If you get whole milk out of the cow, and the cream separates -are you left with whole milk and cream? or nonfat milk and cream?
Butter? Buttermilk?
From what i’ve heard before cheese is just: bacteria + milk + time
In: 8
You are right that cows give you whole milk which can then be passed through a centrifugal separator to separate the milk based on density to get all the different grades. Thickest is different types of cream and the thinnest is low fat or no fat milk. The milk is then homogenized to make the fat and clumps of protein to mix fully without separating. The term skimmed milk is from when they would be able to skim the layer of cream collecting on top of milk when it sits which is not possible with the homogenized milk that is common today.
Butter is even higher fat content then you get with a separator. To make butter you start off with unhomogenized cream. This have small clumps of fat floating in it. By churning it, for example with a kitchen mixer, you get these clumps to join together into one large clump. You can then take this large clump of butter out and are left with buttermilk. The process is very similar to how you make whipped cream although in that case you stop just as the fat joins together leaving pockets of buttermilk and air. If you continue to work the whipped cream it can turn into butter.
Milk is made out of curds and whey, once you separate the milk you cease to have milk.
The curds are used to make cream,cheese, ect
How is it made from almonds? That is the real question.
I’m not an expert but I’ve made butter and cheese. Dairy consists of 3 main ingredients: protein, fat, and sugar. (4 ingredients if you count the water). you make a lot of dairy products by just shifting those amounts around, you can let fat settle out and skim it off to get low fat milk etc. all the whole milk, 2%, heavy cream and stuff is pretty much just physically separating those components and managing their proportions.
Cheese is a separate thing. it doesn’t necessarily need bacteria, but it does need something to make the milk solid. it can be rennet (which is a stomach enzyme) or citric acid or a number of things. I think you can use salt to start cheese. basically all the protein in milk can become solid but it needs something added to make it clump up. bacteria come later and make other changes to flavor and texture and stuff.
Butter doesn’t need anything added, you just beat it up until all the fat clumps up. it’s actually super easy to do. do you know those blender bottles people use to mix up protein powder and stuff? just a cup with a lid and a wire ball thing that shakes around in there. fill one of those like 1/2 way with heavy cream and shake it around for like 10 minutes, when it’s done it suddenly just hardens up into butter. that leaves behind all the water that didn’t make it into the fat glob. I’m pretty sure that water is technically buttermilk, it’s super sweet (because the fat globbed up and left the sugar behind). when you buy buttermilk it’s different though, because that’s a cultured product. it has helpful bacteria growing in it and it tastes kind of like yogurt (same bacteria)
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