Butter is one of the oldest parts of the diet known to man, one of the most universally used. Yet, in ancient times, it was not used as food in many parts of the world.
History Of Butter
The Hindus offer butter as a sacrifice and respect to the god while worshipping. However, the Greek and Roman people didn’t eat butter. Instead, they used it as a remedy for injuries to the skin. They used to believe that the burned butter was good for sore eyes. The people of Rome also used it as an ointment for the skin and hair.
In Spain, 300 years ago, butter was found in chemist shops only. Therefore, very few people ate it in early times, which was not even fresh. Instead, butter was stored in a melted condition.
The making of butter for food began in Scandinavia, Europe. Today, of course, butter is a worldwide popular thing that enhances the taste of all kinds of food.
It is an energy-boosting dairy product that is quickly and easily digested. In addition, butter has a “staying” quality that can stay in the stomach long enough to provide the energy needed during the work period between meals.
How did butter making begin?
Butter making begins with the cow. Because the milk of guernseys and Jerseys contains a high percentage of milk fat in it, which is sometimes called “ The butter breeds”. After the milk is obtained, the cream is taken out and separated. The cream is then dried by letting it stand at room temperature. Next, drying and souring the butter makes it unsweetened, giving it flavour and easier to churn. Finally, the cream is pasteurised to kill all of the bacteria, germs and enzymes. Therefore, the lasting quality of butter improves.
The beating of the butter is done to collect the milk fat globules so that the buttermilk is drawn off. Then water is mixed with butter in the journey to wash out every trace of buttermilk. The buttermilk is the non-fatty part of the cream. After draining away the water, butter is “worked”. Then it is forced between rollers to make it smooth and uniform in taste and colour. Then the butter gets ready to be packed and sent off to the markets.
Varieties of Butter:
- Unsalted Butter
It is a type of butter that is salt-free. It can last up to one month if kept in a fridge.
- Cultured Butter
It is a variety of butter which is made from soured cream. Cultured butter is made by adding live bacterial cultures, which helps to pasteurise the cream before churning. Then it is allowed to rest to get thick. Cultured butter contains a higher amount of fat content, making the butter smooth and delicious. There are so many famous butter brands in India like Amul, Verka, Motherdairy and others.
