HOW IS IT MADE?

If you’ve ever beaten heavy cream too long, then you know the basics of butter making. By agitating (churning) cream, the fat globules link onto the air bubbles that are created. Constant churning warms and softens the globules to the point that they join together and solidify into butter. To prevent the joined fat globules from melting and becoming liquefied, churning occurs at cool temperatures.