Tubs of Butter Fun

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Tubs of Butter Fun!
Created By Joan Jackson,Tiffany Prather and Dr.
Frank Flanders Georgia Agricultural Education
Curriculum Office 2003
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Making Butter from Raw Milk

• Objective students will follow the processing of
  butter from raw milk delivered from the Dairy
  farm to the production of butter

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Activities

• In this exercise students will learn about the
  processing of dairy products through the
  following hands-on activities
• Pasteurize raw milk
• Separate cream from raw milk
• Make butter from cream

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Dairy Products all originate at the dairy farm
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Most Dairy Products in the US come from Dairy
Cows with Holsteins being the most prominent
breed.
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The Farm
The cows are placed in the holding pen while they
are waiting to be milked.
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The Farm
Workers view of the parlor
Cows view of the parlor
Next, the cows are placed in the milking parlor.
This is where the actual milking takes place.
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The Farm
Milking unit
The cows are lined up one behind the other at an
angle so that the utters are facing the milking
units
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The Farm
Cows teat (1 of 4)
The teats have been sprayed with teat dip in
order to clean them before milking and will be
wiped off with a clean paper towel before the
milker is placed on the teats.
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The Farm
After the teats are cleaned the milking unit is
then placed on the cow. The average milking time
for a cow is five minutes.
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The Farm
Automatic wash system- runs sanitation wash
through all pipes and milking units to sanitize
after each milking.
Pulsator- provides suction for the milking units.
Main control to the milking system.
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The Farm
The milk from the cows will finally end up in the
bulk tank. When the milk truck driver arrives it
is his responsibility to take samples of the milk
from the bulk tank.
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Making Butter
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Step 1 If students are going to taste the
butter the milk must be pasteurized only if raw
milk is used. Pasteurize the milk by holding at
145 F for 30 minutes, and cool rapidly to 40-45
F.
145 degrees
30 minutes
Raw milk- milk that has come straight from a
dairy farm or a cow milk that has not been sent
to a processing plant
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Step 2 Milk should be allowed to sit (at room
temperature) over night to allow the cream to
rise to the top. After the cream has risen to
the top, its now time to collect it. As shown in
the picture above, a spoon was used to skim the
cream from the top of the milk.
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Step 2 continued As part of this exercise, you
can either use real raw cream or you can purchase
heavy whipping cream. Both will work when making
butter.
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Step 3 Next, pour the cream into small baby
jars. Only fill the jars half full, so as to
allow room for the butter to form. Place the cap
back on the jars after they have been filled.
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Shake it to the left!
Shake it to the right!
Step 4 Now, it is time to shake, shake, shake
it. Take the baby jars filled with cream and
begin to shake them. This step could take quite
a while. Just take your time and keep shaking it.
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Final Product- Fully formed ball of butter
Phase 1
Phase 2
Step 5 As you shake the cream, a ball of butter
will begin to form slowly, but continue shaking
until a fully formed ball of butter is present.
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Step 6 After the ball of butter has formed there
should be liquid that is separated from the
butter. This liquid is known as buttermilk.
Separate the butter from the buttermilk by
pouring the buttermilk into a cup. You should
now only have butter.
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Step 7 Wash the butter Pour a small amount of
very cold water into the bowl and work the
butter. As the water becomes discolored, pour it
out and pour in more cold water and continue to
work it. Continue this process until the water
remains clear.
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Step 8 Place butter in a container. Add salt
Sprinkle in 1 teaspoon of salt per pound of
butter and mix it in. Then taste it. If it is too
salty for your taste, you can put in more cold
water and work it through the butter as you did
before. The salt will gradually migrate into the
water.
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Step 9 Butter will be soft at first, but after
flavoring the butter if wanted, place the butter
in the refrigerator to allow it to stiffen. The
pictures above demonstrate the stiffness of the
butter.
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You are finished! Now it is time to sit back,
relax, and eat some home-made butter! Hope you
ENJOY!
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The End
Now, butter your biscuits!!!