Churn
1. The process used to turn milk or cream into butter - the milk is agitated or churned at a high speed by beaters to break down the fat in the milk. The fat globules clump together to form butter granules.
Churn
Related Category: Food and Cooking
see butter.
More on Churn
Butter - dairy product obtained by churning the fat from milk until it solidifies.
churn
The process of agitating cream until it separates into solids and liquids. The solid fat result is butter.
chutney ...
Churn - To agitate cream to the point of separating the fat from the liquid.
Civet - A French term for a well seasoned stew of game, usually hare, or rabbit.
Churning is the process of shaking up whole milk (or cream) to make butter, and various forms of butter churn have been used for the purpose.
No-churn piña colada ice cream
By Nigella Lawson
No-fuss fruit tart
By Nigella Lawson ...
Churning
Physical process (batch or continuous) by which liquid cream is ÒworkedÓ to coalesce the butterfat globules, with the concurrent expulsion of buttermilk.
Cis configuration ...
After churning, the butter was removed and washed in cold water to remove the excess milk before being salted for preservative purposes.
Churn keema in the mixer to a fine paste
Mix together all ingredients given under koftas.
Mix well and form into 12 long sausage shaped koftas
Mix all the masalas with curd and beat well
Heat oil/ghee Add hing ...
butter - Churning cream into a semi-solid form produces Butter. By U.S. standard definition, it is 80 percent milk fat, with the remaining 20 percent consisting of water and milk solids.
churned with cocoa butter to a smooth liquid; this process, essential
to high-quality melting chocolate, is called conching.
conchiglia (It.) Shellfish; pasta in the shape of a conch shell.
concombre (Fr.) Cucumber.
Buttermilk Historically, buttermilk was the liquid that remained after butter had been churned, which was then exposed to airborne bacteria and allowed to ferment, acquiring the slightly sour, acidic flavor that it's prized for.
Today there are basically two types of Makers available: Ice Cream Makers with manually operated churns and makers with motorized churns.
More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter. Since recipes often call for just small amounts of buttermilk, many cooks use reconstituted powdered buttermilk.
Butter - Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state.
Cultured butter is butter churned from cultured cream (cream fraiche). Most butter produced in the U.S. before 1920 was cultured butter, but in the 20's, the U.S.
Butter is produced by churning fresh dairy cream into a semi-solid block. It is sold in a stick form or by the pound. Butter used for cooking may be salted or unsalted.
"Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! ...
- Make up mixtures for churn-frozen ice creams the day before you freeze, to increase yield and produce a smoother texture.
- As a rule, fill the churn/machine no more than two-thirds full to permit room for expansion.
Butter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways as vegetable oils or lard.
Butter-Cultured - Cultured butter is butter churned from cultured cream (cream fraiche). Most butter produced in the U.S. before 1920 was cultured butter, but in the 20's, the U.S.
A fatty substance produced by agitating or churning cream; it contains at least 80% milkfat, not more than 16% water and 2-4% milk solids; it melts into a liquid at approximately 98 degrees F and reaches the smoke point at 260 degrees F; ...
It was originally the slightly sour liquid left over when cream was churned into butter, hence the name buttermilk. These days, buttermilk is made by adding safe bacterial cultures to low-fat milk during manufacturing.
This product is made by churning cream until is reaches a semi-solid state. By U.S. law, butter must be at least 80% butter-fat. The USDA grades butter quality based on flavor, body, texture, color and salt. The grades are AA, A, B, C. Butterbean ...
Now, now, don't be hard on yourself. There are people who churn out pie crusts like there's no tomorrow and there are others who are working for world peace. Both groups are important. Really.
Buttermilk is the liquid that is left over when milk is churned to butter. It has a sour taste and is often used in scones and soda breads. It can also be used to replace milk for a healthier milkshake.
buttermilk: Liquid remaining from the churning of butter
C
ca marche: A term used at service time, to let the chefs' know that an order is to follow ...
Buttermilk is nothing more than the liquid leftovers of the butter churning process. To say that it is just a byproduct of butter, however, is a gross underestimate of its culinary capabilities.
Whether deep fried, oven fried, or beer battered, these onion ring recipes will churn out tasty, juicy results every time. Just don't expect any leftovers from these onion rings.
Bacon, Onion, and Rye Bread Stuffing ...
The Bay Area’s Scharffen Berger may have been bought by Hershey, but they’re still churning out high-quality chocolate beloved by bakers nationwide. Snag one of their baker’s gift baskets, crammed with baking cocoa and bars.
A natural fat obtained by churning heavy cream to consolidate and remove some of the butterfat.
Calorie ...
Whether you're baking with your kids on a rainy afternoon, or churning out batches in the morning as surprise lunchtime snacks, ...
French for "sherbet." Sorbets are made from water, sugar, and fruit juice or puree, then churned when freezing. They are different from sherbets in that they don't contain milk.
Soymilk ...
Buttermilk: A dairy beverage with a slightly sour flavor similar to that of yogurt. Traditionally, the liquid by-product of butter churning, now usually made by culturing skim milk.
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C ...
A cultured dairy product produced by adding special bacteria to low-fat milk to make it thick and tangy. Originally buttermilk was the liquid left after butter was churned, it did once contain small flecks of butter.
Cake ...
Bucket Model: This classic machine uses salt and ice to cool the ice cream container. They can be electric or manual operating, requiring you to crank the motor for churning the ice cream.
Overrun: is expressed as a percentage over the amount of base ingredients used to make the ice cream and is a measure of air incorporated in to ice cream during the churning process.
medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Strain the mixture through a fine mesh sieve. Pour the filling into the ice cream machine and follow the manufacturer?s instructions for churning ...
Mascarpone is an essential ingredient of Tiramisú and can be churned into a rich velvety ice cream.
 See also: Cooking, Cream, Milk, Butter, Water
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