SAHBAZ SH1110A CHURNING MACHINE 10LT

• Brand: SAHBAZ
• Model: SH-1110A
• Type: Churn Butter Machine
• Color: INOX - BLACK
• Power: 60 WATTS
• Capacity: 10 LT.
• Low energy consumption
• 100% natural butter
• TIMER
• Aesthetic design
• Practical and ideal for home use.
• It is useful, practical and 99.2% effective oil extraction.
• They take up little space and are easy to transport.
• She makes fresh butter from yogurt.
• Ariani stands out.
• He makes fresh butter from cream.
• Buttermilk stands out.
• Made of stainless steel.
• Engine speed (r/min): 1400
• Weight with Packaging : 8.00kg.
• Dimensions with packaging: 290 x 290 x 460 mm.
• Warranty 1 year.
• Operating Voltage: 220 Volt / 60 WATT

Description.
Butter Maker
10 Liter mixing container
Stainless steel round 15 liter bucket with mechanism and impeller at the bottom of the boiler. The motor works at constant speeds.
It is the ideal tool to produce your own fresh butter.
It works with an electric motor and separates the yogurt into butter and ariani.
SAHBAZ Butter Maker separates cream into butter and buttermilk. You drink the buttermilk as it is or use it to make low-fat cheese such as mizithra and anthotyro.
SAHBAZ rebuilding machines are manufactured in modern facilities and laboratories equipped with electronic devices, under the control of specialized technical personnel, according to the TS 6254 standard.
All our models have a belt pulley system
Made of AISI 430 quality chrome-nickel stainless steel.
Production of butter from yogurt

The most common way of producing butter is by separating cream into butter and buttermilk. But there is also the traditional way of producing butter where you mix the yogurt and separate it into butter and ariani.

In our neighboring country Turkey as well as in most eastern countries, butter is produced from yogurt. When you have fresh milk it is very easy to produce yogurt and then butter and ariani. Yogurt butter is quite different and has a cleaner taste.

To make yogurt butter add water to homemade traditional yogurt and mix well for 10 - 15 minutes. At first you will see bubbles of butter which will then become a homogeneous mass on the surface of the ariani. Separate the butter with a spoon and rinse it with plenty of cold water. Then you can add a little salt if you want. The liquid that will remain in the container is the well-known ariani.