Uthukuli Butter History

Uthukuli(Tirupur District, Tamil Nadu) butter is famous for its quality. Uthukuli is a dry land. So, they did not engage in agricultural work. Alternatively, they decided to pursue a livestock career. Since they did not have grazing land, they used to feed healthy forage like stalks of maize, Bran, and oil-cake for cows and buffalo. So the milk produced by livestock was of very high quality. Due to the quality of milk, Uthukuli Butter is having better and special smell and taste.

In the beginning, this butter metier was started by Uthukuli ladies. Because every house in the Uthukuli had cows and buffalo. So they produced excess milk and milk products. After their use, they sold the milk and milk products. Even if milk is remaining, they made curd and butter. They keep collecting butter daily and sell it in the market weekly. This way, Uthukuli ladies make money on their side. Men go out of Uthukuli and do other work and earn money. Slowly, Uthukui butter got famous for its quality and taste in other places. So men and women started doing the Butter business.

Long days ago, British people from Ooty drank only fatty milk. So they brought the milk grinding machines from London. After freedom, they present these machines to their Indian workers. Using these machines, they produced milk products from Ooty. Since these people came to know the most famous of Uthukuli, they shifted to Uthukuli. One among these people, namely Sabapathi, started the SS dairy company in Uthukuli. In 1953, Sabapathi’s son Somasundharam expanded the butter business across India. But in 1946, itself Indira dairy farm started in Uthukuli, and they did business across the states in India.

The other reason for their successful business is the railway station available in Uthukuli. These trains carry the butter to all other places from here.

How they are making butter:

They are using a machine called a Lister to separate milk and cream. Actually, on top of the machine, they are pouring the milk into the barrel, and inside the machine, they are having 40 layers of plates. While milk passes through these plate layers, the milk and cream are separated and saved in separate drums.

They will keep this cream for three days. After getting a sour taste, this cream becomes solid. This is the stage of Butter without cleaning. After this stage, they are doing the cleaning process.

They are putting all the cream into this drum and pouring enough water into the same drum and keep rotating the drum. So that the water will mix with the butter and clean.

Later, this mixer is placed on top of big plates, and the water from the butter will be removed. On top of Butter, they are rolling some roller. So that butter will be squeezed and the excessive water will be removed.

Now this butter is pure and will be ready to export.