How to make Butter and Cheese

Butter is made from cream of milk by churning. It consists of about 80% of fat, 15% of water, with little casein and sugar. A certain amount of common salt is added to increase its keeping qualities and to improve its taste. Pure cultures of certain organisms are made use of to ripen butter, and so impart a constant flavour. The rancidity which develops, when butter is kept too long is due to the casein, the problem decomposing and liberating a ferment which separates fatty acids andglycerin. Butter is easily digested and absorbed.

Take the milk, whole or skimmed heat the same at 80 degree F. Then curdle with rennet.The cured is then minced, strained salted, and finally pressed to expel water.

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