Butter churn

Under a butter churn is meant a ton (usually made ​​of wood), into which the skimmed cream is added and then mashed into butter. Previously, this was the most widely used apparatus for churning.

The churns are all made of a vessel in which the cream is made ​​in different ways in motion. A distinction

• Shock churns with standing barrel and outgoing and pestle,
• Impact churns with horizontal or vertical, shaft and provided with rackets
• Roll or weighing churns in which the whole ton or box with the cream is set in motion.

An early mechanically driven churn described the theologian and inventor Benjamin George Pessler already in 1796.

Blow butter churn

Roll butter churn

Weigh Churn

Benjamin George Peßlers mechanical churn, 1796

Driven by an impeller by a dog

Churn with electric drive

On the basis of its external resemblance to a butter churn, a two- tower is called churn tower.