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How to make butter

1) The old method, which is a traditional method that relies on placing yoghurt or cream in wooden, plastic, or stainless steel containers, or in bags made of animal skin. After placing the milk in the containers, the milk is shaken. Milk vigorously until the fat granules are separated from the remaining milk, which is known as skimming milk, as the density of the fatty substance is less than the density of other milk components, so it floats on the surface and the butter is removed by hand.

2) the modern way: the mowers way, which is a device that is operated either by hand or with a motor, and it consists of wooden or plastic rackets. Other milk.

After the process of mixing and obtaining the butter, several operations are carried out on the butter. Squeezing: The squeezing process removes the remaining water in the butter and gives the butter softness and a cohesive shape. Salting: Butter is salted to give it a palatable flavour

Butter contains 78% of fat, a percentage of proteins, and a small percentage of mineral salts and water.

Buttermilk: It is the milk produced from the process of mixing, and it contains a very small percentage of fat and proteins and a high percentage of mineral salts and water. Buttermilk is used for feeding as it facilitates the digestion process and is also used to feed young animals.

For decades, there were beliefs that municipal ghee has great harm to people’s public health, and causes many negative effects and problems for the heart and blood vessels. About reducing butter and ghee as much as possible, until several new researches were conducted that refuted these beliefs and proved the error of these hypotheses, and confirmed that the saturated fats that are found in ghee, natural butter, cream and meat are not dangerous to public health, and do not cause harm to the consumer and do not lead to death.

A recent study, the largest of its kind, revealed that there is no evidence that saturated fats made from animal products are harmful to health, including cream, butter, ghee, meat fats and fatty milk, and do not cause infection risks. Heart attacks and strokes and far from accusations of heart disease.