Tubs of Butter Fun!
Created By: Joan Jackson,Tiffany Prather and Dr. Frank Flanders
August 2008
Georgia Agricultural Education Curriculum Office 2003
Making Butter from
Raw Milk
• Objective: students will
follow the processing of
butter from raw milk
delivered from the Dairy
farm to the production of
butter
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Activities
• In this exercise
students will learn
about the
processing of
dairy products
through the
following hands-on
activities:
– Pasteurize raw
milk
– Separate cream
from raw milk
– Make butter from
cream
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Dairy Products all originate at
the dairy farm
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Most Dairy Products in the US come from Dairy Cows with
Holsteins being the most prominent breed.
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The Farm
The cows are placed in the holding pen while they are
waiting to be milked.
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The Farm
Cow’s view of the parlor
Worker’s view of the parlor
Next, the cows are placed in the milking parlor. This is
where the actual milking takes place.
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The Farm
Milking unit
The cows are lined up one behind the other at an angle so
that the utters are facing the milking units
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The Farm
Cow’s teat
(1 of 4)
The teats have been sprayed with teat dip in order to clean
them before milking and will be wiped off with a clean
paper towel before the milker is placed on the teats.
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The Farm
After the teats are cleaned the milking unit is then placed
on the cow. The average milking time for a cow is five
minutes.
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The Farm
Automatic
wash systemruns sanitation
wash through
all pipes and
milking units
to sanitize after
each milking.
Pulsatorprovides
suction for the
milking units.
Main control to the milking system.
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The Farm
The milk from the cows will finally end up in the bulk
tank. When the milk truck driver arrives it is his
responsibility to take samples of the milk from the bulk
tank.
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145 degrees
30 minutes
Raw milk- milk that has come straight from a
dairy farm or a cow; milk that has not been sent
to a processing plant
Step 1: If students are going to taste the butter the milk must
be pasteurized only if raw milk is used. Pasteurize the milk
by holding at 145 F for 30 minutes, and cool rapidly to 40-45
F.
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Step 2: Milk should be allowed to sit (at room temperature) over
night to allow the cream to rise to the top. After the cream has
risen to the top, its now time to collect it. As shown in the picture
above, a spoon was used to skim the cream from the top of the
milk.
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Step 2 continued: As part of this exercise, you can either use real
raw cream or you can purchase heavy whipping cream. Both will
work when making butter.
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Step 3: Next, pour the cream into small baby jars. Only fill the
jars half full, so as to allow room for the butter to form. Place the
cap back on the jars after they have been filled.
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Step 4: Now, it is time
to shake, shake, shake
it. Take the baby jars
filled with cream and
begin to shake them.
This step could take
quite a while. Just take
your time and keep
shaking it.
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Final Product- Fully formed ball of butter
Phase 1
Phase 2
Step 5: As you shake the cream, a ball of butter will begin to
form slowly, but continue shaking until a fully formed ball of
butter is present.
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Step 6: After the ball of butter has formed there should be
liquid that is separated from the butter. This liquid is known as
buttermilk. Separate the butter from the buttermilk by
pouring the buttermilk into a cup. You should now only have
butter.
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Step 7: Wash the butter: Pour a small amount of very cold
water into the bowl and work the butter. As the water becomes
discolored, pour it out and pour in more cold water and
continue to work it. Continue this process until the water
remains clear.
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Step 8: Place butter in a container. Add salt: Sprinkle in 1 teaspoon
of salt per pound of butter and mix it in. Then taste it. If it is too
salty for your taste, you can put in more cold water and work it
through the butter as you did before. The salt will gradually migrate
into the water.
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Step 9: Butter will be soft at first, but after flavoring the butter if
wanted, place the butter in the refrigerator to allow it to stiffen.
The pictures above demonstrate the stiffness of the butter.
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You are finished! Now it is time to sit back, relax, and eat some
home-made butter! Hope you ENJOY!
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Now, butter your biscuits!!!
August 2008