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What else can I help you with?
If you shake milk with butter will it go solid?
when you shake milk with butter it will stay as liquid because eventually the butter will melt
How does butter change density of liquid milk?
it increases the fat content
How does milk turn to butter?
When you heat butter, it warms up & melts, causing it to be liquid-like.
Is the weight and volume of water butter eggs and milk the same?
The weight of eggs, water and milk are measured in ounces or cups. The volume of water, eggs, and milk is measured as a liquid. The volume of butter is measured as a solid.
What container is used to make butter?
Milk is used to make butter by churning it (beating vigorously) until the fat in the milk coalesces into a lump separate from the liquid (which is called buttermilk). Some butter has salt added.
Is clarified butter a mixture or compound?
Clarified butter is a mixture. It is made by heating butter to separate the milk solids and water from the fat, resulting in a clear liquid.
Can you make buttermilk by adding butter to milk and how do you do it?
No. Buttermilk is a liquid which is left over when you churn cream to make butter. You can also make cultured buttermilk by adding a specific bacteria, Streptococcus lactis to milk.
Which milk spoils the fastest white milk chocolete milk or butter milk?
butter milk
How much does a gallon of liquid butter weigh?
A gallon of butter weighs about 21.5 pounds. A gallon of milk weighs about 8 pounds but it takes over 20 pounds of milk to make a gallon of butter.
Where does butter comes from?
Butter is made from milk, milk comes from cows.
Are milk and butter substitutes or complements?
Neither. Milk is an input for butter. One does not use milk on toast instead of butter which would make it a substitute. Nor does one always eat milk with butter which would make it a complement.
Which is the method to separate butter from milk?
The method to separate butter from milk is called churning. This process involves agitating cream, which is the fatty part of milk, to break down the fat globules, causing them to clump together and form butter. Traditionally, this is done using a butter churn, but modern methods may use a food processor or mixer. Once the butter forms, the remaining liquid is buttermilk, which can be drained away.
