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A butter churner machine agitates dairy cream until fat solids separate from buttermilk, producing solid butter. Dairy plants, cooperative societies, sweet manufacturers, and food processing units use these machines to convert surplus cream into higher-value butter. Capacities range from 20 litres (home/small farm use) to 1,000 litres (industrial dairy plants). Mahesh Eng. Works has manufactured SS 304 butter churners since 1980 under the Milky Brand, exporting to 25+ countries.
Best For: Commercial dairies, milk cooperatives, butter manufacturers
Best For: Small dairy farms, startups, rural milk producers
| Capacity | Automation | Material | Motor Power | Output per Batch | Batch Time | Cleaning |
|---|---|---|---|---|---|---|
| 20 L | Manual or Electric | SS 304 (SS 316 optional) | 0.5 HP | 4–6 kg | 20–40 min | Manual wash |
| 50 L | Manual or Electric | SS 304 (SS 316 optional) | Contact for specification | 10–15 kg | 20–40 min | Manual wash |
| 60 L | Manual or Electric | SS 304 (SS 316 optional) | Contact for specification | — | 20–40 min | Manual wash |
| 100 L | Electric | SS 304 (SS 316 optional) | Contact for specification | 20–28 kg | 20–40 min | Manual wash |
| 200 L | Electric / Industrial Automatic | SS 304 (SS 316 optional) | Contact for specification | 40–55 kg | 20–40 min | Manual wash or CIP |
| 300 L | Electric / Industrial Automatic | SS 304 (SS 316 optional) | Contact for specification | 60–80 kg | 20–40 min | Manual wash or CIP |
| 500 L | Electric / Industrial Automatic | SS 304 (SS 316 optional) | 7.5–15 HP | 100–130 kg | 20–40 min | Manual wash or CIP |
| 1,000 L | Industrial Automatic | SS 304 (SS 316 optional) | Contact for specification | Contact for specification | Contact for specification | CIP available |
A butter churner machine is dairy processing equipment that separates butterfat from buttermilk by continuously agitating cream until fat globules clump together into solid butter grains. The core purpose is converting liquid cream into solid, shelf-stable butter with minimal manual labour and consistent output.
We offer both in electrical as well as manual types to meet requirement of our clients. Our range is made of food grades steel and ensure trouble free operation including Electric Butter Churner, Butter Churner Manufacture with variable speed drive.
Butter forms when the fat membrane surrounding cream's fat globules breaks down under mechanical agitation. As agitation continues, the exposed fat clumps together, displacing the liquid (buttermilk) and forming solid butter grains — the same physical principle whether the churn is a hand-cranked barrel or a motor-driven SS 304 vessel.
Traditional butter making relies on manual paddle churns or the earthenware madhani, producing small batches with inconsistent output and high labour input. Industrial butter churners replace hand agitation with motor-driven drives, controlled RPM, and hygienic SS 304 construction delivering repeatable batch quality, higher throughput, and food-safety compliance that manual methods cannot match at scale.
Butter churners suit dairy plants, cooperative societies, sweet manufacturers, hotels with in-house butter production, and entrepreneurs entering butter or ghee manufacturing. The right buyer decision depends primarily on daily cream volume, not just current production — see the Capacity Guide below.
Commercial dairies use butter churners to convert surplus cream into a higher-margin product rather than selling raw cream. Butter also serves as the direct input for ghee production, making a butter churner the first processing step for any dairy planning to manufacture ghee in-house.
A butter churner agitates cream in a rotating drum until fat separates from buttermilk, then drains the buttermilk and unloads solid butter a cycle that takes 20–40 minutes on electric models.
Cream (35–40% fat) is loaded into the drum via the inspection hatch or input door.
The motor-driven agitator rotates or oscillates the drum, breaking down fat globule membranes.
Exposed fat clumps together into butter granules as agitation continues.
Buttermilk is drained through the drain valve once granules reach the desired size.
Butter is rinsed with chilled water inside the drum to remove residual buttermilk.
Finished butter is removed manually or via a butter trolley on larger models.
The drum, agitator, and drain valve are cleaned after every batch — manually or via CIP on industrial units.
| Capacity | Typical Daily Cream Volume* | Ideal Customer | Batch Output (Butter) | Recommended Industry |
|---|---|---|---|---|
| 20 L | Up to ~20 L/day | Home dairies, small farms | 4–6 kg | Home/village dairy |
| 50 L | ~20–80 L/day | Small dairy startups | 10–15 kg | Startup/small commercial |
| 100 L | ~80–200 L/day | Mid-size dairy units | 20–28 kg | Medium dairy business |
| 200 L | ~200–400 L/day | Commercial dairies | 40–55 kg | Commercial dairy |
| 300 L | ~200–400 L/day | Ghee & butter plants | 60–80 kg | Ghee manufacturer |
| 500 L | ~400 L/day+ | Cooperative dairies | 100–130 kg | Cooperative/processing plant |
| 1,000 L | 1,200+ L/day | Large cooperative/industrial plants | Contact for specification | Industrial dairy processing |
*Daily cream volume figures are planning guidance derived from capacity-band ranges, not exact per-litre measurements.
We are leading and superior quality Butter Churner Machine Manufacturer and supplier in Ahmedabad serving the clients across India. We are engaged in delivering the best quality Milk Diary equipment’s that are invaluable in terms of their performance. Our manufactured Butter Churners are designed in compliance with the set industrial standards to make sure their impeccable service for a long term. We are engaged in manufacturing the butter churner using the top most quality class material of stainless steel in conjunction with latest technology, which are widely used by the dairy industry. Operating with a rotary effect, our durable butter churner has swift and smooth performance and can be repetitively used for a very long time, with minimum labor cost. We can also custom develop this butter churner as per the specific requirements and / or specifications of our customers. The quality is tested at the various levels to deliver the flawless device that can meet your needs. Our customers enjoy our extensive expertise in manufacturing the dairy equipments Butter Churn Machine. Clients can order the butter churner in the diverse customized options as per their application requirements.
A butter churner machine is used to convert dairy cream into solid butter by mechanical agitation, separating fat solids from liquid buttermilk. It's used across home dairies, cooperative societies, sweet manufacturing, and commercial food processing.
The price of a butter churner machine in India ranges from ₹500 to ₹10,00,000+ depending on capacity and type. Small manual/home models cost ₹500–₹8,000, electric models for small dairies range from ₹8,000–₹80,000, and commercial SS 304 stainless steel units for large dairy operations cost ₹80,000–₹10,00,000+. Price depends on capacity (l, material, and drive type.
A butter churner separates butter from cream through continuous agitation that breaks down the fat globule membrane, causing exposed fat to clump together into solid granules while the remaining liquid buttermilk drains away.
Most butter churners complete the butter separation process within 15–45 minutes depending on cream quality, temperature, and machine capacity.
Yes. Buffalo milk cream can be used for butter production and generally produces higher butter yield due to its high fat content.
Manual butter churners require hand operation and are suitable for small-scale use, while electric butter churners provide faster, consistent, and high-volume butter production.
Clean the butter churner using warm water and food-safe cleaning solution after every use. Proper cleaning prevents bacterial growth and maintains butter quality.
Food-grade SS304 stainless steel is commonly preferred because it is hygienic, corrosion-resistant, and suitable for dairy processing applications.
Yes, a butter churner can process cream from both cow and buffalo milk. Buffalo milk cream generally yields more butter per batch due to its naturally higher fat content.
An electric butter churner is generally better for a starting dairy expecting to scale, since it reduces labour dependency and produces more consistent batches than manual operation, even though the upfront cost is higher.
CIP (Clean-in-Place) is a system that cleans the machine internally without dismantling it. It's worth the added cost for dairies supplying supermarkets, hotels, or export markets where hygiene audits are routine, but isn't essential for small-scale operations relying on manual washdown.
Cream that fails to churn into butter is most often too warm, has too low a fat percentage, or is being agitated at too low an RPM — checking cream temperature and fat content first usually identifies the cause.