Butter churn
Butter Churn
A butter churn is a device used to convert cream into butter. This is achieved through a process known as churning, which involves shaking or stirring cream until the fat particles separate from the liquid (known as buttermilk) and form a solid mass.
Pronunciation
Butter Churn: /ˈbʌtər tʃɜːrn/
Etymology
The term "butter" originates from the Old English word "butere", which is derived from the Greek "boutyron". This term is a combination of "bous" (cow) and "tyros" (cheese). The word "churn", on the other hand, comes from the Old English "cyryn" or "cherin", which means to stir or turn.
Process
The process of churning butter involves placing cream into the churn and then agitating it. This agitation causes the fat globules in the cream to clump together, eventually forming a solid mass of butter. The remaining liquid, once the butter has been removed, is the buttermilk.
Types of Butter Churns
There are several types of butter churns, including the plunge churn, the paddle churn, and the barrel churn. Each type has its own unique design and method of agitating the cream.
- Plunge Churn: This is the oldest and simplest type of churn. It consists of a tall, narrow container with a lid. A handle is attached to a wooden plunger that fits inside the container. The cream is agitated by moving the plunger up and down.
- Paddle Churn: This type of churn has a crank handle that turns a paddle or wheel inside the churn. The cream is agitated by the movement of the paddle.
- Barrel Churn: This churn is shaped like a barrel and has a crank handle that turns a paddle inside the churn. The cream is agitated by the movement of the paddle and the rotation of the barrel.
Related Terms
- Churning: The process of shaking or stirring cream to separate the fat particles and form butter.
- Cream: The fatty part of milk, which rises to the top when milk is left to stand.
- Buttermilk: The liquid left over after the fat particles have been separated from the cream to form butter.
External links
- Medical encyclopedia article on Butter churn
- Wikipedia's article - Butter churn
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