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