Butter is made from the cream of milk.
The cream is separated from the milk in a process called skimming.
The cream, which is lighter than the milk, separates slowly from the milk as it rises to the surface. This separation can be speeded up by using a centrifugal skimmer.
In general, 10 litres of milk yield 1 litre of cream.
The cream is then left to mature. It is then poured into the vat and beaten. The cream is beaten several times to separate the butter from the liquid buttermilk. Finally, the buttermilk is removed by draining and washing the butter.