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<p>[QUOTE=&quot;Bronwen, post: 373981, member: 5833&quot;]The fatty cream will separate itself from the milk as it sits, but it&#039;s this component that ends up on top, not the more liquid &#039;skimmed&#039; milk.&nbsp; If the purpose is to get cream, this would not serve well.&nbsp; Maybe it sat in a bowl when in use, otherwise what was separated out would just be lost &amp; I can&#039;t see this still nutritious liquid (if it is milky) being wasted.</p><p><br /></p><p>To get butter, you have to take the cream &amp; agitate it in some way, by churning, shaking, etc., so all the tiny bits of fat will collide with &amp; stick to others and make a mass.</p><p><br /></p><p><br /></p><p><br /></p><p>The design does not strike me as good for churning.&nbsp; A possibility I do see is as a press to get the last of the buttermilk out of the butter. This can be done by &#039;paddling&#039; it by hand, but can image that if you had a large quantity, putting it in a container &amp; applying pressure would be a good way to go.&nbsp; You would still want to catch the buttermilk.</p><p><br /></p><p>The square hole puzzles me.&nbsp; More difficult to make than a round one, only needed if whatever went through it had to stay in a particular orientation, wouldn&#039;t work properly if it could rotate.&nbsp; Why would a round vessel need a square hole on top?</p><p><br /></p><p>The unfinished look of the channels also gets my attention.&nbsp; If they are there for the runoff of a liquid, think you would want to smooth them.&nbsp; And if you&#039;re going to make the thing decorative as well as useful, why leave any surface rough?&nbsp; Was there another piece that slotted into those grooves?[/QUOTE]</p><p><br /></p>

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