Butter churns are interesting implements used in the traditional process of making butter. They have a rich history dating back centuries and have played a crucial role in households, farms, and communities around the world.
A butter churn is a container or apparatus designed to agitate cream or milk until it separates into butter and buttermilk. It typically consists of a wooden or metal container with a handle or crank attached to a paddle or dasher inside. The churn is operated by hand, with the rhythmic up-and-down or back-and-forth motion creating the necessary agitation to transform cream into butter.
Butter Churns come in various shapes and sizes, reflecting the diverse cultural and regional practices of butter-making. They can range from simple hand-held churns used by individuals or small families to larger, more elaborate churns used in commercial settings.
Using a butter churn allows one to experience the traditional and time-honored method of producing butter. It connects us with our heritage, reminding us of the labor and craftsmanship involved in food preparation before the era of modern conveniences. Additionally, making butter with a Churn Offers a sensory experience, as the rhythmic motion and sound create a unique connection with the process.
The process of separating cream from milk involves a
technique called "centrifugation," which uses centrifugal force to
separate the cream from the milk.
Here are the steps
involved:
The milk is allowed
to stand still in a container for a period of time, typically for several
hours, to allow the cream to rise to the top.
Once the cream has risen to the top, a special device called
a centrifuge is used to separate the cream from the milk. The centrifuge works
by spinning the milk at a very high speed, which causes the cream to separate
from the milk and collect at the top of the centrifuge.
The separated cream is then skimmed off the top of the milk
and collected in a separate container.
The remaining milk can be further processed, pasteurized,
and homogenized, as needed, to produce various dairy products such as skim
milk, low-fat milk, or whole milk.
Overall, the process of separating cream from milk can vary
depending on the specific equipment and techniques used, but the basic principles
remain the same. Read more!!
Do you want to improve your digestion and gut health, make your bones stronger and even lose weight? Then you should add kefir to your daily diet!
Kefir might sound somewhat exotic to you, but we believe you should try to include this drink in your diet—especially if you’re familiar with kombucha or other fermented foods. The taste is quite mild and kefir brings so many health benefits to the table.
What is kefir?
Kefir is a fermented milk drink that originated in North Caucasus. It is very popular in Asia and Eastern Europe. It has a thick, creamy and slightly bubbly fermented texture as well as a mild sour taste. You can drink kefir as is, add your favorite sweetener to it or even use it for cooking pancakes, baking and more!
Here are all the nutrients contained in just one cup of kefir:
Protein: 9 grams
Calcium: 24% of the daily recommended value
Phosphorus: 20% of the daily recommended value
Vitamin B12: 29% of the daily recommended value
Riboflavin (B2): 25% of the daily recommended value
Magnesium: 7% of the daily recommended value
Vitamin D: 12% of the daily recommended value
Yes, all this goodness is in just one cup of this drink! You basically can replace your multi-nutrient supplement with kefir.
It’s a powerful probiotic
We’re somewhat used to yogurt being a probiotic, and it is a good one. Kefir just happens to be even more powerful. Kefir grains contain up to 61 strains of bacteria and yeasts. This makes the drink a very rich and diverse source of probiotics—especially compared to other fermented dairy products that usually contain fewer strains and no yeasts. That’s why kefir is so good for your gut health.
Kefir significantly improves digestive function, reduces bloating and even speeds up your metabolism so that your body can process food faster. That’s why doctors in Eastern Europe and Asia often recommend that patients with gut illnesses add kefir to their diet.
It helps you fight infections
It’s getting better and better, isn’t it? Kefir is a true superfood that can also help protect against harmful bacteria thanks to the Lactobacillus kefiri probiotic it contains. It can help you fight Salmonella, Helicobacter pylori, E. coli and other harmful bacteria. Also, kefir contains a type of carbohydrate called Kefiran that improves your protection against nasty bacteria.
It strengthens bones and prevents osteoporosis
As a great source of calcium and vitamin K2—the latter helps the body process calcium—kefir is an ideal drink to keep your bones healthy. It improves the quality of bone tissue, thus making your bones denser and stronger. As a result, kefir can make you less prone to fractures.
Thanks to this, kefir also can reduce the risk of osteoporosis (a deterioration of bone tissue that increases the risk of fractures). This illness is a very big concern in Western countries—especially for older women. So it’s great news that a single cup of kefir per day can help prevent bone density issues.
It’s suitable for lactose-intolerant people
Thanks to the fermentation process, the lactose sugar that milk contains turns into lactic acid. That’s why people who suffer from lactose intolerance can surprisingly find themselves feeling OK after consuming kefir.
Of course, bear in mind that the fermentation process doesn’t make kefir a completely lactose-free drink. It just significantly reduces the amount of lactose sugar, which is the cause of lactose-intolerance symptoms. If kefir from cow’s milk still makes you experience discomfort, you can try goat or sheep kefir since milk from these animals contains less lactose sugar than milk from cows. And if the issue still bothers you, it’s always possible to make kefir from plant-based milk.
It may ease allergy and asthma symptoms
Both asthma and allergies are caused by an inflammatory process. Research shows that kefir can reduce inflammation in the body. Therefore, it might be helpful for people who struggle with allergies and asthma. However, the research is incomplete and we wouldn’t recommend putting too much faith in kefir in this case.
Nevertheless, this dairy drink can definitely become a useful and healthy addition to your diet.
It can help you lose weight
While being highly nutritious, kefir is low in calories. One cup contains about 104 calories, 11.6 grams of carbs and 2-3 grams of fat (depending on the type of milk used to make it). Despite being a low-calorie drink, kefir is incredibly filling too. So if you feel hungry at night and don’t want to binge-eat, a cup of kefir can save the day.
We’ve mentioned that kefir can help speed up your metabolism. Here is a little tip for you: Try adding one teaspoon each of ginger powder and cinnamon per cup of kefir (depending on your tolerance of these spices). Such a drink can greatly boost your metabolism and help you stay fit.
How to make kefir at home
Now, let’s see how you can make this dairy drink at home. The process is fairly straightforward. Frankly, it is quite difficult to mess it up.
You will need:
1 pint of milk of your choice
½ tsp kefir grains
1 slice of lemon or 1 drop of lemon oil (optional)
A fine-mesh non-metal strainer
A non-metal bowl
Paper towels or coffee filters (or a clip-top jar)
Step 1
Add the milk and kefir grains to a jar. Cover the jar with paper towels or coffee filters and secure them with a rubber band. This will help prevent bugs and dust from getting into your kefir. If you’re using a clip-top jar, you will just need to close the lid without using any paper towels or coffee filters.
Step 2
Put the jar in a warm and dark place. The temperature should be 65-85°F (18-29°C). Leave the mixture to ferment for 18-24 hours. It’s easy to tell when your kefir has already fermented. The mixture will be thicker and smell of fermented food. If there is yellowish liquid that has separated from everything else, that’s OK. It just means that next time you will need to either use more milk or reduce the fermentation time.
Step 3
Place a strainer over a bowl. It’s important to use non-metal items because metal can negatively impact the quality and taste of kefir. If you don’t have a non-metal strainer or its mesh is not fine enough, you can put a thin kitchen towel inside.
Pour your kefir mixture into the strainer while stirring it with a non-metal spoon, gently pushing it through the mesh. When all the liquid appears in the bowl, you will be left with kefir grains in your strainer. Just add them to another pint of milk and you can start the fermentation process all over again.
Step 4
It’s time to consume your homemade kefir! Drink it plain or add lemon slices or lemon oil for some additional freshness. You can play around with mint and sweeteners as well. Adjust the kefir to your taste without any worries.
Homemade kefir will stay fresh in the fridge for 7-10 days. If you somehow manage to store your kefir for longer, there is no need to throw it away. Use it as a base for fluffy pancakes or cake batter!
An alternative method
While kefir doesn’t need as much warmth as, say, yogurt to ferment, it can be tricky to keep it at the required temperature during the winter and summer. Also, not everyone might like the fermentation smell passing through the paper towels or coffee filters you used to cover the jar.
A milk pasteurizer will automatically keep the mixture within the required temperature range while also protecting it from any dust or bugs. You can also use this machine to make yogurt and other fermented dairy products. And of course, it’s irreplaceable for properly pasteurizing fresh milk. As you might know, all fermented dairy foods require you to use pasteurized milk, as any foreign bacteria might spoil the process or be harmful to you. So if you want to make fresh milk safe without killing all the nutrients it contains by boiling it, a milk pasteurizer is a must-have for your kitchen.
You can check out all the milk pasteurizers we offer to find the one that fits your needs. If you need any help with choosing one, we are always ready to assist you. Just drop us a line!
We hope you will enjoy your homemade kefir and it brings you numerous health benefits!
Humanity is used to the idea of consuming animal-derived milk and dairy. We’ve been enjoying it since 8,000-10,000 BC. It’s been a cornerstone of our diets for ages. We value dairy for all the health benefits it brings, from filling us with energy to helping us build strong bones, develop muscles, improve our gut health and more. Milk boosts our immune system and works as an anti-inflammatory remedy and a probiotic.
Milk is still a very important part of the diet of people around the world—especially in poorer countries since it is a valuable source of calories and can help prevent issues in malnourished children. Many of us also just appreciate the taste of dairy products.
With that said, plant-based milk and dairy have become overwhelmingly popular lately. Today, cafes are expected to offer a range of plant-based milks for you to put in your coffee. And the amount of dairy products made of plant-based milk has increased significantly. In many places, it’s possible to find ice cream, fermented dairy, cheeses and other products made of plant-based milk.
In this article, we will try to figure out if plant-based milk can replace animal-derived milk in terms of health benefits.
Animal-derived milk—processing and nutritional value
The value of animal milk is hard to overestimate. It’s clearly beneficial and it’s considered to be important to consume for a good reason. This product is rich in proteins, amino acids, fatty acids and numerous vitamins and micronutrients. We’ve recently conducted extensive research on all the health benefits and nutritional value of animal-derived milk. You can check it out here.
But there is another side of milk. When unpasteurized, it can cause health issues due to the harmful microorganisms it might contain. That’s why it’s mandatory in most countries to pasteurize milk gathered for sale. Small farms must pasteurize their dairy too—even if they’re selling it to just a couple of people. However, many people who gather milk for their own use avoid this step (usually because they believe that pasteurization makes milk less beneficial for their health and worsens its taste).
Here are our thoughts on whether pasteurized milk is better or worse than raw milk:
While that might be true, it largely depends on the method of pasteurization. The best one is Ultra-High Temperature (UHT) pasteurization. It requires heating milk to 135-150°C for just a few seconds. This method allows you to preserve as many nutrients and vitamins as possible and doesn’t change the milk’s taste.
It’s easy to pasteurize milk at home with a pasteurizer. You can also use this machine to make fermented dairy products! Check out our range of pasteurizers if you want to get one for your kitchen. And if you have any issues with choosing the most suitable one, you can always reach out to us.
As we learn more about all the benefits of animal-derived milk, a few questions arise: Why has plant-based milk become so popular? Why do people choose it instead of animal-derived milk? The simple answer is that plant-based milk can also bring many health benefits.
But there are other reasons why people switch to such milk. First of all, they might want to stop consuming animal-derived products altogether and go vegan for their own reasons. Secondly, some might simply like the taste of plant-based milk better.
Another reason would be lactose intolerance. People who are allergic to lactose (sugar that is found in milk) experience many unpleasant symptoms when consuming animal-derived dairy. That’s why they turn to plant-based alternatives. However, there are so many options for lactose-free animal-derived dairy that you don’t necessarily have to give up the taste and texture of traditional dairy.
Lastly, with vegetarian and vegan diets becoming so popular, plant-based milk has become trendy as well. As a result, some people switch to these drinks with the sole goal of following something that is considered to be in vogue.
Benefits of plant-based milk
Plant-based milk can be divided into five types:
Cereal-based
Legume-based
Nut-based
Seed-based
Pseudocereal-based
Obviously, the health benefits of each type of plant-based milk come from the products each milk alternative is made of. For legumes, the benefits are that they’re rich in carbs, proteins, fiber, vitamins and minerals. Chickpeas are full of fibers, monosaccharides, disaccharides and oligosaccharides. Soy contains a lot of carbs, proteins, lipids, fatty acids and amino acids.
Seeds contain animal-like proteins (when heated, enzymatically treated or presented with acids, they behave like those found in animal-derived milk). Pumpkin seeds have a lot of lipids, protein and carbs. Flaxseed is rich in fatty acids. Often, seed-based milk is made of sesame seeds, but it’s not a very advantageous animal milk alternative, as sesame seeds lose quite a lot of health benefits when processed to become plant-based milk. When fermented with lactic acid β-glucosidase, though, sesame milk gains quite a strong antioxidant effect. That’s why it’s best to use this drink for making fermented dairy alternatives.
Cereal milk is quite popular too. Oats are high in fiber, vitamin E, β-glucan and polyunsaturated fatty acids. They also work well as a probiotic. Moreover, they contain flavonoids, carotenoids, phenolic acids and other bioactive phytochemicals. Rice is low in protein but high in nutrients. When fermented, it contains a lot of calcium, iron and magnesium, and works as a probiotic.
Nut milk is perhaps the most popular option. Almonds contain a lot of monounsaturated fatty acids, protein, fiber, manganese, vitamin E, antioxidants and more, which makes this milk alternative the healthiest plant-based milk. It’s also considered to be the best-tasting plant-based milk. Coconut milk can increase high-density lipoprotein, thus contributing to lowering cholesterol levels. It’s also a great alternative to animal-derived milk when it comes to making dairy products or cooking dishes that should contain dairy.
Let’s highlight some important facts about plant-based milk and animal-derived milk (we’re using cow’s milk as an example of animal milk):
Coconut milk
Pros:
Low in calories.
Tastes good.
Cons:
No proteins.
Rich in saturated fats.
Soy milk
Pros:
Rich in protein.
Can be part of a balanced diet.
Cons:
Not everyone is a fan of the taste.
May be an allergen.
Almond milk
Pros:
Can be part of a balanced diet.
Low in calories.
Tastes good.
Cons:
Can be an allergen.
Rice milk
Pros:
Almost the same caloric value as cow’s milk.
Works well for making fermented plant-based dairy.
The main concern is that industrial plant-based milks often contain quite a few undesirable ingredients such as preservatives, thickeners and sweeteners. They might cause issues for your digestive system. Pesticides and other things plants are often presented with might become a health hazard as plant-based milk is made. All that dangerous stuff will appear in your milk alternative. The best approach, in our opinion, is to make plant-based milk at home from ingredients that were checked for any harmful elements.
Also, remember that vegan milk is low in proteins, calcium and vitamin D. So if you decide to replace animal-derived milk with it, make sure to get enough of those micro and macronutrients from other foods or supplements.
The best plant-based milk for coffee
Now, let’s talk about the fun part: the taste. While everyone has their own favorite when it comes to flavor, plant-based milk hits differently when mixed with coffee in terms of both taste and texture. Also, different vegan milks behave differently when heated and introduced to the acidity of coffee.
Soy milk
Its taste is quite neutral, which is a good thing when it comes to adding it to your cup of coffee. It offers similar performance to animal-derived milk when heated. But it might curdle when presented with the acidity or the temperature of the coffee.
Almond milk
Its nutty and bitter taste can be a good addition to coffee. Almond milk adds a nice extra flavor, but due to the lower protein content, it’s quite watery. It can also split when added to coffee.
Coconut milk
This milk alternative is the best one in terms of texture. It’s creamy and dense, so it makes a good base for froth and foam. However, it’s quite sweet. That’s why those who love the acidic and bitter taste of coffee might not like adding coconut milk to their drink. Also, the bubbly foam of coconut milk fades quicker than that of animal-derived milk.
Oat milk
Taste-wise, this is the best partner for coffee thanks to its wheaty notes. It’s also rather thick and creamy, so it makes a good foam and stretches well. Unfortunately, it might curdle when combined with coffee.
Cashew milk
This milk alternative is quite expensive because of the priciness of cashew nuts. However, it is very similar to cow’s milk when it comes to creaminess. The nutty flavor complements the coffee quite deliciously, but it’s rather sweet, so if you love a bitter cup of coffee, cashew milk is not for you. The foam it creates is very bubbly and fades quickly while also having a “bubble bath” texture that many might find unpleasant.
Rice milk
It has a neutral taste that is good for not spoiling your favorite coffee. But rice milk is also quite watery, so if you’re craving an Americano with milk, add this alternative to espresso. This plant-based milk also performs poorly if you want to make some foam with it.
Final thoughts
Everyone should decide for themselves whether they want to stick to animal-derived milk or switch to vegan alternatives. It all comes down to your preferences in terms of diet and flavor. Plant-based milk can offer quite a lot of health benefits, but it all depends on the way a producer processes all those legumes, nuts, seeds or cereal.
As adamant lovers of homemade products, we want to encourage you to make your own plant-based milk at home—especially since it’s rather easy to make!
The debate between those who love whole milk and those who prefer the skimmed option is never-ending. Both sides bring good arguments to the table. And you know what? Both sides are right because you have to choose what you like and what works for you.
Going through the internet, you will find numerous articles that discuss how bad skimmed milk is for you. But is it really? It’s not as fatty as whole milk, and that’s about it. So we’re going to balance out all the critical articles about low-fat dairy by sharing the benefits of it with you. And it’s fair to say that skimmed milk has quite a few advantages.
What is skimmed milk?
Before we talk about health benefits, let’s figure out what this product is. The most popular question would be “Is skimmed milk fat-free?” Well, it is almost fat-free, as it contains less than 0.5% fat. It’s virtually impossible to completely get rid of fat in dairy, so some bits of it still remain in skimmed milk.
Let’s compare the fat content:
Whole milk contains 3.5% fat.
Low-fat milk contains 1-2% fat.
Skimmed milk contains 0-0.5% fat (it’s mostly around 0.1%).
Depending on where you live, such dairy will be called skimmed, skim, low-fat, fat-free or nonfat milk.
How is skimmed milk made?
Quite obviously by removing fat from whole milk. But how does one get rid of fat? The traditional method is to let milk sit in the fridge and wait until the cream rises to the top and creates a solid layer. Then, as you gather the cream, you will be left with milk with a lower percentage of fat. You will probably need to repeat this process a couple of times to achieve truly skimmed milk, but in essence, that’s how you make low-fat milk.
Of course, modern factories utilize special machinery for this purpose. The device they use is called a separator, and it does just what its name suggests: It separates fat from milk. This machine resembles a large centrifuge that spins at a high speed, forcing cream to gather in the middle and pushing the heavier skimmed milk to the sides. Then, the liquid passes through the holes in the bowl of the separator and gathers in one compartment.
As you can see, the process is quite simple and there are no chemicals involved. That’s why the answer to the question “Is skimmed milk bad for you?” is “No.” It doesn’t become harmful merely because you remove fat from it, even when you use a separator machine for it.
However, some countries require manufacturers to add vitamins to skimmed milk—usually vitamins A and D. Such regulations exist because vitamins dissolve in fat, and as the latter is removed, dairy products lose a fair amount of valuable microelements. Also, manufacturers often add some dried milk to thicken watery skimmed milk. But that’s not something that could harm you.
Skimmed milk vs. whole milk
The debate between fans and haters of skimmed milk is not limited to the health subject. Milk is often used as one of the ingredients in recipes. From this perspective, its taste and consistency matter a lot.
We will be candid here: Whole milk is better than skimmed in most cases if you’re using it for cooking. Low-fat milk will make you a decent latte and it is also quite OK if you pour it into your morning cereal. But to be fair, it sucks when it comes to baking or cooking dishes that require you to heat milk with other ingredients. The lack of fat will make the dairy’s protein stick together and create a clumpy consistency for the dish. This is not the most pleasant consistency to consume. And the lack of fat will make baked goods less shiny and rich-tasting.
Oh, and talking about the taste: Skimmed milk is usually rather watery and tasteless. So if you love that, well, milky taste of whole dairy, the low-fat option won’t be your favorite. However, some people don’t like how whole milk tastes and prefer the taste of skimmed milk. Therefore, it all comes down to personal preference.
5 health benefits of skimmed milk
We will remind you once more that low-fat milk usually doesn’t contain any harmful chemicals and the process of removing the fat involves nothing more than gravity. Therefore, this product is at worst not as beneficial as whole milk since some amount of vitamins are removed with the fat. But it is not harmful. Is skimmed milk good for you, though? Let’s see.
1. For some people, fat is bad
We used to think that fat was bad for everyone until new studies arrived showing that it might not be as bad as we all supposed. Fat is crucial for our body, as it allows us to dissolve and absorb vitamins properly. Also, we receive quite a lot of energy from fat. In fact, some people are able to transform this macronutrient into pure energy much better than carbs, which were seen as a major source of power for the human body. So now we learn to stop being afraid of fat.
However, everything is only good for us in moderation and we are supposed to intake from 44 to 77 grams of fat every day. 200 ml of whole milk contains 7.4 grams of this macronutrient, so that’s quite a lot of fat. If you consumed a lot of fatty products during the day and now you want to treat yourself with a glass of milk, the skimmed option would be a better choice.
Also, people with cardiovascular diseases should consume less fat, as it increases the level of cholesterol—the main cause of heart issues. So for them, skimmed milk would be the only option if they want to consume dairy, as whole milk might actually be quite dangerous for them.
2. Skimmed milk contains more protein
200 ml of whole milk contains 7 grams of this macronutrient, while the same amount of the skimmed option contains 7.3 grams of protein. Sure, 0.3 grams doesn’t look like that much of a difference to us. However, our bodies feel the difference. Studies suggest that the higher level of protein in skimmed milk helps to build muscles much faster than the whole version. Also, low-fat milk contains 18 amino acids, including nine essential ones. These acids are basically building blocks that help us create and maintain lean muscles.
3. There is more calcium
There is 240 mg of calcium in 200 ml of whole milk, compared to 260 mg in skimmed. Calcium is essential for healthy blood flow, bones and teeth. Also, it helps muscles to function properly. To equal a glass of skimmed milk in terms of calcium, you would need to eat 11 servings of spinach, four servings of broccoli or 63 Brussels sprouts. If you ask us, we would prefer to have a glass of low-fat milk.
4. Fewer calories
200 ml of skimmed milk contains only 71 kcal, while the same amount of whole milk contains 130 kcal. That’s twice as many! If you’re trying to get your calorie intake under control, you should favor low-fat milk over whole. However, considering all the benefits we have already listed, we don’t think it will be a difficult decision for you.
5. More phosphorus, potassium and vitamins
200 ml of skimmed milk contains 200 mg of phosphorus and 337 mg of potassium, which is more compared to 198 mg of phosphorus and 323 mg of potassium in the same amount of whole milk. Potassium helps our muscles move properly and keeps our nervous system healthy. And phosphorus helps to build stronger bones and teeth while playing a part in transforming food into energy. Also, skimmed milk often contains more vitamins such as A and D, as manufacturers add them to the product. Therefore, low-fat milk might be even more beneficial in terms of minerals and vitamins than whole milk.
Bottom line
As you can see, there is nothing bad about skimmed milk. It won’t harm your health. In fact, for some people, it will be even more beneficial than whole milk. So it’s up to you to choose which option you prefer. Now that you know all the details about skimmed milk, its advantages and taste features, you can make your own educated decision.
