Traditional Wooden Butter Churn with Wide Spout No1

Cheese Making Equipment Butter Machines- Butter Churns Traditional WoodenButter Churns Traditional Wooden ButterChurn with Wide Spout No1

Traditional Wooden Butter Churn with Wide Spout No2

Product Code

AP0001

Manufacturer Code

AP0001

Price:

93.10 €

VAT:

22.40 €

Total:

115.50 €

Traditional Wooden Butter Churn - Butter Churner Pot Mpotinelo with a Wide Mouth No1 AP0001

Made in Greece

The Traditional Wooden Butter Churn - Butter Churner Pot Botinelo No1 is a traditional wooden utensil in which they poured the milk or the top of the milk (sweet cream) and they agitated it until butter or buttermilk was produced. Traditional Wooden Butter Churn - Butter Churner Pot Botinelo No1 had a different name depending on the area so, It can also be known as Churning Tub, Plunger Churn, Plumping Churn or Plump-Kirn. However, whatever you call it, we have it!

It consists of a big cylindrical container (which has a wide opening and a narrow base or a narrow opening and a wide base) and a long churning stick which has a round surface with big holes on the one end. In this special container we pour the milk which we agitate with the long churning stick until the milk is separated in butter and buttermilk.

Φρέσκο Βούτυρο

Ideal for home use.
Produces Fresh Butter.
Separates Buttermilk.
Made of Dark Pine Wood.
Suitable for Contact with Food.

Dimensions:

Dimensions of the Pot:

Outer Diameter of the Mouth: 31 cm
Inner Diameter of the Mouth: 27 cm
Diameter of the Base: 21.5 cm
Height of the Vessel: 91 cm
Height of the Vessel with Handle: 101 cm
Thickness of the Wood: 2 cm
Weight: 9.5 kg

Dimensions of the Churning Stick:

Height of the Churning Stick: 111 cm
Diameter of the Base of the Churning Stick: 15.5 cm
Weight: 0.500 kg
Total Weight: 10 kg

Butter Making Process

We collect the milk from the animals, we drain it with a dense sieve and we put in a clean container.
We leave the milk for 2-3 days to go sour.

We put the milk inside the Traditional Wooden Butter Churn - Butter Churner Pot Mpotinelo. The milk or the milk cream should not occupy more than 1/3 of the container, so that there will be available space to shake it well.
We begin with the special long churning stick until the butter and the buttermilk are separated. We shake it almost 1000-1500 times or for about 2 hours.

We collect the butter from the surface inside a container, we drain it and wash with cold water. The washing process can be repeated sometimes until the water does not change color.
We can now store the butter in Pots. Its is ready for use.
If you want you can add some salt. The salt not only gives a better taste but it is also a natural preservative and so it expands preservation time.
The buttermilk can be drunk, used in several recipes or used to make low fat cheese like mizithra or cottage cheese.

Φρέσκο Βούτυρο

Useful Tips

To make the butter you can use cow, sheep, goat or buffalo milk or milk cream.
The butter making process has to be in a low temperature. Do not try to make butter in 40°C.
The ideal preservation temperature is 15°C.
The fresh butter can be kept for about 10 days in the fridge and for 6 months in the freezer.
The amount of the butter will be approximately half of the amount of milk or cream milk you use. It depends on the fat content of the milk.
The color of the butter depends on the kind of milk you used.