Butter is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins.
How is milk turned into butter?
When whole milk sits out, tiny fat molecules float to the top, forming a layer of cream that can be skimmed and collected. To make butter, the cream is agitated (stirred up) so that the fat molecules get shaken out of position and clump together.
Butter is a tasty, high-fat dairy product made from milk. However, it's allowed on some dairy-free diets due to its very low lactose and protein content. What's more, the fats in butter might even have some health benefits.
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators".
Fats. Fats make up the largest category of lipids, and also go by the terms triacylglycerols, triglycerides, and glycerolipids. Butter, margarine, and shortening also contain a great deal of saturated fat. Unsaturated fat is a lipid that exists as a liquid when it is at room temperature.
Acid cheeses are made by adding acid to the milk to cause the proteins to coagulate. Fresh cheeses, such as cream cheese or queso fresco, are made by direct acidification. Most types of cheese, such as cheddar or Swiss, use rennet (an enzyme) in addition to the starter cultures to coagulate the milk.
Oleomargarine (later shortened to 'Margarine') was invented and patented in 1869 by a French Chemist, Hippolyte Mège-Mouriès, as a direct result of a challenge by Emperor Napoleon III of France who offered a prize to anyone who could produce a cheap butter alternative for use by the armed forces and lower classes.
Earliest origins. Shards of pottery pierced with holes found in pile-dwellings are hypothesized to be cheese-strainers. They are of the Urnfield culture on Lake Neuchatel and date back to 6,000 BC. The earliest direct evidence of cheese-making dates back to 5,500 BC in Kujawy, Poland.
6. Humboldt Creamery Butter & Kalona Supernatural Butter. These two grass-fed butters are produced here in the USA, but their cows receive a diet of 20% grains during the winter months. Because these brands are certified organic, however, you can trust that the grains do not contain GMOs.
Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep.
As you whisk the milk, the fat molecules start to join together and form pockets of air, gradually making a stable structure — whipped cream. (And if you whip too long, you can actually break the fat apart again and make butter!)
In its most basic form, ice cream is a mixture of cream and/or milk, sugar and sometimes eggs that is frozen while being churned to create a frozen product. In commercial ice-cream making, stabilizers, such as plant gums, are usually added and the mixture is pasteurized and homogenized.
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.
Commercial milk is also usually homogenized—a mechanical process that breaks the fat globules into smaller droplets so that they stay suspended in the milk rather than separating out and floating to the top of the jug.
As the cream thickens (within a couple of minutes of when you start shaking), keep shaking the jar! Shake the jar until butter forms. This could take between five to 20 minutes. Once you have shaken the jar enough, the liquid will suddenly separate from the butter.
Butter is made from cream that has been separated from whole milk and then cooled; fat droplets clump more easily when hard rather than soft. However, making good butter also depends upon other factors, such as the fat content of the cream and its acidity.
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk.
2006 Butter's a little bit unhealthy (saturated fats), but so is margarine (trans fats). You should probablyjust use olive oil instead. 2007 To raise your good cholesterol and lower your bad cholesterol, replace carbohydrates with fat. 2009 Eating butter may reduce your risk of heart attack.
Here are the different kinds of butter you'll find at the supermarket and how to use each to its advantage.
- Regular Salted and Unsalted Butter.
- Grass-fed Butter.
- Cultured Butter.
- European Butter.
- Clarified Butter (Ghee)
- Clotted Cream.
- Homemade Butter.
- Goat and Sheep Butter.
VERDICT: NOT ALL FATS ARE BAD. Scientists around the world simultaneously showed that saturated fat—the kind in butter and lard—increases both “bad” LDL cholesterol and “good” HDL cholesterol, making it similar to carbohydrates overall but not as beneficial to health as polyunsaturated fats from nuts and vegetables.
It is generally believed the word butter originates from the bou-tyron, Greek for “cow cheese”, however it may have come from the language of cattle-herding Scythians. Butter was used as food by ancient tribes of Asiatic India, as well as for burning in primitive lamps and smeared on skin to protect from the cold.