A butter churn was the first tool humans used to make butter. The process was simple: milk was cooled to 60 to 75 degrees Fahrenheit, and then poured into a bowl to sore. The agitation of the cream formed the acidic substance in the butter. This process was the most important step to making butter. When done correctly, it produces the smoothest, most creamy product on the market.
Modern butter churns are easy to use and can be found anywhere. Manual churns require a crank to turn, while electric churns simply require a switch to turn on and off. The churn’s popularity dates back to the sixth century. In Europe, it was the responsibility of women to make butter for their families, and it was a chore woman took pride in.
Butter churns were invented in the mid-1700s, and thousands of companies created them. A few dozen different designs were patented each year. As technology developed, the cream separator was invented in the late 19th century. These churns were used for decades. However, their value varied considerably based on their materials and their age. Sourdened cream can fetch more than double its original cost, and antique butter churns were incredibly valuable.
The first butter churn was developed by Nathan P. Dazey, a Dallas manufacturer. The churn allowed users to add butter to their milk. The company grew immensely during the war years and later introduced a wall-type can opener with a cutting wheel. This changed the way cans were opened, and eventually, Dazey’s business declined. The company expanded its product line to include electric chessers and other kitchen items.