A Churning is the process of stirring and agitating cream in the process of making butter. Churning causes the fat globules in cream to clump together and separate from the liquid.
Other /More definition:
A Churning is the process of stirring and agitating cream in the process of making butter. Churning causes the fat globules in cream to clump together and separate from the liquid.
Related Articles | |
Buttermilk | ■■■■■ |
Indian: MoruButtermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left . . . Read More | |
Buttermilk at top500.de | ■■■■■ |
Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (ie., the churning . . . Read More | |
White butter | ■■■■ |
White butter refers to one of Mongolia's dairy products. There are two (2) ways to make White butter, . . . Read More | |
Diltar | ■■■ |
Diltar refers to the yoghurt drink from Hunza Valley. Hunza people pople call it buttermilk, lassi or . . . Read More | |
Fondue | ■■■ |
Fondue refers to a style of food preparation in which diners Dip small pieces of food, like fruits, . . . Read More | |
Liquid butter | ■■■ |
Liquid butter refers to one of Mongolia's dairy products. Liquid butter can be made from the milk of . . . Read More | |
Milk tofu | ■■■ |
Milk tofu refers to one of Mongolia's dairy products. This food item can be made from either raw or cooked . . . Read More | |
Baffle | ■■■ |
A Baffle is a flat board or plate, deflector, guide, or similar device constructed or placed in flowing . . . Read More | |
Sulfur dioxide | ■■■ |
Sulfur dioxide (SO2) is a heavy, smelly gas which can be condensed into a clear liquidused to make sulfuric . . . Read More | |
Liaison | ■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More |