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Butter is made from cream which had been collected over a number of days.

The cream was skimmed off the milk with a shallow wood or metal saucer called a skimmer from a shallow dish or was allowed to rise in a large slate or lead pan from which the skimmed milk could be drained off.

The invention of the mechanical cream separator early in this century eliminated hand skimming. 

The skimmed milk was generally fed to the pigs, but in poor areas such as Ceredigion, it was used for cheese making.

The cream was poured into a butter churn and agitated for 15 minutes or longer. The fat droplets formed lumps of butter in a milky liquid known as butter-milk.