The cream becomes watery and this buttermilk is poured off. Some folks would drink the buttermilk or use it for baking. Buttermilk would also be fed to the pigs. Jersey cows were preferred over our Holstein cow shown in this display because they gave milk that had a higher butterfat content.
Keeping the raw milk cold was important to keep it from spoiling. Before refrigeration, the milk was kept cool using spring water until the cream came to the top. Cream skimmers were used to lift off the cream.
They were shallow with a sharp edge and had perforations to catch the cream while letting the milk drip through. After the cream was skimmed, the remaining skim milk could be consumed by the family.
Well, it is rather straightforward as well. During the churning process, the cream gets vigorously stirred up. The agitation breaks the membranes of fat molecules, making them clump together. As large clusters of fat collect, they begin forming a network. Also, the churning process generates bubbles of air that trap the liquid and produce the foam separating one substance from another.
All this clumped fat is butter, whereas the liquid separated from it is called buttermilk. But how about butter that is made from milk? The truth is that it is not made from milk. Whole milk has to sit until fat molecules float up and create a thick layer on the surface. The most effective way to do that is using a milk separator. There are different types of churns.
Although they work pretty similarly, there are certain differences between them. A plunger butter churn is the most historically outstanding type. It often consists of a wooden barrel and a stick that has a disc with holes attached to it.
One had to pour milk or cream into the barrel and move the stick up and down inside it for a good minutes in order to produce butter. Obviously, this type of churn is no longer used. Well, at least not by the masses. Maybe there are still people out there who enjoy the process. This is another outdated butter-churning machine.
It was widely used in Europe during the 18th century. The mechanism is simple: There is a barrel that one has to fill with milk or cream. The barrel lies on its side and has a handle attached to it. The handle would either turn the whole barrel around or a paddle inside of it. The second option is more modern and is still often used in factories that produce butter.
This is the most popular kind of churn and is widely used today, especially for homemade butter. Setup: Pour cream into jar up to fill line. Place jar on non- skid pad. Make sure this side is facing you. Place mechanical top onto glass jar with gasket fitted snugly inside lid. Wooden grip should be pointing to the right. Place both hands around sides of lid and screw on gently until lid is securely fitted onto jar.
Churning: Grab wooden grip and start churning vigorously. Try out different handholds: on top or side of arc handle, on dome, or around inner frame. After several minutes of churning, whipped cream will fill the entire jar. Keep churning. Whipped cream will turn into a heavy grainy mass. Small yellowish clumps of butter will start to appear. Keep churning until you see two distinct substances in jar: thin white buttermilk and thick clumps of yellow butter.
This should take around minutes. Check out the video to learn how:. As you agitate the fat in the milk cream, the fat membranes break open, and the sticky fat will start to clump together into a ball of butter. The milk left behind is called buttermilk but this buttermilk is a skim milk rather than the cultured buttermilk that you would find in the grocery store.
You can adjust as needed according to your sweet tooth. Careful though, if you shake for too long then your whipped cream will turn into butter! Skip to main content. For You or Your Family. How is Butter Made? Check out the video to learn how: How does it work? Is it magic?
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