Butter

The process for making butter starts by separating the cream from the skim after pasteurization. The cream is then pasteurized a second time to ensure the elimination of any remaining pathogens. It is then left to age, with or without the addition of cultures. After aging, the cream is churned, or agitated, forcing the butterfat in the cream to coagulate into grains. The buttermilk is drained off and the butter is worked until the grains form a single mass. At this point, the butter can be salted (or left unsalted) and packaged for sale.