To get butter out of curd, you add cold water to the curd and whisk it until the fat separates and floats to the top, then collect and beat this fat until it forms butter.
This traditional method leverages the differing densities of fat and liquid to facilitate their separation, allowing for the extraction of butter from fermented milk products like curd.
The Process of Extracting Butter from Curd
Extracting butter from curd is a simple, mechanical process that relies on agitation and temperature to separate butterfat from buttermilk. The key steps are outlined below:
- Preparation: Ensure your curd is at a cool temperature. The reference specifically mentions "cold water," suggesting a cooler environment aids in fat separation.
- Whisking with Cold Water:
- Action: Begin by adding cold water to the curd.
- Agitation: Thoroughly whisk the mixture. This vigorous agitation causes the fat globules in the curd to coalesce and separate from the liquid.
- Fat Separation:
- Observation: As you whisk, the fat will float out on top. This separated fat will appear as a yellowish, thicker layer.
- Result: Below this layer of separated fat, you will find the buttermilk, which is the liquid remaining after the butterfat has been removed.
- Collecting and Beating the Fat:
- Collection: Carefully take that fat which has risen to the surface. You can use a slotted spoon or strain it to separate it from the buttermilk.
- Churning into Butter: Beat it for 4–5 minutes until it undergoes a transformation. The goal is for it to have "no particles" and achieve the smooth, consistent texture of butter. This beating process further consolidates the fat and expels any remaining liquid, forming a solid mass of butter.
This straightforward technique is an effective way to obtain fresh butter from curd, leaving behind the nutritious buttermilk.
