A butter churn is a device for producing butter from cream, fatty sour cream or slightly sour milk. The result of churning is butter and buttermilk, or skimmed cream, which is considered a by-product in this case.
According to researchers, butter could have been
invented by accident. Franz Adamovich Vyshemirsky, chief researcher at the
All-Russian Research Institute of Butter and Cheese Making, describes this
process the following way,
In ancient times, nomads who transported milk in leather bags, such as wineskins, on the backs of pack animals were allegedly the first to encounter the phenomenon of the butter grains formation. While the animals were walking, the milk in the skins was constantly subjected to mechanical action — shaking. At the same time, its temperature, taking into account the environment, could fluctuate in the range at which partial solidification of the fat contained in it took place. The simultaneous effect of these two factors led to <…> the aggregation <…> of small grains. Someone from the ancients noticed these grains, tried and appreciated them.
Over the past 200 years, people have used various devices to produce butter grains. Initially, a swing churn was used, which was mounted on the back of a pack animal. It was replaced by a plunge churn, like the one presented in the collection.
At various times, the muscular strength of horses and dogs was used in the butter production. Over time, the process of making butter became more and more mechanized.
Currently, metal butter making machines from Denmark and Sweden are the most widely used equipment. The working container is a double cone, which can have different capacities. Some reach a volume of 10,000 liters. Modern machines can produce up to 10,000 kilograms of butter per hour.
Ministry of Culture of the Russian Federation
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