2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Milk is an extremely he althy product with a number of vitamins, minerals, amino acids, fats and proteins. Also, due to the high calorie content, it is able to quench not only thirst, but also hunger. In stores, you can often find skimmed milk, which is obtained by separation. This procedure involves heating the milk to 45 degrees, as a result of which the cream separates from the main liquid.
How is the process?
With the help of separation, the milk is separated into heavy cream and skimmed product. Then proceed to the production of butter, sour cream and cottage cheese. Separation is a process that involves the following steps:
- Whole milk is poured into a specially purchased separator.
- Next, the device starts to spin the drum, as a result of which fat is separated from the milk, which is displaced towards the middledrum.
- On the other hand, skimmed milk comes out.
There is a separator both with manual control and electric. Therefore, any housewife has a choice: to spend money on paying for electricity or use manual labor.
Tips on working with a separator
The new device must be washed, and before processing milk, pour hot water into the separator. Its temperature should not be below 40 or above 50 degrees. In addition, milk should also be heated to 45 degrees. The separation of this product must be complete and thorough. Therefore, immediately after the first portion of skimmed milk comes out, it is returned to the device again. The fact is that in this portion there is still a lot of milk fat. In addition, it is desirable to make sure that the speed of rotation of the drum is constantly at the same level.
If the separator does not have an automatic cleaning function, then everything will have to be done manually and clean the device every two hours, pausing the separation process. This is also necessary in order not to provoke the growth of bacteria.
Making butter
The resulting milk cream is first pasteurized at a temperature of 90 degrees, then cooled and allowed to ripen. After separation, this product is heated and then cooled to a very low temperature. Experts recommend taking such cream for making butter, in which the fat content is at least 30 percent. ATin the future, to whip the butter, you will need a special device - a butter churn.
Cooking without separator
Without this device, you can make butter from cream by settling. Usually, milk is poured into a separate wide container and sent to infuse for 20 hours. During this period, a fairly dense layer of fat floats on the surface of the milk, which is removed with a spoon.
However, this method has a number of disadvantages compared to separation. This is, firstly, the souring of the product. After all, it is easy enough to miss the moment of souring milk, and as a result, sour cream and, accordingly, sour butter can turn out.
Secondly, this process is extremely long, and in the modern world, such a waste of time is considered unacceptable. Even in small farms, with a small number of cattle, a fairly impressive amount of milk accumulates daily. Therefore, you simply cannot do without a separator.
There are devices with a capacity of one hundred liters of milk per hour, and there are very small separators that process no more than 30 liters. In a word, everyone can choose the most suitable option for themselves and cook their own oil at home, natural, devoid of impurities and preservatives.
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