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This is butter before it has been separated

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This is butter before it has been separated

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Butter is a dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is normally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

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As the butter melts, you'll see a layer of foam rising to the surface. The bubbles are the butter's water content boiling off, and the white residue is the milk solids separating out from the butterfat and water.

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To separate butter let the milk solids separate

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Machinery used to make mozzarella cheese- Grace

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Machinery used to make mozzarella cheese- Grace

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No machinery is used to make mozzarella besides the heat of a stove.

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Salt, flavourings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

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Casein is a protein substance that is found

in both the animal and vegetable kingdoms,

In the form of milk of or in the seeds of

leguminous plants. A leguminous plant is part of the pea or bean family. Christina.

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Rennet is an enzyme that is used in the first

step of cheese making to curdle the milk and

to make the casein change from a liquid to a semisolid

substance- Christina.

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To make mozzarella you need:

Two litres of milk

2 teaspoons citric acid dissolved in 1/4 cup water

1 cup of Buttermilk

30 drops vegetable rennet mixed with 1/4 cup water

1 litre water

1/2 cup sea salt

Large stock pot

Long knife

Food thermometer

Strainer

Tea towels

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The main piece of machinery used to make butter is a churn.

A churn stirs the products together to achieve a yummy butter.

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To make mozzarella you need to warm any type of milk with some citric acid, then add some rennet to separate

the curds and whey, heat it again, knead then stretch then, again ,knead, and you have mozzarella!

Christina