Churn
The churn is a Outil which makes it possible to transform the cream Lait into Beurre.
The churning consists in separating by a mechanical movement the fat contents particles contained in the cream (fatty globules) from the Babeurre (also called whey or milk of butter ). The fat contents particles agglomerate then between them to form butter grains. Those are extracted from the churn, are washed and mixed to remove butter from a maximum of buttermilk possible. Churning can last of about thirty minutes to two hours.
Models of churns
The first churns were in Bois; later, they were manufactured in Céramique or sandstone. Today, the industrial churns are in Métal.There exist various models of churns: the vertical churn with beater, the Danish churn, the polygonal churn, the churn with rocker, the churn with ribot, the churn Norman etc
The vertical churn with beater is a churn in the form of earthenware jar provided with a perforated lid by which a stick with a final brewer agitates the cream. The factory of butter with this type of churn was very tiring and required two people: one held the churn while the other beat the cream until obtaining butter.
The churn Norman is a churn in the shape of barrel turning around a horizontal axis. The pallet beater which it contains is actuated by a crank.
See too
- List of tools
- Butter
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