A simple and robust method for laboratory-scale preparation of butter

[Display omitted] •The small-scale model system resembled the micro- and meso-structure of butter.•This study used a 2-step churning process using a kitchen mixer.•Draining after phase inversion prevents re-incorporation of buttermilk.•The water content and water droplet size were comparable to that of commercial butter.•Batch-to-batch variations and storage-induced differences had no effect on the cream. The aim of this study was to develop a small-scale model system resembling the micro- and meso-structure of butter, namely having a water droplet size distribution and water content close to that of commercially produced butter. Although it is possible to churn cream on a small scale, matching the microstructure of butter is a challenge. A 2-step churning process was introduced with the application of a kitchen mixer. The resulting microstructure was evaluated using confocal laser scanning microscopy. In addition, low-field nuclear magnetic resonance was used to determine the water droplet size distribution. Results demonstrated that a water content of 16% to 19% could be obtained with the proposed procedure, close to the standard water content of 16%. Average water droplet size ranged between 2.5 to 4.3 µm and did not depend on batch-to-batch variations, nor storage-induced differences in the cream. In conclusion, the proposed method could be employed to prepare water-in-oil emulsions with a microstructure similar to that of butter and opens new opportunities for studying microbial growth, flavor release, and texture formation.