How is butter made?

In Europe, butter is defined as having no less than 80 % milk fat, a maximum water content of 16 % and it can be salted or unsalted. The first step in butter production involves separating the cream from the milk, which is then churned. This causes the butterfat globules present in the cream to come together in clumps or butter granules which separate from the liquid phase (buttermilk).

The buttermilk portion is then drained and the butter granules undergo a pressing and kneading process which converts them into a cohesive, uniform semi-solid mass of butter. Production methods may vary slightly according to the type and desired consistency of the butter product (e.g. easy-spread, whipped butter).