Has anyone ever seen butter made this way before?

[GlorifiedRice]

 

 

Im not talking about the skimming part, Im talking about the rest. I dont think the butter would keep long. Its also too white still.

[Captain]

Nope.  And I'll leave it to others to try.

[Tri2Cook]

16 minutes ago, Captain said:

Nope.  And I'll leave it to others to try.

Me too.

[Shalmanese]

It's a cultured, unwashed butter. It's not meant to keep and it's not meant to be a neutral cooking medium. Instead, it's meant to express the unique and individual qualities of the milk and culture.

Edited December 31, 2016 by Shalmanese (log)

[liuzhou]

Yes, I've seen it done, often. It isn't comparable to butter as generally known in the west, nor is it intended to be. What @Shalmanese says.

[andiesenji]

That's not butter.  I have made regular butter, cultured butter and "clabber butter"for 60 years and have spoken to hundreds of others who make butter.  

She is heating what I assume in non-ultrapasteurizd milk and the stuff she is skimming off is not "cream" it is a skin of proteins - casein and another - which form when milk is heated and the water evaporates from the surface.

 

Butterfat globules are suspended in cream in higher concentrations which clump together as it is agitated.  Heating disrupts this and breaks the butterfat up and keeps it from clumping.  That's why, on farms where the only cool places were in a "spring house", butter churning was done in the early morning and crockery churns were used, which naturally keep things cool, they were often set into a tub of water so evaporation would cool the churn.  

Whatever she is making, it is not butter as we know it.

[Anna N]

9 minutes ago, andiesenji said:

That's not butter.  I have made regular butter, cultured butter and "clabber butter"for 60 years and have spoken to hundreds of others who make butter.  

She is heating what I assume in non-ultrapasteurizd milk and the stuff she is skimming off is not "cream" it is a skin of proteins - casein and another - which form when milk is heated and the water evaporates from the surface.

 

Butterfat globules are suspended in cream in higher concentrations which clump together as it is agitated.  Heating disrupts this and breaks the butterfat up and keeps it from clumping.  That's why, on farms where the only cool places were in a "spring house", butter churning was done in the early morning and crockery churns were used, which naturally keep things cool, they were often set into a tub of water so evaporation would cool the churn.  

Whatever she is making, it is not butter as we know it.

But it does appear to be butter as recognized in south India.   There are a number of references and videos describing this process. The resulting product is called white butter or makhan. 

[IowaDee]

I tend to think it might be called "butter" the same way we have peanut butter or apple butter.  Basically a spread of some type and this one has dairy incorporated into it.  Probably utterly off base too

[liuzhou]

22 minutes ago, andiesenji said:

That's not butter.

Well, that very much depends on your definition of butter.

[pastrygirl]

3 hours ago, andiesenji said:

 

Butterfat globules are suspended in cream in higher concentrations which clump together as it is agitated.  Heating disrupts this and breaks the butterfat up and keeps it from clumping. 

 

But cream that has been heated an cooled will whip just fine, so why couldnt it be over-whipped or churned into butter?