Churn is a container in which cream or milk is stirred or beaten. Rapid stirring in a churn causes the fat to separate from the liquid. The fat is then worked into a solid mass called butter (see Butter ).
Two main types of churns are used—continuous churns and conventional churns. Continuous churns keep a steady flow of butter moving through the various steps of the butter-making process. They can turn cream into butter in minutes. They produce most of the butter made in North America and Europe.
Conventional churns have large stainless steel drums with paddles inside to stir the cream. These churns can make thousands of pounds or kilograms of butter in 30 to 45 minutes.
