To make butter from cream, it used to take a long time earlier but now with our new Butter Churns the whole experience is going to be yummy. Churns are used to turn the cream into butter. It is better to make butter out of cream as it keeps the cream fresher for a longer period of time. A butter churn is a device which is used to whip the milk cream until it becomes butter. Churning the cream brings its fat globules together and causes them to clump into lumps of butter, leaving liquid called butter milk.
The physical phenomenon which occurs is called phase inversion - the inner phase and outer phase of an emulsion exchange places: oil in water emulsion (cream) becomes water in oil emulsion (butter).

To make butter from cream, it used to take a long time earlier but now with our new Butter Churns the whole experience is going to be yummy. Churns are used to turn the cream into butter. It is better to make butter out of cream as it keeps the cream fresher for a longer period of time. A butter churn is a device which is used to whip the milk cream until it becomes butter. Churning the cream brings its fat globules together and causes them to clump into lumps of butter, leaving liquid called butter milk.
The physical phenomenon which occurs is called phase inversion - the inner phase and outer phase of an emulsion exchange places: oil in water emulsion (cream) becomes water in oil emulsion (butter).