Butter is an important food item used by people all over the world. Adding this to your morning toast is a delight. Moreover, the baking and other delicacies become even better by adding butter in it. Read the given topic, to know more about the process of butter making.
When was the butter made?
When Romans first arrived in Britain, they did not find the cheese-making process but they get to know about butter production. It means from the past 2000 years we have been enjoying the butter or might be longer.
In the UK there is the use of the unclarified butter. In clarified butter, butter is processed in different steps which helps in removing all types of milk solids. The left part is a yellow and clear liquid which is higher as compared to butter burning point. It won’t get spoiled like the unclarified butter will. This is the reason, in a warmer climate it is best.
This is the reason, in India the clarified butter has become a very important part of Indian cuisine.
Traditional way to make the butter
At some point in your life, you must have seen butter getting churned or on TV. Some people that get to grow in a family who have seen elders making the butter.
The butter is made after separating the cream from the milk. In the traditional manner, the cream is churned to make it thick. The excess liquid is drained off (referred to as buttermilk) and the solid part is shaped according to need.
Current method to make butter
The main principle as it was earlier, but with the advent of the dairy machinery and other equipment like butter churner has made the work faster. More butter is transported which means you can buy it easily from the local market.
Currently, the milk and cream are separated by using the centrifugal force (spinning liquid at high speed). Another benefit is that milk is pasteurized, which means the bacteria are killed because of the high temperature. This also helps the butter to last for a long time as its quality is better and it tastes delicious.
What is the method of making spreadable butter?
Many people love butter but it becomes quite frustrating when it does not get spread on the slice easily. This might be because you have just taken it out of the fridge. This is the reason dairy farmers are producing spreadable butter. Even after taking it out from the fridge they will be very easy to spread as compared to regular butter. This happens because the vegetable oil is added which gives it a softer consistency. Although there is comprise made to the taste of butter quality.