Discovering the Journey of Butter Making

The journey begins when approximately 3,000 liters of milk or more arrive at the factory. At this stage, the milk is separated from its fatty acid layers, known as cream, and processed in a separator machine that refines their transformation into butter.  

Although technically butter can be made directly from milk, the industry utilizes cream that forms from raw milk at rest. The separator machine distinguishes between quality cream (which has solidified sufficiently for the churning process) and the lesser quality cream. Butter is created during the churning process, where the cream is agitated with circular motions until the cream becomes a single solid lump, distinct and separate from the other components.   

That lump consists of tiny butter granules that float up, sitting atop the watery layer of the cream known as buttermilk (from which low-fat milk is produced). To separate the butter from the liquid buttermilk, the butter undergoes a drying process using heat to evaporate remaining moisture, followed by compressing the granules into a cohesive 'block.' This is the butter we all know and love.