Butter is made from the fat and protein components of churned cream. To produce this product, CDM offers churns of different capacities.

The churn consists essentially of a barrel-shaped, double-cone or cylinder-shaped wooden (good for maintaining temperature but difficult to clean) or steel vessel (cools faster but easier to clean) with fixed internal paddles rotating at speeds of 30 to 60 rpm.

They are normally equipped with a watertight hatch for the loading and the discharge of cream, butter, gas and buttermilk and washing water. Immediately after filling, the cream may be cooled by adding ice (chopped to snow) to bring the temperature to the desired level. After butter-making, buttermilk is drained from a tap at the bottom of the churn or by falling from the main door.

The moment selected for stopping the churn and extracting buttermilk is crucial. If the churn is stopped too early, the granules remain too small (diameter <1 mm), with consequent difficulty in separating the buttermilk. While, if the stop is late, the granules are too large (diameter > 5 mm), resulting in excessive buttermilk retention and excessively moist butter. The introduction of cold water into the churn washes the butter grains and promotes the separation of buttermilk.