| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
| My Grandmother talked about churning butter. How can I show my children how to churn butter? | to Top |
-
From the information portion of the site you can see the example of churns that were used in the past. This webber actually had as her Saturaday job the churning of butter. We used the crock appearing churn where we moved the paddle up and down. We made butter by taking a heavy cream at room temperature and "churning it" until butter was made. The key is to have a high fat cream. If you want to "show your kids" you might get whipping cream as heavy as possible and put it in a jar with a tight lid and bring it to room temperature and than shake it about. Eventually, butter should be formed when the emulsion is final broken from the water in oil emulsion to an oil in water emulsion. You will find it easier to separate the butter from the buttermilk by cooling it down a bit more to almost refrigerator temperature.
Updated: Saturday, December 29, 2007.
OSU Disclaimer.