Question

why is butter milk churned to get butter

Answer 1

Churn buttermilk is the fluid remaining when the fat is removed by churningcream into butter. ... Despite its name, it is not high in fat. Churn buttermilk is the watery end-product of buttermaking... but it has been replaced as a beverage by cultured butter milk.

Answer 2

because fats in the butter milk are left spread....but to get them together they are mixed...due to centripetal force on fats they gather at a point....as butter.....since curd cannot be churned as it is due to its thickness.... water is added to it to make it free to churn and finally shaked...




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