Equipment for churning butter. In the first stage, milk was poured into a vessel called a separator, a device that separates and concentrates the milk fat, resulting in cream. The cream, after pasteurization and acidification, was poured into a churn up to half of the vessel, and the handle was turned very quickly. Inside the vessel, there was an impeller, whose function was to separate the fat of the cream into droplets from the rest of the liquid. Thus, after a period of churning, the droplets adhered to each other and became harder - butter was formed.