HOW DOES A BUTTER CHURN WORK?

While this is a simple device, we haven’t explained how exactly cream turns into butter. What is the science behind this? Well, it is rather straightforward as well. During the churning process, the cream gets vigorously stirred up. The agitation breaks the membranes of fat molecules, making them clump together. As large clusters of fat collect, they begin forming a network. Also, the churning process generates bubbles of air that trap the liquid and produce the foam separating one substance from another. All this clumped fat is butter, whereas the liquid separated from it is called buttermilk.

But how about butter that is made from milk? The truth is that it is not made from milk. Whole milk has to sit until fat molecules float up and create a thick layer on the surface. That’s actually cream that needs to be gathered and then turned into butter through the churning process.

Types of butter churns

There are different types of churns. Although they work pretty similarly, there are certain differences between them.

Plunger churn

A plunger butter churn is the most historically outstanding type. It often consists of a wooden barrel and a stick that has a disc with holes attached to it. One had to pour milk or cream into the barrel and move the stick up and down inside it for a good 60-90 minutes in order to produce butter. 

We’re lucky that technology has evolved enough for us to not have to work with a plunger churn for an hour-and-a-half anymore. Obviously, this type of churn is no longer used. Well, at least not by the masses. Maybe there are still people out there who enjoy the process.

Barrel churn

This is another outdated butter-churning machine. It was widely used in Europe during the 18th century. The mechanism is simple: There is a barrel that one has to fill with milk or cream. The barrel lies on its side and has a handle attached to it. The handle would either turn the whole barrel around or a paddle inside of it. The second option is more modern and is still often used in factories that produce butter.

Paddle churn

This is the most popular kind of churn and is widely used today, especially for homemade butter. Such a machine looks like a container with a couple of paddles in it. They rotate and churn cream, converting it into butter.

Paddle churns can be mechanical or electric. The first kind has a hand crank that one has to rotate manually to make the spread. The second is automatic and powered by electricity. The only thing you need to do is pour cream or milk into the container and wait.