Churn Butter
| Field | Cooking |
| Went Obsolete | Varies greatly depending on location, not obsolete in many areas of the world |
| Made Obsolete By | Pre-churned butter |
| Knowledge Assumed | Merely that it can be done. |
| When useful | When pre-churned butter is not available, or its use is undesirable |
In many parts of the world, especially in the kitchens of dairy farmers this skill is used quite frequently.
Although pre-made alternatives are available, as they are with whipped cream, there are those that prefer to churn their own butter. Especially in many professional kitchens, this skill is anything but obsolete. Many chefs prefer to make their own fresh butter because the control over the final product that is obtained (for example, certain consistency is required, or a flavor infused cream is used to make the butter), the cost of pre-churned butter made from high quality dairy products, access to actual buttermilk is needed, etc.