The cream is then beaten in the churn, a cylindrical mixer which turns slowly separating the solids (the curds) and the liquids (the whey or the buttermilk).

The whey is then replaced by ice water before churning the curds again for a second time.

This traditional, artisanal technique is the only one which gives a high quality butter, much better than in a butyrater used in industrial butter, as more of the cream molecules are preserved in the butter.