Making Butter Question for my science fair project: Can you make butter from store bought milk? If you can what is the best type of milk to use? If you can’t what is the best way to make butter? I woke up this morning to try to find answers to my question and these articles below are a few articles on what I found. How to make butter in 5 minutes by Jen Sharpin: Miss sharpen says you have to use raw milk straight from a cow because if you use store-bought milk it will have no fat in it and a lot of chemicals. She also uses raw milk to make, yogurt cheese, butter, and sour cream. What’s left over of her whole milk is what she drinks.
How to make butter by Wellness Mama: Wellness Mama says if you want to make butter from store-bought stuff you have to use heavy whipping cream. There’s nothing else in the store that will make butter unless you buy raw milk. You cannot use store-bought milk because the fat content is too low to skim cream off the top.Whole milk still had 8 grams of fat. .If you use raw milk though you cannot scoop it out because you will mix it up and have to wait another 24 hours.
Cream science on whipping, Butter & Beyond by Claire Lower: Claire Lower says that the only way she can find out to make butter from store-bought items is whipping cream because it has so much fat in it. How to make butter using whipping cream by Phuong Nguyen: I read the paper from this author and she states quote ” homemade butter something that not everybody would ever think of is surprisingly easy to make. I am not sure how complicated the butter processing process is, but homemade butter is as easy as separating the fat from the milk. Since milk only contains less than 3% fat, we will use another type of dairy that is much thicker and contains a more significant amount of fat needed to make butter: whipping cream.I make my own butter from store-bought cream by Katie Bjorkman: Katie Bjorkman says that she can make butter from store bought cream if it is not homogenized. If it is homogenized you cannot make butter because all the fat is taken out.
How to turn fresh butter from store-bought ingredients By Montana summer: Montana summer said quote ” Making Butter is more than just shaking cream in a jar. This recipe is handed down to me from my mom and was given to her by her mom and so on. This is a recipe that will produce delicious homemade butter and it evolved from more than just shaking cream in a jar. When you shake cream in a jar you only have whipped cream Not Butter! This recipe will show you how to make butter the farmers way.
Most people reading this do not own a churn, and probably don’t know where to find one. No worries, just use a gallon jug that has a tightly fitted lid as you will need to shake your ingredients to churn the butter. These jars are available when buying pickles mail Etc , In gallon jars. Wide mouth clear glass is the best to see your results as you shake Turn The Butter and is also heavier to use but plastic jar will work just as well if the lid fits tightly.
The Wider the mouth of Jar is the easier it will be to dip out the butter once it is turned. In this ingredients you will need whipping cream whole milk buttermilk in a gallon jar. The reason you can’t buy store-bought milk is because all of the fat content is taken out.
” How to make butter by Kirsten Michaels: The only way that she makes butter is if she has leftover whipping cream because most of it she uses for sour cream cheese or yogurt. She says the only way to make good butter is to make it homemade and that is one of the two ways you can make it. The other way is by doing it with heavy whipping cream. All of the articles that I have read basically have the same ingredients to make butter, which include pasteurized whole milk from the store, heavy whipping cream or skimmed cream from whole raw milk plus buttermilk. https://milklife.com/articles/nutrition/types-of-dairy-milk https://www.
huffingtonpost.com/2014/07/22/pasteurized-homogenized-milk_n_5606168.html Cows cows are milked by a milking machine. The milking machine has four parts the teat cups,claw, vacuum tube, and milk tube. The teat cups are what attached to the cow and draw the milk out of the cow. The claw is where the milk is removed from the teat cups.
The vacuum tubes are what suck the milk out of the teats. The milk tube is what removes the milk out of the claw.Most cow have four teats. So milking machine has four teat cups. On the inside of the teat cup the have rubber and the outside is medel. The first layer of rubber is thin but the layer under that is thicker.
The milk phase the teat cup is put on the teat and the vaccum is constantly putting pressure to pull the milk out. The amount times a day you should milk a cow is two times a day. The easiest way to milk a cow today is by a robotic milking system. That is how you are going to get raw milk straight from a cow.
The milk that is at the supermarket is still raw cow milk when it goes to the factory that it is made in it goes into the machine called the separator the fat and the milk gets divided. In the factory where butter is made they put a lot of milk in a tank for 24 hours and Let it pasteurized. http://ansci.illinois.edu/static/ansc438/Mastitis/milkmachine.html http://www.
milkproduction.com/Library/Scientific-articles/Housing/Cow-comfort-15/ The people who created butter were supposedly the nomadic tribes in Asia and 3500 BC. There is also another type of butter it is a fake butter but it is called margarine.
Butter is a dairy product. Butter is not all that it contains 20% water. Margarine is a oil-based type of butter that contains about 80% vegetable oil.
Marjorine still has a little bit of dairy but very very very small amount. Some Cooks prefer margarine over butter because it is softer and easier to spread. What are the same things that is the same about margarine and butter is the calories there is no more or less and butter than there is margarine. Some types of margarine uses trans fat and trans fat can cause heart diseases. A lot of margarine manufacturers have reduced the trans fat by a lot in their products. Some margarine have fat such as palm oil and Kernel oil instead.
Those oils may help and not gaining weight. One thing it doesn’t help though is it can make your blood pressure go up. Harvard Health Publications said trans fat is the worst that you can possibly have and it is the unhealthiest for your body. They also said if you want to lose weight don’t use margarine use light butter. The biggest difference between real butter and margarine is that margarine has trans fat and butter does not and it is softer than regular butter.
Another big difference between them is that margarine has very little Dairy why butter is mostly all Dairy. Margarine is mostly made up of oil. http://www.webexhibits.
co.nz/food-drink/how-butter-is-made/ http://www.madehow.com/Volume-2/Butter-and-Margarine.html https://www.
southernliving.com/fats/butter/difference-between-butter-margarine https://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-difference-between-butter-and-margarine.html My hypothesis is: Butter must have fat from cream in order to be made. Whole milk from the store doesn’t have enough fat in it to make butter.
I plan on doing 3 experiments to prove or disprove my hypothesis. I will take plain whole-milk bought from the store and shake it or blend it to see what happens.I will take heavy whipping cream and shake or blend it to see if I can make butter. I will take a combination of whole milk, buttermilk, and heavy cream and blend or shake it to see what can be made. I still have to do testing but I think my outcome or hypothesis will be that you cannot buy store milk and have it turn into butter without it being raw milk straight from a cow. That is my science fair project paper.
(1) http://www.theeasyhomestead.com/butterinfive/ (2) https://wellnessmama.com/62218/how-to-make-butter/ (7) https://www.foodrenegade.com/how-to-make-butter/ (3) http://www.seriouseats.com/2014/10/the-science-of-whipped-cream-butter-creme-fraiche.html(5) https://www.quora.com/Can-I-make-my-own-butter-from-store-bought-cream#!n