Everything starts from the cow …
To produce a pound of butter takes about 25 liters of milk. The freshly milked milk is placed in a centrifuge in which fat and water are separated from each other and are cream product and skim milk. Subsequently, the cream is cooled.
Once the butter was made entirely by hand, they were handmade in oak wood with force until it was ready. Fortunately, these days the machines now avoid this hard work. In the so-called “Schlögelkübel” the cream is beaten and the fat is combined into a uniform mass. Buttermilk separates from the fat. It produces a smooth, aromatic butter. The mass is cooled and after about 12 hours formed and packed.
The composition of the butter
The composition of milk fatty acids are so light that even butter can be easily digested by those who have a weak stomach. Butter also contains a large amount of fat-soluble vitamins A, which are good for the skin, the eyes and the nervous system. In addition, a good amount of vitamin E is found in animal fat. The remaining ingredients are egg whites, milk sugar, lecithin and minerals.