Brouwland 090.145.4 Mode D'emploi page 8

To produce your butter, you need to use:
- ideally, fluid cream with no emulsifiers or stabilisers, if so labelled (usually sold in 50 cl plastic
bottles) or an unpasteurised cream
- full fluid cream
- full fluid single cream
- double cream.
Note: The fat content must be at least 30%.
Depending on the fat content of the cream used, you will get from 130 to 180g butter for 50cl cream.
Churning
Churning is carried out at a temperature in the range 10°C to 14°C.
This temperature needs to be 'produced' by the cream itself. Therefore the cream must be removed
from cold storage at least 2 hours beforehand at room temperature around 18°C to 19°C. These are
the right conditions for successful butter‐making.
No matter which type of cream, use a minimum quantity of 50cl and maximum of 80cl.
- Pour the cream into the glass receptacle and close the receptacle by tightening above the
mechanism (refer to advice on use)
- Then turn the crank‐handle vigorously and steadily (but not over‐hastily) so that the cream will
thicken (check by inspecting the sides of the receptacle)
- In practice, the crank‐handle will become progressively harder to turn,
- So slow down the winding and do not attempt to maintain the initial speed: churning is then almost
complete
- When it becomes laborious to turn the mechanism, or it starts to slip, churning is complete.
Depending on the cream's quality and temperature, churning will take from 3 to 8 minutes.
Collect the butter by pouring the contents of the glass receptacle into a strainer (do not keep the
whey).
Cleaning (or removing milk).
It is now necessary to clean the butter (remove the milk) in order to separate the butter from the
residual whey. Proper cleaning of the butter will determine how long and how well it will keep.
Water used for cleaning must be fresh, clear and of high quality.
To clean the butter:
- place the strainer under the fresh water (do not « work » the butter)
- once the rinsing water turns clear, cleaning is complete.
Creaming
Creaming will enable you to remove the remaining whey and to homogenise the butter.
Once cleaned, place the butter in a deep receptacle, preferably made of wood, previously moistened
with fresh water, and cream it using a spatula, or even better, with a spoon or wooden half‐paddle,
also pre‐moistened.
Note: It's creaming that makes it possible to salt or flavour the butter. To salt it, use pure, white, dry
salt. Quite apart from the final taste, salt makes the butter keep better.
Brouwland
Korspelsesteenweg 86 • B-3581 Beverlo - Belgium
Tel. +32-(0)11-40.14.08 • Fax. +32-(0)11-34.73.59
sales@brouwland.com • www.brouwland.com
090.145.4 Milk churn manual 1,6L
Manual
2 / 3