A butter churn is a mechanical device used to agitate milkcream until it becomes butter. Churning the cream brings its fat globules together and causes them to clump into lumps of butter. Image File history File links From http://www. ... Image File history File links From http://www. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... This article is about cream, the food item. ... Balls of butter on a plate Butter is a dairy product made by churning fresh cream. ...
Many configurations of churns were used throughout history. The end-over-end churn stands about 4 feet high and swings on a central axle. The "barrel churn" was similar but rolled on its long axis. The Scottish churn (shown at right) is harder work than the end over end or barrel churn. A plunger or dasher has to be moved vigorously up and down by hand. Butter churns pwn!
Butter sold in United States markets is typically salted.
Butter made in this fashion is now sold as "cultured butter", as distinguished from the more common "sweet butter" or "sweet creambutter" which is made from unfermented milk.
When the butter is come the butter-milk is to be poured off and spring water put into the churn, and turned for two or three minutes; this is to be then poured away and fresh added, and again the handle turned for a minute or two.
Butter from cow's milk is most common, but butter is made from the milk of other mammals as well, including sheep, goats, buffalo, and yaks.
Bread and butter became common fare among the new middle class, and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce for meats and vegetables.
Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods.
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