Washing, Mixing and Salting

Washing, by adding chilled water, removes the buttermilk that carries acidity and germs. Too much washing removes the aromas of the butter grains.

Mixing homogeneously distributes the components of the butter (water in particular) and improves its texture. The mixing stage can be performed by some churns.

The butter can then be salted, to preserve it and to enhance its flavour

Photo source : Plevnik