Butter Churn
A butter churn was used to make butter from cream or milk.
The butter churn was a traditional household appliance used to make small quantities of butter.
Churning is a process where cream or milk is shaken or stirred to make butter. During churning, the fat particles in the cream clump together to form butter grains. This process can take from a few minutes to over an hour, depending on the quantity of cream. The butter is then removed from the butter churn and washed with cold water to remove the remaining buttermilk. The butter is kneaded to remove excess water and achieve a firm structure. Salt can be added if desired. Churning results in two products: butter and buttermilk.
The butter churn shown here dates back to 1923.
This article is donated by:
Kees Blok, Kaasbedrijf Kaasbest