Once upon a time, this ——–>used to be made like this —>Luckily we don’t have to take the old churn out in order to make sure our bread stays buttered! But just in case you’re suddenly feeling like living the pioneer lifestyle here is how you can make your own butter…
- Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat. Once broken, the fat droplets can join with each other and form clumps of fat, or butter grains.
- As churning continues, larger clusters of fat collect until they begin to form a network with the air bubbles that are generated by the churning; this traps the liquid and produces a foam. As the fat clumps increase in size, there are also fewer to enclose the air cells. So the bubbles pop, run together, and the foam begins to leak. This leakage is called buttermilk.
- The cream separates into butter and buttermilk. The buttermilk is drained off, and the remaining butter is kneaded to form a network of fat crystals that becomes the continuous phase, or dispersion medium, of a water-in-fat emulsion. Working the butter also creates its desired smoothness. Eventually the water droplets become so finely dispersed in the fat that butter’s texture seems dry. Then it is frozen into cubes, then melted, then frozen again into bigger chunks to sell. (courtesy of Wikipedia)