It goes back to prehistoric times. The process is simple and has been in use for thousands of years.
Raw milk is put into vats and placed in a cool place.
After twenty-four hours, most of the cream rises to the surface and can be skimmed off with a flat spoon, owing to the fact that the fat globules are the lighter part of the milk. Traditionally, the cream is then fermented by acid producing germs. This process takes about 24 to 36 hours in the summer. Then the butter is washed thoroughly to get out all remaining protein particles. Finally, the butter is kneaded to get out as much water as possible, salted and formed.