Cream is the starting product used to make butter and has a fat content of 40%. To make butter, the cream has to first sit for a few hours. Then it is churned in a drum until the butter grain is formed. The butter grain is further kneaded and the water (= buttermilk) is squeezed out of it. The resulting butter mixture has a fat content of more than 82% and a water content of less than 20%. The butter is formed into 10 g, 15 g, 125 g, 250 g, 500 g and 1,000 g sticks, wrapped in opaque foil and sold. The yellow colour of the butter can vary depending on the herbs and flowers that grow in the meadows where the cows graze.

PS: You can also buy lactose-free butter from Mila.

The cream of 20-25 litres of milk is required to produce 1 kg of butter.