Butter Churns: turn cream from your own milk into butter
With a little patience, cream turns into really good butter. The Milky butter churns do the stirring, by hand or with a motor.
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Milky Electric Butter Churn FJ 32, 32 Litre Stainless Steel
Sale price: €4,404.39 Regular price: €4,449.90 (1.02% saved)
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Milky FJ 10 Manual Butter Churn, Hand Crank Buttermaker
Sale price: €514.79 Regular price: €600.90 (14.33% saved)
Milky Butter Mould Wood, Wooden Butter Mould for Home Dairy, 250 g
Regular price: €31.79
Butter Churns: tubs with a working paddle
Butter forms when cream is agitated until the fat globules clump together and part from the buttermilk. A butter churn with a paddle takes that work off your hands and keeps the movement even. At Milky the range runs from the ten-litre model with a hand crank to the electric churn holding 100 litres.
How cream becomes butter
The cream should be ripened and cool, around ten to fourteen degrees. Too warm and the butter smears, too cold and it takes forever. After a few minutes of churning the cream turns: a smooth mass becomes visible butter grain floating in the buttermilk. Then the buttermilk is drained off, the grain washed with cold water and finally worked until no more liquid comes out. That washing is what decides the keeping quality, because buttermilk residues turn butter rancid quickly. Work the block until it is smooth and shows no beads of water on the surface.
Hand operation, electric drive and sizes
The FJ 10 comes as a hand-cranked ten-litre model and as an electric stainless steel version. If you churn larger amounts there is the FJ 32 at 32 litres, the FJ 55 with a tilting mechanism for easy emptying and the FJ 100C for regular operation. The hand crank is ideal if you work occasionally for your own household and want to manage without a power supply. Churn every week and the motor saves you noticeable effort. The wooden butter mould goes with all of them and presses a clean pattern into the finished block.
Frequently asked questions
How long does churning take?
Between ten and thirty minutes, depending on temperature and fat content. You will clearly notice the turn when grain and buttermilk part.
How full may the churn be?
Fill it a third to half full at most. The cream needs air and room to move, otherwise it is only pushed around rather than beaten.
What do I do with the buttermilk?
It is a product in its own right: drink it chilled, bake with it or feed it to the stock. Pouring it away would be a waste.
Butter churns for cream from your own herd
A butter churn is essentially a tub with a paddle: it keeps the cream moving until butter grain and buttermilk part company. After that you drain the buttermilk, wash the grain in cold water and work it until no more liquid runs out. At Milky the series starts with the FJ 10, available with a hand crank for ten litres and as an electric stainless steel version. Larger volumes are handled by the FJ 32 at 32 litres, the FJ 55 with a tilting mechanism for easy emptying and the electric FJ 100C. The hand crank needs no power supply and suits occasional work for your own household, while anyone churning weekly will get on faster with a motor. Fill the tub no more than halfway so the cream has room to move. A wooden butter mould gives the finished block its finish.