Guest guest Posted January 14, 2010 Report Share Posted January 14, 2010 I found this on google:http://books.google.com/books?id=oCVPjK0mSfkC & pg=PT126 & lpg=PT126 & dq=how+to+%22make+butter+oil%22 & source=bl & ots=fTZ08z9c8T & sig=GIPU4-Q7XtXiGWJYRI8IKlrXTXk & hl=en & ei=tdpPS6boO82PtgfS26EB & sa=X & oi=book_result & ct=result & resnum=5 & ved=0CBAQ6AEwBA#v=onepage & q=how%20to%20%22make%20butter%20oil%22 & f=falseI have also found butter oil also referred to as ghee by Rami Nagel on mothering.com. I have always thought ghee was the same thing as clarified butter. Here is what he wrote:"Make your own butter oil!!!!!!! (ghee) "To make butter oil, heat the butter is a sauce pan, at a very low temperature to make sure the butter does not burn. After a couple of minutes, the butter will start to separate, and you will see these white clumps that look like cottage cheese. Remove the clumps by carefully skimming them off the top and then by using a strainer. Refrigerate the butter oil, and eat lots of it as I suspect some of the vitamins have been lost from the long storage. Eat lots of it."Kind regards,Subject: Butter OilTo: RawDairy Date: Thursday, January 14, 2010, 8:17 PM I have a certified organic raw milk dairy and was reading about butter oil. Does anyone know how to make it? I make raw milk butter every week. Can I turn this into butter oil somehow? Thanks, Kent Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2010 Report Share Posted January 14, 2010 butter oil is not the same as ghee (clarified butter). ghee is made by heating the butter and butter oil is a centrifuge process. this company makes and sells high-vitamin butter oil http://www.greenpasture.org/retail/?t=products > > > Subject: Butter Oil > To: RawDairy > Date: Thursday, January 14, 2010, 8:17 PM > > > > > > > > Â > > > > > > > > > > I have a certified organic raw milk dairy and was reading about butter oil. Does anyone know how to make it? I make raw milk butter every week. Can I turn this into butter oil somehow? > > Thanks, > > Kent > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2010 Report Share Posted January 14, 2010 Anhydrous Milkfat ("butter oil") Anhydrous milk fat, butter oil, can be manufactured from either butter or from cream. For the manufacture from butter, non-salted butter from sweet cream is normally used, and the process works better if the butter is at least a few weeks old. Melted butter is passed through a centrifuge, to concentrate the fat to 99.5% of greater. This oil is heated again to 90-95oC and vacuum cooled before packaging. The processes for the production of anhydrous fat, using cream as the raw material, are based on the emulsion splitting principle. In brief, the processes consist of the cream first being concentrated to 75% fat or greater, in two stages. In both of these stages, the fat is concentrated in a hermetic solids-ejecting separator. The fat globules are then broken down mechanically, so that phase inversion occurs and the fat is liberated. This forms a continuous fat phase containing dispersed water droplets, which can be separated from the fat phase by centrifugation. This is similar to the concentration method for buttermaking, with the addition of the mechanical rupture of the emulsion and additional separator for removal of the residual water phase. One of the key machines in the system is the mechanical device for phase inversion. This can be in the form of a centrifugal separator equipped with a serrated disc. The disc breaks down the emulsion, so that the liquid leaving the machine is a continuous oil phase, with dispersed water droplets and buttermilk. Larger equipment could be equipped with a motor-driven serrated disc or with a homogenizer. After phase inversion, the fat is concentrated to 99.5% or greater in a hermetic separator. Fractionation of anhydrous milk fat Milk fat is a complicated mixture of triglycerides that contain numerous fatty acids of varying carbon chain lengths and degrees of saturation. The proportions of the various fatty acids present will also vary depending on the conditions surrounding the production of milk. One method of milkfat fraction is by thermal treatment. The mixture can be separated into fractions on the basis of their melting point. The technique consists of melting the entire quantity of fat and then cooling it down to a predetermined temperature. The triglycerides with the higher melting point will then crystallize and settle out. In the modern thermal fractionation method, sedimentation by gravity is replaced by centrifugal separation. Since a modern separator generates a force that is thousands of times greater than the force of gravity and since the sedimentation distances are very short, the process is incomparably faster. The crystallizing stage can also be accelerated, since the crystals need not be large if centrifugal separation is employed.Fractionation of milkfat can also be accomplished by supercritical fluid extraction techniques. Subject: Re: Butter OilTo: RawDairy Date: Friday, January 15, 2010, 5:49 AM butter oil is not the same as ghee (clarified butter). ghee is made by heating the butter and butter oil is a centrifuge process. this company makes and sells high-vitamin butter oil http://www.greenpas ture.org/ retail/?t= products > > From: kentjisha <kentjisha@. ..> > Subject: Butter Oil > To: RawDairy@yahoogroup s.com > Date: Thursday, January 14, 2010, 8:17 PM > > > > > > > > Â > > > > > > > > > > I have a certified organic raw milk dairy and was reading about butter oil. Does anyone know how to make it? I make raw milk butter every week. Can I turn this into butter oil somehow? > > Thanks, > > Kent > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2010 Report Share Posted January 15, 2010 Just like the link I provided from Google, the process you describe below sounds like even the centrifuge process involves heating butter, as in making clarified butter. Perhaps the centrifugal force makes a bit more refined product than simply clarifying the butter over low heat. I wonder if heating it to such high temps (90-95oC - near boiling) ruins the vitamins more than if you simply clarify the butter at a lower heat. > > > > > > From: kentjisha <kentjisha@ ..> > > > Subject: Butter Oil > > > To: RawDairy@yahoogroup s.com > > > Date: Thursday, January 14, 2010, 8:17 PM > > > > > > > > > > > > > > > > > > > > > > > >  > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > I have a certified organic raw milk dairy and was reading about butter oil. Does anyone know how to make it? I make raw milk butter every week. Can I turn this into butter oil somehow? > > > > > > Thanks, > > > > > > Kent > > > > Quote Link to comment Share on other sites More sharing options...
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