Fettpress

Fettpress is a traditional German method of producing butter by churning cream until it separates into butterfat and buttermilk. The term originates from the German word *Fett*, meaning "fat," and *Pressen*, meaning "to press." This technique has been used for centuries, particularly in regions like Bavaria and the Black Forest, where it remains a cherished method for crafting high-quality butter.

The process begins with fresh, preferably raw, cream that is churned in a wooden or ceramic butter churn. As the cream is agitated, the butterfat globules coalesce, forming a solid mass while the liquid buttermilk is expelled. The resulting butter is then washed with cold water to remove residual buttermilk, which is often used in cooking or discarded. After washing, the butter is kneaded to remove excess moisture before being shaped and pressed into molds.

Fettpress butter is known for its rich, creamy texture and mild, buttery flavor, distinguishing it from industrially produced butter, which often contains additives like preservatives or salt. The traditional method preserves the natural taste of the cream, making it a preferred choice for culinary enthusiasts. It is commonly used in baking, spreading, and cooking, particularly in German cuisine, where it is a staple in dishes like *Butterkuchen* (butter cake) or *Schmalznudeln* (fried dough).

Today, while commercial production has largely replaced handcrafted Fettpress butter, artisanal producers continue to uphold the method, offering a nostalgic and authentic alternative. The process reflects a connection to rural traditions and emphasizes simplicity and quality in food preparation.