How Butter is Made

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Making Butter Traditionally

First, the cream is separated from fresh whole milk. The cream is then churned by shaking or beating it vigorously until it thickens. The remaining liquid (buttermilk) is removed. The clustered butter is washed and formed into its solid shape and presto! The butter you know and love is made.

Making Butter Today

Fresh milk from dairy farms is collected and brought to the creamery. The cream is then separated from the fresh whole milk using centrifugal force. It is then pasteurized by heating it rapidly to a high temperature to eliminate potential disease-causing bacteria and help the butter stay fresh longer.

Once pasteurized, the cream is beaten vigorously in a churning cylinder until it thickens naturally into butter. The remaining liquid (buttermilk) is drained off, and the butter is mixed and blended. At this point, salt is sometimes added.

The final product is, by regulation, at least 80% fat, about 16% water and 3% milk solids. After being weighed, cut, wrapped and chilled, the butter is delivered to your grocery store, ready for you to add to your favourite foods.

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