# The cream separates into butter and buttermilk. The buttermilk is drained off, and the remaining butter is kneaded to form a network of fat crystals that becomes the continuous phase, or dispersion medium, of a water-in-fat emulsion. Working the butter also creates its desired smoothness. Eventually, the water droplets become so finely dispersed in the fat that butter's texture seems dry. Then it is frozen into cubes, then melted, then frozen again into bigger chunks to sell.

Types

Butter churns have varied over time as technology

1.Previous
3.Next