Mitteleuropa, Tirol - Buttern
Central Europe, Tyrol - Churning
The cream, obtained by means of a centrifuge, is poured into a wooden churn, called a Schlacker in South Tyrol. With the help of a pounder the cream is turned into butter. According to temperature, the butter is ready in 15 - 20 minutes.
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Simon, Franz
Institut für den Wissenschaftlichen Film
Simon, Franz
Institut für den Wissenschaftlichen Film
Simon, Franz
Institut für den Wissenschaftlichen Film
Simon, Franz
Institut für den Wissenschaftlichen Film