"period and amount of water to be added. Addition of more water at the latter stages of the process can significantly decrease the butter content. The completion of the process is detected by moving the ""Pora"" around the surface of the churned liquid where butter separates from rest of the liquid and accumulate into a mould. It takes about 20 minutes. Then, butter is taken out and collected, while churned milk (Nepali:मोही) is collected in ""Dhungro"". Butter churning in Nepal Butter churning is an important part of Nepalese livelihood. Not only a part of day-to-day activity, it is a component"
"mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water."
"Creaming (food) Creaming is used to refer to several different culinary processes. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is"
"milk. In this sense, the word is similar to the term ""creaming"" as it is used in chemistry. Creaming (food) Creaming is used to refer to several different culinary processes. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These"
"Cream Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called ""separators"". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and is known to contain high levels of saturated fat. Cream skimmed from milk may be called ""sweet cream"" to distinguish it from cream"
"offset by the large amounts of water in cream formulations. Beard-softening is due to hair hydration, which also depends on pH. In electric or dry shaving, swelling of the hairs is not desired, and such preparations use high amounts of alcohol (50–80%) to dry the skin and stiffen the hairs. Shaving cream Shaving cream or shaving foam is a frothy cosmetic cream applied to body hair, usually facial hair, to facilitate shaving. The use of cream achieves three effects: lubricates the cutting process; swells keratin; and desensitizes skin. Shaving creams commonly consist of an emulsion of oils, soaps or surfactants,"
"Butter churn A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating device inside the churn. The word “butter” is believed to be derived from the Greek word bou-tyron, the approximate meaning of which is “cow cheese”. However, some believe the word came from the Scythian culture, as the ancient Greeks tended to herd sheep and goats, whose milk is not as good for butter making as that of cows, which"
"cans. Large densities of NO are dissolved in cream at high pressure. When expelled from the can, the nitrous oxide escapes emulsion instantly, creating a temporary foam in the butterfat matrix of the cream. Creaming is the process of beating sugar crystals and solid fat (typically butter) together in a mixer. This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leaven like baking soda. This is often used in cookies. Using a whisk on certain liquids, notably cream or egg"
"cream"", are based on the Code of Federal Regulations, Title 21, Part 131 Cream may have thickening agents and stabilizers added. Thickeners include sodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate, and alginic acid. Other processing may be carried out. For example, cream has a tendency to produce oily globules (called ""feathering"") when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate, although this is expensive. by churning cream to separate the butterfat and buttermilk. This can be done by"
"whose action converted the milk to butter. The barrel churn was one of the agricultural innovations of 18th century Europe. One particularly novel invention of note was the rocking chair butter churn. This device, invented by Alfred Clark, consisted of a barrel attached to a rocking chair. While the rocking chair moved, the barrel moved and churned the milk within into butter. Butter churn A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to"
"Creamery In a dairy, the creamery is the location of cream processing. Cream is separated from whole milk; pasteurization is done to the skimmed milk and cream separately. Whole milk for sale has had some cream returned to the skimmed milk. The creamery is the source of butter from a dairy. Cream is an emulsion of fat-in-water; the process of churning causes a phase inversion to butter which is an emulsion of water-in-fat. Excess liquid as buttermilk is drained off in the process. Modern creameries are automatically controlled industries, but the traditional creamery needed skilled workers. Traditional tools included the"
"Shaving cream Shaving cream or shaving foam is a frothy cosmetic cream applied to body hair, usually facial hair, to facilitate shaving. The use of cream achieves three effects: lubricates the cutting process; swells keratin; and desensitizes skin. Shaving creams commonly consist of an emulsion of oils, soaps or surfactants, and water. Blades with polymeric coating reduce the need for shaving creams. A rudimentary form of shaving cream was documented in Sumer around . This substance combined wood alkali and animal fat and was applied to a beard as a shaving preparation. Until the early 20th century, bars or sticks"
"Clotted cream Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms ""clots"" or ""clouts"". It forms an essential part of a cream tea. Although its origin is uncertain, the cream's production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall and Devon. The current largest commercial producer in the United Kingdom is Rodda's"
"consistency: shoe cream is runny, unlike regular waxy shoe polish; hand/body 'creme' or ""skin cream"" is meant for moisturizing the skin. Regulations in many jurisdictions restrict the use of the word ""cream"" for foods. Words such as ""creme"", ""kreme"", ""creame"", or ""whipped topping"" (e.g., Cool Whip) are often used for products which cannot legally be called cream, though in some jurisdictions even these spellings may be disallowed, for example under the doctrine of ""idem sonans"". Oreo cookies are a type of sandwich cookie in which two biscuits have a soft, sweet filling between them which is called ""crème filling"". In"
"the less likely curdling is. Strained yogurt used in sauces also curdles only with difficulty. Curdling can occur in different cooking processes. Cheesecake is one such process. If water is added to the cream cheese during the combining period, it will curdle. Curdling In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air"
"Whipped cream Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or crème chantilly (). Whipped cream is a culinary colloid produced when heavy cream is subjected to mechanical aeration. Air is incorporated into cream containing at least 35% fat by one of two processes: mechanical agitation with a high-speed blade or whip, or injecting a gas under high pressure, which expands rapidly when released from pressurized containment. During whipping, partially coalesced fat molecules"
"Creaming (chemistry) Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion, under the influence of buoyancy. The particles float upwards or sink, depending on how large they are and how much less dense or more dense they may be than the continuous phase, and also how viscous or how thixotropic the continuous phase might be. For as long as the particles remain separated, the process is called creaming. Where it is important that either the form or the concentration of the emulsion should be stable, it is desirable that the continuous and the dispersed"
"invert emulsion looks much like butter. Commonly invert emulsions look much like a paste or thick cream, and typical examples are mayonnaise, margarine (especially ""low-fat"" grades of margarine), similar creamy foods, pharmaceutical ointments, and cosmetic ""creams"". Emulsion inversion differs from emulsion breaking in that a breaking emulsion tends to separate the two phases into un-emulsified continuous phases. Inversion of an emulsion may or may not be difficult to invert, but generally more difficult than creaming. Creaming (chemistry) Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion, under the influence of buoyancy. The particles float"
"milk, or from cows fed indoors on grain or grain-based pellets, is white. Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Whipped cream is served as a topping on ice cream sundaes, milkshakes, lassi, eggnog, sweet pies, strawberries, blueberries or peaches. Irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee. Cream is also used in Indian curries such as masala dishes. Cream (usually light/single cream or half and half) is often added to"
"facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream is hardly acidic at all. On the Indian subcontinent, the term ""buttermilk"" refers to the liquid left over after extracting butter from churned cream. Today, this is called ""traditional buttermilk"". Traditional buttermilk is still common in many Indian, Nepalese, and Pakistani households, but rarely found in Western countries. In Nepal, buttermilk is called ""mohi"" and is a"
"some cases foods can be described as cream although they do not contain predominantly milk fats; for example in Britain ""ice cream"" does not have to be a dairy product (although it must be labelled ""contains non-milk fat""), and salad cream is the customary name for a condiment that has been produced since the 1920s. Cream Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by"
"hand or by machine. Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide, from whipped-cream chargers may also be used to make whipped cream. Sour cream, common in many countries including the U.S., Canada and Australia, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it. Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as"
"witch who wanted the prince for her daughter kept souring the cream. Eventually, the prince offered the princess clotted cream, which the witch was unable to sour. Clotted cream is also mentioned as one of the staple foods of the hobbits in J.R.R. Tolkien's ""The Lord of the Rings"" books. Clotted cream Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and"
"many desserts, for example as a filling for profiteroles and layer cakes. It is often piped onto a dish using a pastry bag to create decorative shapes. Whipped cream Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or crème chantilly (). Whipped cream is a culinary colloid produced when heavy cream is subjected to mechanical aeration. Air is incorporated into cream containing at least 35% fat by one of two processes: mechanical agitation"
"Buttercream Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. Typically twice as much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder. There are two types of meringue-based buttercream: Italian and Swiss. The meringues must be cooled to room temperature in order not to melt"
"create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Cream is usually whipped with a whisk, an electric or hand mixer, or a food processor. Results are best when the equipment and ingredients are cold. Whipped cream is often flavored with sugar, vanilla, coffee, chocolate, orange, and so on. Many 19th-century recipes recommend adding gum"
"Curdling In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently."
"to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake, though as it cools, it becomes thicker and eventually unspreadable. Ganache is also poured into a mold or terrine while warm and allowed to set or cool. Once it has cooled, it can be removed from the mold and sliced similarly to pâté. Heavy whipping cream"
"been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Doughnuts are most famous for being a trademark favorite of fictional character Homer Simpson from the animated television series ""The Simpsons"". Ice cream, gelato, sorbet and shaved-ice desserts fit into this category. Ice cream is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped"
"However, the ice cream base is much thicker and has various flavourings. The American South it is known as ""custard."" It can be served like eggnog during the Christmas season. Other names include the French terms ""crème à l'anglaise"" (""English-style cream"") and ""crème française"" (""French cream""). Crème anglaise Crème anglaise (French for ""English cream"") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, oil, and hot milk often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts. The cream is made by"
"baked, serving as a form of leavening agent. It then gives it a nice finish to the cake. Creamed food, in cooking, denotes food that is prepared by slow simmering or poaching in milk or cream. Some typical creamed dishes include creamed corn and creamed chipped beef on toast. Some commercial preparations of ""creamed"" food substitute water and a starch (often corn starch) for all or some of the milk or cream. This produces a ""creamy"" texture with no actual cream or milk used. Creaming in milk production is the process by which cream rises to the top of un-homogenized"
"protein denaturation during whipping. If cream of tartar is not used the cake may not reach its maximum achievable volume. Cream of tartar also decolorizes the flavone pigments in flour, which gives a final cake that is a bright white color. The whiteness of the cake is also caused by the way cream of tartar creates very small and uniform air bubbles, which gives the cake the appearance of being whiter after baking. The baking process causes the batter to expand and go from a liquid to a solid foam. The proteins will not start to denature until the temperature"
"disproportionation will occur. This is the result of water draining from the foam and collecting at the bottom. The bubbles at the top of the foam will grow larger as the water leaves and the cell walls or film become too weak and break, forming larger bubbles. Whipping aids improve the foaming properties of albumen, a protein found in egg whites, which means a firmer foam will be established in a shorter amount of time. Cream of tartar is an acidic salt which adjusts the pH of egg whites so the proteins will be more soluble, as well as reducing"