Churning

Churning consists of vigorously agitating the cream in order to break the envelope of the fatty globules. The fat will be released, agglomerated into small solid yellow grains and separated from the liquid buttermilk.

Vertical churns - which are more ergonomic for product removal - are available as are traditional horizontal (or barrel) churns.

The churning stage ends by draining off the buttermilk

Photo source : Plevnik