Page 187 - Agriculture_Form_3

Agriculture for Secondary Schools

cool place; alternatively, fermented milk such as mala can also be used to make
traditional butter.

Step 1: Prepare the cream
(a) Use milk that has been left to stand for 8 - 12 hours in a cool place to
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allow the cream to rise.
(b) Skim the cream gently from the top using a clean spoon or ladle.

(c) You can also let the cream ferment for 1–2 days to improve the flavour
of the butter. This method is commonly used in traditional butter making.

Step 2: Churn the cream
(a) Pour the cream into a clean bottle, jar or churn.

(b) Close tightly and shake or churn continuously for 15 - 30 minutes,
depending on quantity.
(c) The cream will first become thick (like whipped cream), then fat lumps
(butter) will begin to form and separate from the liquid (buttermilk).

Step 3: Separate butter from buttermilk
(a) Once the butter has been formed, pour off the buttermilk through a sieve.
(b) Gently collect the butter using a clean spoon or spatula.

Note: The leftover buttermilk can be used in cooking or animal feed.

Step 4: Wash the butter
(a) Place the butter in a clean bowl.
(b) Add cold, clean water and knead the butter with a spoon or by hand (if
wearing gloves) to remove the remaining buttermilk.

(c) Repeat washing 2 - 3 times with fresh water until the water is clear.

Step 5: Add salt (optional)
(a) If desired, add a small amount of clean salt to improve taste and extend
shelf life.
(b) Mix well until evenly distributed.

Step 6: Store the butter
(a) Shape the butter into balls or blocks.

(b) Store in a clean container with a lid, preferably in a cool place or
refrigerator.

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