Nowadays, in manufacturing sour cream butter, lactic acid bacteria starters are used or lactic acid is added during the churning of cream. Butter contains 80–90% of fat and a maximum 16% of water and other milk components.
It is allowed to add water and salt to butter. A butter spread with 72% of milk fat content is also manufactured in Estonia. It takes around 20 kg of milk to produce 1 kg of butter.
Production of Butter in Estonia
Watch a video about production of butter in Estonia. Anne Lipp, Saaremaa Piimatööstus.