How BUTTER is Made In Factories | From Cows Milk To Butter (Amazing Process) 

That's the point where I stopped watching this video 😂

wow I made it just passed the 1 minute mark ... ox butter and goat butter existed in the stone age .... and butter is made from raw milk not just cream ... creamed butter is made from cream alone ... and it was found simply by it being transported on the back of a cart on rough roads or track ways ... even lard ... is a butter substitute ... and has flavour while butter is mild in comparison

That's not all - The show the packaging of "RAMA Classic" Tubs. Rama is a German Margarine. And it might be forgiven, but dairy-centrifuges (separators) typically run at 3000rpm, not 1500

@@rocketcitymoto2883 Same here. Why don't they do a fact-check before posting online?

​@@JanDreier-HH I saw the "becel" on the label and was thinking "that's margarine, not butter...". They sell becel margarine here sometimes as sticks as well, and I accidentally bought one thinking it was butter due to the form and I ended up just throwing it out once I opened it and realized it was margarine.

RAMA is a product name. In my country RAMA is sold as butter

contains 10% milk. So I guess one could technically say "butter"...

@@desertstar223 I am very sorry for you

You're a margarine

Rama is a company name, not a product name. They produce various products. It's common for lightminded people to identify certain products by the company name.

Due to cost reduction, labor intensive methods, lot of the traditional processes are skipped during manufacturing. The cost of the product maybe less, but it won’t be the same as the one made traditionally. I believe you when you say handmade butter tastes better.

That is true...they do mess with everything!

Yeah they put almost 50% of soybean oil in butter now. Causes heart disease and covers all the organs in the body.

Tillamook is my favorite also!

Hot biscuits straight out of the oven are even better, and can be made with the buttermilk coming from the buttermaking process! For non-Americans, "biscuits" are not sweet or cookies, they are lightly kneaded bread products that are usually made with wheat flour, a shortening or lard of some kind, salt and baking powder for rising, and some kind of milk - either regular "sweet" milk, or buttermilk, and are mixed all together in stages, until combined, then gently kneaded briefly, flattened out into a fairly thick, non-sticky dough, cut into small 2" or 3" rounds with any round cutter, or even in squares with a long knife. Placed on a baking sheet, either on parchment paper, or a well greased surface, baked at 450°F, for 10 to 12 minutes. They rise quickly, looking a little bit like scones, then when light golden brown, removed from the oven, split in two, but kept warm by keeping them together in a large covered dish, perhaps by using a large clean towel to wrap them with, if the dish doesn't have a lid of its own, and served with 🧈 butter, any fruit jam, jelly, fruit butter like apple butter, peach butter, etc. Many, many recipes for them with varying amounts of each ingredient can be found online. Those with Southern American roots give usually the best results, but beware any recipe that requires a lot of kneading, no matter what. These are a tender baked product, and never should require rough handling or minutes worth of kneading. The least amount of handling will reveal the best results. 👌 I've been baking biscuits from scratch since I was 9 years old (I'm almost 67 now!) and was raised in the South, very near the beginnings of this country, with Jamestown, Williamsburg, Yorktown, Hampton, Newport News, the Chesapeake Bay, the James River, etc., right in my back yard! Some a little more than others!

I can not speak to the process details but every RPM listed is off by more than 10x. Get a fact checker or at least someone who can do math.

*Big Butter has entered the chat * 😛

@@steeldesignerpro261I’m willing to bet this video is AI generated. The churn in this video is a “batch” style churn. Obviously nowhere near 1000rpm. More modern “continuous” churns have components that will operate at higher rpm in the pre-churn phase.

Like the cows only get green grass in the winter and not the summer.

Am seeing there is some of your family members who goes to a traditional healer and using evil spirits to block all your luck

Same in Czech Republic. Rama is not butter. Hydrogenated Rama cant be considered as "natural". Trans amino acids are evil.

same in Poland

You must be great at parties. You're insufferable.

But real butter. Not margarine like Rama.

Another reason people are obese and miserable. We eat counterfeit food.

Or your taste buds have declined with age, like everyone else.

@@danielbond9755nope, the milk that I used to buy in bottles would separate the cream. That was before they started homogenizing the milk. Only to increase the shelf life. But I read that the homogenization process breaks down the fat molecules and somehow they scar the inside of your blood vessels, thus causing the formation of plaque.

@@danielbond9755 If you eat predominantly fresh foods(have your own garden), get meat directly from the growers(before processors get their filthy hands on it), bake your own bread and raise chickens etc for fresh eggs your tastebuds NEVER decline as you do not need to add much seasoning etc(these destroy your natural tastebuds and become addictive necessitating more and more to be used) to make your food taste good. It is the bombardment of our tastebuds with chemicals etc processors use that destroy them NOT wholesome and natural foods. If you ever get hold of anything that has been home-made(by someone using traditional methods) you will immediately taste the difference and be amazed how bad processed foods actually taste(but we have become accustomed to it due to addictive chemicals). The only foods I buy from supermarkets etc are ones I cannot source direct from the producer or grow/raise myself even if some things I source from traditional makers is more expensive it is worth the extra I pay to get good, natural quality foods rather than the muck processors call food. Most take-away outlets also use substandard ingredients chemically enhanced and addictive meaning most eat more than needed as the goodness has been processed out of the food they sell.

​@@1whitecottagelife770homogenezised milk can't be used to make butter.

Do you eat your food wearing gloves? Cut the crap of hygiene.

Kelvin.

Nano minutes😂

I was literally about to comment ‘I have some problems with the RPM’s they’re stating 😂

Here in Canada, whole milk costs about a buck more than 2% or skim. That has always p*ssed me off, all the dairy has to do is pasteurize and homogonize it and send it back the door it came in, it should be the LEAST costly milk

I can only speak for production facilities in west. But an overwhelming percentage of butter processing facilities have two main production outputs. Butter and powdered milk. Whole milk, 2% milk, and nonfat milk are typically bottled in standalone facilities.

Kinda like blubber for tribes in the far north.

Butter is a wonder food for emergencies, the human body can convert more energy from butter than from any other fat. You watch any doc on mountain climbing, you'll see the climbers snacking on sticks of butter or having it at brew-ups.Bonus is you don't have to waste energy chewing it

it's really good. I love it

The Hunter Valley in NSW, Australia has grass year round most years even when many parts of the country are in drought conditions. I travel through it regularly visiting family(I live in the Central West, country region) who live in the city and nearly 30 years have never seen anything but green grass year round. Am sure other countries have such regions as well. It is usually countries where there is extreme cold or heat in winter/summer that use substitutes at different times.

Probably somewhere in Africa bevause they have the rain during our winter.. (on the el dorado paper it says senegal)

It's the robot voice that has a glitch. I hate robot voices. Spoils the vid for me

Sounds like churner to me. Maybe listen again.

​@jenbell9823 - He's not talking about the audio voice. He is talking about the incorrect captioning that keeps showing the words "the turner" when the audio voice says, "the churner." The error is in the captioning, as it usually is. In many other programs, I have seen some wildly inaccurate translations between the spoken words and the C.C. video captioning translations. Some bordering on anything from the hysterical to the pornographic!

@@jenbell9823 Of course it sounds like “churner” because it is. I very clearly referred to the text caption not the spoken audio. Maybe read again.

@@sharidavenport5283 Thank you and agreed. Cheers.

No. It doesn’t. Milk is basically nutrition for its calf, which we take for our needs. Also milk is basically blood as it’s made of white blood cells (or pus)..

⁠​⁠@@arbjfulmill composition: Water: 87.7% Sugar(lactose): 4.9% Fat: 3.4% Protein: 3.3% Ash (Minerals): ~0.7% These are regulated standards. Milk is not “basically blood” or pus. Where do people come up with this stuff?

​​​@@arbjful Uhhhhh...Go back to school. Milk is NOT the white blood cells from blood. White blood cells are NOT pus.

We still made of seed

So what? Butter and margarine are packaged the same

Butter came out of Europe, Scandivanian countries. Besides, why do people like you always want to moan and make it cultural, this is just the simple process in how butter is made in factories. Just enjoy the video for what it is, educational, for mass production. There are people in the West who make their own butter with their own hands, a manual process, should they show that part of Western culture now too?!

The butter police has arrived. Why do you have to make a political statement out of butter? What next?

@@bennyceca I did not bring any cultural thing into it. I just mentioned that a holistic picture would have been nice. And fyi, butter did not come out of Scandinavia, it was first discovered in Africa about 6000BC and then mentioned again by Sumerian texts. It is exactly this ignorance that I am pointing out to! Thanks for proving my point. Peace out! 😇

Butter and margarine are 2 seperate things, also in the UK.

Make mine too…with cream….

Takes longer than 10 mins to get the milk from the cow

@@CodyT362 He means you can buy heavy cream and make butter out of that.

@@caesarsalad1170 it's not cheaper and easier then is it?