How is butter separated from curd?

Butter is separated from curd through a process called churning.

The Churning Process

1. Curd Preparation: The process starts with fresh, thick curd.
2. Churning: The curd is vigorously agitated in a churner, a container designed to separate the butterfat from the buttermilk. This agitation causes the fat globules to break apart and clump together, forming butter.
3. Separation: The butter, now a solid mass, separates from the liquid buttermilk.
4. Washing and Shaping: The butter is then washed with cold water to remove any remaining buttermilk. It is then shaped into the desired form, like a block or pats.

Understanding the Process

• Fat Globules: Curd contains small fat globules suspended in the buttermilk.
• Agitation: Churning causes the fat globules to collide and stick together.
• Coalescence: The fat globules coalesce into larger masses, forming butter.
• Separation: The butter, being denser than buttermilk, settles at the bottom of the churner.

Different Churning Methods

• Traditional: Hand-operated churners were commonly used in the past.
• Modern: Electric or motorized churners are now widely used, making the process faster and more efficient.