Churn Barrel

Traditionally, a churn barrel was used to make butter from cream or milk, a process called churning.

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 churn barrel 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.

Kaashandel Vonk