We churn at home every week in order to get butter. We have four cows, and we churn once a week, that is every Wednesday.

We send milk to the creamery every day, we keep Saturday night's milk, and Sunday morning's milk at home for churning, it is left aside for three days in milk-pans before it is put into the churn to be churned.When the cows are milked, the milk is strained into milk-pans, and left there until it thickens then it is put into the creamery can to be churned.When it is a churning hot water is required but if there is too much hot water put on it, it will be scaled and turn to a whitish colour. Hot water is needed especially in winter. Some people skim the cream off