Can You Make Butter From Store Bought Milk - Assignment Example

Can You Make Butter from Store Bought Milk?

Can you make butter from store bought milk? If that is possible, what kind of it to be used? If not, how to make butter? These were the questions nagging my mind as I got out of my bed today. I decided to approach the question in a scientific way by starting from the history of butter and the different ways people used to produce butter when things like storebought ingredients and whipping cream were not in fashion. I found this scientific way of exploring the subject of butter exciting as butter is a part of our everyday lives.

The earliest mentions of butter production were as old as 2000 BC. However, how butter was invented is still a mystery. According to one theory, butter was accidentally produced when people transported milk in sheepskin bags, which caused continuous churning and, ultimately, delicious butter cream. Anyway, we cannot travel that long to produce butter. So we need to find other ways like whipping cream. As I searched the Internet, I found the following experts relevant.

Jen Sharplin: Sharplin is firm on the claim that it is important to use raw milk taken directly from a cow to ensure that the milk has enough fat content in it. The problem with cow milk from the store is that it often does not contain enough fat and is often added with chemicals. The author claims that she only uses cow milk that is raw in nature for producing yogurt along with other products like butter cream, and sour cream.

Wellness Mom: This expert supports the former view but suggests a novel strategy to come round the problem if one is left with no other option than storebought material, that is, buy whipping cream that is heavy in nature. The scholar argues that when fat presence in the milk is below a certain level, especially when brought from the store, it becomes difficult to collect the cream that accumulates at the top.

Claire Bower: This article seems a mere repetition of what Mom says as the author also claims that, if you are firm on finding ways of making butter cream utilizing the milk collected from the store, the solution is whipping cream in order to overcome the problem of limited fat in the cow milk.

Phuong Nguyen: This work approaches the issue from a different angle. Instead of suggesting ways to produce butter this way, she tries to convince the reader that making butter at home is less tiresome than most people think. However, with below 3% fat in the milk of cow, it becomes necessary to depend on a novel milk product named whipping cream as it is rich in fat.

Katie Brinkman: This article contains the claim that the writer possesses the capability to make butter from storebought cow milk when that is not homogenized. However, she gives the warning that producing butter cream out of homogenized milk will be a failure as fat is already extracted altogether. Other than that, this article has nothing new to say about butter production using storebought material.

Montana Bieber: The article is significantly different from others for the fact that it comes with a novel formula that requires a tight-lidded glass jar. The butter produced this way is claimed to be a tastier butter than the butter produced simply by shaking jar with the cream inside it.

Christen Michael: For this expert, butter production is always linked whipping cream that is available as a leftover at home as a major portion of the cream goes for other purposes like making yogurt. She claims that butter made at home is far better than producing the same with whipping cream and storebought material.

What I noticed in the analysis is that they show significant similarity in ingredients and methods of butter production, including milk from shops, whipping cream, or skimmed cream from whole raw milk and buttermilk. However, presently, another competitor is available in the market for butter, namely, margarine. Butter is a pure dairy product with 20% water content. In contrast, nearly 80% of margarine is vegetable oil, but it contains a meager amount of dairy as well.

There are some people who prefer to use margarine in cooking for the fact that it has a smoother texture, resulting in easy spread. In fact, both margarine and butter exhibit the same qualities in general. This is so because studies reveal that both of them show equal calorie content. However, there is a serious problem with some margarine brands available in the market: they, at times, use trans fat, which is capable of causing heart diseases.

However, many margarine producers now have turned to fats like palm oil to reduce the quantity of trans fat. However, the issue with margarine is that it can cause a rise in blood pressure, which, obviously, is an unpleasant experience. Therefore, experts from Oxford University claim that consuming trans fat is a cruelty you can do with your body, and those who wish to shed pounds should consume light butter instead of margarine.

The analysis helps me reach the hypothesis that the whole milk that people buy from the store is not the appropriate raw milk to produce butter because it lacks fat content, making it impossible to make butter. In order to test this hypothesis, I have decided to do three experiments. The first test involves trying to make butter by shaking or blending the whole milk that I will buy from the store. The second experiment will involve trying to make butter by shaking or blending heavy whipping cream.

Finally, I will try a combination of whole milk, buttermilk, and heavy cream to observe what is produced. However, from the above experts, it seems more plausible that you cannot simply get some whole milk from the store and expect it to turn into butter due to the lack of fat in it. Though it is not a complete list of the possibilities, it will provide me with a sufficient picture to understand what the possible ways are for a commoner to produce the delicacy of butter and how different the product is in taste and texture in these different ways.

In fact, not all milk that is storebought is unfit for butter production. For example, raw cow milk often reaches the store immediately after milking the cow. It often remains raw milk fit for butter production because it retains the fat content. However, the separator used in factories extracts the fat, thereafter it is no more raw milk. This milk is obviously unsuitable for butter production. If you are heavily dependent on storebought milk, I would suggest using heavy whipping cream instead of whole milk.

However, whenever possible, it is a wise idea to have raw cow milk for producing butter. While producing butter, it is suggested that you use the traditional way because the butter produced will be softer and tastier, unlike the butter that you usually produce by shaking. However, this method requires special equipment.

Those who are deprived of all these can think about using margarine as a replacement for butter. Generally, these two contain equal amounts of calories. In addition, according to many experts, margarine is taster and softer than butter so that your dishes turn more delicious. However, those who buy margarine should make sure that their margarine does not contain trans fat. Experts point out that trans fat has the power to increase your blood pressure and chances of developing heart disease. However, if you are careful, you can find a margarine brand that does not use trans fat.

However, considering the nutritional benefits of butter along with the taste, all the hardships of producing butter are worth suffering. According to sources, butter contains impressive amounts of vitamin A, vitamin D, and vitamin K along with manganese, chromium, iodine, zinc, copper, and selenium. As I studied the nutritional information, I noticed that it contains 717 calories of energy in a serving of 100 grams.

Along with that, the presence of folic acid, niacin, vitamin B12, calcium, protein, amino acids like glutamic acid, aspartic acid, and various sterols makes it a wonder of nature that no other food item can imitate. Therefore, this milk based product acts as a powerful antioxidant, shows cancer-preventing properties, improves intestinal functions, and enhances cardiovascular and thyroid health. In addition, there are proven benefits like improved sexual life, eye protection, and protection of joints preventing arthritis.

Considering all these benefits, it is a wise idea to make good butter a regular part of your diet and learn how to produce good butter. There is not even a single continent in the world where this delicious discovery is not used to produce thousands of mouth-watering delicacies. I would like to recommend that you spend some time studying the various tasty dishes you can make with this delicious wonder of nature. So, if you have not started using it yet, make it a part of your daily diet today and see how greatly it improves your health.

To conclude, milk is the basic component required in the production of this delicious wonder of nature though not all forms of it are appropriate in this process. The milk should be collected before the milk loses the essential contents to ensure that the production is successful. The beauty of this milk-based product is that it contains more nutrients than milk can offer without the process. So it is a wise idea to convert milk into this nutrition-rich product to enhance your health.