How to Make Homemade Butter

How to Make Homemade Butter

Evoluer - Butter is a soft solid food product made from fat or milk cream or a mixture thereof, with or without the addition of salt (NaCl) or other permitted ingredients, and contains at least 80 percent milk fat. In addition to table salt, butter is also added to vitamins, coloring agents, and preservatives (such as sodium benzoate). The emulsion in butter is a mixture of 18 percent water dispersed in 80 percent fat, with a small amount of protein (maximum 1%) acting as an emulsifying agent and no more than 2% Milk Solids-Non-Fat.

How to Make Homemade Butter - evoluer

Butter is a product of milk, made by stirring the cream obtained from milk. It is usually used as a spread for bread and biscuits, as a fat intermediate in some bread and cooking recipes, and sometimes as an ingredient for frying. An exchange for butter is margarine, which is typically cheaper and has much fewer fats and cholesterol.

Butter Making Tools and Ingredients

The main ingredient for making butter is cream which has a fat content of between 25 - 45%. The cream is obtained from cow's milk using a separator.

Tools used: Separator, stirrer, thermometer (milk butter or butter made from milk cream (milk head) contains a lot of milk fat. By using a cream separator (separator) the milking head is separated and 40% of the milking head is processed to make butter ). The milk used for making butter is milk that comes from healthy livestock and is handled and stored in clean conditions at low temperatures.

Butter Making Stage

Basically, the manufacture of butter is to change the position of the milk fat globules which were originally a fat-in-water emulsion into a water-in-fat emulsion. Making butter consists of several stages:

First, Separation: To separate the skim and cream, it is done with a separator with a rotation of 6000 rpm. With this cycle, 99.5% of milkfat can be separated.

Second, Standardization: Adjusting the fat content of the cream to be made butter. Cream fat content is good for making butter is 30-33%.

Third, Neutralization: To avoid clumping when pasteurized. In principle, neutralization is done by adding an alkaline solution so that a pH of around 6.8-7.2 is achieved. Neutralization also serves to prevent the appearance of bad taste during heating and can have an effect on better properties of the final product.

Fourth, Pasteurization: Performed by the slow method (temperature 70-750C for 30 minutes) or fast method (temperature 80-850C for 25 seconds).

Fifth, ripening: if desired butter with a specific taste. Ripening was carried out at a temperature of 210C. The microbes used were Streptococcus lactis, Str. Citrovorus, Str. Paracitrovorus

Curing is stopped when the acidity of the cream reaches 0.2-0.4% calculated as lactic acid, usually achieved within 12-18 hours.

Sixth, Cooling: Overnight at a temperature of 100C. Cooling serves to provide a good texture and facilitate the reversal of the fat-in-water emulsion into a water-in-fat emulsion.

Seventh, Churning: It is a stirring process, what needs to be considered are

  1. Churning is done slowly at 100 C overnight and quickly at 3-40C for 3 hours,
  2. The amount of cream added is 1/3 - 1/2 contents. churn, cream fat content 30-33%) Cream acidity 0.4-0.5%.

Eight, Wash

Nine, Butter particles form separately from the serum. The serum should be discarded and replaced with water at the same temperature as the butter, with an amount of water approximately equal to the amount of serum removed. And so on the process of churning and washing is repeated 4 or 5 times.

Ten, Salting: For butter with a salty taste. Done before the last churning process. The amount of salt ranges from 5.25%. The salt left in the butter ranges from 1-2%.

Based on the manufacturing process, butter is distinguished between Ripened butter and Unripened butter. Meanwhile, based on the taste, butter is classified into salted butter.

Signs of good butter include:

  1. the color is shiny yellow,
  2. smells fresh and smells like milk head,
  3. when melted there must be a clear and cloudy part,
  4. when still in the can, the butter is not melted.

Butter is good if the water content is only 15%, the number of bacteria does not exceed 100 cells/gram. For salted butter, the salt content is between 1.5-2% only.

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