Churning from milk turns one bucket of milk into an empty bucket and a pat of butter, so if you wish to retain the buckets then only 14 butter can be made in one trip. From about 1882 wooden boxes were used, as the introduction of refrigeration on ships brought about longer transit times. Once you find your favourite flavouring, you can easily portion the butter and freeze it to use as a quick addition to Sunday roasts or other meals. Also, do not let the cream get warmer than 70 degrees or your butter may turn out gloopy and may not fully separate from the buttermilk. After the fall of Rome and through much of the Middle Ages, butter was a common food across most of Europe—but had a low reputation, and so was consumed principally by peasants.

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.

Churned butter has a higher fat content and is more spreadable, while regular butter has a lower fat content and is more solid. Industrialization ushered in machines that transformed butter churning from a manual to a mechanized process.

We’ve got the perfect churner and set of 2 butter paddles to help you turn your butter into the perfect consistency.Here at Abernethy Butter we don’t believe in doing things fast, we take our time to blend our butters by hand using our wooden butter paddles. This could mean anything from solar-powered factories to churn machines that recycle their own waste. Churned butter is made by slowly churning cream until it separates into butter and buttermilk, while regular butter is made by simply mixing cream and milk.