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In the cooler climates of northern Europe, people could store butter longer before it spoiled. Scandinavia has the oldest tradition in Europe of butter export trade, dating at least to the 12th century. [38] After the fall of Rome and through much of the Middle Ages, butter was a common food across most of Europe—but had a low reputation, and so was consumed principally by peasants. Butter slowly became more accepted by the upper class, notably when the Roman Catholic Church allowed its consumption during Lent from the early 16th century. Bread and butter became common fare among the middle class and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables. [19] :33

The best cream for making hand churned butter is heavy or whipping. These creams have a higher fat content which makes them ideal for butter-making.

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While churning the butter, a white fluid is left behind which is buttermilk. Separate the butter from the buttermilk, collect it in a container, and add some cold water to it. Gently rinse the butter in this water. Then, drain the water and transfer the butter to a clean container. Sprinkle some salt on the butter for its preservation. Your homemade butter is ready. Store both, the butter and buttermilk, in the refrigerator and use them whenever you want.