Bexi asked in Food & DrinkCooking & Recipes · 1 month ago

What is the difference between processing milk to butter and processing milk to cheese?

Both are made with milk, I just wonder how they’re made differently.

8 Answers

  • 1 month ago

    Butter is made by churning cream. Cheese is made by aging milk/cheese.

  • abdul
    Lv 7
    1 month ago

    Butter making requires the cream be left out at room temp for several hours to "ripen" the cream before the gentle churning is done that separates the butter solids into globules. The butter milk is then separated from the butter, the butter is dried and molded and then ready to use. Cheese making requires the milk to be heated, and often enzymes added to it to cause the cheese curds to separate from the whey, which is the watery by product of cheese making. There are far more variants to the cheese making process though, because there are so many different varieties of cheese.

  • 1 month ago

    Butter is made by de-emulsifying cream, running paddles through it to consolidate the butterfat (yes, I have used a Daisy churn, sitting on the kitchen floor).

    Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.

  • Anonymous
    1 month ago

    Cheese is heated. Butter is just beaten.

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  • denise
    Lv 7
    1 month ago

    The cream from the milk, is churned, salted and shaped into blocks to make butter.

    Full milk is heat treated, salt & rennet is added to form 'curds & whey', the whey [watery part] is drained off, then the curds are set into moulds & squeezed to remove the excess whey, then the cheese blocks / rounds mature in cold storage.

  • 1 month ago

    milk is NOT made into butter, cream is.

    Cream is allowed to come to room temperature adn then agitated gently until the butterfat separates from the whey.

    to make cheese, milk has a culture added to assist in the milk thickening and coagulating. it is then heated gently so the coagulated milk thickens further and separates from the whey.

    ALL this information is on line.

    Google really is your friend.

  • Clive
    Lv 7
    1 month ago

    To make butter, all you really need to do is let the cream separate out, it will rise to the top, you skim that off and churn it until it becomes solid.

    Making cheese depends on what kind of cheese you want to make.  So let's pick one - let's say a hard cheese like cheddar.  This is a much more involved process, including adding bacteria, and rennet to make the milk separate into curds and whey.  The curds will be definitely solid, not still liquid like cream.  The whey is drained off and the curds are packed together and left to mature.

    To make different cheeses involves using different bacteria, the milk might be heated, some whey might be left in for soft cheese, cheese with holes will have fermented a bit, blue cheese has a penicillium fungus introduced to it to make the blue veins,there are all kinds of possibilities.

  • 1 month ago

    Butter is made by separating the butterfat from the rest of the milk. That's all there is to it. If you let fresh milk sit, time will do a great deal of the work because the butterfat naturally rises to the top and can be easily removed from the rest of the milk. You can do the rest at home in a half an hour or so, using not much more than whipping cream, a bowl and something to whip the cream with. Some butter is made by adding a culture to the milk before you separate out the butterfat.

    Cheese is made by adding a culture to the milk, then (usually) heating it, then separating the curds out, then pressing and aging them. The curds contain butterfat and protein and anything else that isn't water. 

    I'm generalizing, of course, If you want more detail, you can google both processes

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