Butter is an all natural product that gets its start the same way every natural product gets its start: on the farm.
After fresh, whole milk is collected, it is brought to the creamery, where the cream is separated from the milk.
The cream is then pasteurized by heating it rapidly, which eliminates bacteria and promotes freshness.
Pasteurized cream is beaten in a churning cylinder until it naturally forms into butter. The butter milk is drained off.
The butter is then blended, sometimes with salt, for added flavor and freshness.
The final product is then ready for packaging and shipping to the store. By regulation, it contains at least 80% fat, about 16% water, 3% milk solids and nothing artificial.