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Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn. In Europe from the Middle Ages until the Industrial Revolution , a churn was usually as simple as a barrel with a plunger in it, moved by hand.
A barrel-type butter churn A typical plunger-type butter churn used by American pioneers A paddle butter churn. A butter churn is a device used to convert cream into butter, a process known as churning. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating ...
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...
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The slow churning process for manufacturing Plugrà is also important. ... which happens more with rapid churning. This makes slow-churned butter even smoother and more pliable, which helps create ...
The creamery is the source of butter from a dairy. Cream is an emulsion of fat-in-water; the process of churning causes a phase inversion to butter which is an emulsion of water-in-fat. Excess liquid as buttermilk is drained off in the process. Modern creameries are automatically controlled industries, but the traditional creamery needed ...
Still, by using a slow-churning process that minimizes air in the finished product and avoids breaking down butterfat, Amish butter can achieve a superior texture and flavor. Its rolled shape is ...
One of the ways matzoon is used is for the production of butter. When matsun is churned it separates from the buttermilk. By boiling and churning the buttermilk one obtains ricotta cheese. The product obtained by drying the ricotta clots is called chortan; [23] chor means "dry" and tan means "buttermilk" in the Armenian language. [24]