Making Butter
The cream is pasteurized using these two pasteurizers.
The cream is then cooled and pumped into the butter churn.
The cream is then churned until the clear cover can be seen through.
The cream then looks like little butter balls. It is now ready to be salted and pressed into one pound solids.
30614 353rd AVE, Melrose, MN 56352
320.987.3377
