Not sure where you live but where I live the "dairy" is where the cows are milked, not where the milk is sent after milking. Also, the voiceover in this video did not follow what was happening on the screen. Someone who is not familiar with making butter would be totally lost as to how the process actually works.
I worked at Dairy processing plant It produced 10000 pounds of butter per hour and only two of us ran the whole show from production to Packaging two people
It takes me about 5 to 10 minutes to make butter at home, about 15 minutes if I'm making a butter spread. It's a lot easier than the video makes it seem
They dialogue in the video. Do not think up with the process. They're talking about one thing while something down the line is going on but I'm sure they may get better
It all starts with a cow (or other animal who nurses its young) giving birth - milk is the food used by the offspring, just like a human breastfeeds its young..
Have made butter many times. The only ingredient is cream and a little salt. Cream as cream that is skimmed off the top of cooled milk. Now days butter is so processed it’s unrecognisable. Why does America have white butter, not creamy golden yellow?
Ooooooooo…hhhh this is India’s most popular brand showing the girl with dimples wearing a white skirt with red polka dots licking her lips and declaring “UTTERLY BUTTERLY DELICIOUS AMUL BUTTER”
What is that orange stuff sprinkled on the butter? The best cream making cows are Jersey not the black and white cows in the video. This video smacks of how to make as much money from a product as possible. If you took your processed butter back to the people 8000 years ago they wouldn’t recognise it as being butter. Cream does not need to sit around for several days to develop taste etc.
Well, butter is very fattening! It taste good, but there is a price of eating it regularly. Margarine is slightly less fattening. I use margarine instead. Plus, I use Country Crock which is like margarine, and tastes pretty good. Butter is so rich in quality and taste. Everyone has to decide which one is their preference. I, personally, stay away from butter. It’s just my choice because I am trying to lose a lot of pounds. Peace.
Have you ever read the contents on the margarine packet? It’s mostly chemical. Butter is the healthiest choice. Just don’t eat so much of it and incorporate exercise into your life.
To produce margarine, first oils and fats are extracted, e.g. by pressing from seeds, and then refined. Oils may undergo a full or partial hydrogenation process to solidify them. The milk/water mixture is kept separate from the oil mixture until the emulsion step. The fats are warmed so that they are liquid during the mixing process. The water-soluble additives are added to the water or milk mixture, and emulsifiers such as lecithin are added to help disperse the water phase evenly throughout the oil. Other water-soluble additives include powdered skim milk, salt, citric acid, lactic acid, and preservatives such as potassium sorbate. The fat soluble additives are mixed into the oil. These include carotenoids for coloring and antioxidants. Then the two mixtures are emulsified by slowly adding the oil into the milk/water mixture with constant stirring. Next, the mixture is cooled. Rapid chilling avoids the production of large crystals and results in a smooth texture. The product is then rolled or kneaded. Finally, the product may be aerated with nitrogen to facilitate spreading it. The oil used is highly refined mostly from seeds where hexane is used to extract as much oil from the seeds as posible. Got that HEXANE IS USED TO MAKE THE OIL USED IN MARGARINE. yummy, right
Not sure where you live but where I live the "dairy" is where the cows are milked, not where the milk is sent after milking. Also, the voiceover in this video did not follow what was happening on the screen. Someone who is not familiar with making butter would be totally lost as to how the process actually works.
Grits. I can't imagine making grits and not having butter with them. Shalom
Like put on pancakes and waffles.
Where I live cows are milked in the barn at a special station then the milk is trucked to a dairy each day.
Biscuits, toast, potatoes, scrambled eggs, pasta, on sandwich bread, rice, pancakes, and just about everything else! 😊
Milk Cow
Heat milk to 104F
Cream Separator
Chill cream
Beat Cream
Remove curds and wash in cold water 3 times
Knead until pliable
= Butter
I worked at Dairy processing plant It produced 10000 pounds of butter per hour and only two of us ran the whole show from production to Packaging two people
It takes me about 5 to 10 minutes to make butter at home, about 15 minutes if I'm making a butter spread. It's a lot easier than the video makes it seem
Any video with "You won't believe..." in the title is guaranteed crap.
Hail sheet, damn it, butter goes good on 99% of what ever I’m eating!!!😂
I like to eat my butter with butter!
it is supposed to be about butter but you show sweet rolls and cookies
They dialogue in the video. Do not think up with the process. They're talking about one thing while something down the line is going on but I'm sure they may get better
Everything
Butter was known in India from before the time of Lord Sri Ramachandra i.e. around 9,000 BCE.
This video doesn't make sense. Repeats a lot too.
It all starts with a cow (or other animal who nurses its young) giving birth - milk is the food used by the offspring, just like a human breastfeeds its young..
"from which the milk is gotten"? what language is that? I apologise if English is his second language.
Good video but you take to long to get to the butter is make😊
Have made butter many times. The only ingredient is cream and a little salt. Cream as cream that is skimmed off the top of cooled milk. Now days butter is so processed it’s unrecognisable. Why does America have white butter, not creamy golden yellow?
Ooooooooo…hhhh this is India’s most popular brand showing the girl with dimples wearing a white skirt with red polka dots licking her lips and declaring “UTTERLY BUTTERLY DELICIOUS AMUL BUTTER”
Background noise drowns the narrators story line.
The vegans are pissed because rhis video didn't mention soy butter...yummmm.
What is that orange stuff sprinkled on the butter? The best cream making cows are Jersey not the black and white cows in the video. This video smacks of how to make as much money from a product as possible. If you took your processed butter back to the people 8000 years ago they wouldn’t recognise it as being butter. Cream does not need to sit around for several days to develop taste etc.
Too much unnecessary narrative, and unnecessary video clips. Just get on with it.
Well, butter is very fattening! It taste good, but there is a price of eating it regularly. Margarine is slightly less fattening. I use margarine instead. Plus, I use Country Crock which is like margarine, and tastes pretty good. Butter is so rich in quality and taste. Everyone has to decide which one is their preference. I, personally, stay away from butter. It’s just my choice because I am trying to lose a lot of pounds. Peace.
Margarine! yuck!
Have you ever read the contents on the margarine packet? It’s mostly chemical. Butter is the healthiest choice. Just don’t eat so much of it and incorporate exercise into your life.
@@tsunamis82 - butter has a lot of fat. My family and I are not butter people. Country Crock fulfills our needs. Thanks for your comment. Peace.
To produce margarine, first oils and fats are extracted, e.g. by pressing from seeds, and then refined. Oils may undergo a full or partial hydrogenation process to solidify them. The milk/water mixture is kept separate from the oil mixture until the emulsion step. The fats are warmed so that they are liquid during the mixing process. The water-soluble additives are added to the water or milk mixture, and emulsifiers such as lecithin are added to help disperse the water phase evenly throughout the oil. Other water-soluble additives include powdered skim milk, salt, citric acid, lactic acid, and preservatives such as potassium sorbate. The fat soluble additives are mixed into the oil. These include carotenoids for coloring and antioxidants. Then the two mixtures are emulsified by slowly adding the oil into the milk/water mixture with constant stirring. Next, the mixture is cooled. Rapid chilling avoids the production of large crystals and results in a smooth texture. The product is then rolled or kneaded. Finally, the product may be aerated with nitrogen to facilitate spreading it. The oil used is highly refined mostly from seeds where hexane is used to extract as much oil from the seeds as posible. Got that HEXANE IS USED TO MAKE THE OIL USED IN MARGARINE. yummy, right
Your video is Not Homogenous. Do better
Everything