Butter Churn
A butter churn turns cream into butter. Like the more familiar plunger churn, this propellor churn disrupts the fat globules in a jar of cream, making it denser as globules attach to each other and air is forced out. The cream eventually thickens into fresh butter.
19th-century farm families usually made their own butter. During the early 20th century, specialized dairy farming and industrial production rendered home butter making impractical, and hand churns like this one are rarely used today except by hobbyists and historical demonstrators.
19th-century farm families usually made their own butter. During the early 20th century, specialized dairy farming and industrial production rendered home butter making impractical, and hand churns like this one are rarely used today except by hobbyists and historical demonstrators.
