Butter is produced by beating the thickest and fattiest milk part called cream. As it is being beaten, the fat orbs start to adhere to each other. This forces the cream to fold solid mass of milk fat known as butter. There are two available types of butter such as fresh butter and traditionally made butter that use soured milk. Sometimes, traditional butter is marked as European butter and it often has rich, intense and slightly sour favor.
Butter made with fresh cream is often milder. There are also salted and unsalted forms of butter. In traditional methods, butter is heavily salted to prevent it from going rancid. However today, butter is lightly salted so that the salty taste will not be predominant than the butter. Most cooks use unsalted butter for their cooking applications.
Traditionally, when butter is made in a dairy, milk vats are set out in a cool place after milking in order for the cream to rise to the top. The top of milk is skimmed and cream is collected in huge bins for a well so larger batch of butter can be made. Slightly, the cream is allowed to sour and this forms acids that will help break down the fat in cream. Then the cream is poured to a churn for beating. The paddle is beaten back and forth in an upright churn, while other churns are using a rotating motion. Whatever method to choose, constant speed should be kept as the butter forms, and leave watery buttermilk behind.
The buttermilk will be poured off, and the butter is worked with the cold water in order for the last of the buttermilk to be removed. It will then be salted before it is packaged for sale. Butters that we have today made in this method are commonly produced with milk cultured with yogurt. This provides the butter with a tangy flavor and reduces the risk of food borne diseases increased by leaving dairy products out to sour at room temperature. But there are dairies that would rather prefer to whip fresh cream at fast speed until it forms butter.