Step By Step How To Make Butter Milk

Materials needed:

Pure milk, etc..

Tools needed:

Separator, Mortar, thermometers, etc..


How to make:
1. Head has been separated milk and pasteurized at a temperature of 70 ° C for 30 min or at 80 ° C for 1 min. Then cooled until it reaches room temperature.

2. Add as much as 3% starter and stir until blended. Leave at room temperature until a sour cream usually takes about 6 hours, and stored in the refrigerator, cooled to temperatures as low as minus 4 ° C.

3. After a cold and lumpy then pounded (churned) to separate the butter from the milk mashed ingredients (buttermilk). Ingredients butter washed with cold water (ice water) a few times to clean up the remnants of mashed milk.

4. Then the material is still high butter content it water to remove excess water, and butter  grains into a more solid mass (compact). Required water content in the butter around 16-17%. Now done several times until the required moisture content is reached.

5. Once the water content meets, then added salt (table salt), stirring until blended 0.5-2%. After completion of salting butter wrapped. Natural color of butter obtained, because the cows in Indonesia are generally quite got food forages that contain lots of yellow carotene and fat-soluble.