Butter is one of the most common ingredients that we use to cook with and that we spread over muffins and warm biscuits. We will buy our favorite brand of butter from the grocery store and spend only $4 for a tub that could last for a whole month if not longer. Have you ever stopped to think how butter is made?

Butter is made by churning cream till all of the fats inside of it are separated from the liquid and it has become a semi-solid state. History shows us that this process was first invented by the Nomads as an accident. After gathering milk from the cows a goats they separated the cream from the milk and after much mixing discovered that it made butter.

When farms make the butter they use the whole milk taken directly from the cow. However, commercial manufacturers will extract small amounts of the cream from the whey through the use of centrifuges. The butter is in reality the fat of the milk and often times sweet cream and salt has been added to it.

In other instances it may be made from acidulated or bacteriologically soured cream and sweet butters. In the early 19th century people would let the cream sit around and sour on its own. Afterwards they would skim the surface of the milk and pour it into a wooden tub.

They would then churn the homemade butter by hand - which could take hours. Unfortunately this souring process is no longer used because it allows foreign micro organisms to grow inside of it and spoil it all.