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MOTAT

Shake it to make it! Butter the old way

Make your own butter

For New Zealand’s early settlers, the butter making process began with milking the cow. This fresh milk was left to stand overnight, allowing it to separate into milk on the bottom and cream on the top. The cream could be used to make butter, and the milk could be used for cheese. If you do not have access to a cow, get some cream from the shop to get started.

YOU WILL NEED:
– Large Screw Top Jar
– Marble/Pebble
– 100mL Cream
– Sieve/Cheesecloth
– Wooden Spoon
– Large Bowl
– Optional: Salt, Herbs

STEP 1: CLEAN EVERYTHING!

It is very easy for bacteria and mould to ruin a fresh batch of butter. Make sure all your equipment and your hands are clean before you start.

STEP 2: SHAKE IT!

Pour the cream into the jar with the marble or pebble. Screw the lid on tightly. Ask someone else to check the lid is screwed on tightly. Start shaking!

Keep shaking the butter, it will move through the following three stages. Make sure you are listening and looking into your jar throughout the process.

Stage 1. Whipped cream
The cream will become thicker and thicker as you shake the jar. Look out for a soft thick white texture. Listen for the sound of the marble, once the cream is whipped it should be very difficult to hear.

Stage 2. Butter turns yellow
The fat will start to separate out from the mixture. Look for yellow globules Listen for the sound of the marble, it should start to rattle again Smell the jar, it may have a sour or rancid smell. EIUW!

Stage 3. Butter separation
The butter will start to clump together and separate from the buttermilk Look for the yellow butter and the white buttermilk Listen the buttermilk will be sloshing around inside the jar

STEP 3: STRAIN IT
Now it’s time to give those arms a rest and squeeze the last of the liquid from our butter.

Place the piece of cheesecloth or your sieve over the large bowl. Pour the contents of the jar over the sieve for straining. Use the wooden spoon to squash the butter, allowing the excess buttermilk to drain into the bowl.

STEP 4: RINSE IT
Finally, you can rinse the butter under the cold tap. Squash the butter as you rinse. This will remove the last of the buttermilk and will prevent your butter from going rancid quickly.

Now you can add salt or herbs to your butter. You can also mould your butter into different shapes. Because you have a fridge, you can keep it in there! The buttermilk you strained off makes GREAT PANCAKES!

So what’s happening?

Cream is made up of fat floating in water. This is called an emulsion. When we make butter, we transform this emulsion and remove most of the water. The remaining water is locked up inside the fat globules. It is now an emulsion of water floating in fat.

FIRST, in cream, the fatty globules float around and tend to repel each other. When you shake the cream, you are violently knocking these globules together and causing them to join up. These larger, joined-up fat globules take longer to flow past each other. This slow flow results in thickened cream.

NEXT, as you continue to shake the cream, the fat globules continue to join up and get larger. The fat is starting to separate from the water.

AND THEN, the cream splits into mostly fat, and mostly water. The watery part is known as buttermilk and the fatty part is the butter. Because the fat is airtight, oxygen struggles to get into the butter, making it harder for bacteria to grow inside. This means that butter will last much longer than milk or cream.

Want more?

An explanation to the question Why is butter yellow?