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|
an 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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