous com Correspondence Address: ponent comprising more than 50 weight percent water. The WESTMAN CHAMPLIN & KELLY, PA. aqueous component is optionally heated and a Selected SUTE 1600 - INTERNATIONAL CENTRE amount of a Solids component is added to the aqueous 900 SECOND AVENUE SOUTH component under agitation to form a first intermediate. A MINNEAPOLIS, MN 55402-3319 (US) Selected amount of a milk fat containing component is heated to a temperature Sufficient to predominantly melt the (73) Assignee: Land O'Lakes, Inc., Arden Hills, MN fat prior to being to the first intermediate to form a Second (US) intermediate. The Second intermediate is optionally heated for a Selected period of time. The Second intermediate is (21) Appl. No.: 10/823,480 homogenized at between about 250 psig and 5000 psig to form the heat Stable oil-in-water emulsion comprising at (22) Filed: Apr. 13, 2004 least 20 weight percent milk fat. US 2005/0226985 A1 Oct. 13, 2005 METHOD OF PRODUCING A HEAT STABLE becomes unusable due to churning out, creaming, or com OIL-IN-WATER EMULSION AND THE PRODUCTS plete breakdown of the food Sauce emulsion into a discrete MADE THEREFROM aqueous phase and a discrete fat component containing phase.
[Show full text]
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
[Show full text]
Physicochemical Characteristics and Storage Stability of Clarified Butter
Journal of Pharmaceutical and Health Sciences 2017;5(3), 195-205. Original Article Physicochemical characteristics and storage stability of clarified butter fat Open Access « smen » produced from pasteurized and non-pasteurized milk Olfa Samet-Bali*, Imen Ammar, Monia Ennouri, Hamadi Attia Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia. Abstract Objectives of this work were studying physicochemical characteristics and oxidative stability of clarified butter fat “smen” produced from non-pasteurized and pasteurized cow’s milk. A sensorial evaluation was applied to select more appreciate “smen” by consumers. An oxidative procedure was applied to test the stability of smen. Samples were kept in glass bottles and heated at 100°C. The resistance to oxidation of smen samples was studied by measuring Peroxide value (PV), Thiobarbitu- ric acid (TBA), Free Fatty Acid (FFA), Specific absorptivity at 232 and 270 (K232 and K270) values and change in fatty acid composition, color, polyphenol contents and oxidation induction time in the Rancimat. When compared, smen produced from pasteurized milk has higher thermal stability than smen produced from non-pasteurized milk. All studies indicated that, smen produced from non-pasteurized cow’s milk was more prone to oxidation than smen produced from pasteurized cow’s milk. Regarding these specificities, the value of this product in food formulation may be justified. Keywords: clarified butter “smen”, physicochemical characteristics, sensorial evaluation, thermal stability. *Corresponding author: Olfa Samet-Bali, Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), ENIS, BP 3038, Université de Sfax, Tunisia. Tel: 00216 97 556 136; fax: 00216 74 675 761.
[Show full text]
Creamery and Dairy Notes G
Volume 1 | Number 11 Article 4 July 2017 Creamery and dairy notes G. E. Patrick Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Patrick, G. E. (2017) "Creamery and dairy notes," Bulletin: Vol. 1 : No. 11 , Article 4. Available at: http://lib.dr.iastate.edu/bulletin/vol1/iss11/4 This Article is brought to you for free and open access by the Extension and Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Patrick: Creamery and dairy notes CREAMERY AND DAIRY NOTES. G. E. PATRICK. I . S w e e t C r e a m B u t t e r . K e e p i n g Q u a l i t y . In Bulletin No. 8 was recounted an experiment in sweet •cream butter-making which was carried out at the creamery •of Mr. J. M. Daniels, Dayton, Iowa, on the 14th of Decem ber last. Two tubs of sweet cream butter were made. One of these and a tub of ripened cream butter made the same day were brought to Ames for storage and to be compared as regards keeping quality. For the remainder of the winter and until about June 20th they were stored in a cellar, wfthout ice, and examined once a month or oftener, with aid of a trier.
[Show full text]
Six Months Experience in Running a Creamery ; Improved Process of Handling Cream and Churning John A
West Virginia Agricultural and Forestry Experiment Davis College of Agriculture, Natural Resources Station Bulletins And Design 1-1-1889 Six months experience in running a creamery ; Improved process of handling cream and churning John A. Myers Follow this and additional works at: https://researchrepository.wvu.edu/ wv_agricultural_and_forestry_experiment_station_bulletins Digital Commons Citation Myers, John A., "Six months experience in running a creamery ; Improved process of handling cream and churning" (1889). West Virginia Agricultural and Forestry Experiment Station Bulletins. 6. https://researchrepository.wvu.edu/wv_agricultural_and_forestry_experiment_station_bulletins/6 This Bulletin is brought to you for free and open access by the Davis College of Agriculture, Natural Resources And Design at The Research Repository @ WVU. It has been accepted for inclusion in West Virginia Agricultural and Forestry Experiment Station Bulletins by an authorized administrator of The Research Repository @ WVU. For more information, please contact [email protected]. : BULLETIN No. 6- WEST VIRGINIA Agricultural Experiment Station MORGANTOWN, W, VA, Six Months Experience in Running a Creamery. Improved Process of Handling Cream and Churning, John A. Myers, Director. CHARLESTON Moses W. Donnai/ly, Public Pkintek. 1889. BOARD OF REGENTS OF THE WEST VIRGINIA UNIVERSITY. District. Name pf Regent. P. O. Address. 1. HON. J. B. SOMMERVILLE, Wheeling. • 2. ' CLARENCE L. SMITH, Fairmont. 3. • PEREGRIN HxlYS, Glenville, 4. D. D. JOHNSON, Longreach. 5. JOHN D. SCHILLING, Spencer. G. EDWARD A. BENNETT, Huntington. 7. WIRT A. FRENCH, Princeton. 8. M. J. KESTER, Union. 9. D. C. GALLAHER, Charleston. 10. THOS. J. FARNSWORTII, Buckhannon. 11. JOSEPH MORELAND, Morgantown. 12. JOHN A. ROBINSON, Patterson's Depot 13. I)R. W.
[Show full text]
Butter Churning Lesson Plans
Post-Trip Lesson Plan Butter Churning I. Grade level: grades 1-5 II. Objectives: a. To understand the history of butter making in Florida. b. To discuss the importance of self-sufficiency in relation to churning butter. c. To examine Florida history in relation to household chores. III. Standards: a. Sunshine State Standards (2006): 1) Social science: People, Places, and Environments: Standard6: understands the influence of geography on the history of Florida. 2) Social science: Economics: Standard 1: the student understands how scarcity requires individuals and institutions to make choices about how to use resources IV. Vocabulary: a. Churn: A device in which cream is beaten vigorously to make butter; can be made of wood or pottery b. Cream: The high fat part of milk that is skimmed from the surface of the milk and used to make butter. c. Dasher: The dowel rod, with an “x” shaped paddle at the bottom end, that is moved up and down in the churn to make butter; in later “jar” churns this was replaced by a crank and paddle system d. Buttermilk: The liquid that remains in the churn after the butter is removed V. History: a. Butter was produced universally in olden times because it was essential for the human diet therefore the process of making butter originates in the home.1 b. Someone who was particularly talented in butter making would be dubbed “cool hand” because butter making requires slow and firm movements in low temperatures. 2 c. If by chance excess butter was made, the excess butter could be used for bartering for other stables at a local general store.
[Show full text]
The Vitamin a Story Lifting the Shadow of Death the Vitamin a Story – Lifting the Shadow of Death World Review of Nutrition and Dietetics
World Review of Nutrition and Dietetics Editor: B. Koletzko Vol. 104 R.D. Semba The Vitamin A Story Lifting the Shadow of Death The Vitamin A Story – Lifting the Shadow of Death World Review of Nutrition and Dietetics Vol. 104 Series Editor Berthold Koletzko Dr. von Hauner Children’s Hospital, Ludwig-Maximilians University of Munich, Munich, Germany Richard D. Semba The Vitamin A Story Lifting the Shadow of Death 41 figures, 2 in color and 9 tables, 2012 Basel · Freiburg · Paris · London · New York · New Delhi · Bangkok · Beijing · Tokyo · Kuala Lumpur · Singapore · Sydney Dr. Richard D. Semba The Johns Hopkins University School of Medicine Baltimore, Md., USA Library of Congress Cataloging-in-Publication Data Semba, Richard D. The vitamin A story : lifting the shadow of death / Richard D. Semba. p. ; cm. -- (World review of nutrition and dietetics, ISSN 0084-2230 ; v. 104) Includes bibliographical references and index. ISBN 978-3-318-02188-2 (hard cover : alk. paper) -- ISBN 978-3-318-02189-9 (e-ISBN) I. Title. II. Series: World review of nutrition and dietetics ; v. 104. 0084-2230 [DNLM: 1. Vitamin A Deficiency--history. 2. History, 19th Century. 3. Night Blindness--history. 4. Vitamin A--therapeutic use. W1 WO898 v.104 2012 / WD 110] 613.2'86--dc23 2012022410 Bibliographic Indices. This publication is listed in bibliographic services, including Current Contents® and PubMed/MEDLINE. Disclaimer. The statements, opinions and data contained in this publication are solely those of the individual authors and contributors and not of the publisher and the editor(s). The appearance of advertisements in the book is not a warranty, endorsement, or approval of the products or services advertised or of their effectiveness, quality or safety.
[Show full text]
The Ghee Recipe for Change Management
Controlled Churn and Heat: The Ghee Recipe for Change Management These carefully balanced conditioning, churning, and heating processes required to make ghee are a good analogy for effective change management (specifically, how a good kaizen coach helps teams find optimal solutions) and how senior managers should develop leadership capabilities. Ghee is a type of clarified butter that’s used frequently in Indian cooking and religious ceremonies. To extract it following traditional methods, boiled milk is turned into yogurt, which is then churned to obtain the cultured butter and simmered over the right level of heat with controlled stirring and removal of any solids residue. The ghee, then, can be stored unrefrigerated without becoming spoiled. These carefully balanced conditioning, churning, and heating processes are a good analogy for effective change management, specifically, how a good kaizen coach helps teams find optimal solutions. It also describes how senior managers should develop leadership capabilities. When making ghee, if the milk is churned too fast or too slow, if won’t produce the cultured butter needed to move on to the next step. Similarly, the butter will not convert in to ghee or will burn if the heating and stirring is not controlled during the simmering process. Likewise, a kaizen event team has to be carefully stirred to identify and align on the root level of the problem they’re working on to maximize their creativity and find an optimal and sustainable solution. If the team is pushed too hard, as with any change management situation, they’ll falter and break down. If they aren’t pushed hard enough, they won’t find the best solution.
[Show full text]
On the Meaning of the Word H.Em'ah in Biblical Hebrew
253 On the Meaning of the Word Hem’aḥ in Biblical Hebrew By: YISROEL ASHER COLEMAN ,occurs in the Pentateuch twice (Genesis 18:8 (חמאה) The word hem’aḥ Deuteronomy 32:14), in Judges once (5:25), in 2 Samuel once (17:29), in Isaiah twice (7:15, 7:22), in Job once (20:17) and in Proverbs once (30:33). Its meaning, while generally assumed to be “butter,” is a matter of some obscurity, as this short article will demonstrate. Here the earliest source will be examined, that of Genesis 18. There Abraham hastens to greet his angelic guests with delicacies, some of which have been produced by his cattle. The verse reads: ִוַיּקַּ֨ ח ֶ חְמ ָ֜אה וְחָלָ֗ ב ֶוּבן־הַבָּקָר֙ ֲ אֶ֣שׁר ﬠָשָׂ֔ ה ו ִַיֵּ֖תּ ן לִפְ נֵ ֶ ֑יהם ְ וֽה ֹ וּא־עֵ֧מד ﬠֲלֵ ֶ ֛ יהַ֥ם תַּח ת ָה ֵ֖ﬠ ץ וַיֹּ ֵֽאכלוּ. In the Septuagint, the word hem’aḥ is rendered as βούτυρον (bouturon). The word βούτυρον is understood to mean “butter.”1 Later translations of the Bible seem to follow this translation: the Vulgate renders butyrum; the King James Version reads “butter.” An attempt must be made to as- certain if this translation is equivalent to modern-day butter, which for the purposes of this article shall be generally characterized as churned, unclar- ified butter. Pliny the Elder remarks: “From milk, too, butter (butyrum) is pro- duced; held as the most delicate of food among barbarous nations, and one which distinguishes the wealthy from the multitude at large. It is mostly made from cows’ milk, and hence its name; but the richest butter is that made from ewes’ milk.” Here Pliny makes reference to the origin of the Greek word: bous (cow) and tyros (curds or cheese).
[Show full text]