The churning of butter is an important part of Nepalese livelihood. Not only a part of day-to-day activity, it is a component of traditional culture and identity of Nepalese society. [1] [2] It involves the separation of butter from curd by the action of centrifugation using a series of traditional devices. [2]
Theki (Nepali: ठेकी) is the largest of all devices used in churning butter, and is the primary device used. Cylindrical in shape at the body, it has a narrow neck while the mouth is a spreading fan-like structure. It is most commonly made up of darigitho (Nepali: दारीगिठो) wood, so commonly called as Daar ko theki in rural areas. Rhododendron (Nepali: गुराँस) is also used. It is used to hold the curd during the process and is where the Madaani is inserted. [3]
Madaani, (Nepali: मदानी) also known as Ghupa, it is the most important and major functional device used in the churning process. [4] It is a tool made with the following parts:
(Nepali: तोर्सो/तरो) It is a flat structure consisting of hole at one end to let the Saro of Madaani in and thereby holding it in place while tied with a rope at the other end to hold it on a supporting structure. It can be made up of any wood but Falat (Nepali: फलाँट) and Katus (Nepali: कटुस) are considered the best.[ citation needed ]
(Nepali: ढुंग्रो) It is a hollow, cylindrical structure made up of bamboo (Nepali: बाँस) used for holding the churned milk at the end of the churning process.
The curd accumulated over a period of few days is brought and collected in the Theki. Then, Madaani held onto the Torso is inserted inside the Theki. Then Neti is moved to and fro until butter separates from the curd. Addition of hot water at the middle of the process can fasten the process but care should be given to the period and amount of water to be added. Addition of more water at the latter stages of the process can significantly decrease the butter content. The completion of the process is detected by moving the Pora around the surface of the churned liquid where butter separates from rest of the liquid and accumulate into a mold. It takes about 20 minutes. [6] Then, butter is taken out and collected, while churned milk (Nepali: मोही) is collected in Dhungro.
Werner Egli described the butter churning process as follows: [7]
After three to four days [of fermentation] butter churning can be started. For this purpose a wooden churning-stick is used, which is rotated by moving a cord back and forth. By the drill movement butter lumps are produced which are skimmed off by hand. Afterwards the butter is wrapped into a leather blanket and is pressed until it reaches the desired consistency.
Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs.
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
A dairy is a place where milk is stored and where butter, cheese and other dairy products are made, or a place where those products are sold. It may be a room, a building or a larger establishment. In the United States, the word may also describe a dairy farm or the part of a mixed farm dedicated to milk for human consumption, whether from cows, buffaloes, goats, sheep, horses or camels.
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.
A gas centrifuge is a device that performs isotope separation of gases. A centrifuge relies on the principles of centrifugal force accelerating molecules so that particles of different masses are physically separated in a gradient along the radius of a rotating container. A prominent use of gas centrifuges is for the separation of uranium-235 (235U) from uranium-238 (238U). The gas centrifuge was developed to replace the gaseous diffusion method of uranium-235 extraction. High degrees of separation of these isotopes relies on using many individual centrifuges arranged in series, that achieve successively higher concentrations. This process yields higher concentrations of uranium-235 while using significantly less energy compared to the gaseous diffusion process.
Miele is a German manufacturer of high-end domestic appliances and commercial equipment, headquartered in Gütersloh, Ostwestfalen-Lippe. The company was founded in 1899 by Carl Miele and Reinhard Zinkann, and has always been a family-owned and family-run company.
A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating device inside the churn.
Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns.
Butter tea, also known as Bho jha, cha süma, Mandarin Chinese: sūyóu chá or gur gur cha in the Ladakhi language, is a drink of the people in the Himalayan regions of Tibet, Nepal, India, Pakistan especially in Gilgit-Baltistan and northern Khyber Pakhtunkhwa, Afghanistan, Kazakhstan, Tajikistan, East Turkestan, Tibet and Western regions of modern-day China, Central Asia and the Caribbean. Traditionally, it is made from tea leaves, yak butter, water, and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost.
Sunuwar, Sunuwar, or Kõinch, is a Kiranti language spoken in Nepal and India by the Sunuwar people. It was first comprehensively attested by the Himalayan Languages Project. It is also known as Kõits Lo, Kiranti-Kõits, Mukhiya.
Scotch hands are wooden spatulas used when making butter. They are used to press freshly churned butter to remove the watery buttermilk during the butter finishing process, as well as to distribute salt through the butter. Removing the buttermilk and adding salt helps to prevent rancidity in finished butter. One side of the paddle will be ribbed or grooved to allow the buttermilk to drain away from the butter during pressing. The ungrooved side may be used for shaping the butter into final form. The highest quality Scotch hands are made out of sycamore wood, but they can also be made out of metal.
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yogurt, and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, mainly of dried mustard greens and radish and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli and a fried papad and also Islamic food items like rice pudding, sewai, biryani etc. Dhindo (ढिंडो) is a traditional food of Nepal.
Armala is a town and sub-metropolitan city in the Kaski District of the Gandaki Zone of northern-central Nepal. In the 1991 Nepal census, it had a population of 4,921 people living in 1,012 households.
Yak butter is butter made from the milk of the domestic yak. Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan and Tibet produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese. It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau.
A solid bowl centrifuge is a type of centrifuge that uses the principle of sedimentation. A centrifuge is used to separate a mixture that consists of two substances with different densities by using the centrifugal force resulting from continuous rotation. It is normally used to separate solid-liquid, liquid-liquid, and solid-solid mixtures. Solid bowl centrifuges are widely used in various industrial applications, such as wastewater treatment, coal manufacturing, and polymer manufacturing. One advantage of solid bowl centrifuges for industrial uses is the simplicity of installation compared to other types of centrifuge. There are three design types of solid bowl centrifuge, which are conical, cylindrical, and conical-cylindrical.
Kuriding also known as the gurinding, uriding, turiding or kubing is a traditional musical instrument of the Banjar people originating from South Kalimantan, Indonesia. Although small in size, this instrument can produce a loud and melodious sound. Kurinding measures about 15 centimeters long and 1.5 centimeters wide. This musical instrument consists of two parts, namely the inside and the outside. The inside is the part that is attached to the mouth when it is sounded. While the outside is facing the outside.
A container is any receptacle or enclosure for holding a product used in storage, packaging, and transportation, including shipping. Things kept inside of a container are protected on several sides by being inside of its structure. The term is most frequently applied to devices made from materials that are durable and are often partly or completely rigid.
Yayık ayranı, also known as Turkish buttermilk, is a traditional Turkish drink produced from fermented buttermaking by-products, water and salt. It has been traditionally prepared in barrel churns or skin bags. Despite the similar name, it is distinct from ayran. Goat, sheep, or cow's milk can be used for Turkish buttermilk production. Certain acid curd cheeses such as çökelek could also be obtained from yayık ayranı when heated.
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