How to Make Butter

How to Make Butter. Butter is an animal oil product, not a vegetable product. Butter is a mass of milk fat produced by pounding milk cream or whole milk. The invention of butter goes back centuries.

The first person who happened to see the occurrence of butter while carrying milk in a leather pouch on a horse. As a result of this shaking then there is a lump of fat which is the beginning of butter. It is said that butter comes from Germany.

It is commonly used as a spread for breads and biscuits, as a fat intermediate in some bread and cooking recipes, and sometimes as an ingredient for frying. A substitute for butter is margarine, which is usually cheaper, and has less fat and cholesterol.

Butter is a water-in-oil emulsion, as opposed to cream. Butter remains solid when cooled, but melts consistently at room temperature/room temperature.

Butter is almost the same as roombutter but roombutter is butter that has a sharp smell and is white in color.

The basic ingredient for making butter is milk cream. Cream of milk is the top layer of milk that forms when left in the refrigerator for a few days. This cream is separated from the bottom layer of milk or skim. Butter is made by stirring (butter churning) milk cream using a butter mixer until it forms a solid. Milk cream is separated into solid fat and liquid parts (water) after the churning process using a tool called a churn. The liquid that separates from the butter during the mixing process is called buttermilk. The butter is then compacted and molded according to taste using a mold. This butter can then also be processed into ghee or ghee by heating the butter using a small flame until a golden yellow color is formed. The liquid formed is separated from impurities in the form of solids. Sesame oil is one of the traditions of the South Asian region (India and its surroundings).

The Indians used to pound milk in metal or earth vessels by agitation or pounding with a rotating stick, which is similar to the working principle of the modern dasher churn. The Arabs pounded milk with milk in leather pouches by agitating the pouch back and forth, which is similar to the working principle of the modern revolving churn. In addition to making Ghee And Paneer. Milk is also used to make yogurt, butter, cream and cheese. Indian women in the countryside still make yogurt and butter in the traditional way. Milk is poured into a cauldron made of clay and stirred with logs twisted around with a rope. Processed results are allowed to cook in a cauldron. Then stored in a special room. Or hung on the kitchen ceiling.

Now this method of obtaining butter can be done continuously, not only in batches. With this continuous method, the control of microbiological damage can be simpler.

The basic ingredient of butter is milk. In order not to be wasted, and the nutrition of milk can still be utilized, the milk is processed into butter. Milk as the basic ingredient for butter is fresh milk of good quality, while supporting ingredients, such as salt, emulsifier, starter, colorant, and flavor essence are added so that the butter has a better color, texture, aroma, and taste.

Now this method of obtaining butter can be done continuously, not only in batches. With this continuous method, the control of microbiological damage can be simpler.

The basic ingredient of butter is milk. In order not to be wasted, and the nutrition of milk can still be utilized, the milk is processed into butter. Milk as the basic ingredient for butter is fresh milk of good quality, while supporting ingredients, such as salt, emulsifier, starter, colorant, and flavor essence are added so that the butter has a better color, texture, aroma, and taste.

Making butter begins with separating cream or milk heads from fresh milk. Milk cream is then spiked with a neutralizing agent so that it is not acidic and does not clot. So that the milk cream is not damaged quickly, the pasteurization process is carried out. The cream was heated at a temperature of 850C, then ripened by giving a starter. To get a dense texture, churning, shaking or stirring is done. This process makes fat granules compact and semi-solid.

In this process there is a separation of two phases, namely the fat phase consisting of fat, butter, and the water phase which dissolves various substances contained in milk. The lumps of milk fat are separated from the other parts and washed with cold water which is replaced several times with new water to remove the milk, salted the butter, this is to remove the remaining water in the milk fat (butter fat). The result is butter as we know. know. The yellow color of butter is due to the carotene dye in the cream.

Butter usually contains 15% water, part of this amount is in emulsified form. Butter should have a fat content of at least 80%. The high water content in butter will cause it to go rancid easily when stored in a warm place. One of the fatty acids released is butyric acid which is short chain, volatile, and has a bad smell.

Butter types are distinguished by taste, texture, and color. Judging from the basic ingredients, butter is divided into dairy butter, which is butter made from fresh cream, and creamy butter, which is butter with the base ingredient of curdled cream. Based on the addition of salt that affects the taste, it is divided into unsalted butter and salted butter. Based on the fermentation process, it is divided into fermented butter (pasteurized cream) and unpasteurized cream (unpasteurized cream). Meanwhile, based on the type of starter, it is divided into sweet cream butter and butter without a starter or sour cream butter.

The nutritional value of butter depends a lot on fat and fat-soluble vitamins. Butter is an excellent source of vitamin A and is a high energy food, does not contain lactose and minerals and is low in protein. The composition of butter generally consists of 82.5% milk fat, 14% water, 2.5% salt and 1% minerals, also contains vitamins A, D, and E from the milk itself and some are added.

Now this method of obtaining butter can be done continuously, not only in batches. With this continuous method, the control of microbiological damage can be simpler.

The basic ingredient of butter is milk. In order not to be wasted, and the nutrition of milk can still be utilized, the milk is processed into butter. Milk as the basic ingredient for butter is fresh milk of good quality, while supporting ingredients, such as salt, emulsifier, starter, colorant, and flavor essence are added so that the butter has a better color, texture, aroma, and taste.

Making butter begins with separating cream or milk heads from fresh milk. Milk cream is then spiked with a neutralizing agent so that it is not acidic and does not clot. So that the milk cream is not damaged quickly, the pasteurization process is carried out. The cream was heated at a temperature of 850C, then ripened by giving a starter. To get a dense texture, churning, shaking or stirring is done. This process makes fat granules compact and semi-solid.

In this process there is a separation of two phases, namely the fat phase consisting of fat, butter, and the water phase which dissolves various substances contained in milk. The lumps of milk fat are separated from the other parts and washed with cold water which is replaced several times with new water to remove the milk, salted the butter, this is to remove the remaining water in the milk fat (butter fat). The result is butter as we know. know. The yellow color of butter is due to the carotene dye in the cream.

Butter usually contains 15% water, part of this amount is in emulsified form. Butter should have a fat content of at least 80%. The high water content in butter will cause it to go rancid easily when stored in a warm place. One of the fatty acids released is butyric acid which is short chain, volatile, and has a bad smell.

Butter types are distinguished by taste, texture, and color. Judging from the basic ingredients, butter is divided into dairy butter, which is butter made from fresh cream, and creamy butter, which is butter with the base ingredient of curdled cream. Based on the addition of salt that affects the taste, it is divided into unsalted butter and salted butter. Based on the fermentation process, it is divided into fermented butter (pasteurized cream) and unpasteurized cream (unpasteurized cream). Meanwhile, based on the type of starter, it is divided into sweet cream butter and butter without a starter or sour cream butter.

The nutritional value of butter depends a lot on fat and fat-soluble vitamins. Butter is an excellent source of vitamin A and is a high energy food, does not contain lactose and minerals and is low in protein. The composition of butter generally consists of 82.5% milk fat, 14% water, 2.5% salt and 1% minerals, also contains vitamins A, D, and E from the milk itself and some are added.

How to Make Your Own Butter at Home

How to make butter from fresh milk has been handed down from ancestors until now, because butter is a simple dairy product that has many benefits. Unfortunately, many of the younger generation forget the history of how to make their own butter at home using fresh cow's milk. Generally, they buy convenient packaged butter instead of making it even though it's easy.

material

• Fresh milk
• Salt
• Dye

Equipment

• Cream separator
• Heating devices (pots and stoves)
• Shaker (Churn)

Butter Making Process

• Fresh milk is prepared.
• Separation of cream with cream separator.
• Milk is heated or Pasteurized at a temperature of 85 degrees Celsius for 15 seconds. Then to 7 degrees Celsius Do Coloring if you want to color the butter with various colors.
• Do Churning or shuffling.
• Do Salting or flavoring to make it more delicious.
• Knead until it becomes butter.