Stainless steel butter churn
40L OR 30L capacity of bucket, (Approx. 1/4 of that should be left empty)
Makes butter from Cream, or Yogurt cheese from Yogurt.
Features an easy liquid dispenser hose and on/off switch.
* How it works: Use cold cream, with between 35-40% fat content. Fill no more than 3/4, Turn on the machine. After 15-20 minutes you will reach thick whipped cream, add cold water (Preferred) or cold milk, until the whipped cream continues turning. After a few minutes the butter solids will start separating. When all butter has solidified, drain out the liquids, add cold water and churn for a few more seconds. Drain the water and remove butter. (Butter can be washed again with water for a longer fridge life). Shape as you wish.
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Disclaimer: All products are Brand New, but may have scratches, dents, surface rust, rough finishes or other imperfections. That do not effect the operation.