Butter churn

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A typical butter churn used by American pioneers
A typical butter churn used by American pioneers
Tibetan women demonstrating use of the butter churn at the Field Museum
Tibetan women demonstrating use of the butter churn at the Field Museum

A butter churn is a mechanical device used to agitate milk cream until it becomes butter. Churning the cream brings its fat globules together and causes them to clump into lumps of butter.

Many configurations of churns were used throughout history. The end-over-end churn stands about 4 feet high and swings on a central axle. The "barrel churn" was similar but rolled on its long axis. The Scottish churn (shown at right) is harder work than the end over end or barrel churn. A plunger or dasher has to be moved vigorously up and down by hand.

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