Agitation, in the form of churning, breaks these globules until they collide and merge. Culinary Applications and Benefits Butter produced through churning is prized for its low moisture content, which makes it ideal for high-heat cooking.
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The liquid portion, known as buttermilk, is drained off, and the solid curds are washed to remove residual buttermilk before being salted and shaped. These time-honored techniques, while physically demanding, allowed for the control of salt content and the development of flavor through the natural aging of the cream.
Storage and Freshness Proper storage is essential to maintain the quality of butter. This collision causes the fat molecules to link together, pushing the liquid buttermilk out and forming a cohesive mass of pure butterfat.
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Traditional methods involved manual tools like a butter churn, which used a pole to agitate the cream inside a container. Continued churning then breaks this structure, causing the curds to clump together.
More About What is churned butter
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