How to use a butter churn: instructions and principle of operation of a butter beater - how to choose a device and churn butter there

One of the ancient products that people learned to extract from this drink was butter. In Rus' it was prepared only with the help of hands, but over time they began to use special devices.

There is a wide selection of devices for those who like to cook on their own. In the article you will learn about the history of making butter and understand the use and instructions for the butter churn.

Nuances of butter churning

Such a high-calorie product as butter is distributed throughout the world due to its taste and aromatic smell. But not everyone knows how to cook it.

The main process on which the result depends is beating.

A butter churn, or “pakhtalka” (as it was called before), is used to prepare butter from cream or sour cream, and sometimes from slightly sour milk. The main process in this device is mechanical whipping, during which buttermilk (milk fat) is separated from the main raw material. Ultimately, the mass becomes dense, homogeneous consistency.

After work

After finishing the work, the butter is removed, rinsed with clean water and transferred to a separate container or a special form, if intended for sale. The unit needs to be washed. To remove food residues, it is advisable to use a warm soda solution. It is strictly not recommended to use abrasive cleaning agents to avoid damaging the surfaces of components and parts of the device. Order butter churns in the online store RusskayaFerma.ru right now! Don't miss the opportunity to buy a quality product at a reasonable price. Provide your family with natural oil or make a profit - both options are worth choosing the appropriate model and clicking the “add to cart” button.

History of churning

Oil making is a process that has a history of several thousand years. Not only the butter was valued, but also the buttermilk that was obtained during cooking. Let us highlight several sections in the history of butter churning:

First mentions. Butter appeared on the dinner table about 3 thousand years ago. King Solomon himself described it in his writings. The first images of the manufacturing process were painted on Sumerian stones at the El Obeid temple: people are shown milking cows, skimming the milk and churning it.

Another of the ancient relics is kept in the Louvre in Paris. This is a stele from the code of laws of King Hammurabi, on which the first written mention of oil is carved.

Indian mythology. In this culture, the formation of the entire world is associated with the process of churning. The myths describe how the Indian Devas (gods) and Asuras (demons) started a war for the possession of “amrita” - the heavenly nectar of immortality. In the legend “The Churning of the Milk Ocean,” they wrapped a snake around Mount Mandara and swirled the water around it. The liquid in the ocean first became milk and then oil. The result was a jar of heavenly nectar, apparently it was buttermilk. The Devas got the desired drink and defeated the Asuras. In honor of this, every 12 years in India they organize the Kumbh Mela, which translates as “festival of the jug.”
American traditions. In North America, a tradition of oil sculptures began in the 19th century that continues to this day. Figures made from unusual materials are presented at fairs and festivals in the United States. The creation of the first creation is attributed to Caroline Brooks and dates back to 1876, when the Centennial Fair took place in Philadelphia. In Canada, heavy promotion of butter statues began in the post-war years to eclipse the popularity of margarine. Don't think that the figures are made entirely of edible product - there is a wooden frame inside them.
The craft of butter making in Russia . In our area, this craft is mentioned in the “Russian Truth” back in the 11th century. Subsequently, oil trade abroad assumed large proportions, which is why Peter I imposed taxes on this activity. The production process was as follows: sour cream was fermented, then it was collected in a pot or other container and churned by hand or with a whorl.

A huge contribution to the development of this craft was made by retired lieutenant Nikolai Vasilyevich Vereshchagin. Before his intervention, butter churning developed slowly - there was no convenient technique. We had to let the milk sit for a long time to get cream.

Vereshchagin found funding for a demonstration dairy. It demonstrated the process of cream separation, which increased the quality and reduced the cost of the product.

Nikolai Vasilyevich also invented the technology for producing butter from boiled cream. Thanks to heat treatment, the product acquired a delicate, refined taste. This oil was called “Parisian”.

How it was done before

Oil is a product with a rich and respected history. It has been known and prepared for the last four thousand years. About 2 thousand years BC, oil was made in Egypt, India, and Mesopotamia. The Vikings were well acquainted with him. And, of course, the product was very popular in Rus'.

Our distant ancestors used cream, whole milk, and sour cream to make butter.

First, the raw materials were simmered in large pots, placing them in the oven. The oily substance, which separated under the influence of heat, was cooled and then beaten by hand. The product was expensive due to the complexity of production, high consumption of milk, and problems with its storage. To extend the shelf life, the finished oil was melted several times and washed with cold water. The result was the same famous melted product, which is still called “Russian butter” in the world.

In Europe, ghee is still called “Russian butter” - Russia was the largest supplier of the product

Despite the high fat content, real butter has a very high digestibility - about 95%. That is, it is almost completely consumed by the body.

The oil contains 40% monounsaturated oleic acid, which improves the body's lipid balance and even suppresses the activity of malignant cells. In addition, oil is a source of protein, calcium and fat-soluble vitamins, among which vitamins A and D are especially valuable for us. The latter, the “sun vitamin,” is quite difficult to obtain from food, but it is extremely useful in our harsh climate.

Natural butter has all these wonderful properties, the very same butter that has a shelf life of no more than 2 weeks. Do you already understand what the conclusion will be? If you want to see healthy and natural butter on your table, prepare it yourself.

Types of electric churns

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The most important aspect in oiling is the quality of the initial product. The most commonly used is cow's milk cream. But if for some reason this type of main raw material is not suitable, feel free to choose goat or sheep milk. It is better to use farm or homemade products, as store-bought products have been carefully processed during the manufacturing process and therefore will not produce the desired result.

Butter is made from cream of two types of fat content:

average (35-38%);
high (82.5-83%).

Important

Be careful about the amount of fat: if there is a lot of it, the butter beater will work slower.

Pay attention to how ripe the cream is. If the raw materials are not ripe, you will get less buttermilk and fat, and the butter itself will be soft. If the cream, on the contrary, is overripe, then foam will appear during processing and there will be less liquid fat. Then the cooking process will slow down, and the product will turn out to be rough in consistency. The ideal ratio is: when the solid mass is approximately 30-35%, and the rest is liquid.

To prepare the cream for whipping, carry out the pasteurization process. The main purpose of this action is to destroy enzymes that accelerate oil spoilage. The raw materials must be subjected to heat treatment, where the temperature is above 85ºC. Most often, this procedure is carried out in special plate-shaped pasteurizers, where it is possible to evenly distribute and heat the cream.

Under such conditions, the efficiency of the process reaches 98-99%. Select the temperature level during pasteurization taking into account the fat content and quality of oil you need to obtain. When heat treated, the product develops a special taste, somewhat reminiscent of nuts.

Interesting

You will feel this smell well in Vologda oil, since the raw materials for it are specially pasteurized in a closed system at 93ºC and above. In other types of product such a specific taste will be practically not felt.

Operation of a butter churn: nuances, raw materials, instructions

One of the ancient products that people learned to extract from this drink was butter. In Rus' it was prepared only with the help of hands, but over time they began to use special devices.

Butter is a long-loved product among the Slavic peoples. And if previously it was prepared in every home, today it is sold in every store. A truly unique creamy taste is obtained only through our own production process.

Nuances of butter churning

Such a high-calorie product as butter is distributed throughout the world due to its taste and aromatic smell. But not everyone knows how to cook it.

The main process on which the result depends is beating.

History of churning

First mentions. Butter appeared on the dinner table about 3 thousand years ago. King Solomon himself described it in his writings. The first images of the manufacturing process were painted on Sumerian stones at the El Obeid temple: people are shown milking cows, skimming the milk and churning it. Another of the ancient relics is kept in the Louvre in Paris. This is a stele from the code of laws of King Hammurabi, on which the first written mention of oil is carved.

Indian mythology. In this culture, the formation of the entire world is associated with the process of churning. The myths describe how the Indian Devas (gods) and Asuras (demons) started a war for the possession of “amrita” - the heavenly nectar of immortality. In the legend “The Churning of the Milk Ocean,” they wrapped a snake around Mount Mandara and swirled the water around it. The liquid in the ocean first became milk and then oil. The result was a jar of heavenly nectar, apparently it was buttermilk. The Devas got the desired drink and defeated the Asuras. In honor of this, every 12 years in India they organize the Kumbh Mela, which translates as “festival of the jug.” American traditions. In North America, a tradition of oil sculptures began in the 19th century that continues to this day. Figures made from unusual materials are presented at fairs and festivals in the United States. The creation of the first creation is attributed to Caroline Brooks and dates back to 1876, when the Centennial Fair took place in Philadelphia. In Canada, heavy promotion of butter statues began in the post-war years to eclipse the popularity of margarine. Don't think that the figures are made entirely of edible product - there is a wooden frame inside them.

The craft of butter making in Russia. In our area, this craft is mentioned in the “Russian Truth” back in the 11th century. Subsequently, oil trade abroad assumed large proportions, which is why Peter I imposed taxes on this activity. The production process was as follows: sour cream was fermented, then it was collected in a pot or other container and churned by hand or with a whorl.

Vereshchagin found funding for a demonstration dairy. It demonstrated the process of cream separation, which increased the quality and reduced the cost of the product.

Nikolai Vasilyevich also invented the technology for producing butter from boiled cream. Thanks to heat treatment, the product acquired a delicate, refined taste. This oil was called “Parisian”.

Feedstock

Butter is made from cream of two types of fat content:

average (35-38%);
high (82.5-83%).

Important! Be careful about the amount of fat: if there is a lot of it, the butter beater will work slower.

Interesting

Instructions for obtaining a creamy product How to churn butter in a butter churn

After the cream has been pasteurized, the process of converting it into butter begins.

The step-by-step recipe looks like this:

Bring the raw materials to the required temperature. It ranges from 0ºС to 6 ºС. When cooled, part of the fat mass (approximately 33%) will become solid. The process itself must be fast, since during it crystallization of fat occurs. Let the cream mature. This stage takes from 5 to 20 hours. The shell of the fat globules will cool and become thinner, and the raw material will be ready for the next processing step.
Beat the resulting mass. At this stage, you need to correctly understand how to churn butter in a butter churn. To do this, fill the device with raw materials, but no more than 65% of the total volume, and turn on the device. The initial temperature of the cream is from 12 to 14ºС. Time: 45 minutes.
Remove buttermilk. Separate the dense butter grain from the liquid.
Rinse the resulting oil. This point should be followed if the cream was initially of low quality. Add water to the device that meets drinking standards and rinse at least twice, constantly lowering the temperature of the raw material by 2ºC.
Achieve a uniform consistency with a moisture percentage that should not exceed 14%. Focus on the type of oil - it should not appear wet.

By following this plan, you will get a quality product without putting in a lot of effort.

Homemade units

In the absence of the necessary equipment, oil is made at home. There are several ways to create a whipping machine with your own hands. These include the following:

We insert the whisk into a screwdriver or other suitable tool with a rotating element, connect it to electricity and start cooking. To implement the second option, you will need the following parts: a small motor, nuts, screws, metal blades with a total length of 4 to 5 cm on a rod, a lid and a 3-liter jar. Screw the jar lid to the motor using screws and nuts. First make a hole in the cover to connect the blade rod to the motor. Next, place the raw materials in a jar and close the top with a lid with a built-in design. Start cooking.

The disadvantages of such homemade structures are obvious:

instability in use;
difficulty finding specific parts;
low level of safety in use.

With great desire and painstaking work, it is still possible to create a functional apparatus for churning butter. But the low efficiency of such a device does not guarantee high quality of the product.

Modern equipment How to choose a butter churn

There is a wide selection of devices on the market. They have low processing volume, compact shape and easy use. So, how to choose a butter churn? The model range and choice of manufacturers is quite wide. Most popular devices:

Stary Oskol ME 12/200;
Manual separator-churn Penzmash RZ-OPS-M;
Farmer MB-01;
Household electric "Motor Sich MBE-6".

These products are similar in their technical characteristics; pay special attention to the main advantages of the model, thanks to which it differs from the rest. Based on the factors that are right for your family.

If your household appliances break down, you can always give them to specialists at https://ekb.service-eco.ru for repair.

Reviews from oil producers

A large number of people have already mastered the churning process and tell how to use a butter churn from their own experience.

“While living in the village, I had to constantly “reinvent the wheel” and get by without special technological devices. With modern technology you can make your life much easier. For example, a butter churn is a wonderful device. The instructions for use are simple, everyone can figure it out. The productivity is also quite good - the amount of oil obtained is no less than 35% of the initial volume of raw materials. Personally, I don’t pour out the buttermilk, but use it to bake pancakes or add it to other dough.” Konstantin, 63 years old.

“In my device, in addition to the oil churn, there is also a separator. This is very convenient; from three liters of milk you get about a liter of cream. I also whip the butter often. The only thing was that I had to tinker with assembling the device; video instructions from the Internet came to the rescue.” Marina, 31 years old.

“The oil extraction process is even faster than I expected. And the main thing is that you can’t buy a product of this quality in a store. In general, the whole family is happy.” Alexander, 40 years old.

Butter churn operation

There is nothing complicated in the operation of a butter churn; you just need to get to know the process better, find good raw materials and choose the right equipment. The reward for this work will be high-quality homemade oil, which is given even to children without fear.

Instructions for obtaining a creamy product

After the cream has been pasteurized, the process of converting it into butter begins.

The step-by-step recipe looks like this:

Bring the raw materials to the required temperature. It ranges from 0ºС to 6 ºС. When cooled, part of the fat mass (approximately 33%) will become solid. The process itself must be fast, since during it crystallization of fat occurs.
Let the cream mature. This stage takes from 5 to 20 hours. The shell of the fat globules will cool and become thinner, and the raw material will be ready for the next processing step.
Beat the resulting mass. At this stage, you need to correctly understand how to churn butter in a butter churn. To do this, fill the device with raw materials, but no more than 65% of the total volume, and turn on the device. The initial temperature of the cream is from 12 to 14ºС. Time: 45 minutes.
Remove buttermilk. Separate the dense butter grain from the liquid.
Rinse the resulting oil. This point should be followed if the cream was initially of low quality. Add water to the device that meets drinking standards and rinse at least twice, constantly lowering the temperature of the raw material by 2ºC.
Achieve a uniform consistency with a moisture percentage that should not exceed 14%. Focus on the type of oil - it should not appear wet.

By following this plan, you will get a quality product without putting in a lot of effort.

Who invented the butter churn and when? What was a butter churn like in the old days?

With a butter churn, everything is not as simple as with a separator, the date and inventor of which are well known .

Butter began to be made many centuries ago. Wikipedia, citing the mention of churning butter in the Bible (Proverbs 30:33), pegs the earliest mention of churning butter to 2000 BC.

But there are even earlier references to this process!