Butter is back on the menu!

Loughry’s National Diploma food students have been fine-tuning their dairy technology skills by learning how to manufacture butter.

Emily Burrows, Dungannon manufacturing butter at Loughry Campus.

The butter made was traditional Irish creamery butter - that means it is manufactured using only the highest quality local cream and has no other added ingredients. The cream is churned in the traditional way until the butter granules are formed after which the butter milk is removed. The butter is then worked to remove the remaining moisture and to achieve the desired consistency. At this stage salt can be added, if desired to preserve the butter and to enhance flavour.

Butter contains around 80% saturated fat so portion control is important. But, a little goes a long way and nothing adds flavour like rich creamy butter.

Students on the National Diploma Food Technology or Food Nutrition & Health courses gain lots of practical experience of food manufacture. If you’re interested in doing the same, ending up with an interesting and well-paid career come along to Loughry’s Open Day on Tuesday 17 April 2018. 

Download details from the CAFRE website

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